Kit Kat ice cream cake
Wayne Harley Brachman developed this ingenious way to deploy Kit Kat bars.
Kit Kat Ice-Cream Cake
1/2 gallon vanilla bean ice cream
8 full-size Kit Kat bars (see note)
1 cup heavy or whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract Chocolate sauce (store bought)
1. Line an 8 1/2-by-4 1/2-inch loaf pan with plastic wrap, lengthwise and crosswise. Make sure there is more than enough wrap to overlap edges of the pan. Place in freezer to chill.
2. Let ice cream soften about 15 minutes. Place in a bowl or standing mixer and beat until the consistency of soft-serve ice cream. Immediately spoon all the ice cream into loaf pan, using a spatula to pack down and smooth.
3. Push 2 Kit Kat bars into the softened ice cream so that they are standing up on their long side, about 1/2 inch from the long side of the pan. Repeat with remaining Kit Kats, leaving at least 1/2 inch between the "rows" of bars. Smooth down the ice cream on top to make a level surface. Cover with plastic wrap. Freeze for at least 2 hours.
4. Place large bowl and whisk (or whisk attachment) in freezer or refrigerator to chill. Pour whipping cream into bowl with vanilla and beat until cream starts to thicken. Add confectioners' sugar and continue to beat until the consistency of shaving cream.
5. Remove loaf pan from the freezer. Unwrap top and invert over a freezer-proof plate or small cutting board covered with foil. Remove plastic wrap from the ice cream. Spoon whipped cream all over loaf, letting it remain soft and fluffy. Return to freezer for at least 1 hour.
6. To serve, cut with a hot chef's knife, cutting straight down. Drizzle chocolate sauce over each slice. Makes 6 to 8 servings.
Note: You can substitute 16 fun-size Kit Kats for the full-size ones.