Description
A delicious TWIX Ice Cream Cake layered with a buttery shortbread crust, creamy vanilla ice cream blended with TWIX candy bars, and topped with melted milk chocolate and caramel drizzle. Perfect for a sweet treat that combines crunchy, creamy, and chocolaty textures in every bite.
Ingredients
Scale
Crust
- 16 shortbread cookies (Keebler recommended)
- 1/4 cup salted butter (melted)
Ice Cream Layer
- 5 cups vanilla ice cream (softened)
- 3 standard size TWIX candy bars (chopped and divided)
Toppings
- 1/2 cup milk chocolate chips
- 1/2 cup caramel topping
Instructions
- Prepare the Pan: Grease an 8×8-inch or 9×9-inch baking dish with non-stick spray and set aside to make sure the cake doesn’t stick when frozen.
- Make the Crust: Place the shortbread cookies in a large Ziplock bag, seal it, and crush them into small crumbs using a rolling pin. Pour these crumbs into the prepared pan, then drizzle the melted butter over them. Mix well and press the mixture evenly into the bottom of the pan to form a firm crust. Freeze this crust for 20 minutes to set.
- Prepare Ice Cream Layer: While the crust is freezing, mix the softened vanilla ice cream with half of the chopped TWIX bars until evenly combined. Spread this mixture evenly over the frozen shortbread crust. Then sprinkle the remaining chopped TWIX bars evenly on top of this ice cream layer.
- Freeze the Cake: Cover the baking dish with a lid or plastic wrap and freeze the entire cake for at least 6 hours or overnight to ensure it is fully set and firm.
- Prepare the Toppings: When ready to serve, place the milk chocolate chips in a microwave-safe dish and melt them in 20-second increments, stirring between each, until smooth and fully melted.
- Decorate and Serve: Drizzle the melted milk chocolate evenly over the surface of the frozen ice cream cake. Follow with a generous drizzle of caramel topping all over the cake. Slice the cake into squares and serve immediately for a decadent dessert experience.
Notes
- To soften the ice cream faster, leave it at room temperature for 10-15 minutes but ensure it doesn’t melt completely.
- If you don’t have shortbread cookies, graham crackers can be a good substitute but will change the flavor slightly.
- You can use a slightly larger pan if needed but thinner layers will result in faster freezing times.
- Make sure to microwave the chocolate chips carefully to avoid burning them; stirring frequently helps.
- For a firmer crust, press the cookie crumbs down tightly and evenly.
