Butterfinger Ice Cream Cake
This Butterfinger ice cream cake is a simple no-bake dessert! You will adore this layered recipe that incorporates vanilla ice cream, Butterfinger candy bars, ice cream cones, and a homemade whipped cream frosting.
I am back with another recipe this week to commemorate National Ice Cream Day. This Butterfinger ice cream cake is a layered ice cream cake recipe that is incredibly easy to prepare.
Although Butterfingers are not my preferred candy bar, they are my go-to flavor whenever I order a Blizzard from Dairy Queen. Therefore, it seems appropriate to include them in this ice cream dessert.
If you are in search of additional candy bar-inspired desserts, be sure to explore my Milky Way Cake, Twix Cake, chocolate coconut bites, and caramel and brown sugar shortbread.
Reasons to love this ice cream cake:
- A no-bake recipe; ideal for warm weather or when you require a dessert that does not occupy valuable oven space.
- Quick recipe ~ this Butterfinger dessert cake requires approximately 15 minutes of preparation time.
- Ice cream, sugar cones, Butterfinger candy bars, and whipped cream; what is there not to love?! You can use your favorite store-bought ice cream or the no-churn vanilla from this brownie batter ice cream.
- Tastes like a Dairy Queen Blizzard, but even better!
Ingredients for Butterfinger cake:
Ice cream cones ~ I utilize store-bought sugar cones. Waffle cones can be used as a substitute. I have not tested gluten-free sugar cones, but I am confident they should work well as a replacement.
Butterfinger candy bars ~ purchase any size candy bars you prefer. I provide the weight amount required in the recipe card at the bottom of this post.
Unsalted butter ~ melted for the "cake" layer. Salted butter can be used as a substitute.
Vanilla ice cream ~ select your favorite brand. Homemade ice cream can also be utilized. If you prefer chocolate ice cream, feel free to use that.
Heavy whipping cream {not shown} ~ for the whipped cream frosting layer.
Sugar {not shown} ~ granulated or confectioners' sugar.
The whipped cream can be utilized. However, if you prefer, it can be omitted.
Vanilla ~ merely a suggestion for the whipped cream.
slices of butterfinger ice cream cake arranged on plates
Instructions for preparing this no-bake butterfinger cake
Begin by melting the butter and setting it aside. Prepare a loaf pan by lining it with parchment paper or plastic wrap, ensuring there is an overhang on the sides.
Place the ice cream in a bowl {this is my preferred set to use} and allow it to sit on the counter to soften.
Next, take the ice cream cones and place them in another bowl, breaking them into smaller pieces {I use my hands}. The tips of the cones may require some effort to crush. Chop six fun size Butterfingers and mix them with the crushed cones. Then, add the melted butter and stir to combine.
Now, take ⅓ of the crushed cone mixture and press it into the bottom of the prepared loaf pan.
Subsequently, place the loaf pan in the freezer for 5 minutes while you prepare the ice cream.
Chop six additional fun size Butterfingers and incorporate them into the softened ice cream.
Take ⅓ of the ice cream and spread it over the chilled cones in the loaf pan. Be gentle, as you want to keep the cones at the bottom and avoid mixing the two layers. Continue layering the Butterfinger mixture and the ice cream until you have three layers. Then, cover the loaf pan and place it in the freezer.
Finally, prepare the whipped cream frosting. Spoon the whipped cream over the top and garnish with 2-3 fun size Butterfingers, chopped into small pieces. Freeze for 6-8 hours to allow all layers to firm up together.
When you are ready to serve, utilize the parchment or plastic wrap overhang to pull the ice cream cake out of the pan.
Suggestions for preparing this DIY Butterfinger dessert cake
Ensure that you line your loaf pan with parchment paper, plastic wrap, or aluminum foil. This will allow you to easily lift the cake out of the pan when it is time to slice and serve.
For optimal results, utilize a metal loaf pan. Metal is more effective at freezing the ice cream compared to a glass pan.
Be mindful of the freezing duration; it requires 6-8 hours for this Butterfinger ice cream cake to freeze thoroughly.
Avoid allowing the ice cream to become overly melted while softening. It only requires approximately 5 minutes on the countertop.
When you are ready to serve, you may need to run a knife along the edge of the pan, between the parchment paper and the pan, to facilitate its release.
How to store
The Butterfinger ice cream cake should be kept in the freezer. It can remain in the loaf pan, covered securely with plastic wrap, for up to one week.
For maximum freshness, remove the Butterfinger cake from the pan and wrap it tightly with plastic wrap. Subsequently, place the wrapped cake in an airtight container or a zip-top bag.
Is this Butterfinger ice cream cake gluten-free?
The recipe as it stands is not gluten-free; however, if you substitute gluten-free sugar cones, it can be made gluten-free. The original flavor of Butterfingers is a gluten-free candy, so ensure you use that variety.
Slices of ice cream cake on plates
Do not forget to take a picture and tag me on Instagram if you prepare this Butterfinger Ice Cream Cake. It brings me joy to see you bring these recipes to life! Thank you for your presence and happy baking!
More layered recipes to try
- Shortbread Brownies
- Lemon White Chocolate Cake
- Cookie Butter Bars
- Double Chocolate Oat Bottom Brownies
- Butterscotch Mixed Nut Bars
Notes
I utilize fun-sized candy bars as they are readily available at my local market. Any size of Butterfinger bars will suffice; you will require approximately 331g in total.
Waffle cones are also a viable option; simply use the same weight measurement of 130g. Although I have not tested this with gluten-free sugar cones, I am confident they should serve as a suitable alternative.
Chocolate, or any other flavor of your preference, can be used in place of vanilla ice cream.
The Butterfinger ice cream cake must be stored in the freezer. It can remain in the loaf pan, covered securely with plastic wrap, for up to one week.
To maintain optimal freshness, it is advisable to remove the Butterfinger cake from the pan and wrap it tightly with plastic wrap. Subsequently, place the wrapped cake in an airtight container or a zip-top bag.
INGREDIENTS
- 1 brick vanilla ice cream
- 1 brick chocolate ice cream
- 1 pint cream, whipped
- 3 Butterfinger bars
Break up Butterfinger bars. This is easier to do if you freeze the candy bars first, then crush with a mallet. Cut ice cream into slabs. Layer 1 vanilla ice cream, then Butterfinger crumbs, then chocolate ice cream, then Butterfinger crumbs, then vanilla ice cream again. Top with whipped cream and Butterfinger crumbs. Put back into freezer until needed. Enjoy the Butterfinger Ice Cream Cake !!
Butterfinger Ice Cream Cake Video:
