Homemade Butterfinger Ice Cream
Easy recipe for homemade butterfinger ice cream, so creamy and rich, full of buttery vanilla flavor and chocolate Butterfinger candies.
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Servings: 6
Calories: 765kcal
Ingredients
- 1 1/2 cups whole milk
- 1 1/8 cups cane sugar
- 3 cups heavy cream
- 1 1/2 tablespoons vanilla extract
- 1 teaspoon sea salt
- 8-10 Fun Size Butterfinger Bars crushed*
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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