Recipe

Frozen KitKat and Dulce de Leche Cake

Name: Frozen KitKat and Dulce de Leche Cake
Prep time: 25 min
Total time: 385 min
Ingredients: 1.2 liters (1200 ml) of creamy vanilla ice cream (about 5 US cups); 150 g thick dulce de leche, already prepared and at room temperature; 160 g milk chocolate KitKat, for the layers; 60 g milk chocolate KitKat, for decorating

No-bake fusion dessert with layers of vanilla ice cream, dulce de leche swirls, and crunchy KitKat. Fresh, easy, and perfect for hot weather.

CiberCubaNovember 6, 2026

Image generated with AI.CiberCuba

Preparation25 min
Total time6 h 25 min
Servings10 servings
DifficultyEasy

This frozen cake combines vanilla ice cream, dulce de leche swirls, and layers of chocolate KitKat wafers. It is assembled in a rectangular mold without turning on the oven and needs at least six hours of freezing.

The dulce de leche adds a nod to Cuban fanguito. You can prepare it the day before and add the decoration bars just before serving to better preserve their crunch.

Ingredients

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1.2 liters (1200 ml) of creamy vanilla ice cream (about 5 US cups)
150 g thick dulce de leche, already prepared and at room temperature
160 g milk chocolate KitKat, for the layers
60 g milk chocolate KitKat, for decorating

Method

Line a 23 x 13 cm (9 x 5 inch) rectangular loaf pan with a minimum capacity of 1.8 liters with freezer-safe food wrap, leaving excess on the sides. Put the mold in the freezer while you prepare the rest.
Take the ice cream out of the freezer 5-10 minutes before assembling, just until you can spread it with a spoon: it must stay very cold, without melting. Meanwhile, chop 160 g of KitKat into 1-2 cm pieces and reserve the remaining 60 g whole for decorating.
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Spread one third of the ice cream (400 ml) on the bottom of the cold mold, pressing gently with the spoon so there are no gaps. Distribute 50 g of dulce de leche in dots on top and draw two or three swirls with a toothpick. Scatter 80 g of chopped KitKat without pressing it down so it does not form a hard slab.
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Repeat with another 400 ml of ice cream, 50 g of dulce de leche in dots with their swirls, and the other 80 g of chopped KitKat. Cover with the remaining 400 ml of ice cream, smooth it out, and draw swirls on top with the last 50 g of dulce de leche.
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Cover with the leftover wrap without crushing the surface and freeze at -18 °C / 0 °F for at least 6 hours, preferably overnight.
Unmold by pulling the wrap, remove the plastic, and transfer the cake to a cold platter. Let it temper for about 5 minutes, just enough to be able to cut it. Decorate immediately with the reserved 60 g of KitKat, in bars and pieces, and cut with a knife passed through hot water and well dried.
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