As I write this post, I’m dreaming of summer sun, balmy breezes, sandy beaches and the beautiful city of Barcelona.
When you read this post, I’ll be there.
Writing this now from my flat in London, it feels a little more like autumn than the beginning of June: wind rattling round the flowerpots outside and rain scratching angrily at the skylights. When the weather’s like this, it’s hard to imagine a place where people live their lives outdoors, where carrying an umbrella isn’t compulsory, and where the sun can be seen without a thick shroud of ever-darkening cloud banked up against the brightness of its rays.
There’s something so completely magical about being on holiday. As a dedicated sunseeker, the weather plays an important role for me in making that magic happen, but it comes as part of a complete package of holiday happiness, sometimes made up of the most simple of components.
Soft beams of early morning sunshine streaming through an open window.
Ever-so-slightly unfamiliar breakfast smells drifting seductively through the streets.
A perfectly ripe piece of fruit for breakfast.
The chance to try new things and taste local produce, eating at a leisurely pace a world away from the more hurried meals of an average working week.
That warm, glowing feeling as you leave the beach for a lazy lunch; face slightly tight from a morning spent in the sun; sea salt dried in lacy lines across sun-kissed skin.
However long you spend on the beach, indulging in such strenuous activities as turning the page of a book, unscrewing the sun cream cap or flipping your body from front to back to ensure an even tan, there inevitably comes a time when you need to take a break from the sun. A swim in the sea or a splash in the shallows won’t quite cut it; you’ve drunk endless glasses of iced water, but still feel the need to cool yourself down from the inside out. The time when what you really need is an ice cream.
Eating ice cream is one of my favourite things about being on holiday. Spending every summer in Italy as a child, ice cream and holidays went hand in hand: now whenever I visit somewhere new I’m always eager to seek out the best flavours on offer, scooped high on a cone or jammed into a paper cup topped with a tiny plastic spade of a spoon. Unless I’m on the beach, in my bikini, and walking any further than a few yards for my fix feels like a serious mission. In emergencies like these, I’ve been known to succumb to a more standard, mass produced chocolate-coated ice cream, tearing open the wrapper and enjoying every last lick of slightly synthetic flavour right down to the little carboard stick.
Ok, so I’m being a bit of a snob. Magnums and other ice creams on sticks are fine if there’s nothing else on offer, and something I’ll happily eat on occasion. But if you had the chance to make a better version, with simple ingredients, no syrups or starches or gum pastes or colours, just good quality chocolate, full fat milk, yellow-yolked eggs and a few other flavours, you’d want to give it a try, right?
Inspired by the choc ices and Magnums and Kit Kat Chunky chocolate bars of my childhood, this ice cream cake is made in a loaf tin and sliced, so better for eating at home than bringing to the beach or on a picnic. But assuming you’re reading this post from the comfort of your home rather than anywhere more exotic, I’m hoping it’s exactly the kind of summery treat you’ll want to make. Rich, comforting malted milk ice cream is layered with crispy wafer biscuits which retain a lovely hazelnut crunch, before being cloaked in a sheet of shiny dark chocolate. It looks a little like a giant Kit Kat, tastes of all my favourite childhood flavours and should appeal to children and big kids alike.
I’ll be back from Barcelona on 24th June. In the meantime, please do leave any comments or questions below: I appreciate every one and promise to respond on my return. But for now it’s back to the beach. Did I hear someone offer me a Magnum . . . ?
Kit Kat Ice Cream Bar
For the wafer layers (adapted from Dan Lepard’s Short & Sweet)
3 large free range egg whites
85g golden caster sugar
65g hazelnuts, toasted & finely chopped or blitzed in a blender
35g plain flour, plus extra for dusting
35g unsalted butter, melted and cooled, plus extra for greasing
Preheat the oven to 180 degrees C. Grease two baking sheets then dust with a little flour.
Whisk the egg whites and sugar together to form a thick meringue with firm peaks. Fold through the hazelnuts, flour and butter until combined, then spread into rectangles over the two baking sheets, using your loaf tin/s as a guide for the width of the narrow side (see below).
Bake for about 20 minutes, or until the wafers are crisp and golden. Remove from the oven and set aside to cool.
For the malted milk ice cream (adapted from The Perfect Scoop)
250ml single cream
150g golden caster sugar
500ml double cream
¼ tsp vanilla extract
100g malt powder (I used Horlicks)
6 large egg yolks
Warm the single cream, sugar and salt in a medium saucepan. In a separate bowl, whisk together the double cream, vanilla and malt powder until combined, then set a mesh sieve over the top.
