Chocolate Ice Cream with KitKat Candies
3 servings
40 minutes
Chocolate ice cream with KitKat candies is a true celebration of flavor, combining rich cocoa aroma and the crispy texture of famous chocolate bars. The origins of this dessert trace back to European ice cream-making traditions, but its modern interpretation with the addition of KitKat gives it a playful and delightful twist. The thick creamy base enriched with cream cheese and chocolate sauce offers a velvety taste, while pieces of KitKat add an unexpected contrast of crunchy caramel and melting chocolate. Perfect for hot days or special occasions when you want to treat yourself to something truly delicious. Serve with caramel sauce or fresh berries to complete the composition!
1
For the chocolate sauce, in a small saucepan over medium heat, combine 80 ml of water, 45 grams of sugar, and cocoa powder, and cook for 2 minutes. Add the crumbled chocolate and cook until dissolved and smooth.
- Whole milk (3.2%): 200 ml
- Sugar: 130 g
- Cocoa powder: 20 g
- Dark chocolate: 30 g
2
Dissolve starch in 50 ml of milk.
- Cornstarch: 3 teaspoons
- Whole milk (3.2%): 200 ml
3
For the ice cream, in a small saucepan over medium heat, combine the remaining cream and milk, 85 grams of sugar, a pinch of salt, stir, bring to almost a boil, add the cornstarch milk, and cook while stirring constantly until thickened. Remove from heat, add cream cheese and chocolate sauce, and mix until glossy and smooth. Cool to room temperature, then refrigerate overnight.
- Cream 30% fat: 200 ml
- Whole milk (3.2%): 200 ml
- Sugar: 130 g
- Salt: pinch
- Cream cheese: 50 g
- Dark chocolate: 30 g
- Cocoa powder: 20 g
4
Freeze in the freezer for ice cream, adding pre-cut small segments of KitKat candies in dark chocolate in the last few minutes of freezing. Transfer the finished ice cream to a container and place it in the freezer until firm.
- Chocolate-covered wafer fingers: 65 g
