Make crispy KitKat Ice Cream Cake
Crispy, creamy, chocolatey and decadent - words can’t describe this perfectly dreamy KitKat Ice Cream Cake contributed by multi-award-winning food, parenting and lifestyle writer, Emily Leary at A Mummy Too (www.amummytoo.co.uk).
This recipe is so simple, it can whipped up in minutes and popped back in the freezer, ready to bring out as the dessert that gets everyone talking.
Makes 8 slices, prep time 15 minutes, freezing time 8 hours
Ingredients
290g (10.2oz) KitKat bars (may vary by container dimensions)
1 litre vanilla ice cream
100g (3.5oz) Magic shell chocolate sauce - the kind that sets on ice cream
Preparation
Equipment
2lb (900ml) nonstick loaf tin (wide enough to fit the KitKats)
Clingfilm (plastic wrap)
Silicone spatula
Double line the container with cling film, leaving overhang to cover the top of the cake. Scoop the vanilla ice cream into a bowl and leave at room temperature for about 10 minutes so it’s pliable but not melted.
Step 1
Arrange a layer of KitKats along the bottom of the container, face down (this will be the top when you turn the cake out)
Step 5
Add a final layer of KitKats.
Step 2
Top with half the ice cream.
Step 3
Arrange another layer of KitKats.
Step 4
Add the rest of the ice cream.
6 7
Step 6
Cover and place in the freezer overnight until solid.
Step 7
Remove from the container, unwrap and place on a board. Drizzle with the magic chocolate sauce and allow to set - this should only take a couple of minutes.
Step 8
Cut into slices with a sharp knife to serve. Make sure to serve straight away to ensure it’s still frozen when it reaches the table! 8