Kit Kat Ice Cream

chocolate ice cream with kit kat candy bars in white bowl on wooden table

Print Recipe

Chocolate ice cream loaded with bite-size chunks of Kit Kat candy bars.

Prep Time25

Course: Dessert

Cuisine: American

Servings: servings, about 1½ quarts

Author: Mary Younkin

Ingredients

1½ cups heavy cream
⅓ cup dutch process cocoa powder
⅔ cup sugar
⅛ teaspoon kosher salt
½ cup semi-sweet chocolate chips
1½ cups milk
1 teaspoon vanilla extract
3 Kit Kat candy bars about 1 cup of ½-inch pieces
15 vanilla wafer cookies, roughly chopped about 1 cup of ½-inch pieces

Instructions

In a large saucepan, combine the cream, cocoa, sugar, and salt. Whisk to combine and then heat over medium heat, stirring continually, until it comes together and begins to steam and simmer. If you wish, you may increase the heat, but continue stirring non-stop. Do not step away at this point.
Remove from the heat and immediately add the chocolate. Whisk until the chocolate has completely melted. Stir in the milk and vanilla. Cool and refrigerate for at least 4 hours or overnight until completely cold.
Process according to your machine’s instructions. While it churns, chop the candy bars and wafer cookies into approximately ½ inch pieces.
Scoop about a third of the churned ice cream into an 8″ pan or loaf pan, then scatter about ½ cup of the candy and cookie pieces over the ice cream. Repeat this step twice more. Place in the freezer and allow the ice cream to harden for at least 2-3 hours before serving.

Notes

Full size or fun size candy bars will work well for this recipe. If you can find the "unwrapped" bite-size Kit Kats, that's ideal for this ice cream. You'll want to cut those smaller pieces in half.

Nutrition