This chocolate ice cream is decorated with bite-sized wafer cookies and is packed with chocolate-covered Kit Kat candy bars. Kit Kat Ice Cream has everything you love about Kit Kat Candy Bars.
I share a new ice cream recipe here every Friday – which may lead you to think we will end up getting tired of ice cream. Well, that certainly hasn’t happened yet.
Is chocolate ice cream your name? Dark chocolate ice cream provides a modest amount of sweetness, which is the perfect treat for bittersweet chocolate lovers. For unexpected and absolutely decent chocolate options, try the chocolate orange ice cream. (If you are skeptical about the combination of chocolate and citrus, then convincing you may need a flavor.)
Are there more fruit ice cream? Peach Crop Cookie Ice Cream is a masterpiece. The vibrant flavor of sweet, ripe cherries fills every bite of this black cherry ice cream. For classic summer snacks, there are only a few ingredients added up to a fresh strawberry ice cream that everyone loves.
The most popular question I get is whether it is possible to make ice cream without a machine. The answer is yes. You can make ice cream without a machine. Find the full instructions here!
Kit Kat Ice Cream
You need the following ingredients to make this recipe:
- Heavy cream
- Cocoa powder
- sugar
- Kosher salt
- Semi-sweet chocolate chips
- milk
- Vanilla extract
- Kit Kat Candy Bars
- Vanilla Wafer Cookies
Full size or fun size candy bars will work well for this recipe. If you can find “unpacked” bite-size kits, this is ideal for this ice cream. You need to cut these smaller pieces in half. As long as you have 1 cup cut candy bar pieces, that’s fine.
In a large pot, mix together the cream, cocoa, sugar and salt. Stir to combine and heat over medium heat, stirring constantly until it is combined and starts to steam and simmer. You may increase the heat if you want, but keep stirring non-stop. Don’t walk away now.
Remove from heat and add chocolate immediately. Stir until the chocolate is completely melted. Stir the milk and vanilla. Cool for at least 4 hours or overnight until completely cold.
Process according to the instructions of the machine. As it stirs, cut the candy bars and wafer cookies into pieces about ½ inch.
Scroll about one-third of the ice cream into an 8-inch pan or bread dish, and sprinkle about ½ cup of candy and cookie slices over the ice cream. Repeat this step twice. Keep in the refrigerator and allow the ice cream to heat for at least 2-3 hours before serving.
There are over 100 ice cream recipes to choose from here, and everyone will definitely have ice cream! If you are new to making ice cream, the best and easiest vanilla ice cream is a great place to start.
These are my favorite cheap containers to store ice cream. They are perfect for gifting (who doesn’t like homemade ice cream?) storage, reuse, and more. I wrote down the flavor on the lid with a sharp lid and washed it with dish soap.
At this point, my ice cream scoop is beyond my tracking and I will definitely play favorites. This ice cream scoop is the best job ever to cut a solid ice cream and still offers a nice scoop. It was one of the cheapest spoons I had and received bonus points.
Don’t miss our ice cream maker reviews to find all the information you need for the best ice cream maker that suits your needs. Spoiler Alert – Our top machines under $50 may surprise you. It will definitely surprise me!
Candy Bar Ice Cream
A batch of homemade ice cream and chewy candy chunks have some fun fun when spinning in each spoon. This batch of kits Kate Ice Cream proves that this is true, but after trying this ice cream you will also need to try other candy bar ice cream.
Each scoop of this two-ounce ice cream bursts with chunks of cookies, caramel and chocolate. If you like Twix Candy Bars, this ice cream may be the next flavor you need to try.
Good luck, resist snickering ice cream: Peanut butter ice cream, circled with sweet caramel sauce and burst a thief. Sometimes you just need to indulge in yourself, right?
Serve: 6 Serving, about 1½ quart
Prevent the screen from becoming dark
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In a large pot, mix together the cream, cocoa, sugar and salt. Stir to combine and heat over medium heat, stirring constantly until it is combined and starts to steam and simmer. You may increase the heat if you want, but keep stirring non-stop. Don’t walk away now.
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Remove from heat and add chocolate immediately. Stir until the chocolate is completely melted. Stir the milk and vanilla. Cool for at least 4 hours or overnight until completely cold.
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Process according to the instructions of the machine. As it stirs, cut the candy bars and wafer cookies into pieces about ½ inch.
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Scroll about one-third of the ice cream into an 8-inch pan or bread dish and sprinkle about ½ cup of candy and cookie pieces over the ice cream. Repeat this step twice. Keep in the refrigerator and allow the ice cream to heat for at least 2-3 hours before serving.
Full size or fun size candy bars will work well for this recipe. If you can find “unpacked” bite-size kits, this is ideal for this ice cream. You need to cut these smaller pieces in half.
Calories: 496KCAL · carbohydrate: 49g · protein: 6g · Fatty: 33g · Saturated fat: 19g · Polyunsaturated fat: 2g · Monounsaturated fat: 8g · Trans fat: 0.05g · cholesterol: 76mg · sodium: 151mg · Potassium: 321mg · fiber: 3g · sugar: 38g · Vitamin A: 981IU · Vitamin C: 0.4mg · calcium: 131mg · iron: 2mg
