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Vegan Twix Ice Cream Bars Recipe

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4 from 85 reviews

  • Author: Amina
  • Total Time: 5 hours 40 minutes
  • Yield: 7 bars
  • Diet: Vegan

Description

This Vegan Twix Ice Cream recipe features a crunchy cookie crust, creamy oat-based ice cream, a gooey vegan caramel center, and a chocolate coating for the perfect dairy-free frozen treat. It’s easy to prepare with simple ingredients and requires no ice cream maker, making it perfect for a delicious homemade vegan dessert.

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 chocolate for melting
  • Sea salt (for sprinkling)

Instructions

  1. Prepare: Line the base and sides of a 9″ loaf pan with parchment paper. Read all recipe instructions and notes thoroughly before starting and have all ingredients and equipment ready.
  2. Make the crust: Add the cookies, salt, and vegan butter to a food processor and blitz until the mixture sticks together between your fingers.
  3. Form the crust: Press the crust mixture firmly into the base of the lined pan using your fingers or a spoon to compact it well. Refrigerate while preparing the filling.
  4. Make the filling: Whisk the oat whipping cream in a stand mixer or by hand until smooth and slightly thickened. Add the condensed oat milk and vanilla bean paste, then whisk again until combined. Pour this mixture over the crust in the pan and freeze for at least 4 hours or overnight for best results.
  5. Create wells for caramel: Remove the frozen ice cream from the freezer and let it sit for 10 minutes to soften slightly. Using a half-teaspoon or small melon baller, carefully scoop out 7 wells in the ice cream, stopping about ½ cm before the pan edge to keep bars intact. Space wells evenly for cutting later.
  6. Add caramel: Fill a piping bag with vegan caramel and pipe it into each well without overfilling to avoid overflow. Return the pan to the freezer for at least 1 hour to firm up the caramel layer.
  7. Slice into bars: Using a sharp knife, carefully cut the ice cream into 7 bars, each with a caramel center. Place the bars on a parchment-lined tray and freeze until ready to coat.
  8. Coat with chocolate: Melt the vegan chocolate with coconut oil over a double boiler, stirring until smooth. Pour melted chocolate into a shallow bowl. Dip each bar into the chocolate using a fork and spoon, then lay on parchment paper. Sprinkle with sea salt and freeze for 15 minutes to set the coating.
  9. Storage: Store the finished bars in an airtight container in the freezer for up to one month. For best quality, wrap each bar individually in parchment paper before freezing.

Notes

  • Use golden Oreos or any other vegan cookies for the crust to keep it vegan.
  • The oat whipping cream can be whisked by hand if you don’t have a stand mixer.
  • Allow the ice cream to soften slightly before scooping wells to avoid cracking.
  • Be careful not to overfill the caramel wells to prevent overflow during freezing.
  • Optionally add coconut oil to melted chocolate for a smoother coating.
  • Wrap bars individually before freezing to avoid sticking together.
  • If vegan caramel is unavailable, homemade or store-bought vegan caramel alternatives can be used.
  • Prep Time: 40 minutes
  • Cook Time: 5 hours (mostly freezing time)
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Vegan

Find it online: https://aminabakes.com/vegan-twix-ice-cream-bars-recipe/