If you’re searching for the ultimate indulgent treat with a delightful twist, this Vegan Twix Ice Cream Bars Recipe is your new best friend. Combining a crunchy, buttery crust with creamy oat-based ice cream, luscious vegan caramel, and a rich chocolate coating, these bars deliver all the fantastic flavors of a traditional Twix but in a dairy-free, plant-powered version. Perfectly balanced in textures and flavors, they’re an irresistible dessert that anyone can enjoy, whether vegan or not.
Ingredients You’ll Need
This recipe shines because of its simple yet thoughtfully chosen ingredients, each playing a key role in building layers of flavor and texture that make these bars so special. From crunchy cookies for the base to luscious caramel and smooth oat cream, each component is essential in crafting this delicious vegan delight.
- Golden Oreos (100 g): Use vegan cookies to form a crunchy and slightly sweet crust that’s the foundation of your bars.
- Unsalted vegan butter (25 g): This helps bind the cookie crust and adds that rich buttery flavor without any dairy.
- Sea salt (¼ teaspoon): Just a pinch to deepen the flavor and enhance sweetness throughout the recipe.
- Oat whipping cream (400 ml): Provides the creamy, smooth base for the ice cream layer, keeping everything dairy-free.
- Sweetened condensed oat milk (250 g): Brings sweetness and a luxuriously rich texture to the ice cream filling.
- Vanilla bean paste or extract (1 teaspoon): Infuses the ice cream with warm, aromatic vanilla flavor.
- Vegan caramel (150 g): This luscious, gooey filling is the heart of the bars—make sure to choose a velvety vegan caramel.
- Coconut oil (1 tablespoon, optional): Helps melt the chocolate smoothly for that perfect coating.
How to Make Vegan Twix Ice Cream Bars Recipe
Step 1: Prepare Your Pan
Begin by lining a 9-inch loaf pan carefully with parchment paper along the base and sides. This step makes sure your ice cream bars pop out easily once they’re perfectly frozen. Take a moment to read through the entire recipe so that you’re fully ready and avoid any surprises.
Step 2: Create the Crust
Place the golden Oreos, vegan butter, and sea salt into a food processor and blitz until the mixture sticks together when pressed between your fingers. This texture is key for a crust that holds firm but isn’t too crumbly. Then, press this crust evenly into the bottom of your lined pan, compacting it fully. Pop it in the fridge while you prepare the filling—it will help everything set nicely.
Step 3: Whip Up the Creamy Filling
Now for the luscious ice cream layer. Whisk the oat whipping cream until it’s smooth and slightly thickened. Add sweetened condensed oat milk and vanilla bean paste, whisking until everything is fully combined and beautifully creamy. Pour this mixture over the chilled cookie crust and smooth it down gently. Freeze the pan for at least four hours or overnight to get it perfectly firm.
Step 4: Carve Wells for Caramel
Once your ice cream layer is fully frozen, let it soften just a bit at room temperature (around 10 minutes) so it’s easier to handle. Using a small scoop or melon baller, carefully scoop out seven small wells—be sure not to go all the way to the edges so that the bars stay intact during slicing. Leave enough space between them for neat cutting later.
Step 5: Add the Vegan Caramel Bliss
Fill a piping bag with the vegan caramel and carefully pipe it into each well, making sure not to overfill. This sweet, gooey center is what makes these bars a true sensation. After filling, return the pan to the freezer to firm up once again, about an hour or more depending on your freezer.
Step 6: Slice Into Perfect Bars
With a sharp knife, slice the entire block into seven bars, taking care to center the caramel in each piece. This step requires a little patience, but it’s so worth it for those beautiful, gooey bars you’ll soon be enjoying. Place your bars on parchment-lined trays and back in the freezer until you’re ready to coat them.
Step 7: Coat in Chocolate
Melt chocolate together with coconut oil over a double boiler, creating a glossy, smooth coating. Dip each frozen ice cream bar carefully into the chocolate using a fork and spoon, ensuring every edge is covered. Set them back on parchment paper, sprinkle with a pinch of sea salt for a delicious contrast, then freeze once more until the coating sets solid, about 15 minutes.
How to Serve Vegan Twix Ice Cream Bars Recipe
Garnishes
To elevate your Vegan Twix Ice Cream Bars Recipe, sprinkle a few flakes of sea salt on top just before serving. You might also add crushed vegan cookies or a drizzle of extra caramel for show-stopping presentation and a sensory boost that pairs beautifully with the chocolate coating.
Side Dishes
This luscious dessert pairs wonderfully with fresh berries, a dollop of coconut whipped cream, or even a smoothie to balance out the richness. For a party, serve alongside iced coffee or vegan hot chocolate—everyone will be delighted by the combo.
Creative Ways to Present
Try serving these bars individually wrapped in parchment paper tied with twine for a charming gift or party treat. You could also cut them into smaller bite-sized pieces and serve them on a dessert platter with other vegan sweets for variety and extra indulgence.
Make Ahead and Storage
Storing Leftovers
Once you’ve enjoyed a few bars, store any leftovers in an airtight container in the freezer. To keep them from sticking together, individually wrap each bar in parchment paper before placing them in the container. This helps preserve their crispy-crunchy and creamy textures perfectly.
