KitKat Ice Cream Cake
This KitKat Ice Cream Cake is a no-bake, indulgent treat that combines creamy vanilla ice cream, crunchy KitKat bars, and a glossy magic shell chocolate topping. Perfect for celebrations or as a fun dessert, it’s easy to make and guaranteed to impress!
- Prep Time: 15 minutes
- Cook Time: None (freezing time: overnight)
- Total Time: 8 hours 15 minutes
- Yield: 8–10 slices 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 290 g (10.2 oz) KitKat bars (approximately 3 packs; adjust based on container size)
- 1 liter vanilla ice cream, softened for 10 minutes
- 100 g (3.5 oz) magic shell chocolate sauce
Instructions
Prepare the Tin: Double-line a 2 lb (900 ml) nonstick loaf tin with cling film, leaving enough overhang on all sides for easy removal later.
Soften the Ice Cream: Scoop the vanilla ice cream into a bowl and let it sit at room temperature for about 10 minutes until pliable but not melted.
Layer the KitKats and Ice Cream:
- Arrange a layer of KitKat bars along the bottom of the tin, face down (this will be the top when unmolded).
- Spread half the softened ice cream evenly over the KitKat layer using a silicone spatula.
- Add another layer of KitKat bars on top of the ice cream.
- Spread the remaining ice cream evenly over this second KitKat layer.
- Finish with a final layer of KitKat bars on top.
Freeze: Cover the cake with the overhanging cling film and freeze overnight until solid (at least 8 hours).
Unmold and Decorate: The next day, carefully lift the cake out using the cling film overhangs and place it on a serving board or platter. Drizzle magic shell chocolate sauce over the top and let it set for 2–3 minutes.
Serve: Slice with a sharp knife warmed under hot water (wipe dry before cutting) and serve immediately.
Notes
Serving Suggestions:
- Serve as-is or pair with fresh berries, whipped cream, or coffee to balance its sweetness.
Tips & Tricks:
- Ice Cream Texture: Ensure ice cream is soft enough to spread but not melted to maintain structure.
- KitKat Arrangement: Arrange bars snugly to create a sturdy base and layers.
- Knife Tip: Warm your knife under hot water before slicing for clean cuts.
Storage & Reheating:
- Store leftovers tightly wrapped in plastic wrap in the freezer for up to 2 weeks.
- Let slices sit at room temperature for about 5 minutes before serving to soften slightly.
Find it online: https://icecreamin.com/kitkat-ice-cream-cake/