My Ninja CREAMi Recipes
KitKat Ice Cream

KitKat Ice Cream

A creamy milk-chocolate ice cream with crisp wafer pieces throughout. It is sweet and chocolatey, with the light crunch that defines a KitKat bar.

Prep
10 min
Program
ICE CREAM
Level
Easy
Price
€€

Prepare the base

  1. Finely chop 40 g of the KitKat.

  2. Add the whole milk, heavy cream, sugar, vanilla, salt and finely chopped KitKat to a blender.

  3. Blend until the chocolate coating is fully incorporated and the wafer has broken into fine crumbs.

Freeze and spin

  1. Pour the mixture into a Ninja CREAMi pint, without exceeding the MAX FILL line.

  2. Close with the storage lid and freeze flat for 24 hours.

  3. Once fully frozen, run the ICE CREAM program.

  4. If the texture is powdery or crumbly after the first cycle, run RE-SPIN.

    Still not right after re-spinning? See how to fix the texture .

Prepare the mix-ins

  1. Break the remaining 20 g KitKat into small pieces.

  2. Make a hole about 4 cm wide down the center, add the KitKat pieces and run the MIX-IN program.

Serve

Serve immediately, while the ice cream is still nice and creamy.

Storing leftovers

Flatten any remaining ice cream to level the surface before returning the pint to the freezer. This will make the next spin easier and reduce unnecessary strain on the machine. Learn more about after-serving habits.

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Tips

  • Break the KitKat into small pieces so they distribute evenly during the MIX-IN cycle.
  • Serve immediately after the MIX-IN cycle for the clearest wafer crunch.
  • Use the standard milk-chocolate KitKat for the expected sweetness; dark or flavored versions will change the balance of the base.

Nutrition

100 g Pint
Calories 214 996
Protein (g) 3.1 14.4
Carbs (g) 17.3 80.6
Fat (g) 14.6 68