Homemade Butterfinger Ice Cream

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Mix and freeze an easy recipe for homemade Butterfinger ice cream that's oh so creamy and rich, full of buttery vanilla flavor, and filled to the gills with crushed chocolate Butterfinger candies. It's a family favorite homemade ice cream recipe.

One of my favorite ice cream flavors used to be Edy's Butterfinger. Since we've switched to mostly A2 dairy, I've started making our ice cream, including homemade Butterfinger just like Edy's, only better.

When I started making raw milk ice cream with our fresh Jersey milk, I began to come up with a whole list of flavors to try. So far, I've made vanilla, chocolate ice cream (no eggs version), banana peanut butter cup, mint Oreo ice cream, Fruity Pebbles ice cream, and strawberry ice cream. Don't worry, I'll be sharing all of these recipes in the near future.

This one, however, is my family's favorite. It's my favorite too.

Just a note: When I say I use raw fresh milk, that doesn't mean it's the only kind of milk you can use. If you don't have access to fresh milk, you can use store bought milk and cream just fine for this recipe.

Why I Know You're Going to Love This Recipe

  • First of all, the ice cream itself has such a silky, creamy texture. So smooth and delicious.
  • Secondly, it's rich with a buttery vanilla flavor. I think the combination of vanilla and butterfinger candy bars is magical.
  • There are only 6 ingredients to this butterfinger ice cream recipe. That's it! That's all you need, and you probably have most of them on hand.
  • It's so easy to make. It takes me maybe 5 minutes to mix up the base, then 20-25 minutes to freeze.
  • There will be leftovers. Unless you're feeding a crowd, you'll have plenty left over. I have a family of 5, and I actually make one batch of this to last a few days. Sometimes during the hotter months it goes a lot quicker; but we always have leftovers to store in the freezer and enjoy through the week.
butterfinger ice cream recipe ingredients on white marble countertop

Ingredients and Substitutions Notes:

What's in Butterfinger ice cream? Actually, Butterfinger ice cream ingredients are really quite simple…

  • Whole Milk – While I like to use raw milk, you can use store bought milk too. I do, however, recommend sticking with whole milk to make your ice cream more creamy.
  • Cane Sugar You can also use granulated sugar.
  • Heavy Cream – Again, while I use cream I skim off our milk, you can buy heavy whipping cream at the store and substitute that if needed.
  • Vanilla Extract – My favorite vanilla is this Mexican vanilla. It has superior flavor and makes everything I use it in absolutely delicious.
  • Sea Salt – While you can use regular table salt, I love the flavor and the “real” of Redmond Sea Salt.
  • Fun Size Butterfinger Bars Crush them up and you're set to go. While I use the smaller snack size, you can use a couple of big bars instead.

How to Make Homemade Butterfinger Ice Cream

Before you start to mix this up, be sure you've pre-frozen the ice cream canister that goes with your ice cream maker; if you don't, your ice cream won't freeze.

I usually just wash mine after using, then store it, covered with wrap, in the freezer. That way it's always frozen and ready to go. (Oh, how I wish Cuisinart would make a lid for our ice cream canisters, don't you? It's my one wish for this ice cream maker.)

I also recommend freezing the crushed Butterfinger Bars ahead of time, so they don't warm the ice cream when you add them.

How to Mix It and Freeze It

  1. In a large mixing bowl, combine the whole milk and sugar 'til the sugar dissolves, about 1-2 minutes.
  2. Whisk in the heavy cream, vanilla extract, and sea salt.
  3. Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the churn paddle in place.
  4. Then place the cover on top, and let it mix 'til it thickens, about 20-25 minutes.
  5. About 5 minutes before the mixing is completed, add the crushed Butterfinger bars through the top of the ice cream maker, and let the candy mix in completely.
  6. Once the candy is all mixed in, turn off the machine, and scoop the soft-serve ice cream into bowls for serving; or if desired, scoop it into an airtight container, and place it in the freezer for 2-3 hours to firm up more. Then serve when ready.
steps for how to make homemade butterfinger ice cream in mixing bowl and ice cream freezer

I'm just going to say that next time I make gluten-free ice cream sandwiches, I may use butterfinger ice cream as the filling. Can you imagine how delicious that will be?! Yum!

