Butterfinger Ice Cream Cake
Indulge in creamy, crunchy decadence with this Butterfinger Ice Cream Cake—a no-bake masterpiece that’s as easy to make as it is to devour! Featuring a buttery chocolate cookie crust as the foundation, this frozen delight layers velvety vanilla ice cream, rich chocolate fudge sauce, and a cloud-like whipped topping for ultimate indulgence. The pièce de résistance? A generous sprinkle of crushed Butterfinger candy bars that adds irresistible crunch and nutty caramelized flavor to every bite. Perfect for hot summer days or party celebrations, this show-stopper dessert comes together in just 20 minutes of prep and serves a crowd of twelve. Make ahead and freeze for a stress-free, crowd-pleasing treat that will leave everyone coming back for seconds!
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Recipe Information
Ingredients
- 30 pieces Chocolate sandwich cookies
- 6 tablespoons Unsalted butter
- 1.5 quarts Vanilla ice cream
- 1 cup Chocolate fudge sauce
- 8 ounces Whipped topping (thawed)
- 6 pieces Butterfinger candy bars (crushed)
Instructions
Place the chocolate sandwich cookies in a food processor and pulse until they are finely crushed. Alternatively, place them in a resealable plastic bag and crush them with a rolling pin.
Melt the butter in a microwave-safe bowl or saucepan, then combine the melted butter with the crushed cookies in a mixing bowl. Stir until the mixture resembles wet sand.
Press the cookie mixture firmly into the bottom of a 9x13-inch pan to form the crust. Place the pan in the freezer for 10 minutes to set.
While the crust is setting, allow the vanilla ice cream to soften at room temperature for about 10 minutes.
Spread the softened ice cream evenly over the cookie crust. Use a spatula to smooth out the top. Return the pan to the freezer for 30 minutes to set.
Once the ice cream has firmed up, warm the chocolate fudge sauce slightly in the microwave to make it easier to spread. Drizzle or spread the fudge sauce evenly over the ice cream layer.
Spread the whipped topping evenly over the fudge layer, creating an even, fluffy layer.
Sprinkle the crushed Butterfinger candy bars over the top of the whipped cream layer, ensuring an even distribution.
Cover the pan tightly with plastic wrap or aluminum foil and freeze the cake for at least 4 hours, or overnight, until completely firm.
To serve, remove the cake from the freezer and let it sit at room temperature for 5 minutes to make slicing easier. Cut into squares and serve immediately.
Nutrition Facts
Calories |
10328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 508.7 g | 652% | |
| Saturated Fat | 252.4 g | 1262% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 814 mg | 271% | |
| Sodium | 5853 mg | 254% | |
| Total Carbohydrate | 1413.1 g | 514% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 961.2 g | ||
| Protein | 91.7 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2165 mg | 167% | |
| Iron | 39.9 mg | 222% | |
| Potassium | 5034 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
