Butterfinger Ice Cream Bars

This Butterfinger Ice Cream Bar recipe is such a delicious yet simple ice cream recipe that you don’t even need an ice cream maker to create and enjoy. 

If you love butterfinger candy bars then you are going to love this great way to enjoy ice cream mixed with butterfinger pieces and pressed into a bar with those delicious nestle coating and the best crust. 

Ingredient Notes

• Graham cracker crumbs
• Butter melted
• Cold milk (I used 1%)
• Instant vanilla pudding
• Butter pecan ice cream, softened
• Butterfinger Bars, crushed

How to make Butterfinger Ice Cream Bars

1. Mix together graham cracker crumbs and melted butter until all the crumbs are moist.
2. Press crumbs into a 13×9″ pan.
3. In a large bowl, mix together cold milk and instant vanilla pudding until it starts to thicken (about 2 minutes).
4. Once thickened, mix in the softened ice cream and spread evenly over top the crumbs.
5. Top with crushed Butterfingers
6. Freeze for at least 2 hours before serving

Storing

Once you have this recipe made up, store it in the pan and kept in the freezer to be sure that the Butterfinger bar ice cream squares do not melt before you get to enjoy them!

You can also store already cut bars in an airtight container in the freezer.

Other Frozen Dessert

• Homemade Fried Ice Cream (without the frying)
• Copycat Dairy Queen Blizzard
• No-Bake Oreo Ice Cream Cake Dessert (Nummy Mess)
• Asphalt Sheet Cake Pie

Butterfinger Ice Cream Bars

5 from 5 votes

These delicious Butterfinger Ice Cream Bars only takes a few minutes to throw together, and are perfect for a hot summer nights!

ServingServing: 15 servings

Prep Time 2 hours hours 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 2 hours hours 10 minutes minutes

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Ingredients

• ▢ 3 cups graham cracker crumbs
• ▢ ½ cup butter, melted
• ▢ 2 cups cold milk, (I used 1%)
• ▢ 6.8 ounces instant vanilla pudding, 2 (3.4 ounce packages)
• ▢ 4 cups butter pecan ice cream, softened
• ▢ 4.2 ounces Butterfinger Bars, 2 (2.1 ounce bars) crushed

Equipment

• Mixing Bowl
• Baking Dish (9 x 13)
• Mixing Bowl (Large)

Instructions

1. Mix together graham cracker crumbs and melted butter until all the crumbs are moist.
2. Press crumbs into a 13×9" pan.
3. In a large bowl, mix together cold milk and instant vanilla pudding until it starts to thicken (about 2 minutes).
4. Once thickened, mix in the softened ice cream and spread evenly over top the crumbs.
5. Top with crushed Butterfingers
6. Freeze for at least 2 hours before serving

Notes

Optional toppings:

• graham cracker crumbs
• whipped cream
• chocolate sauce

Nutrition

Calories: 303 kcal · Carbohydrates: 40 g · Protein: 4 g · Fat: 14 g · Saturated Fat: 8 g · Trans Fat: 1 g · Cholesterol: 35 mg · Sodium: 307 mg · Potassium: 165 mg · Fiber: 1 g · Sugar: 27 g · Vitamin A: 390 IU · Vitamin C: 1 mg · Calcium: 100 mg · Iron: 1 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Dessert

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