Butterfinger Ice Cream Bars

We are ice cream LOVERS at my house. My husband isn’t a big fan of cake (I don’t know how that’s even possible!), so a lot of our desserts are ice-cream centered. These Butterfinger Ice Cream Bars are delicious – and a great way to cool down in the heat of summer! Plus, it takes less than 10 minutes to throw together!

Serves: 4

Steak Burrito Bowl

1 hr, 15 Prep Time

10 minCook Time

1 hr, 25 Total Time

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  • 2 lbs flank steak
  • 1 teaspoon minced garlic
  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 1/4 teaspoon cumin
  • 1/8 teaspoon chili powder
  • 2 Tablespoons lime juice
  • 2 cups cooked white rice
  • 4 cups chopped romaine lettuce
  • 2 cups pico de gallo
  • 1 (15 oz) can black beans
  • 1 cup guacamole
  • 1 cup shredded cheddar cheese
  • chopped cilantro, for topping
  • fresh lime juice, for topping


  1. Slice steak into 1/4" strips.
  2. In a resealable gallon-size ziploc bag, combine steak, garlic, soy sauce, olive oil, cumin, chili powder, and lime juice. Marinade in the refrigerator for at least 1 hour (but it tastes better the longer it marinades).
  3. Remove steak from the marinade and pan fry over medium heat until it is cooked all the way through.
  4. In four bowls, evenly distribute the cooked steak, rice, romaine lettuce, pico de gallo, black beans, guacamole, and shredded cheese. Top with cilantro and lime juice.
Cuisine: Mexican | Recipe Type: Main Dish

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