Imported from Instagram
Twix Caramel Crunch Ice Cream Cones
Chocolate-coated cones filled with a no-churn Twix ice cream mixture, a hidden caramel center, and a crunchy candy finish. The cones are frozen overnight until firm, then decorated with caramel and chopped Twix bars.
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Ingredients
- 16 oz milk chocolate or milk chocolate melting wafers (For coating the inside of the piping-bag cones)
- 2 cup cold heavy whipping cream (Use chilled cream)
- 14 oz sweetened condensed milk (One can)
- 0.5 cup caramel sauce (Fold into the ice cream mixture)
- 7 fun-size Twix bars (Source specifies 6–8 bars; chop them and reserve a small amount for garnish if desired)
- extra caramel sauce (For the centers, drizzling, and serving; use a generous line or spoonful in each cone)
Steps
- 1
Place one large piping bag inside each tall cup, folding the top of each bag over the rim so the bags remain open and stable while you work.
- 2
Melt the milk chocolate or melting wafers until completely smooth, using a microwave in short intervals or a double boiler and stirring frequently to prevent scorching.
- 3
Spoon melted chocolate into each piping bag. Rotate and tilt each bag so the chocolate coats the entire inside surface, creating an even layer.
- 4
Pour any excess chocolate back into the melting bowl. Place the coated bags in the freezer for 10 minutes, or until the chocolate layer is firm.
- 5
Add a second layer of melted chocolate to the inside of each bag, rotating to cover any thin spots. Return the bags to the freezer until the chocolate is completely firm.
- 6
Place a bowl and beaters or a whisk in the refrigerator briefly if needed to chill them. Pour the cold heavy cream into the chilled bowl and whip until stiff peaks form; the cream should hold its shape when the whisk is lifted.
- 7
Add the sweetened condensed milk to the whipped cream. Gently fold until incorporated, taking care not to deflate the whipped cream.
- 8
Add ½ cup caramel sauce and fold gently until the mixture is evenly combined.
- 9
Fold in the chopped Twix bars, reserving a small amount for the final garnish if desired.
- 10
Spoon or pipe the Twix ice cream mixture into each firm chocolate-coated bag, filling each cone-shaped mold approximately halfway.
- 11
Add a generous line or spoonful of extra caramel sauce down the center of each partially filled cone, keeping the caramel away from the edges so it remains enclosed inside the ice cream.
- 12
Fill each cone with the remaining Twix ice cream mixture, covering the caramel completely.
- 13
Tap the filled cones gently against the work surface to remove air pockets. Twist the tops of the piping bags closed and secure them.
- 14
Freeze the cones overnight, or until the filling and chocolate shells are completely firm.
- 15
When ready to serve, carefully cut and peel away the piping bags. Drizzle the cones with extra caramel sauce and finish with the reserved chopped Twix bars.
Notes
The source specifies 4–6 cones. Keep the chocolate coating thick enough to form a sturdy shell, especially around the rim. The extra caramel amount is not specified and will vary depending on how much is used for the centers and garnish.
Nutrition per serving
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