Homemade Butterfinger Ice cream

Hello!

My oh my it has been WAY too long. I apologize for the absence, although I think it probably went unnoticed. 🙂 I have recently gone to spend a week with my aunt in the big NYC. It  was a fabulous, relaxing vacation. My aunt unfortunately shares my love of desserts. We are notorious for getting ice cream or gelato twice each day. This is only unfortunate because I had JUST got into an exercise routine. Oh well! Vacation is vacation right? 

Anyway, I mention the trip because there was one dessert that just needs to be shared. Ice cream cookie sandwich.  It is a common concept that a cookie store called Insomnia Cookies has taken to a new level! They let you pick which cookies you want, and which ice cream you want to pile in between. And the best part- they are open till 3am. The city that never sleeps right? We went pretty late, so there was only mint chocolate chip ice cream left. So… my decision was made for me (which was honestly a blessing. I can’t stand making flavor decisions.) and I chose sugar cookies. And here it is ladies and gents! 

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Excuse the blurry cell phone picture… but really… do you see the amount of ice cream piled between those beautiful sugar cookies!? I was in heaven for about 6 minutes. Because I devoured it. 

Continuing on to the actual recipe of the day, but staying in the category of ice cream! Butterfinger Ice Cream. Homemade none the less 🙂 

My brother is a Butterfinger fanatic, so homemade ice cream always ended up being this flavor when we were kids. Not that I objected or anything… So me and my mom brought the recipe back out this past week. If anything… it has gotten even better as my taste buds have aged! 

First, start by crushing  up some Butterfingers. The recipe actually says to freeze them first because it helps them crush up, but I found it to be very easy to just crush them right there in the wrapper and pour them in a bowl. Whatever floats your boat! 

 

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Try not to just stop here and eat them all, I promise it is worth the wait 🙂

Then, grab your cool whip, chocolate milk, and condensed milk and mix it all together until it looks like a big bowl of SUPER sweet chocolate milk! We then put this mixture in the refrigerator for about 10 minutes to get it cold before putting it into the mixer. 

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Then pour it in the ice cream maker. PS: if you have a Kitchen Aid Ice Cream Maker, make sure to turn the speed to Stir, THEN pour the mixture in the bowl. 

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Don’t leave any Butterfinger behind!! And let the machine do it’s work for about 20-30 minutes! 

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Once the ice cream is at a consistency with which you are pleased, pour it back into the container and put it in the freezer. We have found that the ice cream maker can only freeze it so much and that a few hours in the freezer brings it to the perfect ice cream consistency. 🙂 

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Perfection 🙂 I have had to restrain myself from inhaling it all in one sitting. 

Homemade Butterfinger Ice Cream from Calvary Cookbook 

1/2 gallon chocolate milk

1 can sweet, condensed milk 

1 container cool whip, thawed 

6 Butterfingers 

Directions: 

Freeze and crush Butterfingers. Mix all ingredients and put into ice cream maker. 

** This recipe makes a mixture too big to fit into the Kitchen Aid Ice Cream Maker, but if you own a big ice cream maker, this would work perfectly! To make it fit, we changed the recipe just a bit. 

We used: 

1 quart chocolate milk (1/4 gallon) (we bought a 1/2 gallon and just eyed it) 

3/4 can sweet,  condensed milk

1 container cool whip, thawed 

4 Butterfingers 

Same directions apply.

Kitchen Aid Mixer: 20-30 minutes mixing, then put in freezer. 

Hope you all enjoy this wonderful treat! 🙂 

Have fun, 

-J 

 

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