Chocolate Butterfinger Ice Cream Recipes

BUTTERFINGER ICE CREAM

Steps:

• In a large bowl, whisk milk and condensed milk. Whisk in whipped topping until combined; stir in crushed candy bars. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.,

CHOCOLATE BUTTERFINGER-CARAMEL CAKE

Steps:

• Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack.
• Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger.
• Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.

BUTTERFINGER ICE CREAM BARS

Steps:

• Mix together graham cracker crumbs and melted butter until all the crumbs are moist.
• Press crumbs into a 13x9" pan.
• In a large bowl, mix together cold milk and instant vanilla pudding until it starts to thicken (about 2 minutes).
• Once thickened, mix in the softened ice cream and spread evenly over top the crumbs.
• Top with crushed Butterfingers
• optional toppings: graham cracker crumbs, whipped cream, chocolate sauce
• Freeze for at least 2 hours before serving

CHOCOLATE BUTTERFINGER ICE CREAM

Steps:

• Line a loaf tin with cling wrap, making sure to leave plenty over the sides.
• Without opening the wrappers, hit the chocolate bars with a meat mallet until they are broken up into quite small pieces.
• Pour half of one chocolate bar into the bottom of the loaf tin.
• Put half the vanilla ice cream into the bottom of the loaf tin on top of the chocolate bar pieces.
• Cover with the other half of the first chocolate bar, then pour 1/3 of the chocolate sauce over the top.
• Layer half of the chocolate ice cream over top, then add another layer of chocolate bar pieces and chocolate sauce.
• Repeat the process with the rest of the ice cream, chocolate bar and sauce as done above.
• Cover with cling wrap and return to the freezer for at least 2-3 hours.
• Remove from freezer and turn out onto a plate. Serve by cutting into slices.
• Please note: Cooking time is actually freezing time.