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White Chocolate Ice Cream Kinder Cake

Servings 22 cm round cake pan
Author Natalie


For crunchy chocolate bottom:

  • 200 grams of praline paste or Nutella
  • 100 grams of dark chocolate chopped
  • 75 grams of butter
  • 75 grams of Rice Krispies

For vanilla white chocolate ice cream:

  • 125 ml. whipping cream
  • 100 grams white chocolate chopped
  • 375 ml. cold whipping cream
  • 2 teaspoons vanilla extract
  • ¼ teaspoon salt
  • 400 grams of sweetened condensed milk

For the whipped cream:

  • 250 ml. cold whipping cream

For decoration:

  • Kinder candy in a variety of types
  • Chocolate cubes
  • Cocoa nibs


Crunchy Chocolate Bottom:

  1. In a bowl place praline paste (or Nutella), chocolate and butter and melt the or over double-steam pot until fully melted.
  2. Add Rice Krispies and mix well until combined.
  3. Flatten the mixture between 2 baking sheets to about ½ cm thick.
  4. Cut a 22 cm base and freeze to set.

Vanilla white chocolate ice cream:

  1. In a bowl, place 125 ml. of cream and white chocolate and dissolve together in a microwave or double steam pot. Stir until everything is melted.
  2. In a mixing bowl, whip cream, vanilla and salt until very firm whipped cream is obtained.
  3. Add 2-3 tablespoons of the whipped cream into the white chocolate mixture and mix well.
  4. Transfer the white chocolate mixture into the whipped cream, add condensed milk and fold with a spatula until combined.
  5. Pour the ice cream over the crunchy bottom and straighten the top.
  6. Freeze for at least 4-5 hours or until completely set.

Whipped cream:

  1. Whip the cream into a very stable whipped cream.
  2. Transfer the whipped cream to a piping bag fitted with a smooth 2 cm piping tip and srizzle mounds of whipped cream on top of the ice cream layer.
  3. Garnish with candy, chocolate and cocoa nibs. Serve frozen.

Recipe Notes

  • The cake is kept in the freezer for up to two weeks.
  • The candy and decoration should be added just before serving.
  • You can decorate any kind of candy you like.
  • Instead of white chocolate you can use milk chocolate in the same amount to make milk chocolate ice cream.