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Top view of a bowl filled with Kinder Bueno ice cream scoops
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4.41 from 5 votes

Kinder Bueno Ice Cream

Learn how to make your own churned Kinder Bueno ice cream with and without an ice cream machine. It's easy and deliciously smooth and creamy!
Prep Time10 minutes
Churning, Freezing and Blending Time10 hours
Total Time10 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 3762kcal
Author: Priya Maha

Ingredients

Ice Cream Base

  • 250 ml full fat milk
  • 500 ml heavy whipping cream (at least 35% fat)
  • 75 g castor sugar
  • 50 g Nutella
  • teaspoon salt
  • ½ teaspoon vanilla essence
  • 6 bars Kinder Bueno Chocolate (chopped)
  • 25 g hazelnuts (chopped and roasted)

Instructions

Making the ice cream base

  • Measure milk into a measuring jug.
  • Add the cream.
  • Measure sugar and salt into the milk and cream solution. Stir to dissolve the sugar and salt. This should take about 2 minutes.
  • Add the Nutella and vanilla essence and stir until the Nutella is well blended. It will remain slightly curdled in the milk and cream and that is fine.

Method 1: Ice Cream Maker

  • Prepare the ice cream base as above. Chill the solution for at least 2 hours or more until it is completely chilled. Churn the ice cream according to your ice cream maker's instructions.
  • At the end of the churning process, if the ice cream is too soft, freeze it for a few hours before adding in the chopped Kinder Bueno and the hazelnuts.

Method 2: Blender/Food Processor

  • Prepare the ice cream base as above. Pour it into an ice cream container and chill for at least 4 to 5 hours or until completely frozen.
  • Once frozen, remove the ice cream from the freezer and use a spoon to break it into chunks.
  • Add the ice cream chunks into a blender and blend until smooth, for approximately 1 to 2 minutes. Do not blend too long to avoid the ice cream from melting too much.
  • Pour the blended ice cream back into its container. Let it set slightly in the freezer for about an hour before assembling the Kinder Bueno ice cream.

Preparing the chocolate and nuts

  • Chop each Kinder Bueno chocolate bar into 8 small pieces. Set aside until ready to use.
  • Chop the hazelnuts into pieces. Place the chopped nuts in a pan and dry roast them over low heat until they turn golden brown in color and become crunchy. Set aside to cool.

Assembling the Ice Cream

  • To assemble the ice cream, transfer one-third of the churned/blended ice cream into a freezer-safe container.
  • Level it and sprinkle one-third of the chopped Kinder Bueno chocolate and the hazelnuts on top. Top with another layer of ice cream (another one-third). Spread the top with another one-third of the chocolate and nuts mixture.
  • Finish off by adding the remaining ice cream and topping it with the remaining chocolate and nuts. Give it a little stir in your wish. Place the Kinder Bueno ice cream in the freezer until it sets completely (about 4 hours).

Chilling and serving the ice cream

  • To serve, scoop the ice cream into serving bowls or ice cream cones.
  • If the ice cream is too hard to scoop, leave it out at room temperature for a minute or two. It will be much easier to scoop.
  • This recipe makes 1.5 quartz of ice cream.

Notes

Notes
  • When using the blender method, if the frozen ice cream (before blending) is too hard to break with a spoon, leave it out for a minute or two to soften it slightly before trying again.

Nutrition

Calories: 3762kcal | Carbohydrates: 332.6g | Protein: 32g | Fat: 285.6g | Saturated Fat: 170.4g | Cholesterol: 473.3mg | Sodium: 470.4mg | Potassium: 1882mg | Fiber: 25.4g | Sugar: 283.5g | Vitamin A: 5174.3IU | Vitamin C: 3.1mg | Calcium: 556.8mg | Iron: 13.5mg