This Homemade Butterfinger Ice Cream is rich, creamy, and loaded with crunchy candy pieces in every bite. A fun frozen dessert packed with peanut butter and chocolate flavor.
This homemade Butterfinger Ice Cream is creamy, rich, and packed with crunchy candy pieces throughout every scoop. The combination of peanut butter, chocolate, and ice cream creates a frozen dessert that tastes even better than store-bought.
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 recipe is one of our favorites because we all love Butterfinger candy bars. If you love this flavor, also try Butterfinger Cupcakes and Butterfinger Pie.
Some of our other favorites include Pecan Pie Ice Cream Recipe, Cookie Monster Ice Cream and Caramel Pecan Praline Ice Cream Recipe.
You might also like Snickers Ice Cream for more Ice Cream Desserts.
Why We Love This Recipe
- Loaded with Butterfinger flavor: Crunchy candy pieces in every creamy bite.
- Rich and creamy texture: Smooth homemade ice cream with the perfect balance of crunch.
- Easy homemade dessert: Simple ingredients with big flavor payoff.
- Chocolate and peanut butter combo: A classic flavor pairing that never disappoints.
- Fun frozen treat: Great for summer desserts, parties, or movie nights.
- Better than store-bought: Fresh ingredients and homemade texture make it extra delicious.
Ingredients
- Sweetened condensed milk: Adds sweetness and helps create a smooth, creamy no-churn texture. Do not substitute with regular milk.
- Vanilla extract: Pure vanilla extract gives the ice cream a richer, deeper flavor.
- Heavy whipping cream: Make sure it is very cold before whipping so it thickens properly and creates a light, creamy texture.
- Mini Butterfingers: Add crunchy peanut butter candy flavor throughout the ice cream. Homemade Butterfinger pieces can also be used.
Find the entire ingredients at the bottom of the page.
Variations
- Chocolate chips: Mix in milk chocolate, dark chocolate, or peanut butter chocolate chips for extra flavor and texture throughout the ice cream.
- Extra toppings: Sprinkle crushed Butterfingers or additional chocolate chips over the top before serving for added crunch.
- Chocolate or caramel syrup: Swirl chocolate or caramel sauce into the ice cream mixture for ribbons of flavor and extra texture.
- Any size Butterfingers: Mini, fun size, or full-size candy bars all work well in this recipe.
- Use different candy bars: Try crushed Snickers, Reese’s, Heath bars, or leftover Halloween candy for fun flavor variations.
- Peanut butter swirl: Add spoonfuls of peanut butter throughout the mixture for even more peanut butter flavor.
- Cookies and candy combo: Mix in crushed chocolate sandwich cookies along with the Butterfingers for extra crunch.
- Chocolate ice cream base: Swap the vanilla base for chocolate ice cream to create an even richer dessert.
How To Make Butterfinger Ice Cream
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.
Step 2. Then mix together the sweetened condensed milk and vanilla extract in a large 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.
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.
Step 5. Next, spread the mixture into the loaf pan. Cover with foil and freeze for at least 6 hours. I like to chill overnight.
Step 6. Then scoop out with an ice cream scoop and enjoy.
Pro Tips
- Crush the Butterfingers easily: Place the candy bars in a zip-top bag and crush with a rolling pin, or pulse them in a food processor for smaller pieces.
- Freeze thoroughly: Freeze the ice cream for at least 6 hours, but overnight freezing gives the best texture and firmness.
- Prevent freezer burn: Cover the container tightly with plastic wrap and foil or use an airtight container before freezing.
- Soften before scooping: Let the ice cream sit on the counter for a couple of minutes before serving to make scooping easier.
- Serve in bowls or cones: Enjoy in ice cream bowls, waffle cones, or sugar cones with extra toppings.
- Whip heavy cream properly: Beat the heavy whipping cream until stiff peaks form for the creamiest, fluffiest texture.
- Use a chilled mixing bowl: Freezing your bowl ahead of time helps the whipped cream stay cold and whip faster.
- Choose quality ingredients: Since the recipe uses only a few ingredients, high-quality chocolate, vanilla, and candy bars make a big difference in flavor.
- Don’t substitute the heavy cream: Regular milk will not create the same rich, creamy consistency as heavy whipping cream.
- Fold ingredients gently: Carefully fold the whipped cream and candy pieces together to keep the mixture light and airy.
Storage
Freeze in an airtight container: Store the ice cream tightly covered to keep it fresh and prevent freezer burn.
Best within 2 weeks: The flavor and texture are best when enjoyed within the first couple of weeks.
Cover the surface: Press plastic wrap directly onto the top of the ice cream before sealing the container to help reduce ice crystals.
Keep frozen: Store in the coldest part of the freezer for the best consistency.
Soften before serving: Let the ice cream sit at room temperature for a few minutes before scooping if it becomes too firm.
Topping Ideas
If you are hosting a party, make an 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.
- Chopped Nuts
- Sprinkles
- Hot Fudge Sauce Recipe
- Homemade Caramel Sauce Recipe
- Crushed Candy Bars
- Homemade Whipped Cream Recipe
- Cherries
More Homemade Ice Cream Recipes
- No Churn Chocolate Ice Cream
- White Chocolate Raspberry Ice Cream
- Cherry Chocolate Chip Ice Cream Recipe
- Dairy Queen Buster Bar Recipe
- Twix Ice Cream Recipe
- Kool Aid Ice Cream Recipe
Make this homemade Butterfinger ice cream for a creamy dessert packed with crunchy candy bar flavor in every bite! It’s an easy frozen treat everyone will want seconds of. Don’t forget to leave a review and star rating to share how it turned out!
Homemade Butterfinger Ice Cream
Ingredients
- 14 oz. sweetened condensed milk
- 2 tsp Vanilla Extract
- 2 cups heavy whipping cream cold
- 1 pkg Mini Butterfingers 8 oz
See how we calculate recipe costs.
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!
