• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
    • Biscuits & Cookies
    • Bread & Scones
      • Scones
      • Savoury bread
      • Sweet bread
    • Cake
      • Loaf Cakes
      • Swiss Roll
    • Cheesecake
    • Christmas
    • Cupcakes
      • Muffins
    • Desserts
      • Donuts
      • Fudge
      • Meringue
      • Pancakes
      • Truffles
    • Easter
    • Halloween
    • Sweet Tarts & Pies
    • Traybakes
      • Blondies
      • Brownies
      • Millionaire's Shortbread
      • Rocky Road
    • Valentine's Day
    • Vegan
  • Leftovers
    • Black Treacle
    • Christmas Leftovers
    • Egg Yolks
    • Jam
    • Marzipan
    • Ripe Bananas
    • Semolina
    • Stem Ginger
    • Wholemeal Flour
    • Zested Citrus Fruit
  • Conversions
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
The Baking Explorer
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Conversions
  • Leftover Ingredients
  • About Me
  • Work With Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube
  • ×

    Kinder Bueno Ice Cream (No Churn)

    10/06/2022 by thebakingexplorer 12 Comments

    Jump to Recipe Print Recipe
    Kinder Bueno Ice Cream

    This Kinder Bueno Ice Cream is packed with Kinder chocolate and topped with crunchy Kinder Buenos! I've used a hazelnut cream spread to infuse it with delicious kinderella flavour. It's so easy to make and you only need five ingredients. The best thing about it is that it's no churn! This means you don't need an ice cream maker to make it. All you need is an electric whisk, or a lot of elbow grease!! Kids and adults alike will love this tasty ice cream!

    Kinder Bueno Ice Cream

    Ingredient Tips & Equipment Information

    • You will need sweetened condensed milk for this recipe, do not use evaporated milk as it will affect the final result.
    • The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a high fat content cream that will thicken when whisked, then this will not greatly affect the final result. Using single cream, or a lower fat cream, will affect the final result.
    • It’s best to use an electric hand mixer, or a stand mixer, to whisk up the double cream. It will take much longer by hand and require a lot of work!
    • The hazelnut cream (also known as Kinderella) I used is from Black Milk Cereal. You can use any similar spread to flavour the ice cream, like Nutella for example. Morrisons also do a Hazelnut white chocolate spread which is very similar. Or you can omit it and add some vanilla extract and chopped hazelnuts!
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    For the full recipe with measurements, head to the recipe card at the end of this post.

    How to make Kinder Bueno Ice Cream

    Start by mixing the condensed milk and hazelnut cream spread together until smooth and well combined. In a separate bowl, whip up the double cream. Then add the whipped cream to the condensed milk mixture, gently folding it in.

    Then mix in the chopped up Kinder chocolate. Add the mixture to your tin or tub, and decorate the top with more Kinder chocolate and some Kinder Buenos too. Put in the freezer for at least 4 hours to set.

    Kinder Bueno Ice Cream

    Can you use evaporated milk instead of condensed milk?

    No, you must use condensed milk for this recipe to work.

    What container should you use?

    I used a 2lb loaf tin purely for aesthetic purposes, however this recipe makes a little extra than fits in the tin. I would recommend a 2.5L plastic tupperware container with a lid, to prevent freezer burn. Or you can split the mixture between smaller containers if you don't have one big one.

    Can you use heavy cream or whipping cream?

    The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a cream that will thicken when whisked, then this will not greatly affect the recipe. Do not use single cream, as it will affect the final result.

    Do you need an electric mixer to make this recipe?

    While you could whisk up the cream by hand, it will take a long time and be rather tiring! Therefore I do recommend using an electric mixer. It doesn't have to be an expensive stand mixer, a budget handheld electric whisk will do the job too.

    Kinder Bueno Ice Cream

    Can this recipe be made gluten free or dairy free?

