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Mini Butterfinger Ice Cream Cakes

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  • Mini Butterfinger Ice Cream Cakes

    Mini Butterfinger Ice Cream Cakes (Recipe by Emiline) http://www.visionsofsugarplum.com/feeds/posts/default

    8 peanut butter-cream filled Oreo cookies, finely ground
    1 1/2 T unsalted butter, melted
    1 pint vanilla ice cream, softened
    4 mini Butterfingers, coarsely chopped
    1 heaping teaspoon of creamy peanut butter
    3 T coarsely chopped salted peanuts
    1 1/2 oz dark chocolate, melted
    1 heaping teaspoon of caramel topping

    Combine the Oreo cookie crumbs and melted butter, in a small mixing bowl, and stir until well combined. Press into the bottom of 6 muffin cups; freeze for 10 minutes.

    In a small mixing bowl, stir together ice cream and Butterfinger until well combined. Roughly swirl the peanut butter into the ice cream; divide into muffin cups, and smooth the surface.

    Freeze for 15 minutes. Evenly top with peanuts, then drizzle chocolate and caramel over the tops. Freeze for 1 hour, or until ready to serve.

    Yield: 6 mini ice cream cakes
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