Morrisons White Chocolate & Hazelnut Spread, 400g

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I know my timing has missed most of the summer, but I have been so busy! I am a firm believer in being able to eat ice cream year-round anyway, but honestly.. can we just appreciate the photos of this recipe for a second?! When its comes to a tart like this, you want to use a LOOSE BOTTOMED TIN. It will make your life so much easier if you want to take it out of the tin. This is the tin I use in all of my tart recipes because it fits the amount of filling absolutely perfectly.

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. 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? One thing I will say is though… you can use an ice cream machine if you want. You just pour the mixture into it instead of a container and let it churn away! But for those of you, who is probably a larger percentage of my readership, who don’t have an ice cream machine… here we are! 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. It 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!

I layer some of the mixture into the bottom of the in, drizzle on a little extra hazelnut cream, some kinder chocolate pieces, and some kinder Bueno pieces! I do this a few times until I reach the end of the ice cream. I then just add a little more extras and freeze! You will need sweetened condensed milk for this recipe, do not use evaporated milk as it will affect the final result. 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! 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?

Where to Buy White Chocolate Nutella

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.

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! 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. You don’t want big chunks of chocolate as you need the pie to be sealable so chips, or small chopped chunks of chocolate is best. Filling When you have put the first third of the cookie dough on the base of the tin, and the second third around the sides of the tin you fill it with the spread – I find this easiest when the spread has been microwaved ever so slightly! 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.I tried using other tins without a springform and they do work if you line the sides, but as with cheesecakes I found this springform one the best as it made it so much easier to come out after it had been baked! If you find your oven is a tad temperamental its best to lower the temp slightly and bake for longer but you are looking for a deep golden! Once baked, you leave it on the side STILL IN THE TIN until it has cooled for at least an hour. After this, I put it in the fridge for a 4-5 hours (or over night!). 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. 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. You want to chill the cookie pie so that the spread is firmed up and solid again before cutting! As I use the springform tin its easy to take it out, but you want it to be cold still. I then portion with a large sharp knife… and enjoy!