Best 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.,

EASY BUTTERFINGER ICE CREAM CAKE

Steps:

• Line a pan with ice cream sandwiches.
• Spread cool whip over the ice cream sandwiches.
• Pour chololate syrup over that to your taste, all depends on how much chololate.
• Crush up a butterfinger and sprinkle over the top of the cake.

HOMEMADE CHOCOLATE BUTTERFINGER ICE CREAM

Steps:

• Mix all ingredients together, excluding the milk.
• Pour into an ice cream freezer, then fill with the chocolate milk.
• Run till frozen.

BUTTERFINGER ICE CREAM CAKE

Steps:

• Break up bars.
• Cut ice cream into slabs.
• Layer 1 white, then butterfinger, chocolate, then butterfinger, then white again.
• Top with cream and butterfinger.
• Put back into freezer until needed.

BUTTERFINGER ICE CREAM

Steps:

• Stir sweetened condensed milk and peanut butter together until smooth.
• Chop candy bars and stir in .
• Add milk and whipping cream.
• Pour into ice cream freezer. If not to fill-line add more milk.
• Freeze according to manufacturer's directions.

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

HOMEMADE BUTTERFINGER ICE CREAM

Steps:

• 1. Rinse metal freezer container to get it wet and place in freezer.
• 2. In large mixing bowl, beat eggs until fluffy.
• 3. Add vanilla, sugar and salt; mix well.
• 4. Mix in half and half and whipping cream; mix well.
• 5. Place bowl with mixture into refrigerator to get cold for 30 minutes.
• 6. Crush up butterfingers with rolling pin.
• 7. Pour cold mixture into cold metal container bucket (with insert).
• 8. Add crushed butterfingers.
• 9. Add enough whole milk to fill line on container.
• 10. Cover with lid and attach to electric ice cream bucket.
• 11. Pour in ice, water and rock salt. Start ice cream maker and continue supplementing with ice and rock salt until ice cream is finished.
• 12. NOTE: To make Srawberry Ice Cream Mash 5 cups fresh strawberries in small bowl. Do steps 1 thru 4. Add strawberries to mixture; place bowl in refrigerator to get cold about 30 min. Pour cold mixture into metal container. Do steps 9 thru 11.
• 13. NOTE: to make Chocolate Ice Cream 6 eggs, 2 cups sugar, 1 cup cocoa powder, 1-1/2 cup chocolate syrup, 16 oz. half and half, 16 oz. whipping cream, 2 t. Vanilla Do steps 1 thru 5; pour cold mixture into metal container. Do steps 9 thru 11

BUTTERFINGER ICE CREAM SHAKE

Steps:

• Place ice cream and milk in a blender; mix on high until blended. Add Butterfinger candy bars and pulse until mixed in completely. Don't over mix or you will have no Butterfinger chunks.
• Top with whipped cream and additional crushed Butterfinger.

HOMEMADE BUTTERFINGER ICE CREAM

Steps:

• Mix well and pour into freezer can.
• Freeze in electric freezer until firm.

BUTTERFINGER FROZEN ICE CREAM DESSERT

Steps:

• Crust: Combine graham cracker and soda cracker crumbs with margarine and press in the bottom of 9x13 cake pan and one small square pan.
• Filling: Mix pudding, milk, and ice cream until smooth. Pour over crust. Spread container of Cool Whip over this mixture (you can use larger size if you desire). Crumble Butterfinger bars over top of Cool Whip.
• Refrigerate or freeze.

BUTTERFINGER ICE CREAM

Steps:

• Cut candy bars in 1/2 inch chunks. Combine all ingredients in blender and blend until smooth. Pour into container of 1 gallon ice cream freezer. Add enough milk to fill to about 3/4 full. Freeze.

BUTTERFINGER ICE CREAM SHAKE RECIPE - FOOD.COM

Steps:

• Place ice cream and milk in a blender; mix on high until blended. Add Butterfinger candy bars and pulse until mixed in completely. Don't over mix or you will have no Butterfinger chunks.
• Top with whipped cream and additional crushed Butterfinger.