    The only thing you need to change or remove are the Kinder Buenos, as they contain gluten. Please do check the labels of any products you use to avoid cross contamination, and especially if you are serving to someone with an allergy or intolerance. Unfortunately this recipe cannot be made dairy free.

    Where do you get the kinderella (hazelnut cream) spread from?

    The spread I used for the filling is from Black Milk Cereal, they kindly sent me a large tub of their hazelnut cream which tastes exactly like the inside of a Kinder Bueno! You can purchase it from their online shop. Morrisons also do a Hazelnut white chocolate spread which is very similar.

    Can you use a different spread to flavour the ice cream?

    Yes! You can use Nutella, or any other similar spread. Nutella and a white chocolate spread would be a delicious mix!

    Can you make the ice cream without the hazelnut cream spread?

    Yes! I would suggest adding 2 tsp vanilla extract and perhaps some chopped roasted halzenuts for delicious flavour and texture.

    Kinder Bueno Ice Cream

    Troubleshooting

    If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

    Recommended equipment & ingredients*

    • Mixing bowls
    • Ice cream scoop
    • Kitchen scales
    • Electric hand mixer
    • Kinder Bueno
    • Hazelnut white chocolate spread
    • Measuring spoons

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    Kinder Bueno Ice Cream

    More Kinder Bueno recipes...

    • Kinder Bueno Cookie Pie
      Kinder Bueno Cookie Pie
    • Nutella Bueno Cupcakes
      Nutella Bueno Cupcakes
    • Nutella Kinder Bueno Brownies
      Nutella Kinder Bueno Brownies
    • Nutella Bueno Loaf Cake
    • Nutella Bueno Cheesecake
      Nutella Bueno Cheesecake (No Bake)
    • Kinder Bueno Cookies
      Kinder Bueno Cookies
    • Nutella Cake
      Nutella Cake
    Kinder Bueno Ice Cream
    Kinder Bueno Ice Cream

    Kinder Bueno Ice Cream

    Creamy no churn ice cream with kinder chocolate and kinder buenos
    5 from 7 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: European
    Keyword: Ice cream
    Prep Time: 20 minutes
    Freezing time: 4 hours
    Total Time: 4 hours 20 minutes
    Servings: 10
    Author: thebakingexplorer

    Ingredients

    For the ice cream

    • 397 g Condensed milk
    • 250 g Hazelnut cream or Kinderella spread
    • 600 ml Double cream
    • 175 g Kinder chocolate chopped up

    For decoration

    • 45 g Kinder chocolate
    • 2 Kinder Bueno bars
    Metric - US Customary

    Instructions

    • Mix the condensed milk and hazelnut cream spread together until smooth and well combined
    • In another bowl, use an electric hand mixer, or a stand mixer, to whip up the double cream to soft peaks
    • Gently fold the whipped cream into the condensed milk mixture using a spoon or spatula
    • Then fold in the chopped up Kinder chocolate
    • Put the ice cream mixture into a 2.5 litre tub, decorate the top with more Kinder chocolate and some Kinder Buenos too, then put it in the freezer overnight or for at least 4 hours
    • Store in the freezer for up to 3 months
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Notes

    • You will need sweetened condensed milk for this recipe, do not use evaporated milk as it will affect the final result.
    • The best kind of cream to use is double cream, which has around a 48% fat content. As long as you are using a high fat content cream that will thicken when whisked, then this will not greatly affect the final result. Using single cream, or a lower fat cream, will affect the final result.
    • It’s best to use an electric hand mixer, or a stand mixer, to whisk up the double cream. It will take much longer by hand and require a lot of work!
    • The hazelnut cream (also known as Kinderella) I used is from Black Milk Cereal. You can use any similar spread to flavour the ice cream, like Nutella for example. Morrisons also do a Hazelnut white chocolate spread which is very similar.
    • Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
    • For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

    Nutrition

    Calories: 609kcal | Carbohydrates: 23g | Protein: 5g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 67mg | Potassium: 205mg | Sugar: 23g | Vitamin A: 993IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 1mg

    If you like this, check out more of my ice cream recipes!

