Go Back

Twix Ice Cream

A homemade Twix Ice Cream that combines creamy coconut, almond butter, and chunks of Twix bars, creating a deliciously nostalgic dessert perfect for summer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 240
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 can coconut cream (full-fat for best consistency) Refrigerate overnight for firmer consistency.
  • 1/4 cup creamy almond butter Substitute with peanut butter if preferred.
  • 1/4 cup raw honey Substitute with maple syrup for a vegan option.
  • 2 tsp vanilla extract Use pure vanilla for best flavor.
  • 1/4 cup collagen peptides Optional; omit for vegan.
  • 1/8 tsp salt
  • 4-6 bars homemade Twix bars, chopped into bite-sized pieces Pre-made Twix bars can be used.

Method
 

Preparation
  1. Ensure your coconut cream has been at room temperature for easy blending.
  2. If your almond butter is cold, warm it slightly for easy incorporation.
Mixing
  1. Add the coconut cream, almond butter, honey, vanilla extract, collagen peptides, and salt into your blender.
  2. Blend until smooth and creamy.
Churning
  1. Pour the mixture into an ice cream maker and churn according to the machine's instructions.
  2. If no ice cream maker is available, pour into a freezer-safe container and freeze, whisking every 30 minutes for about 2-3 hours.
Incorporating Twix
  1. When the mixture starts to thicken, add in the chopped Twix bars.
  2. Continue churning for another 5-10 minutes until the bars are well distributed.
Freezing & Serving
  1. Scoop the ice cream immediately or transfer it to a loaf pan and freeze for another 2-3 hours for a firmer texture.
  2. Serve and enjoy your delicious creation!

Notes

Store leftovers in an airtight container in the freezer for optimal freshness, best eaten within 2-3 weeks. You can customize ingredients to your taste preferences.