Vegan Twix Ice Cream (2024)

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5 from 2 votes

Author: Christina Leopold

• ▢ 100 g (3.53 oz) golden oreos , or other vegan cookies
• ▢ 25 g (5 tsp) unsalted vegan butter, (block-style)
• ▢ ¼ teaspoon sea salt
• ▢ 400 ml (14.19 oz) oat whipping cream, or coconut whipping cream (I use Nature's Charm)
• ▢ 250 g (8.82 oz) sweetened condensed oat milk, or sweetened condensed coconut milk(I use Nature's Charm)
• ▢ 1 teaspoon vanilla bean paste, or vanilla extract
• ▢ 150 g (5.29 oz) vegan caramel, I use Nature's Charm
• ▢ 1 tablespoon coconut oil, optional

• Prepare: Line the base and sides of a9" loaf panwith parchment paper. Read all of the recipe instructions and notes thoroughly before starting to make sure you have all of your ingredients and equipment ready. I also recommend referring to the step-by-step images within the blog post.

• Make the crust:Add the cookies, salt, and butter to a food processor and blitz until the mixture sticks together between your fingers.

• Press the crust into the base of the pan and smooth it down with your fingers or using a spoon - make sure it is compact. Refrigerate while you make the filling.

• Make the filling: Whisk the oat whipping cream in a stand mixer or with a hand whisk until smooth. Add the condensed oat milk and vanilla and whisk again to combine.

  Pour the filling into the pan and freeze for at least 4 hours (or overnight if preferred).

• Once frozen, take it out of the freezer and let it sit out for 10 minutes to soften very slightly. Use a half-teaspoon measure or a small melon baller to carefully scoop out 7 wells, stopping about ½ cm before reaching the side of the pan so that the bars remain intact. Also, be sure to leave enough space in between each bar to cut it later. (see images in the blog post for reference)

• Add caramel: Transfer the caramel to a piping bag and pipe it into the wells - be careful not to overfill them as you don't want the caramel to pour out over the edges.

  Place the bars back in the freezer to firm up for at least another hour, or longer if needed/preferred.

• Slice into bars: Carefully cut the ice cream into bars using a sharp knife, so that there is a well of caramel in the center of each. Place the cut bars on a tray lined with parchment paper and back into the freezer until the very last second when you are ready to coat them.

• Coat: Melt the chocolate and coconut oil over a double boiler (bain-marie) and stir to combine. Pour the melted chocolate into a shallow bowl. Use a fork and a spoon to dip them into the chocolate.

  Set the coated bars on a sheet of parchment paper, sprinkle with sea salt, and allow them to set completely back in the freezer for 15 minutes.

• Storage: Store in an airtight container in the freezer for up to a month. For best results, individually wrap each bar in parchment paper before placing it into the container.

• If possible chill the oat whipping cream the night before as directed on the packaging - however, it is not essential for this recipe.
• To help prevent as much melting as possible, freeze any trays you'll be using in advance, and make sure to place the ice cream bars back in the freezer between each step of the recipe.
• Use a heated sharp knife to slicethe ice cream into bars. Simply dip the knife in a jug of boiled water and wipe dry with some kitchen towels before each slice. Cut through the ice cream slowly, allowing the heat and sharpness of the knife to do the work for you!