Kit Kat Ice Cream Cake Recipe 435

KIT KAT ICE CREAM CAKE

Steps:

• Have an 8-inch springform pan ready.
• Remove ice cream and gelato from freezer.
• Let stand at room temperature 15 minutes or until soft and spreadable but not melting.
• (Return to freez-er briefly if too soft to work with.) Meanwhile, with a long sharp knife, cut 9 KitKat bars in 4 sections each.
• Stand around sides of pan, narrower KitKat-inscribed side against pan.
• Coarsely chop remaining 9 KitKat bars; make 3 equal piles.
• Spoon coffee ice cream into springform pan; spread firmly and evenly to cover bottom.
• Sprinkle with 1 pile chopped KitKats.
• Continue layering, adding 1 pint chocolate ice cream, a pile of chopped KitKats, the hazelnut gelato, remaining chopped KitKats, then remaining 1 pint chocolate ice cream.
• (If at any time the bottom layer (s) begin to melt, place cake in freezer until ice cream becomes firm.) Cover pan and freeze at least 8 hours until very firm or up to 1 month.
• Just before serving; Remove pan sides and garnish as shown.
• To make clean cuts, dip a long, sharp knife in hot water between cuts.
• FYI KitKats are sold in several sizes.
• For this cake we used 3 1/2-in-long KitKat bars, each having 4 sections, often sold in 6-packs of 1 1/2 oz each TIP: Can be prepared through Step 5, wrapped well and frozen up to 1 month.

KIT KAT ICE CREAM CAKE RECIPE - (4.3/5)

Steps:

• • Remove from the freezer and leave on the counter: • 2 qt ice cream , any 2 flavors • In a food processor combine: • 2 TBS milk • 24 oreo cookies • Coat a 9-inch spring form pan with nonstick spray and place upright all around the side of the pan: • 39 kit-kat candy bars • Try to get the kit-kat bars as close to possible as you can, with the kit-kat name facing out, against the side of the spring form pan. • Line the bottom of the pan with parchment paper and press the oreo mixture evenly over it. • Place in the freezer for 10 minutes. • Stir the first flavor of softened ice cream in its container and press evenly over the oreo crust. • Place in the freezer for 10 minutes • Stir the second flavor of softened ice cream in its container and press evenly over the first ice cream layer. • Place in the freezer. • Remove from the freezer and allow to thaw for 30 minutes: • 16 oz whipped topping, frozen (like cool whip) • Spread whipped topping over the top layer of ice cream and garnish with: • 6 oreo cookies , broken up • 1/4 cup chocolate candies , assortment • Return cake to the freezer and allow to set overnight. • Remove cake from freezer 10 minutes prior to serving. • Gently open the spring form pan and remove. Use a thin knife or spatula to slide cake onto serving platter. • Slice & serve immediately

KIT KAT ICE CREAM

Steps:

• Whisk the eggs in a large mixing bowl, until light and fluffy.
• Whisk in the sugar, a little at a time, then continue whisking until completely blended(About one minute more). Set aside.
• Pour in the cream, vanilla and milk and whisk to blend. Then refrigerate for about an hour.
• Cut the candy bars into bite size pieces. Cover and refrigerate.
• Transfer the mixture from the refrigerator to an ice cream maker and freeze according to the manufacturers instructions.
• Add the chopped Kit Kat pieces to the mixture about 2 minutes til the end of the cycle.

KIT KAT CAKE RECIPE - (4.4/5)

Steps:

• Spray two 8″ or 9″ (whichever size you are using, both work well) cake pans with cooking spray and set aside. In a medium bowl, mix the cake mix, pudding mix, eggs, water, and oil until smooth then pour into prepared cake pans. Bake cake according to the package directions. Let cool in the pans for 10 minutes then remove them from the pans to a wire rack and cool completely. Once the cake is cooled, make the Chocolate Buttercream Frosting or use your favorite canned frosting. Place powdered sugar and cocoa powder in a bowl and mix with a wire whisk to incorporate. Set aside. Using a stand mixer cream the butter and shortening for a few minutes until light and fluffy. Add the powdered sugar/cocoa mixture and beat on low until incorporated then add the vanilla and enough cream until it is the right 'spreading' consistency. Turn to medium high and beat for 3 minutes. To assemble: Start by carefully opening all the Kit Kat bars and breaking them into sections of two bars each (or single bars if you want to). I bought a 13″ cake board from the party store but a cake plate or regular plate with enough room around the edge will be just fine. Place about 1 tablespoon of frosting in the center of the board and set the first cake round on top of it. Place 1/3 of the frosting in the center of the cake and spread evenly out to the edges. Place second cake on top and place another 1/3 of frosting on top and spread evenly out to the edges. I didn't trim the cake flat but you can if you wish to (worked just fine with a slight rise in the center). Next use the remaining frosting to frost the sides of the cake. Line the Kit Kat bars up around the cake by pressing lightly into the frosting and touching them together. Make sure they are high enough so the M&M's on top don't fall off. I didn't have to worry about this with a 9″ cake, but an 8″ might be higher so start with the Kit Kat bars about 1/2″ - 1″ from the base of cake. Don't worry about the frosting showing because the M&M's you place around the base will cover it up. Next, tie the ribbon around the cake and trim the edges of the ribbon. Pull the ribbon slightly tight to keep the Kit Kat bars in place. Fill the top middle of the cake with most of the M&M's reserving some to go around the bottom of the cake on the plate. You can always use 1/2 of a second bag like I did. I cut the pieces at every two Kit Kat bars because it was super chocolaty but if you break the Kit Kat bars into single bars you could cut the pieces 3 bars wide. I served 20 people with one 9″ cake and had large piece left over. Enjoy!