Begin by whipping the double cream in a large bowl until soft peaks form.
Add the condensed milk to the whipped cream and continue to whip until thoroughly combined.
Gently fold in the melted Kinder chocolate and hazelnut chocolate spread into the mixture, incorporating them gradually.
Transfer the resulting mixture into a container that is safe for freezing.
Enhance the ice cream by sprinkling chocolate chips on top for an added crunch.
Cover the container and place it in the freezer for at least 6 hours or ideally overnight for the best texture.
Once the ice cream has frozen, scoop it into bowls or cones and serve, delighting in its creamy goodness.
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