Raw Butterfinger Ice Cream
The classic Butterfinger candy bar has now been made into a raw, vegan Butterfinger ice cream. Get those ingredients and make this one, you are going to love it!
Servings: 3 cups
Ingredients
- 1/2 cup creamy peanut butter mine has added salt
- 1 1/2 cups "lite" canned coconut milk
- 1/2 cup raw cashews 70 g soaked for a few hours if you don't have a high powered blender
- 1/4 cup + 1 tablespoon raw cacao
- 1/4 cup + 2 tablespoons raw agave or pure maple syrup
- 2 teaspoons vanilla
- 1/8 teaspoon sea salt this is key to butterfinger flavor, only omit if your peanut butter has salt
- 2-3 bars of homemade Butterfingers
Note
- I make my own homemade almond milk very creamy which really helps with the texture of the ice cream. You can follow my steps for that if you want on the link above, or if you want to make this (non-raw), just use a lowfat can of coconut milk and it will give the same creamy texture.
Instructions
- The day before or a couple of hours before making the ice cream, make the Butterfingers, following the link above. They need specific chill times before proceeding to make the ice cream.
- If you don't have a high powered blender, such as a Vitamix, then you will need to soak your cashews in a bowl covered with room temperature water for a few hours, drain and then proceed.
- To make the ice cream, add all of the ingredients to your blender and blend until everything is completely smooth, thick and creamy. Pour into your ice cream maker and churn for 20-25 minutes until a soft serve consistency is reached.
- While it is churning, chop up 2-3 Butterfinger bars into 1 inch pieces. Pour the ice cream into a container and stir in the Butterfinger pieces with a spoon. Place in your freezer for a couple of hours to firm up before eating.