Chocolate Butterfinger Ice Cream Food

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 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.

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.

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.