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chocolate butterfinger ice cream


i found butterfingers chocolate bars for sale on a recent holiday to queensland, then came home to hunt on zaar for a worthy way to use them. what i settled on was a combination of several recipes i found on several sites. we were both really impressed with how it came out, so thought i'd share with my zaar friends. this would also work well with violet crumble or other chocolate candy bars.


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  1. Line a loaf tin with cling wrap
  2. Making sure to leave plenty over the sides
  3. Without opening the wrappers
  4. Hit the chocolate bars with a meat mallet until they are broken up into quite small pieces
  5. Pour half of one chocolate bar into the bottom of the loaf tin
  6. Put half the vanilla ice cream into the bottom of the loaf tin on top of the chocolate bar pieces
  7. Cover with the other half of the first chocolate bar
  8. Then pour 1 / 3 of the chocolate sauce over the top
  9. Layer half of the chocolate ice cream over top
  10. Then add another layer of chocolate bar pieces and chocolate sauce
  11. Repeat the process with the rest of the ice cream
  12. Chocolate bar and sauce as done above
  13. Cover with cling wrap and return to the freezer for at least 2-3 hours
  14. Remove from freezer and turn out onto a plate
  15. Serve by cutting into slices
  16. Please

Step 11

Total Time in Minute 195

Ingredients Count 4

cooking chocolate butterfinger ice cream

See More Relate Photo


Chocolate ice cream

Vanilla ice cream

Chocolate syrup

Butterfinger candy bars

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