Description
This Vegan Twix Ice Cream recipe combines a crunchy golden Oreo cookie crust with a creamy oat-based ice cream filling and a luscious vegan caramel center, all coated in rich chocolate. Perfect for a homemade, dairy-free frozen treat that’s indulgent yet plant-based.
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, for chocolate coating)
- 100 g vegan dark chocolate (for coating, implied by instructions)
- Sea salt (to sprinkle on top after coating)
Instructions
- Prepare: Line the base and sides of a 9″ loaf pan with parchment paper. Make sure you have all ingredients and equipment ready and review the steps and images carefully before starting.
- Make the crust: Place the golden Oreos, sea salt, and vegan butter in a food processor and blitz until the mixture sticks together when pressed. Press this mixture firmly into the bottom of the lined loaf pan and smooth it out. Refrigerate while preparing the filling.
- Make the filling: Whisk the oat whipping cream using a stand mixer or hand whisk until smooth and slightly thickened. Add the sweetened condensed oat milk and vanilla bean paste, then whisk again to combine thoroughly. Pour this filling over the chilled crust in the pan, spreading evenly. Freeze for at least 4 hours or overnight.
- Create caramel wells: Once the ice cream is frozen, take it out and allow to soften slightly at room temperature for about 10 minutes. 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 leaving enough space between wells for later cutting.
- Add caramel: Transfer the vegan caramel to a piping bag and pipe it carefully into the wells you’ve created, ensuring not to overfill so caramel doesn’t spill over. Return the pan to the freezer and chill for at least one hour to firm up.
- Slice into bars: Using a sharp knife, carefully cut the filled ice cream block into 7 bars, each with a caramel center. Place the bars on a parchment-lined tray and freeze until ready for coating.
- Coat bars in chocolate: Gently melt vegan dark chocolate and coconut oil over a double boiler, stirring until smooth. Pour the melted chocolate into a shallow bowl. Dip each bar using a fork and spoon to fully coat with chocolate. Place coated bars on parchment paper, sprinkle lightly with sea salt, and freeze for 15 minutes until set.
- Store: Keep the vegan Twix ice cream bars in an airtight container in the freezer for up to one month. For best results, wrap each bar individually in parchment paper before storing to prevent sticking.
Notes
- Use golden Oreos or any vegan-friendly cookies for the crust to maintain the vegan aspect.
- Coconut oil is optional for the chocolate coating but helps give a glossy finish and smooth texture.
- Letting the ice cream soften slightly before scooping wells makes it easier to create the caramel pockets without cracking the bars.
- Be careful not to overfill the caramel wells to avoid mess during coating and serving.
- For a neater cut, warm your knife slightly or wipe it clean after each slice.
- Individual wrapping prevents the bars from sticking together during storage.
