Her Real Journey

Two of my father-in-laws favorite things are ice cream and Butterfingers. This year we decided to put the two together to make a Butterfinger ice cream cake! I will admit that I ran out of time and was not able to apply a layer of whipped cream or decorate the cake, but it was still delicious!

The other great part about this recipe is you can alternate any of your favorite candy bars for the Butterfingers! I might try Snickers next time!

Recipe

• Needed items
  • Springform cheesecake pan
  • Parchment paper
• Ingredients
  • 1 gallon of chocolate ice cream
  • 1 gallon of vanilla icecream
  • 16 oz of Butterfingers
  • 1 cup heavy whipping cream
  • 2 tablespoons of powder sugar (add more of less if you prefer a different sweetness)
  • 1 teaspoon vanilla

Instructions

1. Allow the ice cream to get a little soft so that it is easy to spread/mix.
2. Cut parchment paper to fit the bottom of the spring pan and lay it in the bottom.
3. Add the chocolate ice cream to the pan and spread to make a flat layer.
4. Crush all of the Butterfingers. Apply about half on top of the chocolate ice cream and save the other half to add to the vanilla ice cream.
5. Mix the remaining Butterfingers to the vanilla ice cream in a separate bowl. Add the vanilla mix to the pan as the next layer. If the chocolate is too soft, you may have to freeze it before adding the vanilla mix.
6. Freeze the cake for at least an hour. In the mean time make the whipped cream.
7. Add the heavy whipping cream, powdered sugar, and vanilla to a mixer and mix until you get stiff peaks.
8. Once the cake is frozen, remove the sides of the springform pan, and apply a layer of whipped cream to the cake as frosting. You can use a piping tip to use the whipped cream as decorations however you like!
9. Freeze again and allow to thaw a few minutes before serving.