Easy Butterfinger Ice Cream Cake
Dive into dessert heaven with this Easy Butterfinger Ice Cream Cake, a no-bake layered treat that’s as effortless as it is indulgent. Featuring a buttery graham cracker crust, creamy chocolate ice cream, layers of crunchy crushed Butterfinger candy bars, and luscious drizzles of caramel and chocolate sauce, this recipe is a showstopper for any celebration. Topped off with a fluffy whipped topping and assembled in just 25 minutes, this freezer-friendly dessert is perfect for parties, potlucks, or satisfying your sweet tooth with minimal effort. With its combination of textures and rich flavors, this ice cream cake is guaranteed to be the star of your dessert table!
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Recipe Information
Ingredients
- 1.5 quarts Chocolate ice cream
- 6 bars Butterfinger candy bars
- 16 ounces Whipped topping (such as Cool Whip)
- 15 whole crackers Graham crackers
- 4 tablespoons Butter
- 0.5 cups Caramel sauce
- 0.5 cups Chocolate sauce
Instructions
Allow the chocolate ice cream to sit at room temperature for 10-15 minutes to soften slightly for easier spreading.
In a food processor, pulse the graham crackers into fine crumbs. Transfer the crumbs to a mixing bowl.
Melt the butter in the microwave or on the stovetop and pour over the graham cracker crumbs. Mix until the crumbs are evenly coated and resemble wet sand.
Press the graham cracker mixture firmly into the bottom of a 9x13-inch baking dish to form the crust. Use the back of a spoon or the bottom of a measuring cup to pack it down evenly.
Spread half of the softened chocolate ice cream over the graham cracker crust. Smooth it out into an even layer using a spatula.
Crush the Butterfinger bars into small pieces (you can use a food processor or place them in a zip-top bag and crush them with a rolling pin). Sprinkle half of the crushed Butterfingers over the first ice cream layer.
Drizzle half of the caramel sauce and half of the chocolate sauce over the crushed Butterfingers.
Spread half of the whipped topping over the caramel and chocolate sauce layer, smoothing it out evenly.
Repeat the layers: add the remaining chocolate ice cream, followed by the remaining crushed Butterfingers, caramel sauce, and chocolate sauce.
Finish by spreading the remaining whipped topping over the top and smoothing it out.
Cover the dish tightly with plastic wrap or aluminum foil and freeze the cake for at least 4 hours, or until firm.
Before serving, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes to soften slightly for easier slicing. Serve and enjoy!
Nutrition Facts
Calories |
6370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 312.3 g | 400% | |
| Saturated Fat | 185.4 g | 927% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 3409 mg | 148% | |
| Total Carbohydrate | 854.8 g | 311% | |
| Dietary Fiber | 20.0 g | 71% | |
| Total Sugars | 606.6 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1001 mg | 77% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 2889 mg | 61% | |
*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.
