Kinder Bueno Ice-Cream
I came across this recipe a few years ago, right at the very beginning of my Thermomix consultancy, through my friend Emily. I am really pinching myself that it’s only now that I’m enjoying this recipe because it’s like the love child of two things I enjoy a lot of – ice-cream and the Bueno chocolate bars. I present to you the ever smooth, creamy, luscious and decadent Kinder Bueno Ice-Cream.
I think the use of whipped cream (like literally whipping cream) has given this ice-cream a lighter, airy taste. This is even more evident when you churn the mixture, which makes it dangerously more-ish! It doesn’t matter if you don’t have an ice-cream churner though because it’s just as glorious without using one.
This ice-cream is not for the diet conscious however the best way to eat this is in the tub with a big giant spoon on hand to inhale it all before the kids get to it. Enjoy!
Prep and Cooking Time – 5 minutes + chilling time | Serves – Makes approximately 1L
– 1x 600g carton full fat whipping cream
– 1x 395g can sweetened condensed milk
– 150g Nutella
– 2x Kinder Bueno bars, roughly chopped (one standard packet with two bars)
– Ice-cream container (capacity of 1L or more)
– Ice-cream churner (optional)
– Additional bowl
– Butterfly attachment
Attach butterfly to TM bowl. Pour in whipping cream and whip 40 sec / speed 3.5. Remove butterfly and set aside whipped cream.
Add sweetened condense milk and Nutella into the TM bowl. Mix 20 sec / speed 4. Scrape the sides of the bowl.
Add chopped Kinder Bueno bars and mix 15 sec / Reverse / speed 4. Once included, continue mixing for a further 15 secs and in that time, add the whipped cream through the lid.
If you have an ice-cream churner…
Pour the ice-cream mixture into your churner for 30 minutes or as per the instructions of your ice-cream churner.
Once finished, pour the ice-cream mixture (churned or un-churned) into an airtight container. Freeze for 4-6 hours.