Cocktails Anytime

Butterfinger Ice Cream with Chocolate Sauce

This recipe is so simple—stir crushed candy bars into softened ice cream—but it’s a real crowd pleaser. Dress it up with homemade chocolate sauce and wafer-thin chocolate cookies.

• 1 pint vanilla bean ice cream
• 3 original-size Butterfinger candy bars, crushed (reserve one bar for garnish)
• 1 Cadbury caramel-milk chocolate candy bar
• 1/2 cup whipping cream
• 1/2 teaspoon salt
• Chocolate cookie wafers
• Fresh mint leaves

Let vanilla bean ice cream soften in refrigerator. Transfer ice cream to bowl. Mix in two crushed Butterfinger bars. Transfer ice cream mixture to freezer-safe container; freeze.

For sauce, heat caramel-milk chocolate bar and whipping cream together in double boiler, stirring until candy bar melts. Remove from heat. Stir in salt. Let cool; store in refrigerator. To warm sauce, microwave for 30 seconds.

To serve, spoon sauce into bottom of bowls. Top with ice cream mixture. Garnish each serving with remaining crushed Butterfinger bar, chocolate cookie wafer, and mint leaf. Makes 6 servings.

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