Reese’s Butterfinger Crunch Ice Cream Cake

 

Remember those yummy Carvel ice cream cakes that you would get from Dairy Queen as a kid?  The ones with the cookie crunch in the middle?  Those were my favorite!  It’s very rare to find an ice-cream cake like that anymore!  So, I made my own!

I wanted to do something a tad different, so I added one of my families favorite candy, Reese’s Butterfinger cups! This cake came out so awesome!  It was super easy too, anyone could do this!

Make this for your next party!  It will surely be a huge hit!  I mean, it’s ice cream, with candy……who wouldn’t love that?!?

 

Ingredients:

20 Oreos, crushed, for the crust

1/2 cup chocolate syrup

5-6 vanilla ice cream sandwhiches

3 cups of chocolate peanut butter ice cream

1 1/2 cups vanilla ice cream

3 cups of crushed Reese’s butterfinger cups

chocolate syrup, for decorating

whipped cream for decorating

Handful more of Reese’s butterfinger cups

 

Directions:

Lightly spray 9 inch spring form pan with cooking spray.  Then line bottom of the pan with wax paper.  Set aside.

Mix Oreo crumbs and 1/2 cup chocolate syrup until mixture holds together pretty well (it will still be a little crumbly, that’s fine, it will hold together once frozen.)

Press mixture down into the lined pan and set aside.

Quickly, cut the ice cream sandwiches into strips (halve the sand which and then halve them again.)  Stand them up pagans the side of the pan (ice cream side touching the pan).

Crush Reese’s butterfinger candies (I just used a blender, and it was a little mushy, that’s ok because to will harden once it freezes) set aside.

Let the iceceam soften slightly, before assembling cake.  It shouldn’t be melted but it should be soft but still hold shape.

To assemble cake, scoop 1 1/2 cups chocolate peanut butter ice cream on top of the cookie crust in pan.  Carefully, smooth ice cream.

Then sprinkle 1 cup of the Reese’s crumble on top of the chocolate ice cream.

Scoop 1 1/2 cups vanilla ice cream on top of the candy crumble and carefully smooth it down.

Sprinkle another cup of the candy crumble on top of the vanilla ice cream.

Then scoop remaining 1 1/2 cups chocolate peanut butter ice cream on top of the candy crumble,  carefully smooth it out and top with remaining candy crumble.

Freeze for 2-3 hours.  Once frozen, carefully remove cake from the springform pan.

Top each serving with whipped cream and a Reese’s butterfinger candy and drizzle with chocolate syrup.

 

**When you want to serve the cake let it defrost for 10 minutes.  Keep it covered in the freezer.  will keep for a month or 2.

 

 

Enjoy!!!!!