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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
- Mix together graham cracker crumbs and melted butter until all the crumbs are moist.
- Press crumbs into a 13×9″ pan.
- In a large bowl, mix together cold milk and instant vanilla pudding until it starts to thicken (about 2 minutes).
- Once thickened, mix in the softened ice cream and spread evenly over top the crumbs.
- Top with crushed Butterfingers
- 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
These delicious Butterfinger Ice Cream Bars only takes a few minutes to throw together, and are perfect for a hot summer nights!
Serving servings
Ingredients
- 3 cup graham cracker crumbs
- ½ cup butter, melted
- 2 cup cold milk, (I used 1%)
- 6.8 ounces instant vanilla pudding, 2 (3.4 ounce packages)
- 4 cup butter pecan ice cream, softened
- 4.2 ounces Butterfinger Bars, 2 (2.1 ounce bars) crushed
Instructions
- Mix together graham cracker crumbs and melted butter until all the crumbs are moist.
- Press crumbs into a 13×9" pan.
- In a large bowl, mix together cold milk and instant vanilla pudding until it starts to thicken (about 2 minutes).
- Once thickened, mix in the softened ice cream and spread evenly over top the crumbs.
- Top with crushed Butterfingers
- 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
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This sounds so good and easy to make. Bonus!! Thanks for the recipe 🙂
Have a good weekend!
So good thanks
So good
I can’t wait to try these babies. I have shared them on my blog and pointed my readers back here for directions. Thanks! http://collectorofrecipes.com/?p=442
I can’t wait to try the recipes
Can I use butter pecan frozen yogurt instead of ice cream?
Absolutely. It may be a little different texture, but it should work okay!