No-churn Twix ice cream is a tasty 5 ingredient ice cream inspired by the favourite chocolate bar. A soft creamy scoopable chocolate ice cream with a delicious caramel swirl and a chocolate, caramel and biscuit topping. You’ll love this indulgent treat! Naturally egg free, easily gluten free.
Why make This No-Churn Ice Cream?
I love ice-cream, and I particularly love home-made ice cream, and I particularly, particularly love home-made no-churn ice cream. There’s no faffing with ice cream machines, either self contained (large, heavy and noisy), or the sort that has a bowl that has to be pre-frozen (never any room in my freezer).
No churn ice cream is perfect. Quick to make by simply whipping some cream and adding condensed milk and required flavourings, and then popping in the freezer. A few hours later and there you are: fresh, tasty ice cream.
This version is inspired by Twix chocolate bars. Rather than use the bars themselves, it’s a deconstructed version using milk chocolate, caramel sauce and shortbread biscuits. All the ingredients are easily available, so if you like a Twix occasionally, there’s nothing to stop you getting mixing right away and enjoying a chocolate treat in ice-cream form!
How do I make No-Churn Twix Ice Cream?
Step 1 – Gather your ingredients. You will also need an electric whisk, a small pan, a spatula and a 1 litre (33 oz) freezer-safe tub.
Step 2 – add the chocolate to the condensed milk (reserving a few squares) and melt over a very low heat until the chocolate has all melted. ALLOW TO COOL then whip the cream until firm.
IMPORTANT – The condensed milk and chocolate mix MUST be cold before you add it to the cream. Otherwise the whipped cream will collapse and it will not whip up again. Don’t be tempted to save time here; you will have to throw everything away and start again.
Step 3 – Whisk the chocolate mix into the cream
Step 4 – Transfer to a freezer safe container (about 1 litre or 33 ounces) with an air tight lid
Step 5 – Cover with 3 tbs of the caramel sauce
Step 6 – Use the end of a teaspoon or a chopstick and swirl the caramel through the chocolate mixture.
Step 7 – Top with the remainder of the caramel, chopped chocolate and the shortbread – if needed use gluten free shortbread. Put the lid on and leave to freeze for at least 6 hours.
Tips and Tricks
- You must let the condensed milk and chocolate mixture cool completely.
- Adjust the chocolate to your taste: use dark chocolate for a richer ice cream, or more milk chocolate.
- Do you want regular chocolate no churn ice cream? Leave out the caramel sauce and the shortbread.
Recipe Ratios for Scaling
This recipe is very forgiving so you do not need to be exact. I nearly always use 300ml of double cream as that is the standard medium sized pot in the UK and it nicely fills a 800ml to 1 liter container with the ice cream mixture.
The ingredients ratios approximately by weight are: 1 Chocolate : 2 Condensed Milk : 3 Cream.
How Long Does This Ice Cream Keep For?
It depends how fast you eat it! I’ve rarely had a batch of ice cream in the freezer for more than 5 days. After two weeks no churn ice cream can lose some if its texture and start to go granular. It will last far longer in a robust plastic tub, with an airtight lid. Freezing ice cream in a loaf pan looks pretty, but unless you are going to eat it the next day it is not terribly practical!
No Churn Twix Ice cream
- 200 g Condensed Milk (*)
- 100 g Milk Chocolate
- 300 ml Double Cream
- 4 tbs Caramel or Toffee Sauce
- 2 Shortbread fingers
- Break the chocolate into squares. Reserve a couple of squares, and add the rest to a saucepan containing the condensed milk.
- Melt the chocolate in the condensed milk over a low heat, stirring frequently. Allow to cool - IMPORTANT!
- Whip the cream. Add the cooled chocolate and condensed milk mixture, and mix throughly
- Pour the mixture into a freezer-proof container. Top with 3 tablespoons of the caramel sauce, and swirl it in with the handle of a teaspoon or a chopstick.
- Drizzle the remaining tablespoon of caramel sauce onto the ice cream mixture. Chop the remaining chocolate into small pieces, and lightly crush the shortbread fingers. Sprinkle onto the mixture.
- Freeze the mixture for about 12 hours, or until frozen through.
- It is vital to let the chocolate and condensed milk mixture completely cook BEFORE you add it to the whipped cream.
- Quantities are designed around a UK standard 300ml pot of double cream and half a can of condensed milk.
- Leftover condensed milk can be frozen
- This recipe is 12 Weight Watchers Smart Points per portion