KitKat Ice Cream Cake Recipe
Crispy, creamy, chocolatey and decadent - words can't describe this perfectly dreamy KitKat Ice Cream Cake.
Servings: 8 slices
Equipment
- 2 lb (900ml) nonstick loaf tin (wide enough to fit the Kitkats)
- Clingfilm (plastic wrap)
Ingredients
- 290 g KitKat bars (may vary by container dimensions)
- 1 litre Vanilla ice cream
- 100 g Magic shell chocolate sauce the kind that sets on ice cream
Instructions
- Double line the container with cling film, leave overhang that you can use to cover the top of the cake.
- Scoop the vanilla ice cream into a bowl and leave at room temperature for about 10 minutes. You want it to be pliable but not melted.
- Arrange a layer of Kitkats along the bottom of the container, face down (this will be the top when you turn the cake out)
- Top with half the ice cream.
- Arrange another layer of KitKates.
- Add the rest of the ice cream.
- Add a final layer of Kitkats.
- Cover and place in the freezer overnight until solid.
- 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.
- Cut into slices with a sharp knife to serve.
Nutrition
Calories: 362kcal | Carbohydrates: 47g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 31mg | Sodium: 96mg | Potassium: 167mg | Fiber: 2g | Sugar: 39g | Vitamin A: 294IU | Vitamin C: 0.4mg | Calcium: 91mg | Iron: 0.3mg
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