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
Scale
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.
