Homemade 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-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.

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.

HOMEMADE BUTTERFINGER ICE CREAM

Steps:

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

EASY 3-INGREDIENT COPYCAT BUTTERFINGER®

Steps:

• Line a baking sheet with parchment paper.
• Place candy corn in a microwave-safe bowl; heat in the microwave in 20-second increments stirring each time, until melted, about 1 minute. Stir peanut butter into melted candy corn until smooth. Spread candy corn mixture onto the prepared baking sheet; freeze until mixture is hardened, about 20 minutes.
• Place chocolate chips in a microwave-safe bowl; heat in the microwave on 50 percent power in 20-second increments stirring each time, until melted, about 1 minute. Spread melted chocolate over candy corn mixture; return to freezer until hardened, about 20 minutes.

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.

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.

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.

SIMPLE CHOCOLATE ICE CREAM

Steps:

• In a medium bowl, whisk together the cocoa, sugars and salt. Add the milk and beat with a hand mixer or whisk until the dry ingredients are dissolved. Stir in the cream and vanilla. Cover and refrigerate for at least one hour; can be refrigerated overnight.
• Pour the mixture into an ice cream maker and process as directed.