Butterfinger Ice Cream Cake
Butterfinger candy bars were first introduced in 1923 and have been a popular treat ever since.
This is non vegetarian recipe. Dish can be prepared in 270 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 5.
Butterfinger Ice Cream Cake
Ingredients
Instructions
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Crush the chocolate sandwich cookies and mix them with melted butter.
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Press the mixture into the bottom of a springform pan to form the crust.
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Freeze the crust for 10 minutes.
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Meanwhile, chop the Butterfinger candy bars.
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Take the vanilla ice cream out of the freezer and let it soften for a few minutes.
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In a large bowl, mix the softened ice cream with the chopped Butterfinger candy bars.
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Pour the ice cream mixture over the crust in the springform pan.
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Smooth the top with a spatula.
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Freeze the cake for at least 4 hours or until firm.
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Before serving, remove the cake from the springform pan and top with whipped cream.
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Slice and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 52g18%
- Sugars 40g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
