Twilight Bar
Cooking Time
Prep Time
Difficulty
Cuisine
Vanilla, salted caramel, dark chocolate… sometimes that’s all it takes to create an ice cream that feels both intense and refined. The Twilight Bar combines an ultra-smooth vanilla cream with a quick maple-syrup caramel core, all wrapped in a melting dark chocolate shell. The contrast between the crisp coating, the soft base, and the richness of the caramel makes this frozen dessert simply irresistible.
The recipe is made without an ice cream maker, using soaked cashews, coconut cream, and plant-based milk. Once the base is blended, fill the molds two-thirds of the way, let them set slightly (30 to 45 minutes), then add the salted caramel. This intermediate step is essential: if the vanilla layer is too liquid, the caramel will sink; if it’s too firm, it won’t adhere properly. What you’re aiming for is a texture that’s set yet still supple before topping up and freezing overnight.
For a thin and glossy chocolate shell, the choice of oil makes a big difference. A neutral, deodorized oil (like sunflower or light rapeseed) helps fluidify the chocolate without masking its aromas. Oils with a stronger flavor (hazelnut, olive, etc.) could overpower the taste and upset the balance. Once melted, the chocolate should be warm, around 32-33 °C (90-91 °F), to avoid melting the ice cream during dipping.
The result: elegant frozen bars with clean lines, easy to unmold, dip, and bite into. A homemade frozen treat that’s simple yet spectacular, evoking the sophistication of fine confectionery. Perfect for hot summer days or as a striking finale to a meal.
Twilight Bar
Equipment
- 1 popsicle molds
Ingredients
Vanilla base
- 100 g raw cashews (soaked 30 minutes in boiling water)
- 200 ml coconut cream (canned)
- 60 ml plant-based milk (almond or soy)
- 50 ml maple syrup
- 1 tablespoon dark rum (or another neutral spirit)
- 1 teaspoon vanilla extract
- 1 small pinch of salt
Quick salted caramel
- 90 ml maple syrup
- 3 tablespoons cashew or almond butter
- 2 tablespoons solid coconut cream (the thick part of a can)
- 2 tablespoons melted coconut oil
- 2 –3 pinches of salt (adjust to taste)
Chocolate coating
- 200 g dark chocolate (minimum 60%)
- 30 g neutral oil (deodorized sunflower, grapeseed, or light rapeseed)
Instructions
- Tip: before you begin, scoop out 2 tablespoons of solid coconut cream (the thick part of a can) for the salted caramel, then stir the rest of the can well before using it for the vanilla base.
Prepare the vanilla base
- Drain the cashews. Blend them with the coconut cream, plant-based milk, maple syrup, rum, vanilla, and salt until smooth and creamy.
- Taste and adjust sweetness or vanilla if needed.
Molding in two steps (part 1)
- Place sticks into the molds before pouring in the mixture. Fill each cavity two-thirds full with the vanilla cream.
- Freeze for 30 to 45 minutes, just until the base begins to set (it should be semi-firm, not completely frozen).
Prepare the salted caramel
- In a small bowl, combine the maple syrup, almond or cashew butter, solid coconut cream, melted coconut oil, and salt.
- Blend with an immersion blender or whisk vigorously until thick and smooth.
- If too dense, add 1 tablespoon of plant-based milk to loosen slightly.
Molding in two steps (part 2)
- Remove the bars from the freezer and check that the base is set but not rock-hard.
- Add the salted caramel on top (filling the remaining third), smoothing the surface if needed.
- Return the bars to the freezer for at least 6 hours, preferably overnight.
Prepare the chocolate coating
- Melt the dark chocolate in a bain-marie over low heat. Add the oil and stir until fluid and smooth.
- Pour into a narrow container suitable for dipping the bars.
- Let cool to about 32–33 °C (the chocolate should be fluid and warm to the touch, not hot).
Coat the bars
- Unmold the bars one at a time. Dip them quickly into the chocolate or spoon the coating over them. The chocolate will set within seconds.
- Place the bars on a tray lined with parchment paper.
Finish and refreeze
- Return the bars to the freezer for 15 to 30 minutes to fully set the coating.
- Store them afterwards in an airtight container.
A recipe proposed by Maison Marmite