In another bowl, whisk the egg yolks until pale and frothy. Slowly pour the warmed single cream mixture into the egg yolks, whisking constantly. Return the combined mixture to your saucepan and cook over a medium heat until the custard has thickened.
Remove from the heat and strain the custard into your double cream mixture. Put the bowl over an ice bath (I do this in the sink) and whisk until cool.
Chill in the fridge overnight.
For the ice cream cake
Malted milk custard (see above)
Hazelnut wafer biscuits (see above)
255g dark chocolate, chopped
125g unsalted butter, cubed
2 tbsp glucose syrup
Churn your malted milk custard into ice cream according to the manufacturer’s instructions.
While it’s churning, line one large or two small loaf tins with cling film (I used two 600g tins), allowing it to hang over the sides.
Slice or break your wafer sheets into rectangles approximately the same size as the tin and set aside.
When the ice cream is churned and thick, spoon a layer into each loaf tin, about 1cm thick. Top with a wafer rectangle, then spoon in a second layer of ice cream. Repeat until ice cream and wafers are all used up, or you reach the top of the tin. Top with a rectangle of greaseproof paper then seal with the overhanging cling film and freeze for at least six hours, or until hard.
Melt the chocolate, butter and glucose syrup then remove from the heat. Allow to cool slightly, then remove one loaf tin from the freezer. Tip upside down and ease the ice cream bar out, peeling off the cling film wrapping. Place on a board then spoon just under half the melted chocolate until completely covered. Return to the freezer on its board then repeat with the second ice cream bar.
Allow the bars to set – if the ice cream is nice and cold this should only take five minutes or so – the remove from the freezer one at a time, turn upside down, and pour the remaining chocolate over the bottom so the bar is completely encased in chocolate.
Store the bars wrapped in greaseproof paper and cling film until ready to serve, removing from the freezer about five minutes before slicing to allow them to soften slightly.
36 RESPONSES TO Kit Kat Ice Cream Bar (chocolate, malted milk, hazelnut wafer)
Wow! The real thing! Sounds amazing.
Stunning, and delicious!
wow! I only had one word in my heard when I saw this post! hehe Amazing! I’ve bookmarked this recipe and cant wait to try it once winter is over! Do you know if it’s the same if I made the ice cream in an ice cream maker instead of whisking it over an icebath? hehe thanks for the recipe!
I love ice creams that have a layer of crunch in them, the textures work so well together. This looks perfect and such an impressive dessert to serve up!
I am so jealous of you – I love Barcelona! Your fishy tweets have had me drooling. But thanks for leaving us with this amazing recipe. I showed my four-year-old daughter the first picture this morning, and she’s made me promise to make it for her…
Ice cream queen. Undisputed.
I will definitely have to try this one!
You must have made the weather pick up with your ice cream recipe! yay!
This looks so amazing!
The flavors and textures here look so perfect. Not only did you do a darn good job honoring the candy bar, but you definitely made it a grown up treat. I’m not afraid to admit that ice cream is one of my favorite foods. I hope you are enjoying your time in Barcelona!
Oh my God, amazing! Probably better than a magnum, but is it better than a magnum double caramel – that’s the real test :D. Honestly, that looks incredible, Loaf. I always like your wonderful little inventions and attempts at things that already exist – you never fail to improve them.
Hi -gorgeous! Though not entirely convinced its a Kit-kat; more your own creation or maybe a frozen Topic?
Anyway, these wafers: are they crispy before contact with ice-cream etc pls? Considering whether they’d adapt to use in something of my own non frozen 🙂
Look forward to the next post -hope the hols are good!
Ooooh lovely! You really are the queen of ice cream desserts. I hope you have a wonderful time in Barcelona – it’s such a great city.
The Single Gourmet & Traveller – glad you like it 🙂
Working London Mummy – thank you!
Lianne – the ice bath whisking is in addition to churning in an ice cream maker, not instead of!
Kathryn – agreed, ice cream with extra crunch is so good.
Vanesther – ooh so glad she likes it, enjoy!
Kavey – thank you 🙂
Janine – please do!
Kerry – ugh, the weather is so awful at the moment, let’s all do a sun dance!
Savory Simple – thank you.
Sacha – thank you!
Frugal Feeding – thanks for the lovely comment 🙂 Magnum double caramel is pretty good, but I reckon this is better!
