These healthy Twix ice cream bars are a creamy chocolate treat made without dairy, refined sugars, or gluten. That means that these healthy ice cream treats are the perfect healthy dessert that you can enjoy all summer long!

WHY I MADE THESE TWIX ICE CREAM BARS

Twix candy bars were my absolute favorite candy when I was a kid, and even though I haven’t had one in years I still love any treat that has that same crunchy, creamy, chocolatey combo. These Twix ice cream bars take all of the same flavors that I love in a Twix bar, but turns it into an ice cream! If you love Twix as much as I do, then you’re going to love these, too.

While Chocolate Chip Cookie Ice Cream Sandwiches are still my #1 favorite ice cream treat, I’ll always reach for a Chocolate Almond Ice Cream Bar and a Twix Ice Cream Bar, too. These healthy Twix bars are made with wholesome ingredients that come together much quicker and easier than you would think.

Overall, these healthier chocolate ice cream bars are a better-for-you alternative to the traditional store bought version. Complete with an easy three ingredient vegan caramel sauce and vanilla cookie pieces, this healthy ice cream treat is worth drooling over. Plus, it tastes amazing!

I use a homemade ice cream for this recipe made with oat milk, honey, and vanilla. This healthier ice cream pairs perfectly with our Twix ice cream bars. So, let me show you how to make it!

MY HEALTHY TWIX ICE CREAM BARS RECIPE

You’re only a few steps away from making these copycat healthy Twix ice cream bars at home. The full recipe is in the recipe card below, but here’s a quick overview:

OAT MILK ICE CREAM

• Soak the cashews: Combine the oat milk and cashews together in a large bowl. Cover the bowl and place it in the fridge overnight.
• Blend the ice cream mixture: Blend the oat milk-cashew mixture along with some honey, vanilla, and salt until completely smooth.

VANILLA COOKIE PIECES

• Mix the ingredients: In a large bowl, mix together the maple syrup, melted butter, vanilla, and almond flour to form a cookie dough.
• Transfer to a baking sheet: Sprinkle the cookie dough onto a baking sheet.
• Bake: For 5-8 minutes, stirring the cookie pieces halfway through.
• Break up the cookies: Pinch it between your fingers to break it into even smaller pieces that will be sprinkled on top of the ice cream bars.

EASY CARAMEL

• Mix all of the ingredients: Made with a mixture of peanut butter, maple syrup, and coconut oil. That’s all you need!

CARAMEL CHOCOLATE ICE CREAM INGREDIENTS

OAT MILK ICE CREAM

• Cashews: Instead of using traditional milk and heavy cream for our healthier homemade ice cream recipe, we use a combination of cashews and oat milk to achieve a similar taste and texture. The cashews provide the thickness and richness that you would typically get from traditional dairy ingredients.
• Oat Milk: We use oat milk as our non-dairy milk alternative because it has the best taste, texture, and richness (imo) of any non-dairy milk. Be sure to use a full fat oat milk (or barista edition) for ultra creamy vegan ice cream. I find Oatly to be the best brand for this.
• Honey: Instead of granulated sugar, we use honey as the sweetener for our ice cream. I love how the subtle taste of honey pairs with this oat milk ice cream, but you can use maple syrup or agave syrup, if vegan.
• Vanilla: Use vanilla bean paste to get little specks of vanilla in the ice cream for the ultimate summer treat. I really like the vanilla bean paste from Trader Joe’s, or you can try this one from Vanilla Bean Kings.

VANILLA COOKIE PIECES

• Maple syrup: The natural sweetener we use for our homemade vanilla cookies. I tested this recipe with honey originally, but the honey flavor was too strong imo. Maple syrup, though, has a much milder flavor and is great for this recipe.
• Butter: Use grass-fed butter or vegan butter, if desired. Melted butter is necessary for this recipe to provide the soft texture and richness for this homemade cookie.
• Vanilla: Needed for all vanilla cookie recipes!
• Almond flour: The gluten-free “flour” used for this wafer cookie recipe. Almond flour cookies are generally a bit softer than traditional flour cookies, which works well for our banana pudding recipe. You’ll get a great flavor bite when the soft cookies + bananas + pudding all smush together. Yum!

EASY CARAMEL

• Made with a mixture of peanut butter, maple syrup, and coconut oil, this easy no-bake caramel recipe couldn’t be easier to make!

HOW LONG DO THESE TAKE TO MAKE?

Not counting the time that it takes to soak the cashews in the oat milk overnight for our homemade oat milk ice cream, these Twix ice cream bars will take about 4 and a half hours to make, start to finish. Most of that is just the time is just chilling the ice cream in the freezer, though.

Here’s the breakdown of how long it takes to make this recipe:

• Overnight time: 8 hours
• Prep time: 30 minutes
• Freezer time: 4 hours
• Assembly: 10 minutes

Honestly, not that bad for homemade ice cream bars! Keep in mind again that there’s a lot of resting time for these, so the time spent actively making them is pretty short.

HOW TO STORE THESE ICE CREAM BARS?

I like to wrap any leftover ice cream bars in parchment paper and place them in a large Ziploc bag and store in the freezer. They’ll keep for up to 3 months.

These ice cream bars taste great right out of the freezer, but if the ice cream gets too hard you can thaw them at room temperature for a couple of minutes before enjoying!

HEALTHY ICE CREAM BARS FAQ

1. I’m vegan—can I make this recipe fully plant-based?
Yes! To make this recipe vegan, use maple syrup instead of honey in the ice cream. Be sure to use dairy-free chocolate chips, too. I love the dark chocolate chips from the brand Enjoy Life.

You can also use vegan butter in place of traditional butter for the vanilla cookie recipe.

2. Are these bars gluten-free?
Yes, as long as your oat milk and chocolate chips are certified gluten-free.

3. Do I need an ice cream maker?
Nope! This recipe does not require an ice cream maker at all. Once you blend the ice cream ingredients together, you’ll pour it directly into a loaf pan and place it in the freezer. We love an easy, no churn ice cream recipe, don’t we?

4. How long do these ice cream bars keep in the freezer?
For the best texture and flavor, enjoy within 1–2 weeks, or up to 3 months. I like to wrap any leftover ice cream bars in parchment paper and place them in a large Ziploc bag and store in the freezer.

They taste great right out of the freezer, but if the ice cream gets too hard you can thaw these ice cream bars at room temperature for a couple of minutes before enjoying!

5. Can I substitute oat milk for another milk?
You can, but oat milk gives the creamiest texture, in my opinion. Almond milk or cashew milk work too, though the ice cream may be slightly icier and not as rich and creamy as oat milk.

6. Why add coconut oil to the chocolate?
Coconut oil helps the chocolate melt smoothly and creates a snappy coating when frozen.

7. Do I have to soak the cashews overnight?
Soaking the cashews overnight softens the cashews and makes the ice cream base super smooth. If you’re short on time, you can quick-soak them in hot oat milk for 1 hour instead. Just make sure the mixture is completely cool before blending.

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