Description
This Vegan Twix Ice Cream is a decadent homemade dessert featuring a crunchy cookie crust, creamy oat-based ice cream filling, and a luscious caramel center, all coated in rich chocolate. Perfect for a vegan-friendly treat that satisfies sweet cravings without dairy.
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 & Coating
- 150 g vegan caramel
- 1 tablespoon coconut oil (optional)
- Vegan chocolate (amount sufficient to coat bars, estimated 150-200 g)
- Sea salt for sprinkling
Instructions
- Prepare: Line the base and sides of a 9″ loaf pan with parchment paper. Read all instructions carefully to ensure all ingredients and equipment are ready. Refer to any step-by-step images if available.
- Make the crust: Place the cookies, sea salt, and vegan butter into a food processor and blitz until the mixture sticks together when pressed between your fingers.
- Form the crust: Press the crust mixture firmly into the base of the lined loaf pan, smoothing it evenly with your fingers or a spoon. Refrigerate while preparing the filling.
- Make the filling: Whisk the oat whipping cream in a stand mixer or by hand until smooth and slightly thickened. Add the sweetened condensed oat milk and vanilla bean paste, whisking again to combine fully. Pour this filling over the chilled crust in the pan.
- Freeze the ice cream: Place the pan in the freezer for at least 4 hours or overnight until fully set.
- Prepare wells for caramel: Remove from freezer and let 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, about ½ cm from the pan edges and spaced apart for slicing later.
- Add caramel: Transfer the vegan caramel to a piping bag and carefully fill each well without overfilling. Return the pan to the freezer for at least 1 hour to firm up.
- Slice into bars: Use a sharp knife to carefully cut the frozen ice cream into 7 rectangular bars, each with a caramel center. Place the bars on a parchment-lined tray and freeze until ready for coating.
- Coat bars: Melt vegan chocolate and coconut oil together over a double boiler until smooth. Pour melted chocolate into a shallow bowl. Dip each bar using a fork and spoon to coat completely, then transfer to parchment paper. Sprinkle with sea salt and freeze for 15 minutes to set the coating.
- Store: Keep the coated bars in an airtight container in the freezer for up to one month. For best quality, wrap each bar individually in parchment paper before storing.
Notes
- Use golden Oreos or similar vegan cookies to ensure the crust is vegan-friendly.
- Oat whipping cream and condensed oat milk provide a creamy texture without dairy.
- Optionally, coconut oil in the chocolate coating helps with a smooth, glossy finish and easier setting.
- Allow the ice cream to soften slightly before scooping wells to avoid cracking.
- Individual wrapping prevents bars from sticking together during storage.
