No Churn Kit Kat Ice Cream

Kit Kat Ice Cream is creamy, crunchy, chocolaty goodness all in one easy to make frozen treat. The hardest part is waiting for it to freeze!

Author: Donna Elick

Servings:

Prep Time10

freezer time6

Total Time6 10

Ingredients

1 1/4 cups heavy cream
14 ounce can sweetened condensed milk
1 tablespoon cocoa powder
1 teaspoon pure vanilla extract
1 1/2 cups KitKat bars chopped (about 12 fun size bars)
Extra KitKat bars for garnish

Instructions

Chop the KitKats: Use a sharp knife to chop 1 1/2 cups KitKat bars into 1/2- to 1-inch pieces. Set aside.
Whip the Cream: In a large mixing bowl, use a handheld mixer to beat the 1 1/4 cups heavy cream until firm peaks form, about 3 to 4 minutes.
Combine Ingredients: Add 14 ounce can sweetened condensed milk, 1 tablespoon cocoa powder, and 1 teaspoon pure vanilla extract to the whipped cream. Beat again for 4 to 5 minutes until thickened and peaks begin to form.
Fold in Candy: Gently stir in the chopped KitKat bars.
Freeze: Pour the mixture into a 9 x 5-inch loaf pan and smooth the top. Garnish with extra KitKat pieces.
Freeze Until Firm: Cover and freeze for at least 6 hours or until solid.
Serve: Let thaw slightly before scooping. Enjoy with even more KitKats on top if desired.

Notes

Storage: Keep frozen in an airtight, freezer-safe container for up to 2 months.

Make-Ahead Tips: Prepare the night before to allow for full freezing.
Customization Ideas: Mix in chocolate chips, swirl in fudge, or top with whipped cream and sprinkles before serving.

Crunch Factor: This recipe includes enough KitKats to ensure crunch in every bite. For less texture, reduce to 1 cup chopped KitKats.

Nutrition