Claire – the wafers are super crispy before you put them into the cake, then soften slightly once contact is made with the ice cream. Hope that helps!
Emma – thank you 🙂 Barcelona was incredible, got the serious holiday blues now though…
Haha, I have to admit… I love Magnum bars. I ate them all in my trip to europe and I’m a bit psyched that they’ve finally come to America. That being said, if I were spoiled with treats like this all the time, I would be a little (okay, really) snobby, haha. This looks SO GOOD.
Enjoy Barcelona! I’m looking forward to some sunshine and relaxation soon as well!
You never cease to amaze! Oh my goodness, that looks divine.
OMG so jealous that you’re going to Barcelona 🙂 That’s amazing but please take really good care of yourself! I’ve heard that there are lots of pick pockets around ~ but it’s gonna be sooo much fun!
My mouth just dropped and started to water as soon as I saw this recipe 🙂 This is the most epic recipe ever!!! I’d love to try some!! I have an ice-cream machine but I’ve only used it once…and I’m a little worried that mine wont turn out as nice 🙂 but im still going to make it one day hehe thanks for sharing!!!
Ugh LOVE!!! Ice cream always takes me to my happy place and Kit Kats are one of my fave choc bars. This is perfect for me 🙂
I used to buy a Kit Kat bar every day after school in JHS. I love how you made homemade Kit Kat wafers and incorporated them into this beautiful malted custard ice cream log. I can only imagine how great that surprise crunch is among the rich chocolate covered custard. Another winner! Keep on enjoying beautiful Barcelona – lucky!!
You’ve excelled yourself with this one. Totally knocked it out of the park with malted milk ice cream and bettered the peanut butter Chunky Kit Kat with hazelnut wafer. Wow!
I absolutely LOVE this cake, now you’ve got me 🙂 I’m actually speechless, but wanted to leave you a comment to let you know how much I loved this post. Go girl 🙂 x
It is so good you really need to be opening up your own ice cream bar just so we can taste this for ourselves. That wafer layer is unreal!
Have a great time in Barcelona x
First off, your words just whisked me off on a holiday. Lovely, indeed.
And that Kit Kat Ice Cream Bar? I’d love to live in your head for a week. Genius!
I miss the summer! what’s happening to the UK at the moment?? You’re so talented! This icecream look incredible and so difficult!
I add my WOW to the collective WOW! I love this, love it! And a perfect summer treat for those of us not lucky enough to be in Barcelona. And this would make such a wonderful, elegant dessert for a party! Hope you are enjoying that luxurious getaway…. we are only starting to think about where to get away to.
Amy – I think I ate at least one Magnum a day on our trip to Barcelona…serious ice cream addiction!
Sylvie – thank you 🙂
Michelle – ah, thank you!
Daisy – Barcelona was incredible and managed to stay safe 🙂 Enjoy the recipe!
Nic – me too 🙂
Lisa – thank you, had such a lovely trip. Feeling a bit blue to be back in rainy England 🙁
North South Food – thank you!
Elaina – haha, thank you 🙂
Laura – ah, I’d love to. Maybe one day… 😉
Movita – thank you!
Jenny – the UK is rubbish – I tried to bring back some Barcelona sunshine but it didn’t work!
Jamie – thank you. Hope you have a lovely summer wherever you end up!
holy cow! this looks incredible! i’m drooling all over my keyboard! haha great recipe!
This is possibly quite dangerous to me because of all of the supermarket chocolate bars, Kit Kats are my favourite! 😛
Kit Kats are my fave chocolate bar to steal from my kids’ hallowe’en treats! In ice cream form it has to be deadly delicious! looks amazing!
wow!! I really want to jump to the kitchen and make this right now! So goooood!
OMG does this look amazing! Don’t know how I hadn’t seen this yet.
Gluten Free Happy Tummy – step away from the keyboard, into the kitchen and make some to eat rather than just drool over! 😉
Lorraine – you can’t go wrong with a Kit Kat 🙂
Cake Brain – thank you!
Anh – do it!
Lauren – thank you 🙂
Its hot as a wicked here… This Kit Kat Ice cream bar would have been a perfect snack!
Naughty but nice! Looks divine bet you wish you had with you in Barcelona. I loved it there so mcuh to see and do would love to go back hope you enjoyed your trip.
Oh my, what a gorgeous ice cream bar! I love that I just bought a ice cream maker, this summer is going to be so fun:-) My hubby adores kit kat chocolate bars, this would be so fun to make:-) Hugs, Terra