This No-Churn Kit Kat Ice Cream is sinfully rich, creamy and decadent! It starts with an easy no-churn chocolate ice cream base that’s then loaded with chopped kit-kats and swirled with hot fudge sauce! I’m totally obsessed!
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No-Churn Kit-Kat Ice Cream
Everything about this ice cream is mouthwatering. Hot fudge sauce? Yes! Kit Kats? Yes! The chocolatiest ice cream you’ve ever tasted? Heck yeah! And the best part is that it’s no-churn, meaning all you need is a hand mixer!
I‘m in love with no-churn ice cream because it has the same creamy smooth deliciousness as store-bought ice cream — and churned ice cream — but it’s infinitely easier and quicker to make! And once you get the hang of it, you can create any flavour you could think of!
How to Make No-Churn Chocolate Ice Cream
This is the only part of the recipe that you have to make from scratch, and it’s the BEST part if you ask me. The no-churn chocolate ice cream itself is for sure better than every *plain* chocolate ice cream that I’ve tried.
To make the no-churn ice cream, we need 6 easy ingredients — chocolate chips, sweetened condensed milk, heavy whipping cream, cocoa powder and vanilla extract.
Plain no-churn ice cream recipes would only need condensed milk, heavy cream as the base. But since this is a super chocolatey ice cream, I wanted to add a type of chocolate to both sides of the base.
So to the sweetened condensed milk, we add chocolate chips and melt them together to create a nice thick fudge base!! Then, instead of whipping up plain whipped cream, we’ll add some cocoa powder and make it a chocolate whipped cream!
Let the chocolate/condensed milk mixture cool so the whipped cream doesn’t melt, then fold in the chocolate whipped cream a little bit at a time until you get a light and fluffy chocolate mousse like mixture.
Assembling the Ice Cream
Now let’s put it all together! Fold some chopped kit-kats into the ice cream mixture, or preferably kit-kat bites. Spoon 1/3 of the mixture into a springform pan or loaf pan. You don’t need to line it with parchment or wax paper, I just do it to make clean up a bit easier.
Then scoop out a spoonful of hot fudge sauce and drizzle it over the ice cream and swirl it together using a butterknife. Repeat this two more times, then finish it off with more kit kats on top!
Freeze it, scoop it, indulge it, regret it, repeat!
I’d love to know how this turned out for you, so if you make this recipe or any other recipe of mine, come back and leave a comment down below to tell me how they turned out!
And don’t forget to take photos and tag me on Instagram @queensleeappetit or use the hashtag #queensleeappetit so I could see your gorgeous creations!
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Let’s get baking!
- 6 oz. semisweet chocolate chips
- 14 oz (1 and 1/4 cup) sweetened condensed milk
- 2 cups Heavy Whipping Cream
- 3 Tbsp unsweetened cocoa powder
- 1 tsp pure vanilla extract
- Hot Fudge Sauce
- 1 and 1/2 cups chopped Kit Kats + more for topping
- Add sweetened condensed milk and chocolate chips to a medium bowl over a saucepan of simmering water and heat on medium-low, stirring constantly until chocolate is fully melted and mixture is combined and smooth.
- Remove from heat and set aside to cool completely at room temperature. You can also transfer it to the refrigerator or freezer for at least 15-20 minutes to speed up the cooling process. Make sure to stir the mixture at least every 5 minutes to loosen it up.
- In a large stainless steel bowl, whip the heavy cream, cocoa and vanilla until stiff peaks form, about 3-4 minutes.
- Add whipped cream to cooled fudge mixture, 1/3 at a time and gently fold until smooth and combined.
- Add chopped kit kats and gently fold into the cream until combined. Pour 1/3 of the mixture into a 9-inch springform pan or a 9x5-inch loaf pan and spread evenly.
- Drizzle a spoonful of hot fudge sauce on top and use a butter knife to swirl. Pour 1/2 of the remaining cream mixture on top and drizzle more of the ganache on top and swirl. Repeat with the remaining ice cream mixture, spread into an even layer, then drizzle and swirl some more fudge sauce on top.
- Sprinkle top with more chopped kit kat pieces, optional.
- Cover with plastic wrap and freeze for up to 6 hours or overnight. Scoop and enjoy!
- Ice cream can be stored in the freezer for 1-2 weeks.
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- MAGICYOYO Ice Cream Scoop Trigger, Metal Cookie Scoop Melon Baller, Heavy Duty Premium 18/8 Stainless Steel Spoon Scooper, Gift for Kids, Friends & Family (Large Scoop)
- Award-Winning Pro-Grade Silicone Spatulas By DI ORO - 600°F Heat-Resistant Seamless Rubber Spatula - Perfect for Baking, Cooking, Scraping - Premium Stainless Steel Core Technology (BLACK Single)
- Wilton Springform Cake Pan, 9-Inch
- Good Cook AirPerfect Nonstick Large Loaf Pan, 9 x 5", Gray
- KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
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