Kinder Bueno Ice Cream

by Nabeela Kauser

Indulge in the sweet delight of homemade Kinder Bueno ice cream. This creamy, chocolaty, and easy-to-make dessert, boasting the beloved Kinder chocolate flavour, is perfect for a refreshing summer treat.

5 from 3 votes

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Prep Time 20

Freeze Time 4

Total Time 4 20

Course Dessert

Cuisine American, British, Western

Servings

Calories 398 kcal

Ingredients

Instructions

In a large bowl, whip the double cream until soft peaks form.
Pour in the condensed milk and continue to whip until well combined.
Gradually fold in the melted Kinder chocolate and hazelnut chocolate spread into the mixture.
Pour the mixture into a freezer-safe container.
Sprinkle the top with chocolate chips for an extra crunch.
Cover and freeze for at least 4 hours or overnight for best results.
Once frozen, scoop the ice cream into bowls or cones and serve.

Notes

This Kinder Bueno Ice Cream is perfect for a summer treat and can be easily made without an ice cream machine.

For a more pronounced hazelnut flavour, feel free to add more hazelnut chocolate spread.

Remember to freeze the ice cream for at least 4-6 hours to allow it to set properly, although leaving it overnight will give you the best result.

Finally, the chocolate chips on top are optional but they add a nice touch of texture and chocolatey goodness to the ice cream.

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 398kcalCarbohydrates: 32gProtein: 6gFat: 28gSaturated Fat: 19gCholesterol: 88mgSodium: 82mgPotassium: 263mgFibre: 0.3gSugar: 31gVitamin A: 1057IUVitamin C: 2mgVitamin D: 1µgCalcium: 187mgIron: 0.4mg

Keyword Chocolate, Chocolate Chips, Dessert, Food, Ice Cream, Kinder Bueno, Recipe, Summer

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