A Kinder Chocolate bar melts at 90°C in the mixing bowl and releases its milky chocolate base exactly as you know it: not bitter, not dark, just that characteristic bar sweetness. We turn it into a creamy ice cream that you finish with or without an ice cream machine. You are active for just 5 minutes.
How it works in the Thermomix®: Break 100 g of Kinder Chocolate into pieces and set aside. Heat the remaining 100 g with 150 g sugar, 30 g sweetened cocoa powder, 400 g milk and 300 g double cream for 5 minutes / 90°C / speed 2, then blend for 30 seconds / speed 7 and leave to cool. Freeze the mixture. Without an ice cream machine: cut the fully frozen mixture into pieces, chop with the reserved chunks on speed 6, then stir until creamy on speed 4. Allow 3 to 4 hours of freezing time; the hands-on work is minimal.
We have been making this ice cream for years as soon as the first warm days arrive. The reason it goes down equally well with children and adults: it tastes like the bar, not like a generic chocolate ice cream. At 366 kcal per serving (based on 8 servings), it sits within the normal range for ice cream without needing any stabilisers or emulsifiers.
Kinder Chocolate Ice Cream with the Thermomix®
Ingredients 0 / 5 ✓
- 200 g Kinder Chocolate
- 150 g sugar
- 30 g cocoa powder (sweetened)
- 400 g milk
- 300 g double cream
Instructions 0 / 3
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1
100 g Kinder Chocolate break into pieces and set aside.
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2
Add the remaining ingredients to the mixing bowl and heat for 5 minutes / 90°C / speed 2. Then blend for 30 seconds / speed 7 and leave to cool.
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3
Pour into an ice cream machine or a freezer-safe container and freeze until the ice cream can just be stirred through.
Quickly stir the remaining Kinder Chocolate pieces into the half-frozen ice cream. Serve immediately or continue freezing.
Alternatively, freeze the mixture in a freezer-safe container. Cut the frozen mixture into pieces, chop with the remaining Kinder Chocolate on speed 6, then stir until creamy on speed 4.
Tip: This recipe works with other chocolate bars too! Try Kinder Bueno®, Bounty®, [eafl id="89060" name="Twix Amazon Zutat" text="Twix®"], [eafl id="89061" name="Snickers Amazon Zutat" text="Snickers®"], [eafl id="89062" name="Lion Amazon Zutat" text="Lion®"] or others.
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Nutrition per serving
Why the 100-to-100 split of the bars makes all the difference
The most important decision for this ice cream comes before the first blend: of the 200 g of Kinder Chocolate, we melt only 100 g into the base. We break the other 100 g into rough pieces and set them aside. These chunks go in right at the very end, stirred into the half-frozen ice cream.
The result is flavour from two directions: melted into the creamy base and as a solid chocolate chunk when you take a bite. If you put all 200 g into the mixing bowl, you get a uniformly chocolatey ice cream without any crunch. That tastes fine, but it is less interesting. This chunk effect is exactly what is missing from most competing recipes that only use the reserved portion as a topping.
Creamy without an ice cream machine: what sugar and cream actually do here
Homemade ice cream often turns rock hard because the industrial emulsifiers and stabilisers used commercially are missing at home. In this recipe, two ingredients take on that role entirely naturally. The 150 g of sugar acts as antifreeze and slows the formation of large ice crystals. That is why we dissolve the sugar completely in the warm base at 90°C, rather than just stirring it in.
The 300 g of double cream, with around 30 per cent fat, provides the creaminess that low-fat milk alone could never achieve. Fat wraps itself around water crystals and keeps them small. If you want it even creamier, replace 100 g of the milk with extra cream. If you want to reduce calories, do the opposite, but expect a slightly firmer ice cream.
The second creaminess lever is the Thermomix® itself. Without an ice cream machine, you freeze the mixture completely, cut it into pieces, chop it on speed 6 and stir it until creamy on speed 4. The blades break up the coarse ice crystals mechanically. That is exactly the step an ice cream machine carries out slowly over hours, but done in 30 seconds. The settings are identical on TM31, TM5, TM6 and TM7.
The three pitfalls with Kinder Chocolate ice cream
The chunks turn to concrete in the ice cream
If you stir the reserved 100 g into ice cream that is already almost solid, you end up with hard chocolate lumps that are unpleasant to bite into. Our solution: The chunks go into the half-frozen ice cream when it can just still be stirred through. At that point they are firm enough for the crunch but not so cold that they become uncomfortably hard.
The ice cream tastes flat instead of like the bar
If the ice cream tastes like ordinary chocolate ice cream and the characteristic Kinder flavour is missing, the usual cause is skimping on the cocoa or mixing in dark chocolate. Our solution: The 30 g of sweetened cocoa powder are non-negotiable; they amplify the milky chocolate note. And do not add any plain milk chocolate bar, as it immediately pulls the flavour towards bitter.
Rock hard after a night in the freezer
After longer storage, the ice cream can be almost impossible to scoop. Our solution: Either blend it again for 20 seconds on speed 4 just before serving, or leave the portion to thaw at room temperature for 10 minutes. Both make the ice cream scoopable again without it melting.
Other chocolate bars, a nutty crunch and a version for adults
With other chocolate bars: The basic principle works with almost any bar. In the recipe below we link to Kinder Bueno®, Bounty®, Twix®, Snickers® and Lion®. Bueno adds extra hazelnut crunch, Bounty a coconut note, and Snickers peanut and caramel.
With whole nuts: For more bite, add 50 g of roughly chopped hazelnuts to the half-frozen ice cream alongside the chocolate chunks. The flavour pairs perfectly with the milky chocolate base.
For adults: Stir 2 tbsp of advocaat or amaretto into the cooled base. The alcohol lowers the freezing point further, keeping the ice cream even creamier. Do not use more than 3 tbsp, or it will not freeze properly.
How we like to serve this ice cream
Plain in a waffle cone is the classic, but we also like to pair the Kinder Chocolate ice cream further. If you want to try other approaches, the White Chocolate Parfait with the Thermomix® gives a creamy ice cream that needs no machine and no stirring at all.
If you are unsure which temperature suits which chocolate when melting, it is worth checking our post on melting chocolate in the Thermomix®. It covers the exact settings for milk, dark and white chocolate. And a compact overview of all ice cream methods with the Thermomix® is available under Ice Cream with the Thermomix®.
How long the ice cream stays creamy in the freezer
Freshly made, the ice cream needs 3 to 4 hours to freeze completely. A well-sealing container is important: the more airtight it is, the less moisture gets in and the fewer ice crystals form.
Covered, the ice cream keeps for up to 2 weeks in the freezer. It tastes best within the first week, after which the texture deteriorates noticeably. If it becomes too firm in between, the quick speed 4 trick above will help. Do not let it thaw and refreeze more than once, as that promotes exactly the coarse crystals we want to avoid.
Goes well with: Waffles and Brownies.
