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
1 brick vanilla ice cream 1 brick chocolate ice cream 1 pint cream, whipped 3 Butterfinger bars Break up Butterfinger bars. This is easier to do if you freeze the candy bars first, then crush with a mallet. Cut ice cream into slabs. Layer 1 vanilla ice cream, then Butterfinger crumbs, then chocolate
Crush candy bars in wrapper, better if cold. In bowl beat eggs, add sugar, peanut butter, candy, vanilla and cream. Pour in freezer and fill with whole milk. Proceed making ice cream with ice and salt.
Recipe: Butterfinger Cashew Crunch Ice Cream Categories: Desserts Yield: 1 -1/2 quart 2 c Heavy Whipping Cream 2 c Milk (I used the 1% stuff -- that was on sale) 2 tb Cold water 3 Rennet tablets 1 c Sugar 4 ts Vanilla extract 1/2 c Cashew nuts (broken ones -- are fine) 6 Trick-or-treat size --