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{Recipe} Twix Ice Cream Cake

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Twix Ice Cream Cake

In early October my husband and I decided that we would only eat sugar on special occasions (birthdays, holidays). It didn’t seem like it would be too difficult since holiday and birthday season were fast approaching (all of our family birthdays are in Sept, Oct and Dec!). Less than 24 hrs later I saw a recipe for Twix Ice Cream Cake on pinterest. I almost died. It was nearly 23 days until the next birthday in our house, and that was my daughter’s birthday for which she had requested cupcakes. From a box mix. It was the longest 23 days as I tried to put subliminal messages in my 6-year-old’s head. Feeding her twix, talking incessantly about caramel and cookie wafers, but it worked! By the time her birthday rolled around she was as excited for the Twix Ice Cream Cake as I was.

This was a cinch to make and very, very delicious. It was also very rich. I usually can gobble up dessert for hours on end. Other people will have a serving and then refuse more because of how rich it is, not me! I have no sense of richness, or so I thought. After one serving of this cake, I was like “whoa” and suddenly I understood what people had been saying all these years about things being rich. So the good news is that you will be satisfied with one serving of this cake, and that’s how dessert should be!

Twix Cake


*TIP* I made the mistake of getting caramel ice cream topping, instead of actual caramel sauce. I think you should stick with the thicker, less sweet, caramel sauce called for in the recipe!

{Recipe} Twix Ice Cream Cake
Recipe Type: Dessert
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
It’s like a Twix bar, but a lot bigger and with ice cream!
  • 1 (1.5 quart) vanilla ice cream, slightly softened
  • 1 (16oz) jar caramel sauce
  • 1 cup milk chocolate chips (I think semi-sweet would work fine too, maybe even better)
  • 1/2 cup butter, softened
  • 2 tablespoons sugar
  • 1/4 cup brown sugar
  • 1 cup flour
  • 1/2 teaspoon vanilla extract
  1. In a 9×13 inch glass dish spread out the ice cream evenly. Cover and place in the freezer. Freeze for 2 hours.
  2. While the ice cream is setting start making the cookie topping. Preheat the oven to 350 dgs. Cream together butter and sugars in a medium bowl. Stir in the vanilla and flour until well mixed. Spread dough into a foil lined 8×8 baking dish. Bake for 15 minutes or until slightly golden. Remove from heat and let stand until completely cooled.
  3. Once ice cream is all set and cookie topping is completely cooled, take ice cream out of freezer. Pour the caramel sauce evenly over the ice cream. Break apart the cookie topping into big chunks and sprinkle evenly over caramel.
  4. Melt chocolate chips in a microwavable bowl. Heat at 30 second intervals until melted. Stir and then drizzle over the cookie topping. Re-cover and place back into freezer for 6 hours, or overnight, to completely re-freeze. Slice into squares and serve!


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  1. Tabitha N says:

    Thanks so much for sharing this. I made this last July for my son and he requested it again. Wouldn’t you know I couldn’t find the recipe. You totally saved the day for me. Will be making this for Friday. Totally agree about the richness but it is so yummy.
    Thanks again! ;0)

  2. Evelyn A. says:

    Thank you. Definitely will try this. I’ve eaten it before from stores but now I can make it myself. Definitely going in the dessert book among other cakes etc. I bake for friends and family when they come to visit. Any others?

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