No Churn Kinder Bueno Ice Cream

Creamy no churn ice cream with all the flavour of the classic nostalgic chocolate bar

4-6 hours prep

30 minutes cook

Serves 6-8

Mia Jacobs
IMG_1896.jpeg

Ingredients

    Hazelnut butter (makes extra):
  • 150ghazelnuts
  • a pinchflakey salt
    • To assemble:
  • 250mlvegan whipping cream
  • 210gcoconut condensed milk
  • 1 tspvanilla extract
  • 3 tbsphazelnut butter
  • 5vegan wafers, separated
  • 50gmilk chocolate, melted
  • 50gdark chocolate, melted

Everyone knows and loves a Kinder Bueno - a soft, creamy filling of hazelnut cream sandwiched between wafers and coated with milk and dark chocolate. We've veganised it AND turned it into the dreamiest no churn ice cream.

Method

  • Preheat the oven to 200C/180C fan. Place the hazelnuts on a tray and roast for 5-10 minutes until golden brown and glistening.
  • Cool slightly then blend in a high speed blender until completely smooth, scraping down the sides every so often to encourage it to blend more easily. Set aside.
  • Whip the vegan cream to soft peaks, add the vanilla extract, coconut condensed milk and hazelnut butter. Stir until completely combined, being careful not to knock too much air out of the cream.
  • Melt the milk and dark chocolate separately in microwave safe bowls in 30 second increments until completely melted.
  • Pour 1/3 of the ice cream mixture into a loaf tin or freezeable container. Place some of the wafers on top of the first layer of ice cream and drizzle the chocolate over the top. Repeat until you've used all of the ice cream mixture. Top with crushed wafers and more melted chocolate.
  • Lightly cover and freeze for a minimum of 4 hours, overnight is preferable.
  • Serve in cups or cones with more hazelnut butter drizzled over the top.

    • What do you think of the recipe?

    save recipe
    Mia Jacobs

    Mia Jacobs

    follow

    Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.

    read more

    More recipes from Mia Jacobs...

    nav icon
    saved! saved!