Twix Ice Cream
Twix Ice Cream is an easy no churn ice cream recipe. With only 3 ingredients and tons of caramel and chocolate flavor, this homemade ice cream is the best.
Servings: 6
Calories: 636kcal
Equipment
- 9x5 inch loaf pan
- Silicone spatula or large spoon
- Large mixing bowl
- Electric hand mixer
- Plastic wrap
Ingredients
- 2 cups heavy whipping cream
- 14 ounce sweetened condensed milk
- 1 ¼ cup chopped Twix bars
Instructions
- Use a hand-held electric mixer to whip the cream into stiff peaks in a large bowl.
- Once the cream forms stiff, free-standing peaks, add the condensed milk and chopped Twix. Use a large spoon or spatula to fold the ingredients together until the condensed milk is homogeneous with the cream and the Twix pieces are evenly distributed.
- Transfer the ice cream mixture to a 9x5 inch loaf pan and cover the pan with plastic wrap.
- Place the loaf pan in the freezer for 5 hours. Scoop, serve, and enjoy!
Notes
This ice cream can be stored in the fridge for up to two months when covered with plastic wrap.
We like to top this ice cream with some extra Twix pieces. This ice cream is also great drizzled with caramel sauce or chocolate syrup.
Whipping the cream into stiff peaks gives the ice cream a nice, airy texture and the condensed milk makes it smooth and creamy.
Depending on the temperature of your freezer, you might need to let your ice cream sit on the counter for about 5 minutes before scooping it.
You can also run your ice cream scoop under hot water before you scoop the ice cream.
Nutrition
Calories: 636kcal | Carbohydrates: 57g | Protein: 10g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 116mg | Sodium: 180mg | Potassium: 422mg | Fiber: 1g | Sugar: 54g | Vitamin A: 1393IU | Vitamin C: 2mg | Calcium: 269mg | Iron: 0.4mg
