This chocolate ice cream is swirled with bite-size wafer cookies and also loaded with chocolate-covered chunks of Kit Kat candy bars. Kit Kat Ice Cream has everything you love about Kit Kat candy bars swirled into each scoop of this homemade ice cream.
I share a new ice cream recipe here every Friday – which might lead you to think we’d eventually get tired of ice cream. Well, that sure hasn’t happened yet.
Do chocolate ice creams call your name? Dark Chocolate Ice Cream delivers just the right amount of sweetness, it’s the perfect treat for chocolate lovers who enjoy a bittersweet twist. And for an unexpected and absolutely fantastic chocolate option, try Chocolate Orange Ice Cream. (If you’re skeptical of the chocolate and citrus combination, one taste will likely be all it takes to convince you.)
Are fruit ice creams more your style? With chunks of cinnamon crust and syrupy peaches in every bite, Peach Cobbler Ice Cream is a masterpiece. The vibrant flavor of sweet, ripe cherries fills every bite of this Black Cherry Ice Cream. And for a classic summer treat, just a few ingredients add up to the Fresh Strawberry Ice Cream that everyone loves.
The most popular question I get is whether it’s possible to make ice cream without a machine. The answer is YES. You can make ice cream without a machine. Find the full directions here!
Kit Kat Ice Cream
You’ll 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 the “unwrapped” bite-size Kit Kats, that’s ideal for this ice cream. You’ll want to cut those smaller pieces in half. As long as you have abou t 1 cup of the cut-up candy bar pieces, you’ll be good to go.
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.
With over 100 ice cream recipes here to choose from, there’s sure to be an ice cream for everyone! If you’re new to making ice cream, the best and easiest vanilla ice cream is a great place to start.
These are my favorite inexpensive containers for storing ice cream. They’re perfect for gifting (who doesn’t love homemade ice cream?) storage, re-using, etc. I write the flavors on the lids with a sharpie and it washes off with dish soap.
I have more ice cream scoops than I can keep track of at this point and I definitely play favorites. This ice cream scoop does the best job ever of cutting through firm ice cream and still delivers a pretty scoop. It gets bonus points for being one of the least expensive scoops I own as well.
Don’t miss our Ice Cream Maker Review for all the information you need to find the BEST Ice Cream Maker for your needs. Spoiler alert – our top-rated machine under $50 just might surprise you. It sure surprised me!
Candy Bar Ice Cream
There’s something extra fun about a batch of homemade ice cream with chewy chunks of your favorite candy bars swirled throughout each scoop. This batch of Kit Kat Ice Cream proves that to be true, but after you have tried this one, you’ll want to try the other candy bar ice creams too.
Every scoop of this Twix Ice Cream is bursting with chunks of cookies, caramel, and chocolate. If you love Twix candy bars, this ice cream just might be the next flavor you need to try.
Good luck resisting Snickers Ice Cream: peanut butter ice cream swirled with luscious caramel sauce, and bursting with pieces of Snickers bars. Sometimes you just need to indulge yourself, right?
Servings: 6 servings, about 1½ quarts
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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.
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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.
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Process according to your machine’s instructions. While it churns, chop the candy bars and wafer cookies into approximately ½ inch pieces.
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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.
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.
Calories: 496kcal · Carbohydrates: 49g · Protein: 6g · Fat: 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
