Chocolate 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.,

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.

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 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.

CHOCOLATE ICE CREAM

Steps:

• Melt the chocolate in a heatproof bowl set over a pan of just-simmering water, ensuring the bowl doesn't touch the water, or do this in the microwave in 20-second bursts until smooth and glossy. Leave to cool slightly. Pour the cream, condensed milk and vanilla into a second bowl and beat for 3 mins using an electric whisk until slightly thickened and the beaters leave a trail in the mixture when lifted across the bowl. Be careful not to overwhip, as you don't want the mixture to be too stiff - as soon as the beaters leave a trail, it's ready.
• Gently fold the melted chocolate and cocoa powder into the cream mixture until thoroughly combined, ensuring the spatula is reaching the bottom of the bowl so all the chocolate gets mixed in. Fold in most of the chocolate chips, reserving a small handful. Scrape the mixture into a 1-litre freezerproof container, then scatter over the reserved chocolate chips. Cover and freeze for at least 6 hrs until firm but scoopable. Will keep frozen for up to a month. To serve, scoop the ice cream into chilled bowls or ice cream cones and sprinkle with a pinch of sea salt, if you like.

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.