BUTTERFINGER ICE CREAM
Add Butterfingers to this icy, creamy combination, and you get a no-fail sweet everyone will love. -Tammy Drost, Cheyenne, Wyoming
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 quarts.
Number Of Ingredients 4
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.,
Nutrition Facts : Calories 167 calories, Fat 8g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 66mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 0 fiber), Protein 4g protein.
HOMEMADE CHOCOLATE BUTTERFINGER ICE CREAM
Make and share this Homemade Chocolate Butterfinger Ice Cream recipe from Food.com.
Provided by NolaCherie
Categories Frozen Desserts
Time 55m
Yield 4 quarts
Number Of Ingredients 4
Steps:
- Mix all ingredients together, excluding the milk.
- Pour into an ice cream freezer, then fill with the chocolate milk.
- Run till frozen.
CHOCOLATE BUTTERFINGER-CARAMEL CAKE
Chocolate Butterfinger-Caramel Cake will bring smiles to the face of the birthday boy or girl. This is also great for entertaining.
Provided by Butterfinger
Categories Trusted Brands: Recipes and Tips Butterfinger®
Time 1h25m
Yield 15
Number Of Ingredients 5
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.
Nutrition Facts : Calories 465.7 calories, Carbohydrate 66.2 g, Cholesterol 50.5 mg, Fat 21.6 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 11.1 g, Sodium 437.9 mg, Sugar 28.4 g
CHOCOLATE BUTTERFINGER ICE CREAM
I found Butterfingers chocolate bars for sale on a recent holiday to Queensland, then came home to hunt on Zaar for a worthy way to use them. What I settled on was a combination of several recipes I found on several sites. We were both really impressed with how it came out, so thought I'd share with my Zaar friends. This would also work well with Violet Crumble or other chocolate candy bars.
Provided by Heydarl
Categories Frozen Desserts
Time 3h15m
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 287.1, Fat 12.4, SaturatedFat 7.1, Cholesterol 28.5, Sodium 153.8, Carbohydrate 41.3, Fiber 1.5, Sugar 30.8, Protein 4.4
HOMEMADE BUTTERFINGER ICE CREAM
This recipe came from my mother-in-law who made vanilla ice cream this way for many years. My husband loves butterfingers so in our ice cream maker he decided to add crushed up butterfingers. The kids won't let him make it any other way now! We make this in a 5-gallon electric ice cream maker. NOTE: This recipe does use raw...
Provided by Sheri Mullins
Categories Ice Cream & Ices
Time 2h
Number Of Ingredients 10
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
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