No-Churn Kit-Kat Ice Cream ~ Recipe | Queenslee Appétit (2024)

FAQs

What are the ingredients in Nestle Kitkat ice cream? ›

Modified Milk Ingredients, Sugar, Milk Ingredients, Glucose, Coconut Oil, Cocoa, Water, Wheat Flour, Hydrogenated Vegetable Oils (coconut And Soybean), Palm Oil, Mono-and Diglycerides, Propylene Glycol Monostearate, Soy Lecithin, Cellulose Gum, Carob Bean Gum, Carrageenan, Corn Starch, Sodium Bicarbonate, Malted Barley ...

That's where no-churn ice cream comes in. By being smart about our ingredients, we can mimic the properties of ice cream—namely its creamy, borderline-fluffy texture—without the need for any specialty equipment. The secret? It's simply the combination of whipped heavy cream and sweetened condensed milk.

Churning: Churning (by hand or in a machine) prevents large ice crystals from forming in the ice cream and produces the smooth texture that makes ice cream feel so rich and luxurious when you eat it. Ice cream churned in a machine will generally have more air whipped into the mixture than hand-churning can achieve.

Step 1In a small resealable plastic bag, combine half-and-half, sugar, and vanilla. Push out excess air and seal. Step 2Into a large resealable plastic bag, combine ice and salt. Place small bag inside the bigger bag and shake vigorously, 7 to 10 minutes, until ice cream has hardened.

Nestlé is understood to be withdrawing its Kit Kat ice cream after it failed to catch on despite the continued market leadership of the original chocolate bar. One source suggests that the wafer-flavour centre in the middle of the ice cream product has been disappointing.

With no-churn ice cream, a can of sweetened condensed milk takes the place of the base and the whipped cream brings the airy, creamy texture. Fold the two together until they're just barely combined and you get the exact flavor and texture of vanilla ice cream after freezing.

Sweetened condensed milk

The other job it does is absorb some of the liquids in the mix and boosts the ratio of non-fat solids in the ice cream due to it's high proportion of milk solids. This prevents the risk of large ice crystals forming and making sure the end result is silky smooth and buttery.

Why is my no churn ice cream icy? ›

Ice forms on homemade ice cream due to crystallization, and this process is usually triggered when you don't freeze your ice cream fast enough. Your recipe and storage method may contribute to crystallization as well.

Sugar and some fat freeze at a temperature of -20F, -6C, or lower. Incorporating sugar and cream means that some ingredients will not freeze completely; if they do, they quickly melt in our mouths. So the lower the freezing temperature, the smoother and creamier the ice cream.

Egg Yolks: The most traditional thickening agent, egg yolks contain natural proteins and fats that contribute to a rich and luxurious texture in custard-based ice creams. Cornstarch: Often used in non-custard ice creams, cornstarch mixed with milk helps thicken the base and create a smooth mouthfeel.

Here's why: Churning ice cream base is a bit like making whipped cream. You need to churn just enough to make the fat globules stick to the air bubbles and form a protective coating that stabilizes the foam. But too much churning can cause the fat globules to stick to each other, turning the mixture into butter.

The greater the salt content, the lower the freezing point of the water. At the same time, dissolving salt in the liquid water causes the water temperature to drop, generating ice cream quicker.