I recommend using light brown soft sugar for delicious flavour and a more gooey cookie, but you can replace it with caster sugar if you can't get hold of brown sugar.

Any spread theoretically works (I will be posting other versions on my blog in the near future!) but you can swap too Nutella for a cheaper and easier alternative to the hazelnut spread if you wanted! But for the correct result, you do need the 750g. Start by mixing the softened butter, caster sugar and light brown soft sugar together until fluffy and pale, about 3 minutes. Then add the egg and vanilla extract and mix to combine. Next, add the plain flour, cocoa powder, baking powder, salt and bicarbonate of soda. Finally mix in the chopped Kinder chocolate. I used the same base recipe, but had to increase it so that there was enough. This took a bit of work to get it right, but I thought the easiest way to do it was to focus on a tin size ( I used this 8” springform cake tin for best results). Recipe tips! Because this ice cream is a cheats no-churn ice cream, there is another sneaky thing you can use it for… if you whisk it correctly, you can set it in the fridge to make mousse! The adaptable nature of condensed milk and whipped cream works wonders. I will say that the cookie dough is much easier to mix with a mixer – it has quite alot of dry ingredients in it on purpose as it needs to be solid! If your cookie dough is ‘wet’ then you will have measured something wrong. It will need additional flour in it to make it dryer!

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. Can this recipe be made gluten free or dairy free? Some of my favourites include my after eight tart, my white chocolate and raspberry tart and my salted caramel easter tart… but this one?! This kinder bueno tart?! LIFE CHANGING! You can add on some melted chocolate, some whipped cream or anything else you fancy, but I love it the way it is.

You will need sweetened condensed milk for this recipe, do not use evaporated milk as it will affect the final result. For the full recipe with measurements, head to the recipe card at the end of this post. How to make Kinder Bueno Ice CreamIt ended up being quite an elaborate bit of decoration despite being oh so simple to do and achieve! Other than being absolutely scrumptious for some decoration, it also looks impressive. If you are unsure, you can whip the cream to soft peaks on its own, and then fold through the condensed milk and the hazelnut cream. Both methods work well! It’s up to you entirely. You can also use a different spread if you fancy! So it’s basically the end of summer, but as we are still getting a few warmer days I thought it was best to do an ice cream recipe! I did also just have an ice cream craving so that is enough reason for me anyway. 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! I wanted to post a recipe that I knew everyone would adore and love – Kinder Bueno anyone?! The absolute best of the best. I have always loved Kinder Bueno as you know so, it was about time this happened.

Oh that’s right… I HAVE GONE THERE. I have finally posted one of the most highly requested beauties of a recipe in such. a. long. time. AND I AM SO EXCITED FOR YOU TO BAKE IT!! For the base of this ice cream, I use double cream, condensed milk, and hazelnut cream. You can easily leave the recipe at that for a delicious base, but obviously, I always want to add more goodness to it. The filling of a kinder bueno is like a white chocolate hazelnut creme with a wafer and chocolate – so here you have a biscuit base for the crunch, a white chocolate hazelnut creme layer, and then a ganache to boot. Of course, as many kinder bueno and kinder chocolate on top that I could muster. So the most important bit about all of this… is the filling. This is why this particular one is a ‘Kinder Cookie Pie’ because of the gloriously delicious filling that I want to devour with a spoon on its own over and over. Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking.

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

I then press into the spread some chunks of kinder chocolate and kinder bueno and set it in the freezer for 30 minutes! Then, I cover the top with the final third of cookie dough. This then gets set in the freezer again for an hour before baking! So when it comes to this white chocolate hazelnut creme filling (also just known as hazelnut creme sometimes) you can either buy it online here, or try and find it in supermarkets such as morrisons. I am developing a homemade version, but gimme a little time to perfect it. Oh yes… thats right, HERE IT IS! The tart to end all tarts, the dessert to win any guest over and one of my favourite bakes I have ever made… my no-bake kinder bueno tart! No-bake tarts 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.