Twix Ice Cream Recipe – Are you one of those people who are in love with the original Twix bar- the crunchy cookie and caramel are just irresistible, topped off with smooth milk chocolate? Then this Twix Ice Cream will definitely be a treat. It represents all the goodness that we know of the candy bar and has spun it into a creamy, rich, and very decadent frozen dessert.
The most interesting thing is that it remains the best. You do not need an ice cream maker! It is also a delicious no-churn recipe that is easy to make and fast and is great to whip up in the warmer months (or any time you have a sweet tooth).
Recipe Overview
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Prep Time: 15 minutes
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Active Time: 10 minutes
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Resting Time (Freezing): 6–8 hours or overnight
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Total Time: 8 hours 25 minutes
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Cuisine: American
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Course: Dessert
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Servings: 8
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Calories: Approximately 370 per serving
Equipment Needed
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Mixing bowls
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Electric hand mixer or stand mixer
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Rubber spatula
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9×5 inch loaf pan or freezer-safe container
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Plastic wrap or an airtight lid
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Knife and chopping board
Ingredients
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2 cups cold heavy whipping cream
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1 can (14 oz) sweetened condensed milk
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1 tsp pure vanilla extract
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6–8 Twix bars (fun-size or full-size), chopped
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½ cup caramel sauce (homemade or store-bought)
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½ cup chocolate chips (optional, for extra chocolate swirl)
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Pinch of salt (optional, enhances caramel flavor)
Instructions
1. Whipped cream
Add cold heavy cream into a big mixing bowl. Whip on an electric mixer until stiff peaks are formed. This normally takes a period of 35 minutes on medium-high speed.
2. Mix in the Sweetened Condensed Milk
With the aid of the rubber spatula, fold the whipped cream through, gently adding the sweetened condensed milk into it. To improve the taste a pinch of salt and vanilla extract.
3. Add Twix Chopped Bars
Cut the Twix bars into small manageable pieces. Fold in 3/4 of the chopped Twix into the creamy mixture, leaving topping.
4. Caramel and Chocolate Layer (Non-essential)
Pour half of the ice cream base in a freezer-safe container. drizzle. half the caramel sauce and a bit of the chocolate chips over the top. Mix softly with knife. DONUT with the rest of the base and toppings. Do not mix too much; swirls should be apparent.
top and cover
Spread the last pieces of Twix on the upper layer. Wrap the container with plastic wrap or seal with air air-tight lid.
5. Freeze
Refrigerate 6- 8 hours, or overnight, until ice cream is firm.
6. Serve
Let it rest at room temperature and then scoop after a couple of minutes. To serve in cones, bowls, or with additional caramel drizzle!
Nutrition
| Nutrient | Amount |
| Calories | 370 kcal |
| Carbohydrates | 38 g |
| Protein | 4 g |
| Fat | 23 g |
| Saturated Fat | 14 g |
| Cholesterol | 60 mg |
| Sodium | 110 mg |
| Sugar | 29 g |
| Fiber | 1 g |
Tips on Optimum Results
- The bowls should be chilled, and beaters whip faster.
- To add an additional chocolate, add some melted chocolate on the top and freeze.
- Prefer your crunch? Add a little bit of crushed shortbread cookies to give it that Twix biscuit type feeling.
- Mix gently -you do not want to overmix and lose the visual marbling.
- Store at least overnight in the freezer, and it will be at its best scoopability and texture.
Final Thoughts
It is magic to transform your favourite candy bar into a frozen, rich dessert. This Twix Ice Cream Recipe is one of the simplest to make, and the ingredients do not require special equipment or rare ingredients. It is filled with cream, is sweet, and is crunchy and sticky in the best way thanks to the caramel and cookie mix. All lovers of Twix and ice cream should give it a shot.
