Twix Ice Cream (No Churn Recipe!)
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Twix Ice Cream is a full-on candy bar fantasy in a scoop. Imagine rich, velvety vanilla ice cream swirled with golden caramel and ribbons of chocolate, then packed to the brim with buttery, cookie-crunchy pieces of Twix. It’s decadent. It’s dreamy. It’s dangerously easy. No churn, no effort, and no reason not to make it right now. One bite and you’ll be ruined for store-bought ice cream forever!
Table of Contents
Twix Ice Cream
We loooove ice cream in our house. Like… can’t-pass-a-scoop-shop-without-stopping kind of love.
We try all the things… every flavor, every topping, every swirl. So you can imagine the energy when I started testing candy bar combos at home. {wink}
This Twix ice cream? Total winner. It’s rich, creamy, and loaded with crunchy caramel cookie magic.
I mean… Twix is one of my favorite candy bars of all time, so turning it into a frozen dessert just had to happen.
Swirls of caramel and chocolate? Check. Little Twix chunks in every bite? You bet. No-churn, no-fuss, no regrets.
It’s the kind of recipe that makes people pause mid-bite and go, “Wait… you made this???”
And yes!!! I absolutely ate it straight from the pan with a spoon. For testing purposes, of course. {haha}
INGREDIENT NOTES
- Heavy Cream: It needs to be full-fat (not light) and as cold as possible to get the best structure. It whips faster if your bowl and beaters are cold too.
- Sweetened Condensed Milk: Makes this Twix ice cream extra creamy and sweet… no sugar needed! Be sure to scrape out every last drop from the can.
- Twix Bars: Fun size candy bars are easier to chop. You’ll need about a dozen. And bonus? It’s a great way to use up any Halloween candy lurking about.
- Caramel & Chocolate Sauce: If I’ve got jars of homemade caramel and chocolate sauce in the fridge, I’ll use those.
Otherwise, store-bought is just fine! Thicker sauces create better swirls and ribbons.
VARIATIONS
Twix Lovers’ Edition: Add ½ cup crushed shortbread cookies for extra “cookie crunch.”
Double Chocolate Version: Stir ¼ cup mini chocolate chips into the base before freezing.
Salted Caramel Twist: Use salted caramel sauce for a sweet-salty finish.
Candy Bar Blend: Mix chopped Snickers or Milky Way into the ice cream with the Twix.
Peanut Butter Twix Style: Swirl in 2 tablespoons of creamy peanut butter for a nutty twist.
TWIX BAR ICE CREAM FAQ
You can, but you’ll miss out on the swirls and ribbons throughout the vanilla ice cream.
Mixing the sauces completely into the base will make the entire ice cream taste like chocolate and caramel (and change the color from white to brown!). Which, hey, you might like that too!
They do, which is why it’s best to chop them up really small (no more than ½ inch pieces) before mixing them into the condensed milk base. That way, you can enjoy your Twix ice cream without breaking a tooth!
Go for it! You can make no churn ice cream with Twix, Snickers, Milky Way, KitKats… you name it!
I would avoid anything with loads of caramel or a freeform shape (think Payday) since it’ll be hard to chop and the caramel will get really hard once frozen.
It’s usually soft enough to scoop right out of the freezer, but you can let it warm on the counter for about 5 minutes first if needed.
Run your ice cream scoop under warm water (and dry it off) to make scooping even easier!
After testing more candy-loaded ice cream combinations than I can count during my 2020 no-churn era, I learned that layering textures is everything.
Folding in chopped candy keeps the base smooth, while swirling sauce on top gives you those rich ribbons in every scoop.
Chopping the Twix into small enough pieces ensures you still get crunch without making scooping a workout. And trust me… no one’s mad about extra caramel on top!
DONNA’S PRO TIPS
- Chill your loaf pan before filling for faster freezing.
- Use a chilled metal bowl to make whipping the cream easier. Chill the beaters too!
- Swirl, don’t stir the sauces to keep those pretty streaks.
- Chop the Twix into small pieces no bigger than ½ inch, for scoopable texture.
- Keep tightly covered to prevent freezer burn and enjoy within 2 weeks.
- Serve with a drizzle of extra sauce and a crumbled Twix bar on top for the full effect.
TOOLS NEEDED
- 9 x 5-inch loaf pan
- Handheld mixer or stand mixer
- Large mixing bowl
- Measuring cups and spoons
- Butter knife
Enjoy!
With love, from our simple kitchen to yours.
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Twix Ice Cream (No Churn Recipe!)
Ingredients
- 1 1/2 cups heavy cream
- 1 (14-ounce) can sweetened condensed milk
- 1 1/4 cups chopped Twix bars, about 11–12 fun-size bars
- 2 tablespoons caramel sauce
- 2 tablespoons chocolate sauce
Instructions
- Whip the Cream: In a large mixing bowl, use a handheld mixer (or stand mixer) to beat the heavy cream on high speed until thick peaks form.
- Add the Sweetened Condensed Milk: Pour in the sweetened condensed milk and beat again until medium to stiff peaks form.
- Fold in the Twix: Gently fold in the chopped Twix bars until evenly distributed.
- Layer and Swirl: Pour the mixture into a 9 x 5-inch loaf pan. Drizzle caramel sauce and chocolate sauce over the top. Use a butter knife to gently swirl the sauces into the ice cream.
- Freeze: Place in the freezer and freeze for at least 6 hours, or until firm.
- Serve: Scoop and enjoy straight from the freezer or let it sit for 5 minutes to soften slightly.
Donna’s Notes
Candy Tip: Chop Twix bars into ½-inch or smaller pieces so they mix evenly and are easier to scoop once frozen. Candy Tip: Chop Twix bars into ½-inch or smaller pieces so they mix evenly and are easier to scoop once frozen. Sauce Swirl Tip: Drizzling the sauces on top and swirling them with a butter knife gives you gorgeous ribbons of flavor. Mixing them in completely will make the entire ice cream taste like chocolate and caramel. Which, hey, you might love too. Scooping Tip: This no-churn ice cream is slightly softer than traditional churned ice cream, so it may be scoopable straight from the freezer. If not, let it sit for 5 minutes to soften.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
