Every year my husband wants an ice cream cake for his birthday. Unfortunately, he’s usually in Iraq on his birthday… but not this year!! He’s home this year and I wanted to make his ice cream cake super special by making it myself. He requested a Butterfinger ice cream cake!
It’s really a lot simpler than I thought it would be. Although, a bit time consuming (it took 2 days)… the end product was really worth it!
This Butterfinger cake has a layer of graham cracker crust on the bottom, a layer of Butterfinger ice cream, Butterfinger crunchies in the middle, a layer of vanilla ice cream all covered in Whipped cream frosting and sprinkled with more Butterfingers.
It’s Butterfinger heaven.
Here’s what you need to make this cake:
Prep time: 2-3 hours plus overnight, 1 more hour the next day
Wilton 10″ Springform pan
Non stick spray
Large mixing bowl
2 half gallons of vanilla bean ice cream
8-10 Butterfinger King Size candy bars, crushed into very small pieces/crumbs
24 (full size) graham crackers, crushed into fine crumbs
8 tablespoons butter, melted
1/4 cup sugar
1 cup whipping cream
2 tablespoons sugar
1 tsp vanilla
- At least 45 minutes before you begin, set out one half gallon of ice cream on the counter to soften. You want it partially melted, but not completely liquid.
- Preheat your oven to 350 F degrees. Spray the bottom of the spring form pan with non-stick spray.
- Combine crushed graham crackers with the sugar. Add the melted butter until all the graham crackers are moistened.
- Press graham crackers into the bottom of the spring form pan. You want to create about a 1/4 in crust. You may not need all the mixture. (Save the rest for another recipe!) Bake for 12-15 minutes or until golden brown. Cool on a wire rack completely.
- After the crust has completely cooled, prepare your ice cream. In a large mixing bowl, mix one half gallon of softened ice cream with at least 1/2 cup of crushed Butterfingers.
- Take out the 2nd half gallon of ice cream to soften.
- Spread all of the Butterfinger ice cream on top of the graham cracker crust.
- Reserve 1/4 cup of remaining Butterfinger for topping. Spread the rest evenly across the Butterfinger ice cream. Pat it down gently into the ice cream.
- Place springform pan in the freezer for 20-30 minutes or until the ice cream firms up.
- After it has firmed, spread the vanilla ice cream on top until it fills the pan. Cover with plastic wrap and freeze overnight.
- Prepare the whipped cream frosting by beating the whipping cream with the whisk attachment on a stand mixer on high for several minutes. Add the vanilla and sugar gradually and slowly as it begins to whisk. You’ll know it’s done when its thick and fluffy in texture.
- Apply a thin layer of whipped cream to the top and sides of your cake. I used a large star tip to create a decorative border around the top edge.
- Sprinkle the remaining crushed Butterfinger on the top.
- Freeze for 1 hour or until ready to use. You’ll want the whipped cream to be solid.
- Remove the cake from the 15 minutes before you want to serve.