Kit Kat Ice Cream Without an Ice Cream Maker

Kit Kat Ice Cream Without an Ice Cream Maker

Ice Creams

Another ice cream? Clear! Ice cream is the reason to live and exist in this heat or winter. In fact, ice cream at any time is always valid. And since the year has just started, let's start it with something delicious, shall we? 🙂

I decided to make a flavor that a lot of people like: Sorvete de Kit Kat!

I know. I KNOW. I know that for summer 2017, Aunt Nestlé launched a Kit Kat ice cream in a jar. The release was released in November (2016) so far, everything is fine, everything is ok. But who said I found it?

I spent the whole of December (2016) looking for the cursed ice cream everywhere and I couldn't find it. If you follow me on Instagram (in stories) you know about my misadventures: instagram.com/pratofundo.

I didn't think so, right? Right. So, I make my version! 🙂

Kit Kat Ice Cream Without an Ice Cream Maker

Pre-preparation: 20 minutes

Preparation time: 6 hours

Total: 6 hours 20 minutes

Makes: 6 portions (about 1 liter)


  • 50 g chocolate powder (50% cocoa)
  • 50 mL water (warm)
  • 3 barras Traditional Kit Kat (01 bar/45g, roughly chopped)
  • 200 g condensed milk (01 can/box)
  • 125 g milk chocolate (melted)
  • 300 g fresh/pasteurized cream (ice cream: has more than 35% fat | used: 45% fat)
Use the quantities in units of measurement in weight and volume when present. The measures in cups/spoons are just one system courtesy e less accurate .

1 cup: 250mL | 1 tablespoon: 15mL.


  • In a bowl mix chocolate powder and hot water. Mix well to dissolve. Reserve 5 minutes.
  • While you wait: roughly chop the Kit Kats and melt the milk chocolate in the microwave or bain-marie.
  • Mix the condensed milk into the dissolved chocolate, mix.
  • Next, melt chocolate and mix well. The mixture must not be hot, if it is, wait 10 minutes or until it cools down.
  • Beat the cream until stiff peaks form.
  • Place the chocolate mixture over the whipped cream and mix well.
  • Add 1 chopped Kit Kat bar and mix.
  • Transfer to a container with a lid.
  • To add the rest of the Kit Kat: it can be layered now with the mixture still soft or after 3 hours in the freezer with the semi-frozen dough.
  • Place in the freezer for at least 6 hours.

  • Condensed milk: if you want it a little less sweet, use 150g condensed milk.
  • Brands: I generally don't include the brand of the ingredients, everyone is free to choose which one they can buy. But as the objective is to get the Kit Kat flavor, it is easier to use Nestlé powdered chocolate and milk chocolate. Or if you want the taste of an American Kit Kat, it has to be from Hershey's. Yes, in the USA, Hershey's manufactures it.
  • Texture: as there is moisture in the dough, the Kit Kat wafer becomes soft as it absorbs this moisture. It's normal.
Nutritional information is just a courtesy of the system and generated automatically; may not reflect the nutritional reality of the recipe.

Sorvete de Kit Kat