Description
Indulge in this creamy, rich Twix Ice Cream that combines the delightful crunch of Twix bars with a luscious homemade ice cream base.
Ingredients
Scale
- 1 can coconut cream (full-fat for best consistency)
- 1/4 cup creamy almond butter (or peanut butter if you prefer)
- 1/4 cup raw honey (substitute maple syrup for a vegan option)
- 2 tsp pure vanilla extract
- 1/4 cup collagen peptides (optional; omit for vegan)
- 1/8 tsp salt
- 4–6 homemade Twix bars, chopped into bite-sized pieces
Instructions
- Prepare your ingredients: Ensure your coconut cream is at room temperature for smooth blending.
- Combine in a blender: Blend the coconut cream, almond butter, honey, vanilla, collagen peptides (if using), and salt until smooth.
- Churn the ice cream: Pour the mixture into your ice cream maker and churn until thick. If you don’t have an ice cream maker, place it in a freezer-safe container and whisk every 30 minutes for about 2-3 hours.
- Add the Twix bars to the mixture once it’s thickening, and churn for an additional 5-10 minutes.
- Freeze or serve immediately: For a firmer texture, transfer to a loaf pan and freeze for 2-3 hours before serving.
Notes
Consider adding nuts, fudge, or experimenting with flavors like peppermint extract to customize your ice cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 24g
- Sodium: 15mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg