Kit Kat Ice Cream

Homemade ice cream is a simple pleasure that is sure to impress. This delicious Kit Kat Ice Cream starts with a rich chocolate base that is divine on its own. However in the last minute of churning you will add some chopped up Kit Kat bars and some fine Belgian chocolate chips.

Making ice cream at home is not as difficult as many people imagine. In fact, some recipes are so simple you don’t even need an ice cream machine! This Kit Kat ice cream recipe does require a machine, but don’t let that deter you. There are perfectly decent ice cream makers available for less than $100.

This delectable frozen treat starts with my standard rich chocolate ice cream base. Basically it is a French style chocolate custard that uses egg yolks for added richness and creamy mouthfeel. And no, the eggs are not raw…not that that is a bad thing. For this recipe you will need a little bit of skill – but nothing on the level of haute cuisine or even regular old baking.

What You’ll Need

As with all of my ice cream recipes on Scoops of Delight, you need an ice cream machine. The exact style and brand does not matter too much but you do want one that is decent quality. I personally use the Smeg ice cream maker. The only issue with it is that you need to already have a Smeg stand mixer – which can be quite pricey. While there are plenty of recipes for no-churn ice creams, I often find a properly churned ice cream magnitudes better.

Some other things you will need for this homemade ice cream recipe are:

• Mixing Bowls
• Whisk
• Steel Pans (I personally find steel the best for making ice cream, but you can use any as long as you are careful about the temperature.
• Rubber Spatula
• Sealable Container (The best thing to use to store homemade ice cream is plastic in my opinion. You want something that is more flat than tall as it provides more surface area to quickly freeze in a home freezer).
• Kitchen Scale (optional, but recommended as almost all of my recipes use metric as it is more precise than imperial for most home cooks).

Kit Kat Ice Cream Ingredients

This recipe requires 10 ingredients, which is quite a lot for ice cream. However everything can be easily found at most grocery stores – if you don’t already have them in your pantry.

• 400 ml Heavy Cream
• 200 ml Milk (try to find one with a milkfat between 2.5 and 3.4)
• 150 grams Sugar
• 4 Egg Yolks (80 grams – you might be able to get away with 3 eggs if the yolks are large, otherwise it is better to be over than under for this specific ingredient. Don’t worry, if you strain properly in a later step your homemade ice cream will not taste eggy).
• 55 grams Dutch Process Cocoa Powder
• 18 grams Milk Powder
• 2 grams Vanilla Powder
• 1 pinch Salt
• 75 grams Milk Chocolate Chips (For this recipe I use Callebaut No 823 which is a a very high quality callet and really enhances the entire dessert).
• 4 Kit Kat Bars (3 will be chopped up and put into the ice cream, and one will just be opened for garnish)

Making Homemade Kit Kat Ice Cream Step By Step

The first step to make this homemade style of ice cream is to make a base chocolate custard. In a pan add the milk and cream, along with the sugar, cocoa powder, milk powder, sugar, and salt. Turn the heat up to medium low and whisk everything together.

You do not want to create a rolling boil. Just whisk your mixture until everything is combined and you begin to see some bubbling from the heat.

While the chocolate mix is heating up, separate your egg yolks from the whites. You want to remove as much of the albumin (white) as possible. If you don’t have an egg strainer (I don’t) just use your hands and let the whites fall through your fingers.

Next take a half cup of the hot mixture from the pan and SLOWLY trickle it into the egg yolks while whisking rapidly. If you pour too fast or don’t whisk you will cook your egg yolks and ruin the entire dish.

Finally pour your emulsified egg mix back into the pan while whisking. As the mix heats up the mix should get thicker and more pudding-like. You will know it is done when you can run the back of a spoon down the pan and the mix does not fill in the gap. Turn off the heat.

Pour the chocolate custard mix into a bowl through a mesh strainer. Even on the best of days there can still be granules in the mix that you do not want in your final ice cream. For this recipe the only chunks I want in there are chocolate chips and chopped up Kit Kat.

When your mix is thoroughly pressed through the mesh pop your bowl into the refrigerator to chill. This step can take a couple hours so you have a bit of free time before churning the ice cream. I like to spend this time cleaning the kitchen from all the mess I’ve made. If your bowl doesn’t fit into the fridge feel free to move the mix into a smaller container.

Churning The Ice Cream

For this next step you will need to use your own ice cream maker as a guide as the churning times can vary. But once your chocolate custard base is chilled you can begin. Add the base to your ice cream maker and let it run. My machine does 30 minutes on the lowest speed setting.

When the ice cream is good and churned add in your chocolate chips/callets along with the chopped up kit kat bars. I like larger chunks of kit kat in mine, so I usually break the bar into its four strips and cut 1cm lengths. Run the machine for another minute to combine and then power off.

Move the mix to a sealable container and pop it in the freezer for 6 hours, or overnight. Depending on how fast your freezer works will determine how long you have to wait. I personally make homemade ice cream the day before so it is good and chilled when I serve it. Of course, you can eat it soft serve right away if you wish!

When it is time to serve your homemade Kit Kat Ice Cream just use your favorite ice cream scoop and put a few balls into your dish of choice. Then simply garnish with a kit kat for presentation and enjoy!

Fun Fact: This is the very first recipe appearing on the site Scoops of Delight!

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