    « Funfetti Cookies
    Rainbow Drip Cake »

    Reader Interactions

    Comments

    1. Shelby

      June 11, 2022 at 9:09 pm

      5 stars
      I was drooling (and resisting eating the kinder haha) while making the recipe and it didn't dissapoint!

      Reply
    2. Jess

      June 12, 2022 at 2:19 am

      5 stars
      This is so delicious!

      Reply
    3. nancy

      June 13, 2022 at 12:09 am

      5 stars
      wow this dessert was super decadent and the kids were super excited eating it

      Reply
    4. Cindy Mom the Lunch Lady

      June 13, 2022 at 12:23 am

      5 stars
      Holy heck does this look good! I love making no churn ice creams. So easy and quick to make!!

      Reply
    5. Giangi Townsend

      June 13, 2022 at 12:54 am

      5 stars
      Drooling and had to make this decadent dessert. So happy I did! So delicious and such great taste.
      Thank you.

      Reply
    6. Sherry

      June 13, 2022 at 1:28 pm

      5 stars
      I am a fan of no churn ice cream so when I seen your ice cream recipe, I had to give it a try. This Kinder Bueno Ice Cream was so easy to make and it tastes amazing!!

      Reply
    7. Rebecca

      June 13, 2022 at 10:39 pm

      5 stars
      Wow this is looks delicious, love the ease of no churn ice cream too!

      Reply
    8. Yanika

      July 28, 2022 at 6:58 am

      Can I use an Ice cream machine?

      Reply
      • thebakingexplorer

        July 28, 2022 at 2:07 pm

        I've never tried to as you don't need one to make this ice cream, but if you try let me know if it works!

        Reply
    9. Yanika

      August 24, 2022 at 11:43 am

      Is it normal to get super hard in freezer please or I did something wrong.

      I have an ice cream machine and used it to mix.

      Reply
      • thebakingexplorer

        August 24, 2022 at 3:24 pm

        Hi Yanika, this recipe is not designed for an ice cream maker, the ice cream will go hard in the freezer yes, but softens quickly once removed.

        Reply
    10. Yanika

      August 25, 2022 at 11:25 am

      Thanks a lot, the taste is excellent 🙂 🙂 every one loved it!!

      Reply

    Leave a review & recipe rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Find a recipe

    Hi, I'm Kat! Welcome to The Baking Explorer! Here you will find my easy and delicious collection of recipes and how to guides, to satisfy all of your sweet cravings and baking queries. Everything you see is vegetarian, and there are vegan options too! Read More…

    FIND ME ON SOCIAL MEDIA

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • Twitter
    • YouTube

    Popular Recipes

    • Lotus Biscoff Cupcakes Lotus Biscoff Cupcakes
    • Maltesers Cheesecake (No Bake)
    • Victoria Sponge Cake Victoria Sponge Cake
    • Biscoff Cheesecake (No Bake)
    • Victoria Sponge Cupcakes
    • Biscoff Cake

    Recent Recipes

    • Mini Egg White Chocolate Fudge

      Mini Egg White Chocolate Fudge

      Mar 31, 2023
    • Chocolate Orange Easter Egg Cheesecake

      Chocolate Orange Easter Egg Cheesecake

      Mar 24, 2023
    • Mini Egg Cheesecake

      Mini Egg Cheesecake (No Bake)

      Mar 17, 2023
    • Creme Egg Chocolate Cookies

      Creme Egg Chocolate Cookies

      Mar 10, 2023
    • Mini Egg Cookie Cups

      Mini Egg Cookie Cups

      Mar 3, 2023
    • Fondant Iced Biscuits

      Fondant Iced Biscuits

      Feb 24, 2023

    Footer

    ↑ back to top

    VuelioTop10Badge2022
    Baking Heaven

    Copyright © 2023 The Baking Explorer