Happy 100th Post!!!
Yesterday was our Annual Sunday School Class Ice Cream Fellowship. I do not have the equipment, ability, or “want to” to make homemade ice cream, raw eggs, therefore I made a pie! My favorite flavor of Dairy Queen Blizzard is Butterfinger. I thought that since I have watched the little high school girl at the window make a blizzard so many times in my life, and then turn it upside down, that it does not take a lot of knowledge and experience to make my own. I looked up a few recipes to get the right ratio of cream to Butterfinger and came up with this simple formula. Now, some would argue that the ice cream is a little too stiff and might require about of 1/3 cup of whipping cream to make it more like soft serve. It tasted good to me! Come on at 104 degrees outside you really do not have to worry about your ice cream being too stiff. However, if you find that yours is now you know how to fix the problem. The graham cracker crust was just a vehicle for the pie and aided in the name, not the taste.
Butterfinger Blizzard Ice Cream Pie
6 (2 1/8 oz.) or 1(12.5 oz ) pkg. of fun size Butterfinger candy bars, crushed
1 half gallon vanilla ice cream, slightly softened
1 graham cracker crust
Reserve 3 fun size candy bars or a half of a regular size bar for topping. Crush remaining bars with a hammer or meat mallet. Place ice cream in a heavy stand mixer with paddle attachment. Mix until ice cream is smooth but not melted. Pour crushed butterfingers in with the ice cream and mix just until incorporated. Spoon ice cream mixture into crust and smooth with a spatula. Cut up remaining butterfingers to use as garnish for the top of the pie. Cover with plastic wrap and place in freezer until ready to serve.