BUTTERFINGER BLIZZARD CAKE
Dairy Queen Copycat Recipe
1 quart Butterfinger Ice Cream
20 whole Oreos, crushed
4 tablespoons butter, melted
1 (16 oz) jar hot fudge sauce (plus more to drizzle on top)
1 quart vanilla ice cream
4 regular size Butterfinger candy bars , crushed
Take out the Butterfinger ice cream to soften.
Line a round springform pan with plastic wrap. Stir together the crushed Oreos and melted butter. Firmly press the Oreo mixture into the bottom of the lined pan and place into the freezer for 10 minutes. Meanwhile, place the hot fudge jar into a pan of simmering water to warm slightly.
Remove the pan from the freezer, and scoop the softened ice cream in small spoonfuls evenly over the crust. Spread with a spoon dipped in warm water to fill in any holes and to smooth the top of the ice cream. Pour the entire jar of sauce over the ice cream, quickly smoothing the top. Freeze for at least one hour.
Take the vanilla ice cream out of the freezer to soften for about 20 minutes. Remove the cake from the freezer and quickly spoon the vanilla ice cream over the fudge sauce, again smoothing with a spoon dipped in warm water. Press the crushed candy bars into the top of the soft ice cream, cover with foil, and freeze for at least 8 hours, or up to a week.
Let sit at room temperature for 5-10 minutes before unmolding and slicing. Serve drizzled with more chocolate sauce and topped with whipped cream!
Notes: With this basic recipe you can use any ice cream/candy combinations you would like.
- The Chocolate Xtreme Blizzard Cake uses chocolate ice cream with chocolate bits inside and is topped with small brownie chunks.
- The Peanut Butter Cup Blizzard Cake uses vanilla and peanut butter ice cream and is topped with chunks of peanut butter cup candy.
- The Smores Blizzard Cake uses vanilla ice cream and is decorated with chunks of graham crackers, mini marshmallows and bits of chocolate candy bars.
You get the idea. See the sidebar Blizzard of the Month section to get more ideas for creative ice cream cakes.