How to Serve It

Oh boy, this is the fun part. You can serve Butterfinger ice cream in a bowl or on a cone. If serving on a cone, I definitely recommend putting it in the freezer to firm up more, so then you can get actual scoops to put on the ice cream cone.

Here are a few more ideas…

  • Serve it with toppings, like chocolate syrup, butterscotch syrup, caramel syrup, hot fudge, etc.
  • Crumble crushed candies on top.
  • Put a scoop of Butterfinger ice cream on a warm brownie.
  • Sandwich together chocolate chip cookies with this ice cream. Yum!
Butterfinger ice cream in white ice cream container next to candy bar on white marble countertop

Expert Tips and Recipe FAQ's

My expert tips would be to, again, make sure you freeze the ice cream canister beforehand; and also freeze the crushed Butterfinger bars so the candy doesn't melt the ice cream as it's added.

What is Butterfinger filling made of? Does it have peanut butter?

Butterfinger has a crispy, crunchy, buttery filling that's actually made from peanuts, then covered with melted chocolate. So yes, it does contain peanuts.

How should I store leftover ice cream?

Oh boy, this is my favorite part. Of course, you'll need to store it in the freezer. But as far as containers, I found these super cool ice cream containers online, and I have 2 of them, so I can always have 1-2 containers of ice cream in the freezer for the kids. They work great, and they're easy to wash too. You can find more options in my guide filled with ice cream accessories and tools.

homemade Butterfinger ice cream topped with crushed Butterfinger bars in white bowl with spoon next to ice cream container

More Homemade Ice Cream Recipes

What can I say? My readers love ice cream, so I just keep on keeping on when it comes to making this delicious frozen dessert.

If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

mint scoop scooping homemade Butterfinger ice cream out of white ice cream container

Homemade Butterfinger Ice Cream

Easy recipe for homemade butterfinger ice cream, so creamy and rich, full of buttery vanilla flavor and chocolate Butterfinger candies.
5 from 1 vote
Print Pin Rate
Course: Desserts
Cuisine: American
Prep Time: 10 minutes
Freeze Time:: 25 minutes
Total Time: 35 minutes
Servings: 6
Calories: 765kcal
Author: Mel Lockcuff

Ingredients

Instructions

  • Before you start to mix this up, be sure you've pre-frozen the ice cream canister that goes with your ice cream maker; if you don't, your ice cream won't freeze.
  • In a large mixing bowl, combine the whole milk and sugar 'til the sugar dissolves, about 1-2 minutes.
  • Whisk in the heavy cream, vanilla extract, and sea salt.
  • Turn on the ice cream freezer, and pour the mixture into the freezer bowl with the churn paddle in place.
  • Then place the cover on top, and let it mix 'til it thickens, about 20-25 minutes.
  • About 5 minutes before the mixing is completed, add the crushed Butterfinger bars through the top of the ice cream maker, and let the candy mix in completely.
  • Once the candy is all mixed in, turn off the machine, and scoop the soft-serve ice cream into bowls for serving; or if desired, scoop it into an airtight container, and place it in the freezer for 2-3 hours to firm up more. Then serve when ready.

Notes

*I recommend freezing the crushed Butterfinger Bars ahead of time, so they don't warm and melt the ice cream when you add them.

Nutrition

Calories: 765kcal | Carbohydrates: 69g | Protein: 8g | Fat: 52g | Saturated Fat: 32g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 142mg | Sodium: 554mg | Potassium: 212mg | Fiber: 1g | Sugar: 59g | Vitamin A: 1848IU | Vitamin C: 1mg | Calcium: 155mg | Iron: 2mg
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