Mini Butterfinger Ice Cream Cakes

(from BearNakedBaker’s recipe box)

Source: BearNakedBaker

Prep time: 20 minutes
Cook time: 60 minutes
Serves 6 people

Categories: CAKES

Ingredients

  • Ingredients:
  • 8 Peanut Butter-Cream Filled Oreo Cookies, finely ground
  • 1 1/2 tablespoons unsalted butter, melted
  • 1 pint vanilla ice cream, softened
  • 4 mini Butterfingers, coarsely chopped
  • 1 heaping teaspoon of creamy peanut butter
  • 3 tablespoons coarsely chopped salted peanuts
  • 1 1/2 ounces dark chocolate, melted
  • 1 heaping teaspoon of caramel topping

Directions

  1. Directions:

  2. Combine the Oreo cookie crumbs and melted butter, in a small mixing bowl, and stir until well combined. Press into the bottom of 6 muffin cups; freeze for 10 minutes.

  3. In a small mixing bowl, stir together ice cream and Butterfinger until well combined. Roughly swirl the peanut butter into the ice cream; divide into muffin cups, and smooth the surface.

  4. Freeze for 15 minutes. Evenly top with peanuts, then drizzle chocolate and caramel over the tops. Freeze for 1 hour, or until ready to serve.

  5. Yield: 6 mini ice cream cakes

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