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Butterfinger Ice Cream Cake

Butterfinger ice cream cake layers creamy vanilla ice cream with crushed Butterfinger bars, peanut butter ribbons, and a chocolate cookie crust. This candy bar ice cream cake is assembled, briefly frozen, ganache-topped, then frozen again for clean slices with crunchy orange Butterfinger crunch.
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Prep Time 25 minutes
freeze 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Chocolate cookie crust
  • 24 cookies chocolate wafer cookies or Oreos crushed
  • 6 tbsp butter melted
Ice cream filling
  • 0.5 gallon vanilla ice cream softened
  • 5 bars Butterfinger bars crushed, divided
  • 3 lb peanut butter warm
Topping
  • 1 cup chocolate ganache
  • 1 whipped topping for decoration

Equipment

  • 1 springform pan
  • 1 9-inch springform pan

Method
 

Make the crust
  1. Combine the crushed chocolate wafer cookies and melted butter, then press the mixture firmly into a 9-inch springform pan for an even base. Freeze for 15 minutes to set.
Assemble the ice cream layer
  1. Fold 3 crushed Butterfinger bars into the softened vanilla ice cream until evenly streaked and lightly orange-speckled. Spread the mixture over the frozen crust in a smooth, thick layer.
  2. Warm the peanut butter, then drizzle it over the ice cream. Swirl gently with a spoon so ribbon-like streaks form without fully mixing.
First freeze
  1. Freeze for 4 hours, until the cake is firm enough to hold its shape for topping.
Add ganache and finish
  1. Pour the chocolate ganache over the top, spreading to the edges so the layer stays glossy. Sprinkle the remaining crushed Butterfinger bars on top, then add whipped topping for decoration.
  2. Freeze for 2 more hours before slicing and serving so the crumb stays crisp and the interior remains dense.

Notes

Pro tip: Crush cookies and Butterfinger to small, even pieces so you get a crunchy orange layer in every bite. Store covered in the freezer up to 2–3 days; the texture is best within this window. No microwave-thawing—let slices sit 5 minutes for easy cutting. For a dairy-light swap, use dairy-free vanilla ice cream and dairy-free ganache if desired (texture may be slightly softer).