This amazing Touchdown Butterfinger Cup Ice Cream cake was the perfect combination of flavors with the chocolate cake, chocolate caramel candies, and crunchy peanut butter candies in the ice cream and cool whip! Seriously so tasty.
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Even with the weather being cold this time of year, that doesn’t mean I don’t want to eat a big bowl of ice cream. This weekend instead of a bowl of ice cream, I made this touchdown butterfinger cup ice cream cake. I mean, who doesn’t like having cake and ice cream together?
This ice cream cake is simple to make, though its a little time consuming – it uses a boxed cake mix, Dreyer’s Grand Ice Cream touchdown sundae, the new Butterfinger® Peanut Butter Cups Minis and is topped with a frosting of cool whip.
It just takes some time because you have to bake your cake, and wait for it to cool. Then mix your ice cream with Butterfinger® Peanut Butter Cups Minis, and layer your cake and ice cream together. Then the most time consuming part – let it freeze for 6-8 hours. Frost it with your cool whip, and if you want to drizzle some chocolate sauce and peanut butter on top for decoration. Then refreeze it for a an hour or so, so that your coolwhip can reharden, then serve.
This amazing cake was the perfect combination of flavors with the chocolate cake, chocolate caramel candies, and crunchy peanut butter candies in the ice cream and cool whip! Seriously so tasty.
This was the perfect dessert to end the day this weekend after a delicious meal of Stouffer’s Lasagna. (These would both be awesome for your feast when you’re watching the big game in the next couple weeks!) Just head to Walmart to pick everything up!
Touchdown Butterfinger Cup Ice Cream Cake
- 1 box chocolate cake mix (and ingredients called for on box)
- 1 carton Dreyer's Touchdown Sundae Ice Cream
- 1 package Butterfinger Peanut Butter Cup Minis
- 20 oz cool whip
- peanut butter (to drizzle)
- chocolate sauce (to drizzle)
- Prepare your cake mix according to package directions.
- Pour cake mix into 2 9 inch round pans sprayed liberally with nonstick spray.
- Bake according to package directions.
- Remove from oven and allow to cool completely.
- Scoop ice cream into a large bowl and stir to soften.
- Chop up your Butterfinger Cup minis into small pieces.
- Stir your Butterfinger pieces into your ice cream.
- Line a 9 inch springform pan with parchment paper.
- Place 1 cake round into the bottom of your springform pan.
- Spread half of your ice cream on top of the cake.
- Place 2nd cake round on top of the ice cream.
- Spread remaining ice cream on top of cake.
- Place in freezer and allow to freeze for 6-8 hours.
- Spread cool whip around sides and top of cake.
- Drizzle with peanut butter and chocolate, if desired.
- Place in freezer for another hour before serving.
Enjoy this delicious chocolate and vanilla ice cream cake!