This Homemade Butterfinger Ice Cream is a vanilla flavored ice cream filled with crushed Butterfinger candy bars. It’s an easy and delicious ice cream recipe.

Scooping Butterfinger Ice Cream for loaf pan.
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We eat a lot of ice cream at my house. That is why I love making homemade ice cream as it saves me time and money. This homemade Butterfinger ice cream recipe is one of our favorites as Butterfingers is my favorite candy bar. If you love butterfingers, also try Butterfinger Cupcakes and Butterfinger Pie.

If you love homemade ice cream, make Pecan Pie Ice Cream Recipe, Cookie Monster Ice Cream and Caramel Pecan Praline Ice Cream Recipe.

Why We Love This Recipe

We love the rich and creamy vanilla base of this ice cream, but adding in crushed candy bars gives it extra layer of crunch. It’s so easy with the perfect amount of sweetness.

You might also like Snickers Ice Cream.

Ingredients

Ingredients needed - sweetened condensed milk, vanilla, heavy whipping cream, butterfingers
  • Sweetened Condensed Milk. Don’t substitute this as it gives the ice cream its sweetness.
  • Vanilla Extract. Pure vanilla extract is best.
  • Heavy Whipping Cream. It needs to be cold.
  • Mini Butterfingers. You can also try Homemade Butterfinger.

Find the entire ingredients at the bottom of the page.

Variations

  • Chocolate Chips – For added chocolate flavor and extra texture, mix in chocolate chips. You can use milk chocolate chips or dark chocolate chips. Peanut butter chocolate chips would also be delicious.
  • Top of Ice Cream – Top the ice cream with extra crushed butterfingers or chocolate chips.
  • Syrups – We love to add in chocolate or caramel syrups to this vanilla ice cream mixture. It adds flavor and we love the added texture it gives the ice cream.
  • Fun Size Butterfingers – Feel free to use any size of butterfingers to make this recipe.
  • Candy Bars – Feel free to use any type of crushed candy bars when making this recipe. This is a great recipe to use leftover candy with.

How to Make Butterfinger Ice Cream

Butterfinger candy bars in ziplock bag.

Step 1. Unwrap the mini butterfingers and place them in a large ziplock bag.  Use a wooden spoon to crush the candy bars into small pieces. 

Sweetened condensed milk in bowl with vanilla.

Step 2. Then mix together the sweetened condensed milk and vanilla extract in a large bowl.

Heavy whipping cream in bowl.

Step 3. Pour the heavy whipping cream into a separate bowl. Mix with a stand mixer or handheld mixer for 2-3 minutes until it holds stiff peaks.

Sweetened condensed milk blended into whipped cream mixture.

Step 4. Then gently stir the whipped cream into the sweetened milk mixture until well combined. Be careful not to over mix.  Then fold in the crushed butterfingers. 

Ice cream in loaf pan being scooped.

Step 5. Next, spread the mixture into the loaf pan.  Cover with foil and freeze for at least 6 hours.

Ice Cream in bowls.

Step 6. Then scoop out with an ice cream scoop and enjoy.

Scooping Butterfinger Ice Cream for loaf pan

Pro Tips

  • Chopping the Butterfinger – We recommend crushing the butterfinger in a zip lock bag. You can also chop it in a food processor.
  • Freezing Ice Cream – Freeze ice cream for at least 6 hours. We like to freeze overnight so it is ready to serve the next day. Make sure to cover with plastic wrap and foil to prevent freezer burn.
  • Serving Ice Cream – You may need to let the ice cream sit on the counter for a minute or two. This allows you to easily scoop the ice cream with an ice cream scoop. Serve the ice cream in a bowl or on a ice cream cone.
  • Heavy Whipping Cream –Beat the heavy cream until stiff peaks forms. This is the key to getting a creamy texture.
  • Frozen Bowl – Use a frozen bowl to mix together ingredients. I like to freeze my bowl for 24 hours prior to using. This will help the mixture to freeze even better.
  • Quality Ingredients – Try to use the best quality ingredients you can find. Since this recipe calls for so few ingredients, it is helpful to use high quality ones.
  • Heavy Cream – Do not substitute regular milk for the heavy whipping cream. It will not result in the same creamy texture.

Storage

I usually make this recipe the night before we’re going to enjoy it. This ice cream will last up to 3 months stored in the freezer. Make sure to cover with foil and plastic wrap when storing.

How Long will Homemade Ice Cream last?

If ice cream is stored properly, it will last about 1 month in the freezer.

Butterfinger Ice Cream in a white bowl

Butterfinger Topping Ideas

If you are hosting a party, make a ice cream bar to share with friends and family. We love to add different bowls filled with different toppings for a fun and festive ice cream sundae bar.

These toppings are some of my favorites.

More Homemade Ice Cream Recipes

This Butterfinger ice cream is loaded with flavor and is a family favorite. Make it today and leave a comment and star recipe rating.

Homemade Butterfinger Ice Cream

5 from 2 votes
This Homemade Butterfinger Ice Cream is a vanilla flavored ice cream filled with crushed Butterfinger candy bars. It's an easy and delicious ice cream recipe.
Prep Time 15 minutes
Freeze 6 hours
Total Time 6 hours 15 minutes
Servings 8
Cuisine American
Course Dessert
Calories 495

Ingredients

  • 14 oz. sweetened condensed milk
  • 2 tsp Vanilla Extract
  • 2 cups heavy whipping cream cold
  • 1 pkg Mini Butterfingers 8 oz
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Instructions

  • Unwrap the mini butterfingers and place them in a large ziplock bag.  Seal it tightly.  Use a wooden spoon to crush the candy bars into small pieces.
  • Then mix together the sweetened condensed milk and vanilla extract in a large bowl.
  • Pour the heavy whipping cream into a separate bowl and mix with a stand up mixer or hand held mixer for 2-3 minutes until it holds stiff peaks.
  • Gently stir the whipped cream into the sweetened milk mixture until well combined and be careful not to over mix.  Then fold in the crushed butterfingers.
  • Next spread the mixture in a 9 in loaf pan.  Cover with foil and freeze for at least 6 hours.
  • Then scoop out with an ice cream scoop and enjoy!

Recipe Notes

I usually make this recipe the night before we’re going to enjoy it. This ice cream will last up to 3 months stored in the freezer.

Nutrition Facts

Calories 495kcal, Carbohydrates 49g, Protein 7g, Fat 31g, Saturated Fat 19g, Polyunsaturated Fat 2g, Monounsaturated Fat 8g, Trans Fat 0.01g, Cholesterol 84mg, Sodium 144mg, Potassium 304mg, Fiber 1g, Sugar 42g, Vitamin A 1007IU, Vitamin C 2mg, Calcium 190mg, Iron 0.4mg

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About the Author

Hi, I’m Carrie. Welcome to Desserts on a Dime!

I’m on a mission to help you create delicious desserts on a budget and do not require a ton of time. Together, we are going to make something sweet that the entire family will love!

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