My husband loves Butterfingers. He's not a big sweets fan, but it is his birthday so I decided to make a combination cake of ice cream, Butterfingers and Reese's cups. I didn't have a recipe, so I just bought ingredients that I thought would make an epic birthday treat and, let me tell you, IT WAS EPIC. Prepare yourselves for a sugar coma.
This cake has it all. Butterfingers, Reese's, Ice cream, Hot fudge and peanut butter topping. DELICIOUS. It took lots of time and patience on my part to let it freeze completely. It was TOTALLY worth it. I'll never buy a premade ice cream cake again. The key is to freeze each layer individually! That way each layer sets and freezes.
Epic Butterfinger Reese's Ice Cream Cake
Prep time: 45 mins-1 hour
Chill time: 6-12 hours
Ingredients:
For the crust
1 1/4 cups graham cracker crumbs (about 8 sheets crushed)
1/4 cup sugar
5 tbs butter, melted
Cake and topping
1 half-gallon Vanilla ice cream or frozen yogurt
8 Ice Cream sandwiches
1 tub Whip Cream, thawed
12 miniature butterfinger bars
12 small Reese's cups (the $1, 6-pack kind found with the other minis, or 9 large)
6 oz (1/2 jar) Hot Fudge Sauce
Peanut Butter Ice Cream topping/syrup
Chocolate Magic Shell syrup
Chocolate syrup (optional-- but you've already come this far. Why stop now?)
Directions: (scroll to bottom to skip tutorial)
