This giant Twix ice cream bar takes all the flavors of a classic Twix and turns them into a delicious, layered frozen treat with a shortbread base, chewy salted caramel, creamy chocolate ice cream, and a crisp chocolate shell.
Twix probably has one of the best flavor combinations with its chewy caramel center, crisp shortbread, and milk chocolate, so a Twix-inspired ice cream was naturally going to be delicious, but I did not expect it to be THIS good!
Think a layer of crumbly shortbread cookies, chewy salted caramel, creamy chocolate ice cream, and crisp chocolate shell, all made within an hour.
The ice cream and salted caramel are homemade, but to make things easier, we’re using store-bought shortbread cookies cause honestly, they taste amazing.
Before You Start
I always measure ingredients in grams, never in cups. A kitchen scale is the most reliable way to bake accurately. Cups can vary wildly depending on how you scoop, which affects the final result. If you don’t have a scale yet, I’d really encourage you to grab one before starting. If that’s not possible, you can use an online gram-to-cup converter, but please note that I can’t guarantee the accuracy of those measurements.
How to make salted caramel
Caramel is unfairly infamous in the baking industry, and if you’re one of those people who’re scared of making it, this foolproof recipe will turn you into a caramel expert. This is a wet caramel recipe, which means that it’s made by mixing water and sugar. I find this easier than making dry caramel as it’s less effort.
Here are the steps for making the salted caramel.
- Take a heavy-bottomed saucepan and add the sugar to it, then pour the water on top, making sure all the sugar is wet.
- Place it on medium-high heat and let it cook without mixing with a spoon, or the sugar may crystallize. You can swirl the pan every few minutes if needed.
- Once the sugar reaches a golden-amber color, immediately add the cream and whisk until combined. Be careful as the sugar may bubble at this step. Cook for 1-2 minutes until the caramel has thickened slightly.
- Take it off the heat then whisk in the butter and salt and mix until fully combined. I liked to blend the caramel once it has cooled to make sure that everything is properly emulsified.
How to make no-churn chocolate ice cream
It’s creamy, it’s chocolatey, and it doesn’t require a churner. This chocolate ice cream is perfect for this Twix ice cream bar, but can also be made on its own, and it will taste just as delicious.
You just add all the ingredients, which include: whipping cream, condensed milk, melted milk chocolate, and cocoa powder in a bowl, and whip it on high speed for 3-5 minutes, until it becomes thick and creamy.
Make sure to use whipping cream that has at least 35% fat so that it aerates properly and gets that proper creamy texture, and make it only when you’re ready to assemble the bar.
How to layer the Twix ice cream bar
I recommend setting the Twix bar in a loaf pan. I used a standard 8×4 loaf pan. This creates even layers and the perfect shape. It’s important to line the loaf tin with baking paper with an overhang on both sides so that you can pick it up easily once it’s frozen.
Here’s how to layer the Twix ice cream bar.
- Line the loaf pan with baking paper with an overhang on both sides.
- Place the shortbread cookies at the base, creating an even layer.
- Top the shortbread cookies with the caramel sauce, spreading it evenly. Let it sit in the fridge for 15 minutes, so that the layers don’t combine.
- Place the chocolate ice cream on top and spread evenly with an offset spatula, then cover tightly and freeze for up to 8 hours, or ideally overnight.
- Once completely frozen, remove the ice cream from the loaf pan using the baking paper overhang.
How to make the chocolate shell
The chocolate shell adds the perfect crisp texture to the ice cream and should definitely not be skipped. It’s basically just melted chocolate that’s spread thinly over the ice cream.
Here’s how to make the chocolate shell.
- Melt milk chocolate in a double boiler or microwave in 30-second intervals until fully melted.
- Let it cool down just a little so that it doesn’t melt the ice cream when poured on top, then pour it on top of the ice cream and quickly spread it using an offset spatula until it covers all sides evenly. The chocolate will immediately set on contact, so make sure to work quickly.
- Place the ice cream back in the freezer for 10 minutes, until the chocolate is fully set, then slice and serve.
Tips for the Best Twix Ice Cream Bar
- Don’t stir the caramel. Swirling the pan is fine, but a spoon can trigger crystallization. Trust the process.
- Use cream with at least 35% fat. Anything lower won’t whip up properly, and the ice cream will be too dense.
