Butterfinger Ice Cream Pie
This Easy Homemade Butterfinger Ice Cream Pie has bits of Butterfinger bars chopped up in it, swirls of peanut butter and chocolate syrup, and topped with a chocolate whipped cream! It’s the perfect summer treat and is so simple to put together!
Servings: 8 slices
Ingredients
Crust
- 1 1/2 cups Oreo cookie crumbs about 25 cookies
- 6 tableIspoons butter melted
Ice Cream
- 14 ounces sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk chocolate chips melted
- 2 cups heavy whipping cream whipped to stiff peaks
- 1 Butterfinger bar chopped
- 1/4 cup creamy peanut butter
- 1 tablespoon chocolate syrup
Toppings
- 1/2 cup milk chocolate chips divided
- 1 cup heavy whipping cream
- 1 tablespoon chocolate syrup
- 1 Butterfinger bar chopped
Instructions
Crust
- Add the 25 Oreo Cookies to a food process and pulse until the cookies are in fine crumbs.
- In a medium bowl, add in the 1 1/2 cups Oreo cookie crumbs and melted 6 tableIspoons butter. Stir until it looks like wet sand.
- Firmly and evenly press into a 9 1/2 inch pie plate. Place into the fridge while working on the ice cream.
Ice Cream
- In a medium microwave-safe bowl, add the 14 ounces sweetened condensed milk and 1/2 cup unsweetened cocoa powder. Stir until combined.
- Add in the 1/2 cup milk chocolate chips and place in the microwave for 30 seconds. Stir until the mixture is smooth. If there are still lumps, microwave for an additional 30 seconds and stir. Let cool to room temperature and stir the mixture often to avoid the chocolate forming a crust on top while it's cooling.
- While the chocolate is cooling, add the 2 cups heavy whipping cream to a large mixing bowl. Beat with a hand mixer on medium speed until stiff peaks form.
- Fold about 1/2 cup of whipped cream into the cooled chocolate. This will lighten the chocolate mixture.
- Now pour the chocolate into the remaining whipped cream and fold until incorporated.
- Fold in the chopped 1 Butterfinger bar.
- Pour the ice cream filling into the prepared cookie crust.
- Drizzle 1/4 cup creamy peanut butter and 1 tablespoon chocolate syrup on top of the ice cream pie and swirl in with a knife or skewer.
- Place in the freezer to chill until firm. This will take about an hour.
Topping
- For the chocolate whipped cream, add the 1/2 cup milk chocolate chips and 2 tablespoons of heavy whipping cream into a microwave-safe bowl. Microwave for 30 seconds and stir. Repeat microwaving for 30 seconds and stirring if the chocolate isn't completely melted. Let the chocolate cool to room temperature.
- While the chocolate is cooling, place the remaining heavy whipping cream into a large mixing bowl. Beat with a hand mixer on medium speed until stiff peaks form.
- Add about 1/2 cup of the whipped cream into the cooled chocolate mixture and stir until combined.
- Pour the chocolate mixture into the whipped cream and fold until incorporated. Place into a piping bag fitted with a 4B tip and pipe shells and stars on the pie.
- Pipe shells and stars on the pie with the chocolate whipped cream.
- Add 1 tablespoon chocolate syrup and the chopped 1 Butterfinger bar to the center. Freeze overnight until firm. Cut and serve!
Notes
Storage and Freeze: After decorating the top of the ice cream pie, place it in the freezer for about 1 hour until the toppings are firmed up. Then place two layers of plastic wrap on the top and a layer of heavy-duty aluminum foil. It can be stored in the freezer for up to 3 months.
Nutrition
Calories: 855kcal | Carbohydrates: 81g | Protein: 12g | Fat: 56g | Saturated Fat: 31g | Cholesterol: 144mg | Sodium: 328mg | Potassium: 482mg | Fiber: 4g | Sugar: 61g | Vitamin A: 1515IU | Vitamin C: 1.8mg | Calcium: 247mg | Iron: 4mg
