*This post may contain affiliate links. Please see my disclosure for more details!*
Easy no-churn Kinder Bueno ice cream with hazelnut cream spread, kinder bueno, and more! Perfect easy treat!
So it’s basically the end of summer, but as we are still getting a few warmer days I thought it was best to do an ice cream recipe! I did also just have an ice cream craving so that is enough reason for me anyway.
I wanted to post a recipe that I knew everyone would adore and love – Kinder Bueno anyone?! The absolute best of the best. I have always loved Kinder Bueno as you know so, it was about time this happened.
I know my timing has missed most of the summer, but I have been so busy! I am a firm believer in being able to eat ice cream year-round anyway, but honestly.. can we just appreciate the photos of this recipe for a second?!
No churn recipe
I went for a simple no-churn recipe for this recipe because it is always just so easy. The idea is you use only a few ingredients, whisk, and you have a mixture. You simply then freeze it! You don’t need to mix it when freezing, and you don’t need an ice cream machine.
One thing I will say is though… you can use an ice cream machine if you want. You just pour the mixture into it instead of a container and let it churn away! But for those of you, who is probably a larger percentage of my readership, who don’t have an ice cream machine… here we are!
For the base of this ice cream, I use double cream, condensed milk, and hazelnut cream. You can easily leave the recipe at that for a delicious base, but obviously, I always want to add more goodness to it.
To be honest, I am a Kinder addict! I purposely wanted this recipe to be overloaded with Kinder goodness so i topped my mixture with all things Kinder – buenos and small chocolate bars along with more hazelnut spread. YES PLEASE!
I use a stand mixer to make my base mixture, so I add the double cream, condensed milk, and hazelnut cream to a bowl. I then whisk it until it’s a smooth mixture. It doesn’t have to be massively thick – and you do not want to over whisk!
If you are unsure, you can whip the cream to soft peaks on its own, and then fold through the condensed milk and the hazelnut cream. Both methods work well! It’s up to you entirely. You can also use a different spread if you fancy!
For this Kinder Bueno ice cream, I use a 2lb loaf tin because I think it looks nice, and it fits in my freezer well. You don’t have to use one – you can use any container really that holds a few liters, or you can split it across some smaller containers!
I layer some of the mixture into the bottom of the in, drizzle on a little extra hazelnut cream, some kinder chocolate pieces, and some kinder Bueno pieces! I do this a few times until I reach the end of the ice cream. I then just add a little more extras and freeze!
Tips and tricks
Because this ice cream is a cheats no-churn ice cream, there is another sneaky thing you can use it for… if you whisk it correctly, you can set it in the fridge to make mousse! The adaptable nature of condensed milk and whipped cream works wonders.
As this ice cream is no-churn, it can freeze pretty solid – so like some good quality shop-bought brands, take it out 5-10 minutes before you want to scoop it! And enjoy!! Some of my other no churn ice cream recipes include rolo and apple crumble….DELICIOUS! Jane x
Kinder Bueno Ice Cream!
- 600 ml Double cream
- 397 g Condensed milk (one tin)
- 275 g Hazelnut cream
- 125 g Kinder bueno
- 125 g Kinder chocolate
- 125 g Hazelnut cream
For the Ice Cream Mix
- Add the double cream, condensed milk and hazelnut cream to a bowl.
- Whisk on a low-medium speed until the ingredients are smooth and even.
- Turn the whisk up a bit higher and whisk till the mixture is starting to thicken and is lovely and smooth. It'll only take 1-2 minutes. It doesn't need to be extremely thick, it just needs to be smooth and starting to thicken.
- Alternatively, you can whip the cream up to soft peaks, and fold the ingredients together.
- Melt the 125g hazelnut cream until smooth - this takes 20-30 seconds in the microwave. Break the chocolate and bueno into chunks.
- Add 1/3 of the ice cream mixture to the tin/tub and swirl through 1/3 of the melted spread and chocolates.
- Repeat twice more so all the ingredients are used up.
- Put the tub/tin your freezer till frozen and firm and enjoy!
- I use this hazelnut cream!
- You can of course use an ice cream maker if you have one - but this is designed for those who don't!
- How long it takes to freeze depends on your freezer - freeze until completely solid.
- No-churn ice cream can naturally take longer to scoop as it doesn't have any additives, but the swirled through spread helps it!
- This will last in the freezer for up to a month! (If not longer!)
- The bueno texture can change due to the freezing, but its not the end of the world.
- If you can't source the same spread, you can use alternatives from other places!
- I use this loaf tin!
Find my other Recipes on my Recipes Page!
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.