Keto Twix Ice Cream
Published August 18, 2026
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This Keto Twix Ice Cream has everything I love about a Twix candy bar. Creamy vanilla ice cream, buttery cookie crumbles and gooey caramel, but with 17 grams of protein and 2 grams of carbs. I make it with my homemade high-protein custard ice cream base, then layer in low carb Twix-inspired mix-ins for an ice cream that actually tastes like my favorite candy bar!
I love Twix candy bars because you get a little bit of everything in one bite: crunchy cookie, gooey caramel and chocolate. So I wanted to recreate those same flavors in a keto Twix ice cream. Instead of adding chopped-up candy bars, I make my own low carb mix-ins with buttery cookie crumbles and an easy sugar-free caramel, then add them to my homemade vanilla protein ice cream. The result is a creamy, indulgent ice cream with 17 grams of protein and less than 2 grams of carbs per serving.
The key to making low carb, protein ice cream
After making protein ice cream for years, I’ve learned that simply adding protein powder to milk and freezing it doesn’t always give you the best texture. It can easily turn out icy, chalky or rock hard. That’s why I use a custard-style base made with heavy cream, eggs and protein powder. I also use allulose for more than just sweetness. It helps keep the ice cream softer once frozen, which makes a big difference in the final texture. For the protein, I use Isopure Zero Carb protein powder because it gives me 25 grams of protein per scoop without adding extra carbs.
The Twix-inspired mix-ins are what really make this recipe. I brown the butter for both the cookie crumbles and caramel because browning the milk solids gives them a deeper, nutty, almost caramelized flavor. Once everything is churned together, you get creamy vanilla protein ice cream with little bites of buttery cookie and ribbons of caramel throughout. It’s the kind of low carb dessert I want to eat, one that gives me extra protein but, more importantly, still tastes like actual ice cream.
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Vanilla Protein Ice Cream Ingredients
1/2 cup heavy cream -
1/2 cup unsweetened macadamia nut milk or milk of choice
-
1/3 cup powdered allulose sweetener
-
pinch of salt
-
3 large eggs
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1 scoop unflavored whey protein powder
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1 1/2 teaspoons vanilla extract
Cookie Crumbles Ingredients
-
3 tablespoons unsalted butter
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2 tablespoons powered milk
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2 tablespoons unflavored whey protein powder
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1 tablespoon powdered allulose sweetener
Sugar-Free Caramel Syrup Ingredients
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3 tablespoons salted butter
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3 tablespoons powdered allulose sweetener
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3 tablespoons heavy cream
Step by Step Instructions
Step by Step Instructions
Heat the cream
Add the heavy cream and milk to a small saucepan. Stir in the allulose and salt. Heat over medium heat until the mixture reaches a gentle simmer. Remove from the heat.
- 1/2 cup heavy cream
- 1/2 cup milk of choice
- 1/3 cup powdered allulose
- pinch of salt
Prepare the eggs
Whisk the eggs in a medium bowl. Add the protein powder and whisk to combine. The mixture may be lumpy at this point, but it will smooth out as the warm cream is incorporated.
- 1 scoop unflavored whey protein powder
Temper the eggs
Slowly pour one-third to one-half of the warm cream mixture into the egg mixture, whisking constantly. Pour the tempered egg mixture back into the saucepan with the remaining cream and stir to combine. Return the saucepan to medium-low heat. Cook, stirring constantly, until the custard thickens enough to coat the back of a spoon and a finger drawn through it leaves a clear line. Do not boil or overcook, or the eggs may curdle.
Chill
Remove from the heat and stir in the vanilla extract. Pour the custard into a Ninja Creami pint container and refrigerate for 2 hours. Cover and freeze until completely solid, preferably overnight.
- 1 1/2 teaspoons vanilla extract
Make the cookie crumbles
Melt the butter in a small saucepan over medium-high heat. Continue cooking as the butter bubbles and foams. Once the sizzling begins to quiet and brown flecks appear on the bottom of the pan, remove from the heat. The butter should have a toasted, nutty aroma. Stir in the milk powder, protein powder and powdered allulose with a fork or spoon until combined. Let cool. Break the mixture into small cookie crumbles, transfer to an airtight container and refrigerate until ready to use.
- 3 tablespoons unsalted butter
- 2 tablespoons milk powder
- 2 tablespoons unflavored whey protein powder
- 1 tablespoon powdered allulose
Make the caramel sauce
Melt the salted butter in a small saucepan over medium heat. Cook, whisking occasionally, until the butter develops brown flecks and a nutty aroma. Immediately whisk in the powdered allulose and heavy cream. The mixture will bubble vigorously. Continue cooking at a boil for 1 minute, then remove from the heat. Let the caramel cool in the saucepan for several minutes. Transfer to a glass container and let cool completely before covering and refrigerating.
- 3 tablespoons salted butter
- 3 tablespoons powdered allulose
- 3 tablespoons heavy cream
Ninja Creami instructions
Remove the frozen pint from the freezer, make a well in the center of the ice cream. Add the cookie crumbles and caramel, reserving some for topping if desired. Process using the Mix-In setting.
No-churn instructions
Prepare the vanilla protein ice cream base as directed. Refrigerate for 2 hours to completely chill the mixture. Pour the chilled ice cream base into a freezer-safe container. Cover and freeze for about 1 to 2 hours, or until partially frozen. The ice cream should be thick and slushy but still soft enough to stir. Fold the cookie crumbles and caramel into the partially frozen ice cream. Cover and return to the freezer for at least 4 to 6 hours, or until completely frozen.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Do I need a Ninja Creami to make this recipe?
I developed this recipe using a Ninja Creami, so that is the method I recommend for the creamiest results. The custard base could be used in a traditional ice cream maker, but the freezing and churning instructions would need to be adjusted for your machine.
Can I make this Twix ice cream without an ice cream maker?
Yes! The combination of allulose and protein powder helps keep this ice cream soft and scoopable right from the freezer, so you can make it as a no-churn ice cream. Pour the finished ice cream base into a freezer-safe container, add the Twix mix-ins, and freeze until firm.
Can I substitute another sweetener for allulose?
You can experiment with another powdered low carb sweetener, but the finished texture may be different. I specifically use allulose because of the way it helps keep the ice cream softer after freezing. Erythritol-based sweeteners, for example, can produce a firmer and sometimes icier result.
What if my eggs curdle?
Don't throw out your ice cream base. If you end up with a few bits of cooked egg, pour the mixture through a fine-mesh sieve to remove them. Next time, keep the heat on medium-low and stir continuously as the custard thickens.
How do I know when the ice cream custard is done?
The mixture should be thick enough to lightly coat the back of a spoon. Run your finger through the custard on the spoon. If it leaves a clear line that doesn't immediately run back together, it's ready to come off the heat.
Can I make the cookie crumbles and caramel ahead of time?
Yes. I actually prefer making them while my ice cream base is chilling and freezing. Once cooled, store the cookie crumbles and caramel separately in covered containers in the refrigerator until you're ready to assemble the ice cream.