- Let the caramel chill before adding the ice cream. That 15-minute fridge rest makes a real difference to how cleanly the layers set.
- Work quickly with the chocolate shell. It sets fast, so have your spatula ready before you pour.
- For the cleanest slices, run a sharp knife under hot water and wipe it dry between each cut.
Storage
The Twix ice cream bar can be stored in the freezer for up to 1 month. Once sliced, wrap individual pieces in cling film or parchment paper and store in an airtight container to prevent freezer burn. If storing the whole bar, keep it tightly wrapped.
Planning ahead for an event? You can make the full bar (minus the chocolate shell) up to 2 days in advance. Add the chocolate shell a few hours before serving to keep it glossy and fresh-looking.
Frequently Asked Questions
- Can I use store-bought caramel instead of making my own?
Yes, you can! A thick, good-quality store-bought caramel sauce will work. Just make sure it’s not too runny — it should hold its shape between the layers rather than soaking into the shortbread.
- How long does this Twix ice cream bar last in the freezer?
Up to 1 month if stored properly. Wrap it tightly in cling film and keep it in an airtight container to protect it from freezer burn.
- What shortbread cookies work best?
Classic butter shortbread fingers (like Walker’s) work best, they’re firm enough to hold the layers without going soggy. Avoid anything too thin or crumbly.
- Can I make this without a loaf pan?
A loaf pan gives you the best shape for slicing, but you could use a square brownie tin if that’s what you have. The layers will be thinner and wider, but it’ll still taste just as good.
- Can I use dark chocolate instead of milk chocolate?
Absolutely! Dark chocolate will make both the ice cream and the shell more intense and less sweet. It’s a great option if you prefer a richer, more bittersweet flavor.
This is one of those desserts that looks like it’s straight out of a bakery, but is surprisingly easy to make. And with the temperatures rising, this is the perfect no-bake dessert for summer.
Giant Twix Ice Cream Bar
Equipment
- 8×4" loaf pan
- Baking paper
- Medium saucepan for making caramel
- Silicone spatula
- Electric beater with whisk attachment
- Offset spatula
Ingredients
Salted Caramel:
- 50 ml water
- 200 grams white granulated sugar
- 180 ml liquid whipping cream
- 50 grams unsalted butter
- 1/2 tsp sea salt
Chocolate Ice Cream
- 200 grams liquid whipping cream
- 120 ml condensed milk
- 100 grams melted milk chocolate
- 15 gs cocoa powder
Assembly
- 100 grams Shortbread cookies
- 300 grams milk chocolate for chocolate shell
Instructions
Salted Caramel:
- Add the sugar to a heavy-bottomed saucepan, then pour the water over it until all the sugar is wet.
- Cook over medium-high heat without stirring, as using a spoon can cause crystallization. Gently swirl the pan occasionally if needed.
- Once the sugar reaches a golden-amber color, immediately add the cream, whisk until combined and cook for 1-2 minutes until the caramel thickens slightly.
- Take it off the heat, then mix in the butter and salt and whisk until fully combined. I highly recommend blending the caramel once it has cooled for a smooth, shiny sauce.
No-Churn Chocolate Ice Cream
- Combine the whipping cream, condensed milk, melted milk chocolate, and cocoa powder in a large bowl. Whip on high speed for 3-5 minutes until thick and creamy.
Assembly
- Line a loaf pan with baking paper, leaving an overhang on both sides.
- Arrange the shortbread cookies in a single, even layer across the base of the pan.
- Spread the caramel sauce evenly over the shortbread layer, then refrigerate for 15 minutes to set the layers before adding the ice cream.
- Spoon the chocolate ice cream on top and smooth it out with an offset spatula. Cover tightly and freeze for at least 8 hours, or overnight for best results.
- When fully frozen, lift the ice cream bar out of the pan using the baking paper overhang.
Chocolate Shell
- Melt the milk chocolate using a double boiler, or microwave in 30-second bursts, stirring between each interval, until completely smooth.
- Allow it to cool slightly; you don’t want it too hot, or it’ll melt the ice cream. Pour it over the bar and use an offset spatula to coat all sides quickly. The chocolate sets on contact, so be quick.
- Return the bar to the freezer for 10 minutes until the shell is fully set. Slice and serve straight from the freezer.
Notes
If you give this recipe a try, don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