Freezing
This recipe is ideal for freezing because the oat cream and caramel freeze beautifully. Keep the bars stored in the freezer for up to one month. When ready to enjoy, allow them to sit out for a few minutes for just the right soft, scoopable texture.
Reheating
Reheating isn’t necessary, but if your bars get too hard, simply leave them at room temperature for about 5-10 minutes before serving. This slight thaw lets the flavors and texture shine through without melting them completely.
FAQs
Can I use other cookies for the crust besides golden Oreos?
Absolutely! Any vegan cookie that you love will work; just make sure the flavor complements the caramel and chocolate. Digestive biscuits or graham cracker-style cookies are great alternatives.
Is it possible to make the caramel from scratch?
Yes! If you’re up for making vegan caramel at home, you can use coconut milk and coconut sugar for a luscious, homemade filling. Store-bought versions work perfectly too for convenience.
What if I don’t have oat whipping cream?
You can substitute with another plant-based whipping cream such as soy or coconut, but oat cream tends to provide the best texture and neutral flavor for this recipe.
Can I use dark chocolate instead of milk chocolate?
Definitely! Dark chocolate pairs really well with caramel and adds a richer flavor that enhances the overall experience. Just make sure your dark chocolate is vegan.
How long do the bars last once coated?
Once your bars are coated in chocolate and stored properly in an airtight container, they will stay fresh and delicious for up to one month in the freezer.
Final Thoughts
I genuinely believe you’re going to fall in love with this Vegan Twix Ice Cream Bars Recipe. It’s the perfect blend of crunchy, creamy, sweet, and salty that satisfies every craving. Whether you’re sharing with friends or treating yourself, these bars are sure to bring smiles and happy taste buds all around. So go ahead and dive into making this delightful vegan dessert – you absolutely won’t regret it!
Print
Vegan Twix Ice Cream Bars Recipe
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 40 minutes
- Yield: 7 bars
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
This Vegan Twix Ice Cream is a decadent, dairy-free dessert that perfectly replicates the classic Twix candy bar in a creamy frozen treat. Featuring a crunchy vegan cookie crust, smooth oat-based ice cream filling, rich vegan caramel centers, and a chocolatey coating, this recipe combines layers of delightful flavors and textures, making it an irresistible vegan-friendly ice cream bar perfect for any occasion.
Ingredients
Crust
- 100 g golden oreos (or other vegan cookies)
- 25 g unsalted vegan butter (block-style)
- ¼ teaspoon sea salt
Ice Cream Filling
- 400 ml oat whipping cream
- 250 g sweetened condensed oat milk
- 1 teaspoon vanilla bean paste (or vanilla extract)
Caramel and Coating
- 150 g vegan caramel
- 1 tablespoon coconut oil (optional)
- 100 g vegan dark chocolate (for coating)
- Additional sea salt for sprinkling
Instructions
- Prepare: Line the base and sides of a 9″ loaf pan with parchment paper. Read all recipe instructions and notes thoroughly to ensure all ingredients and equipment are ready. Refer to step-by-step images if available.
- Make the crust: Add the cookies, sea salt, and vegan butter to a food processor and blitz until the mixture sticks together when pressed between your fingers.
- Press crust: Transfer the mixture into the lined pan and press it firmly and evenly into the base using your fingers or a spoon to create a compact crust. Refrigerate to set while preparing the filling.
- Make the filling: Whisk the oat whipping cream in a stand mixer or with a hand whisk until smooth and slightly thickened. Add the sweetened condensed oat milk and vanilla bean paste, then whisk again until fully combined. Pour the mixture over the chilled crust in the pan and freeze for at least 4 hours or overnight.
- Scoop wells: Once frozen, let the ice cream sit at room temperature for 10 minutes to soften slightly. Using a half-teaspoon measure or small melon baller, scoop out 7 wells in the ice cream, stopping about ½ cm from the edges and spacing wells evenly to keep the bars intact.
- Add caramel: Transfer the vegan caramel to a piping bag and carefully pipe it into each well without overfilling. Return the pan to the freezer to firm for at least 1 hour or longer if preferred.
- Slice bars: Using a sharp knife, carefully cut the ice cream into 7 bars, each containing a caramel well in the middle. Place bars on a parchment-lined tray and keep them in the freezer until ready to coat.
- Coat bars: Melt the vegan dark chocolate and coconut oil together over a double boiler, stirring until smooth. Pour the melted chocolate into a shallow bowl. Dip each ice cream bar using a fork and spoon to coat it in chocolate, then place them back on parchment paper. Sprinkle lightly with sea salt and freeze for 15 minutes to set.
- Store: Store the finished bars in an airtight container in the freezer for up to one month. For best results, wrap each bar individually in parchment paper before freezing.
Notes
- Use golden Oreos or any vegan cookies that do not contain dairy or eggs.
- The coconut oil in the chocolate coating is optional but helps achieve a smoother and glossier finish.
- Allow the ice cream to soften slightly before scooping wells to avoid cracking.
- Be sure not to overfill the caramel wells to prevent overflow while cutting and coating.
- Wrap bars individually to prevent sticking and preserve freshness.
- Vanilla bean paste adds a richer flavor than extract but either works well.
- This recipe requires some freezer time, so plan ahead.
