Morrisons White Chocolate & Hazelnut Spread, 400g

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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!). 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! You will need sweetened condensed milk for this recipe, do not use evaporated milk as it will affect the final result. 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.

It’s an optional extra, but its meant to represent the filling of the kinder bueno! You can just use a layer of nutella to still get the hazelnut flavour – or you could even mix half nutella with half white chocolate spread to make your own.

What container should you use?

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.

When filling the tin I split my cookie dough into three… I use one third of the cookie dough on the base of the tin, one third around the sides of the tin, and the final third on the top! It makes it very straight forward to do. A third is roughly 475g by the way!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.

Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. 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! 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. 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!I also use this dark chocolate and this milk chocolate in all my baking, but generally any baking or supermarket own confectionary chocolate works best. For the full recipe with measurements, head to the recipe card at the end of this post. How to make Kinder Bueno Ice Cream I adore a no-bake tart as often they are an easy to make and absolutely delicious no-bake dessert that makes a change from a cheesecake, and you can make so many delicious and different flavours. 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 So lets sit here and wonder how many no-bake tarts I have posted onto my blog so far… because, yeah, its a lot. I am obsessed but I have absolutely no shame in that as they are amazing.

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? 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? The main answer? JUST LOOK AT THIS BEAUTY! It’s absolutely perfect. The kinder bueno flavour is just one of my favourite things ever, so I tried to emulate that into a no-bake tart for you all. 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. 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!

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 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?! 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. 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? For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.