Chocolate Butterfinger Ice Cream

Ingredients

• 500 ml chocolate ice cream
• 500 ml vanilla ice cream
• 1/2 cup
• 120 g butterfinger candy bars

Directions

1. 1

   Line a loaf tin with cling wrap, making sure to leave plenty over the sides.

2. 2

   Without opening the wrappers, hit the chocolate bars with a meat mallet until they are broken up into quite small pieces.

3. 3

   Pour half of one chocolate bar into the bottom of the loaf tin.

4. 4

   Put half the vanilla ice cream into the bottom of the loaf tin on top of the chocolate bar pieces.

5. 5

   Cover with the other half of the first chocolate bar, then pour 1/3 of the chocolate sauce over the top.

6. 6

   Layer half of the chocolate ice cream over top, then add another layer of chocolate bar pieces and chocolate sauce.

7. 7

   Repeat the process with the rest of the ice cream, chocolate bar and sauce as done above.

8. 8

   Cover with cling wrap and return to the freezer for at least 2-3 hours.

9. 9

   Remove from freezer and turn out onto a plate. Serve by cutting into slices.

10. 10

    Please note: Cooking time is actually freezing time.