Why You’ll Love Butterfinger Ice Cream Recipe
This homemade ice cream is creamy, sweet, and full of candy bar crunch. It’s perfect for summer, parties, or an easy frozen dessert when you want something extra special.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup heavy cream
2/3 cup sugar
3 egg yolks
1 cup milk
1 tsp vanilla extract
Pinch of salt
2 Butterfinger bars, crumbled
Extra crumbled Butterfinger for topping, optional
Directions
Whisk the heavy cream, sugar, and egg yolks in a saucepan over medium heat until the mixture thickens enough to coat the back of a spoon.
Remove from heat, then whisk in the milk, vanilla extract, and salt until smooth.
Refrigerate the mixture for at least 1 hour, or until fully chilled.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions.
About 5 minutes before the ice cream is finished churning, add the crumbled Butterfinger bars.
Transfer the ice cream to a freezer-safe container and freeze until it reaches your preferred consistency.
Serve with extra crumbled Butterfinger on top if desired.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 15 minutes
Variations
Use whole milk for a creamier texture.
Add a swirl of caramel or chocolate sauce before freezing.
Mix in chopped peanuts for extra crunch.
Use mini Butterfinger pieces instead of full-size bars.
Storage/Reheating
Store Butterfinger Ice Cream in an airtight freezer-safe container for up to 2 weeks.
Let it sit at room temperature for 5 to 10 minutes before scooping.
Do not reheat ice cream. Refreeze any leftovers right away.
FAQs
Can I make this without an ice cream maker?
Yes, but the texture may be less smooth. Freeze the mixture and stir it every 30 minutes until firm.
Can I use whole milk?
Yes, whole milk will make the ice cream creamier.
Can I use 2% milk?
Yes, 2% milk works well, though the texture may be slightly lighter.
Do I need to cook the egg yolks?
Yes, cooking the yolks helps create a smooth custard base.
How do I know the custard is thick enough?
It should coat the back of a spoon.
Can I add more Butterfinger?
Yes, you can add extra crumbled Butterfinger if you want more crunch.
How long should I freeze it after churning?
Freeze it until it reaches your desired firmness, usually a few hours.
Can I make this ahead of time?
Yes, it’s a great make-ahead dessert.
Why is my ice cream too hard?
Homemade ice cream can freeze firmly. Let it soften for a few minutes before scooping.
Can I use another candy bar?
Yes, chopped chocolate peanut butter candy or toffee bars would also work.
Conclusion
Butterfinger Ice Cream is a creamy, crunchy homemade dessert with a sweet candy bar twist. It’s easy to prepare, fun to serve, and perfect for anyone who loves rich frozen treats.
Butterfinger Ice Cream
A rich and creamy homemade Butterfinger ice cream with crunchy candy pieces folded into a smooth vanilla custard base. Perfect for a decadent frozen dessert.
- Prep Time: 1 hour 10 minutes
- Cook Time: 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Ice Cream Maker
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup heavy cream
- 2/3 cup sugar
- 3 egg yolks
- 1 cup milk (2% or whole milk)
- 1 tsp vanilla extract
- Pinch of salt
- 2 Butterfinger bars, crumbled
- Additional crumbled Butterfinger bars for topping (optional)
Instructions
- Whisk together the heavy cream, sugar, and egg yolks in a saucepan over medium heat until the mixture thickens and coats the back of a spoon.
- Remove from the heat and whisk in the milk, vanilla extract, and salt until fully combined.
- Refrigerate the mixture for at least 1 hour, or until thoroughly chilled.
- Process the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
- About 5 minutes before churning is complete, add the crumbled Butterfinger bars.
- Transfer the ice cream to a freezer-safe container and freeze until it reaches the desired consistency.
- Serve topped with additional crumbled Butterfinger bars if desired.
Notes
- Whole milk will create a richer and creamier texture.
- Chill the custard thoroughly before churning for the best results.
- Store in an airtight container in the freezer for up to 2 weeks.
- Let the ice cream sit at room temperature for a few minutes before scooping if very firm.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 42 g
- Sodium: 180 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 205 mg
