Recipe
Coconut Ice Cream with Kinder Bueno, No Ice Cream Maker Required
Homemade coconut ice cream with Kinder Bueno, creamy and without a machine: whipped cream, condensed milk, and coconut cream. An easy fusion for hot weather.
- Preparation25 min
- Cooking5 min
- Total time8 h 40 min
- Servings10 servings (approx. 1.2-1.4 liters)
- DifficultyEasy
This ice cream combines coconut, milk chocolate, and hazelnuts, and is prepared without an ice cream maker. The whipped cream adds air to the mixture, while the condensed milk and coconut cream form the base.
Part of the Kinder Bueno is incorporated chopped before freezing, and another part is reserved to serve along with toasted coconut. This way, the finishing preserves the crunch of the wafer better.
Prepare it in advance: it needs at least eight hours of freezing and a few minutes out of the freezer before forming scoops.
Ingredients
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For the ice cream
To serve
Method
- Put the 30 g of shredded coconut in a dry skillet, without oil, over medium-low heat. Toast it for 3 to 5 minutes, stirring constantly, until lightly golden. Transfer immediately to a plate and let cool completely. Set aside 10 g to serve and keep 20 g for the mixture.
Image generated with AI.CiberCuba - Stir the contents of the coconut cream can well until homogeneous and then weigh 200 g. In a large bowl, mix it with the condensed milk, vanilla, and salt until no lumps remain.
- In another bowl, whip the very cold cream with an electric mixer at medium-high speed for 3 to 4 minutes, until medium-firm peaks form. Stop in time: if you overdo it, it becomes grainy.
- Add one third of the whipped cream to the coconut base and mix to lighten it. Incorporate the rest of the cream with a spatula, using folding movements from bottom to top, until you have a uniform and airy cream.
Image generated with AI.CiberCuba - Chop 4 Kinder Bueno bars (86 g) into pieces about 1 cm. Incorporate them into the cream along with the 20 g of cold toasted coconut, with gentle movements so as not to deflate the air.
Image generated with AI.CiberCuba - Pour the mixture into a freezer-safe container of 1.5 liters and smooth the surface. Cover the surface directly with parchment paper or suitable food wrap, cover, and freeze at -18 °C/0 °F for at least 8 hours.
- Meanwhile, keep the 2 remaining bars (43 g) in a cool place and the 10 g of toasted coconut separately, in a well-closed container.
- Take the ice cream out of the freezer about 10 minutes before serving, or the time necessary to be able to form scoops. Serve and distribute among the 10 portions the 43 g of reserved Kinder Bueno, chopped, and the 10 g of toasted coconut.
Image generated with AI.CiberCuba
