Epic Butterfinger Reese's Ice Cream Cake

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) 

First make the crust. Combine the graham cracker crumbs, sugar and butter together in a bowl. Press firmly into a 8x8 or 9x9 square casserole  dish. Bake at 375 for 8 minutes

While the crust is baking, cut up the butterfingers into small pieces and place them on top of some wax paper. Cover with another sheet of wax paper and crush them up. I started with a rolling pin and ended up using a glass cup to crush some of the bigger pieces.

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Take the crust out of the oven and cover with some of the crushed butterfingers (not too much, you'll need more for the other layers). Place back in the oven for 1-2 mins or until the butterfingers have melted. Let cool on baking rack until the dish is completely cool. Place in the freezer until extremely cold. If it is still warm, the ice cream will melt and you'll have a gooey, drippy disaster. 

While it's cooling, place the Reese's on top of wax paper in a microwave safe dish. Heat 1-2 minutes in the microwave until they have melted together. Be careful not to cook them too long! The middle won't melt. Place them aside to cool, then freeze.

Once the crust is frozen, assemble the cake. Cover the crust with ice cream. Top with crushed butterfingers. Place in the freezer until set 

Take out of the freezer and cover the ice cream layer with half the hot fudge topping. Place the ice cream sandwiches on top.



Cover the sandwiches with the peanut butter and hot fudge topping. Place back in the freezer until set.

Next layers: Take out of freezer. Cover the sandwiches with ice cream.

Top with the magic shell syrup and place back into freezer until set.

Once set, it's time for the final layers. Take the Reese's out of the freezer and place on top. Cover with more crushed butterfingers.

Top with the whipped cream.



Top with chocolate syrup, peanut butter topping and the rest of the butterfinger crumbs. Let freeze for 6-24 hours before cutting. Don't cut too soon or you'll regret it!

YES. THIS.

The inside, layer upon layer of deliciousness. 

Directions: 

Crust:

Combine the graham cracker crumbs, sugar and butter together in a bowl. Press firmly into a 8x8 or 9x9 square casserole  dish. Bake at 375 for 8 minutes

Cake:

While the crust is baking, cut up the butterfingers into small pieces. Cover with wax paper and crush.

Take the crust from the oven and cover with some of the crushed butterfingers. Bake 1-2 mins or until the butterfingers are melted. Let cool on baking rack until the dish is completely cool. Place in the freezer until extremely cold. 

Place the Reese's on top of wax paper in a microwave safe dish. Heat 1-2 minutes in the microwave until they have melted together. Place them aside to cool, then freeze.

Once the crust is frozen, assemble the cake. Cover the crust with ice cream. Top with crushed butterfingers. Place in the freezer until set 

Cover the ice cream layer with half the hot fudge topping. Place the ice cream sandwiches on top. Cover the sandwiches with the peanut butter and hot fudge topping. Place back in the freezer until set. 

 Once set, Cover the sandwiches with ice cream.Top with the magic shell syrup and place back into freezer until set

Assemble the final layers. Take the Reese's out of the freezer and place on top of the magic shell. Cover with more crushed butterfingers.

Cover with the whipped cream. Top with chocolate syrup, peanut butter topping and the rest of the butterfinger crumbs. Let freeze for 6-24 hours before cutting.

:D