This No-Churn Kit Kat Ice Cream is rich, creamy and utterly decadent. It begins with a simple no-churn chocolate ice cream base, folded with chopped Kit Kats and finished with ribbons of hot fudge. You’ll love how easy and indulgent it is.
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No-Churn Kit-Kat Ice Cream
Every element of this ice cream is indulgent: a fudgy chocolate base, crunchy Kit Kat pieces and swirls of hot fudge. Best of all, it’s no-churn — no ice cream machine required. A hand mixer is all you need.
No-churn ice cream delivers the same creamy texture you expect from churned or store-bought ice cream, but with far less effort. Once you master the technique, you can adapt it to countless flavors.
How to Make No-Churn Chocolate Ice Cream
The core of this recipe is the no-churn chocolate ice cream base. It uses simple ingredients that combine into a silky, intensely chocolatey mixture. You’ll need semisweet chocolate chips, sweetened condensed milk, heavy whipping cream, cocoa powder and vanilla extract.
Most basic no-churn recipes rely on condensed milk and whipped cream. To make this version extra chocolatey, the condensed milk is melted with chocolate chips to form a thick fudge mixture. The whipped cream is flavored with cocoa powder to create a chocolate whipped cream. Be sure to cool the melted chocolate mixture before folding in the whipped cream so the cream keeps its fluffy texture.
Once the chocolate-condensed milk mixture has cooled, fold the chocolate whipped cream into it gently, a third at a time, until you have a light, mousse-like consistency. This forms the base that will hold the Kit Kat pieces and fudge swirls.
Assembling the Ice Cream
Gently fold chopped Kit Kats into the chocolate ice cream mixture. Spoon about one third of the mixture into a springform or loaf pan (lining the pan with parchment is optional but makes cleanup easier). Drizzle a spoonful of hot fudge over the layer and use a butter knife to create swirls. Repeat with the remaining ice cream and fudge, finishing with additional chopped Kit Kats on top.
Cover the pan with plastic wrap and freeze for at least 6 hours or overnight. When ready, scoop and enjoy.
I’d love to hear how your ice cream turned out. If you make this recipe, please leave a comment to share your experience and any tweaks you tried. Take photos and tag me on Instagram @queensleeappetit or use the hashtag #queensleeappetit so I can see your creations.
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No-Churn Kit-Kat Ice Cream
1.5 quarts
20 minutes
6 hours
6 hours 20 minutes
This No-Churn Kit Kat Ice Cream is rich, creamy and decadent. It starts with an easy no-churn chocolate base, folded with chopped Kit Kats and swirled with hot fudge.
Ingredients
- 6 oz. semisweet chocolate chips
- 14 oz (1 and ¼ cup) sweetened condensed milk
- 2 cups Heavy Whipping Cream
- 3 tablespoon unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- Hot Fudge Sauce
- 1 and ½ cups chopped Kit Kats + more for topping
Instructions
- Add sweetened condensed milk and chocolate chips to a medium bowl set over simmering water. Heat on medium-low, stirring constantly, until the chocolate is fully melted and the mixture is smooth.
- Remove from heat and let cool completely at room temperature. To speed cooling, chill in the refrigerator or freezer for 15–20 minutes, stirring every 5 minutes.
- In a large bowl, whip the heavy cream with the cocoa and vanilla until stiff peaks form, about 3–4 minutes.
- Fold the whipped chocolate cream into the cooled chocolate-condensed milk mixture, adding it in thirds and folding gently until combined.
- Fold in chopped Kit Kats. Pour one third of the mixture into a 9-inch springform or 9×5-inch loaf pan and spread evenly.
- Drizzle a spoonful of hot fudge over the layer and use a butter knife to swirl. Add half of the remaining mixture, drizzle more fudge, swirl, then finish with the remaining ice cream and additional fudge swirls.
- Top with extra chopped Kit Kats if desired.
- Cover and freeze for at least 6 hours or overnight. Scoop and enjoy.
Notes
- Store ice cream in the freezer for 1–2 weeks for best texture and flavor.
Recommended Products
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MAGICYOYO Ice Cream Scoop (large) -
Pro-Grade Silicone Spatula
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Wilton 9-inch Springform Pan
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Good Cook 9×5 Loaf Pan
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KitchenAid 5-Quart Stand Mixer
BON APPÉTIT!
Love, Dedra
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