This Kit Kat ice cream recipe is rich, creamy, delicious, and so easy! It's no-churn and no-fuss, and it satisfies any ice cream lover's taste buds.
I love making my own ice cream, and I love Kit Kats. It only seemed natural to put the two together, and what I got was absolutely delicious!
Kit Kat Ice Cream Recipe
This was inspired by my other delicious ice cream recipe on this site and pairs well with waffle cones.
Ingredients
You only need a handful of simple ingredients to make this recipe. You'll find them all easily at your local grocery store.
- Heavy cream
- Sweetened condensed milk
- Crushed Kit Kat bars
- Vanilla extract
- Cocoa powder (for chocolate Kit Kat ice cream)
See the recipe card at the end of the post for quantities.
Instructions
Making this recipe is just as simple as gathering up the ingredients. It doesn't take much to make it!
Step 1: Whip the Cream
Whip the heavy cream with an electric mixer until stiff peaks form.
Step 2: Combine Remaining Ingredients
In a large bowl, combine the sweetened condensed milk, crushed Kit Kats, and vanilla extract and mix well.
If making chocolate Kit Kat ice cream, add the cocoa powder, as well.
Step 3: Combine and Freeze
Gently fold the ingredients into the whipped cream. Then, pour the mixture into a 9x5 loaf pan or 2-quart container, cover, and freeze for at least 6 hours or overnight.
Hint: For the best ice cream, freeze overnight.
Substitutions
Normally, this is where I would give you substitution options for this Kit Kat ice cream recipe, but honestly, there's nothing you can really substitute. All the ingredients work together to make the ice cream, and without any one of them, it won't be the same.
Variations
Want to personalize this Kit Kat ice cream recipe? Here are some of my tried and true tips for changing up this recipe.
- Your Favorite Candy Bars - Try using your favorite candy bar pieces to make this a totally different ice cream.
- Chocolate Swirl - Try adding a drizzle of chocolate sauce when you fold the ice cream together for a fun chocolate swirl.
If you love recipes like this, you may also enjoy this hot chocolate ice cream, Strawberry Banana Ice Cream, Strawberry Crunch Ice Cream, Dr. Pepper Ice Cream Float, Kit Kat Ice Cream Cake or our Homemade Dark Chocolate Ice Cream (No Eggs) recipe.
Storage
Store this ice cream in an air-tight container in the freezer for up to 2 weeks.
Tips
This recipe is so simple, but I still have some tips that will help you make it the best it can possibly be.
- Crush but don't pulverize the Kit Kat bars. You want nice bite-size pieces in the ice cream.
- Fold the whipped cream and remaining ingredients together to preserve the whipped cream's creamy texture.
- Use up your ice cream in 2 weeks or less. After 2 weeks, it can become grainy.
FAQ
Do you have questions about this Kit Kat ice cream recipe? Here are some of the most commonly asked questions about Kit Kat ice cream.
The whipped cream helps the ice cream's texture and makes it scoopable.
Store it in the freezer for up to 2 weeks.
After 2 weeks, ice crystals begin to form, making the ice cream grainy.
The usual reason that homemade ice cream has an odd texture is due to stirring the ice cream rather than folding it. If you stir the ice cream ingredients into the whipped cream, you'll deflate the whipped cream.
Video
More Ice Cream Recipes
Do you like ice cream? Here are some recipes you may also like to try.
Kit Kat Ice Cream
Ready to get cooking? Remember that you can print this recipe if you would like.
Kit Kat Ice Cream
Equipment
- 9 x 5 inch loaf pan or 2-quart container
Ingredients
- 2 cups heavy cream
- 1 can (14 oz) sweetened condensed milk
- 1 cup Kit Kat Chocolate Bars crushed
- 1 teaspoon vanilla extract
- 2 teaspoon cocoa powder
Instructions
- Gather your ingredients.
- Whip heavy cream with an electric mixer until stiff peaks form.
- In another large bowl combine sweetened condensed milk, Kit Kat and vanilla extract. If making chocolate Kit Kat ice cream, add the cocoa powder.
- Mix well. Fold it into whipped cream.
- Pour the ice cream mixture into 9×5-inch loaf pan or 2-quart container; cover. Freeze 6 hours or until firm.
- Remove from freezer.
- Scoop.
- Serve.
- Enjoy every bite!
Video
Notes
- Crush but don't pulverize the Kit Kat bars. You want nice bite-size pieces in the ice cream.
- Fold the whipped cream and remaining ingredients together to preserve the whipped cream's creamy texture.
- Use up your ice cream in 2 weeks or less. After 2 weeks, it can become grainy.
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