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twix ice cream bar calories

Twix Ice Cream Bar Recipe

Forget store-bought! These homemade Twix ice cream bars are insanely delicious – buttery shortbread base, no-churn vanilla ice cream, gooey caramel wells, and a thick crackly chocolate shell. Customize with different flavors and enjoy a nostalgic frozen treat that’s way better than the original.
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Course: Frozen Treats
Cuisine: American
Keyword: chocolate caramel ice cream, frozen dessert, homemade twix bar, no churn ice cream, twix ice cream bar
Prep Time: 40 minutes
Total Time: 8 hours
Servings: 12 bars
Calories: 300kcal
Author: info.thekitcheen

Equipment

  • 8x8 inch baking pan
  • Parchment paper
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Food processor or ziplock + rolling pin
  • Melon baller (or spoon)
  • Freezer-safe container
  • Knife
  • Microwave-safe bowl or double boiler

Ingredients

  • For Cookie Bottom
  • 2 cups shortbread cookies crushed (e.g., Lorna Doone)
  • 6 tbsp melted butter salted or unsalted
  • Tiny pinch of salt omit if using salted butter
  • For No-Churn Ice Cream
  • 2 cups cold heavy cream
  • 1 can 14oz sweetened condensed milk
  • 2 tsp vanilla extract or 1 tsp vanilla bean paste
  • 1/4 tsp salt
  • For Caramel Layer
  • 1 jar 10oz caramel sauce
  • 1/2 tsp flaky sea salt optional
  • For Chocolate Shell
  • 12 oz chocolate milk or dark
  • 1/4 cup coconut oil

Instructions

  • Make Cookie Base
  • Crush cookies into crumbs using food processor or bag + rolling pin.
  • Mix crumbs with melted butter and salt until sandy.
  • Press firmly into a parchment-lined 8x8 pan.
  • Chill while prepping ice cream.
  • Make Ice Cream Layer
  • Whip heavy cream until stiff peaks form.
  • Fold in condensed milk, vanilla, and salt.
  • Pour over cookie base and smooth top.
  • Cover with plastic wrap touching surface.
  • Freeze overnight until solid.
  • Add Caramel Wells
  • Remove pan from freezer and let sit for 5 mins.
  • Use melon baller to scoop shallow wells into ice cream (don’t hit cookie layer).
  • Fill wells with caramel sauce.
  • Freeze at least 2 more hours.
  • Dip in Chocolate Shell
  • Cut frozen block into bars using warm knife.
  • Melt chocolate with coconut oil and let cool slightly.
  • Dip each bar quickly and place on parchment.
  • Sprinkle sea salt if desired.
  • Freeze for 15–20 mins to set.

Notes

For clean cuts, dip knife in hot water and dry before slicing.
Work in batches to prevent melting while dipping.
Use dark chocolate, cookie dough ice cream, or add bourbon for fun variations!
Store wrapped individually in parchment in airtight container for up to 4 weeks.
Nutrition (Per 1 Serving) (approximate based on average ingredient values):

Nutrition

Calories: 300kcal | Carbohydrates: 28g | Protein: 3g | Fat: 21g | Cholesterol: 45mg | Sodium: 100mg | Potassium: 125mg | Fiber: 1g | Sugar: 20g | Vitamin A: 600IU | Calcium: 80mg | Iron: 1mg