Butterfinger NestEggs Ice cream cake Recipe
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Category: |
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Ingredients: |
Ingredients: 15 chocolate wafer cookies crushed
3 tablespoons melted butter
2 cups chocolate ice cream (we like using Slow Churned Reduced Fat Dreyer’s
or Edy’s ice cream)
2 cups vanilla ice cream (we like using Slow Churned Reduced Fat Dreyer’s or
Edy’s ice cream)
½ cup hot fudge
1 package Butterfingers nest eggs (3/4 of bag chopped to add to vanilla ice
cream)
3/4 cups heavy whipping cream
1 1/2 tablespoons powdered sugar
1/2 teaspoon vanilla
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Directions: |
Directions:- Prepare a 9 inch spring loaf pan by lining with plastic wrap, leaving overhang
to lift the ice cream cake out.
- Combine crushed chocolate wafer cookies and melted butter and press into
bottom of loaf pan. Freeze for 20 minutes.
- Spoon 2 cups of softened chocolate ice cream over the cookie layer and
smooth with spoon. Freeze for 30 minutes.
- Pour room temperature hot fudge over ice cream layer and smooth with
spoon. Freeze for one hour.
- Combine crushed Butterfinger nest eggs and softened vanilla ice cream and
spoon over fudge layer. Smooth out until even and cover with plastic wrap and
place back in freezer over night.
- Remove frozen cake from freezer and invert onto cake plate. Pull off plastic
wrap.
- Beat heavy whipping cream, powdered sugar and vanilla until soft peaks form.
Frost cake with whipped cream. We added pink food coloring to add a bit of
Easter pastel color to the cake. Top with Butterfinger Nest Eggs. Put back in
freezer until ready to serve.
- Cut into 8 slices and cut in half. Serves 16. |
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