Ingredients for Kit Kat Ice Cream Cake
- Coffee Ice Cream
- 5 pints Chocolate Ice Cream
- 2 pints Hazelnut Gelato
- 18 Kit Kat bars
- Hazelnuts
- 18 Kit Kat bars
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How to Make Kit Kat Ice Cream Cake
- Prepare an 8-inch springform pan.
- Remove 2 pints chocolate ice cream and 1 pint hazelnut gelato from the freezer and let them stand at room temperature for 15 minutes, or until soft and spreadable but not melting.
- Cut 9 Kit Kat bars (approximately 3 1/2-inch long bars) into 4 sections each using a sharp knife.
- Arrange the Kit Kat sections around the sides of the springform pan, narrower Kit Kat-inscribed side against the pan.
- Coarsely chop the remaining 9 Kit Kat bars.
- Divide the chopped Kit Kats into 3 equal piles.
- Spoon 1 pint of chocolate ice cream into the springform pan and spread firmly and evenly to cover the bottom.
- Sprinkle with 1 pile of chopped Kit Kats.
- Layer the remaining ingredients in this order: 1 pint chocolate ice cream, 1 pile of chopped Kit Kats, 1 pint hazelnut gelato, the remaining pile of chopped Kit Kats, and the final 1 pint chocolate ice cream.
- If at any time the bottom layer begins to melt, place the cake in the freezer until the ice cream becomes firm.
- Cover the pan and freeze for at least 8 hours, or up to 1 month, until very firm.
- Just before serving, remove the pan sides.
- Garnish as desired.
- To make clean cuts, dip a long, sharp knife in hot water between cuts.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
196g
Fat
85g
Carbs
20g
