Indulge in creamy, buttery bliss with this homemade Butterfinger ice cream, a decadent dessert that’s simple to prepare at home.
Packed with rich vanilla flavor and crunchy chocolate candy pieces, it’s a crowd-pleaser that’s surprisingly easy to make.
With protein from whole milk and healthy fats from cream, this treat is perfect for a satisfying, homemade dessert anytime.
Butterfinger Ice Cream
Equipment
- 1 Ice Cream Maker (pre-frozen canister recommended)
- 1 Airtight Ice Cream Container with Lid
- 1 Ice Cream Scoop
- 1 large mixing bowl
- (1) Whisk
Ingredients
- 1 ½ cups whole milk
- 1 1/8 cups cane sugar
- 3 cups heavy cream
- 1 ½ tablespoons pure vanilla extract
- 1 teaspoon sea salt
- 8 –10 fun-size Butterfinger bars crushed (freeze before adding for best texture)
Instructions
- Prepare Ice Cream Maker: Before starting, ensure your ice cream maker’s canister is completely frozen. This is essential for achieving the perfect creamy texture. If the canister isn’t frozen, the ice cream will not thicken properly, and the mixture may remain too soft. Place it in the freezer at least 12–24 hours in advance for best results.
- Mix Milk and Sugar: In a large mixing bowl, combine the whole milk and cane sugar. Whisk together until the sugar is fully dissolved, which should take about 1–2 minutes. This ensures a smooth base without any grainy texture and helps the ice cream set evenly.
- Add Cream, Vanilla, and Salt: Pour in the heavy cream, then add the vanilla extract and sea salt. Whisk the mixture gently but thoroughly to incorporate all ingredients. The cream adds richness and body, the vanilla enhances flavor depth, and the salt balances sweetness while intensifying the overall taste.
- Churn Ice Cream Base: Set up your ice cream maker according to the manufacturer’s instructions. Pour the prepared mixture into the frozen canister with the churn paddle in place. Cover and churn for 20–25 minutes, or until the mixture reaches a thick, soft-serve consistency. Stir occasionally if recommended by your machine’s instructions.
- Add Crushed Butterfinger Bars: About 5 minutes before churning is complete, sprinkle in the frozen crushed Butterfinger bars. Let them mix in fully so every scoop has chocolatey crunch throughout. Freezing the candy beforehand prevents it from melting and keeps distinct texture in the ice cream.
- Serve or Freeze to Firm: Once fully mixed, scoop the soft-serve ice cream into bowls for immediate enjoyment. For firmer ice cream, transfer it to an airtight container and freeze for 2–3 hours. This step allows the ice cream to set more solidly, making it perfect for slicing or scooping later.
Notes
- Always pre-freeze your ice cream maker’s canister for the best texture.
- Use heavy cream and whole milk for a rich, creamy base.
- Freeze the crushed Butterfinger bars before adding to prevent melting.
- Gently fold in candy pieces if your machine doesn’t allow adding through a chute.
- Serve immediately for soft-serve or freeze 2–3 hours for firmer ice cream.
- Store in an airtight container to maintain freshness and prevent ice crystals.
Chef’s Secrets: Expert Ice Cream Tips
To make this Butterfinger ice cream truly exceptional, start with high-quality ingredients.
Whole milk and heavy cream create a velvety base, while fresh vanilla extract enhances depth of flavor.
Pre-freezing the candy is crucial to maintaining crunch.
Churn at a consistent speed to avoid icy textures, and don’t overmix—stop once the ice cream reaches a soft-serve consistency.
For a richer flavor, let the mixture rest in the fridge for 30 minutes before churning.
Serving Suggestions: Delicious Ways To Enjoy
This ice cream is a versatile dessert that pairs beautifully with a variety of treats.
Serve in classic bowls or cones for a casual treat, or layer with chocolate sauce and whipped cream for a decadent sundae.
It also works well as a topping for brownies, warm cookies, or even apple pie.
Garnish with extra crushed candy or chocolate shavings to impress guests and enhance presentation.
Storage Tips: Keep Ice Cream Fresh
Store your homemade Butterfinger ice cream in an airtight container in the freezer.
To minimize ice crystals, press a sheet of parchment or plastic wrap directly onto the ice cream surface before sealing.
For best texture, allow the ice cream to sit at room temperature for 5–10 minutes before scooping.
Homemade ice cream is best consumed within 1–2 weeks, as freshness and flavor are optimal during this time.
Frequently Asked Questions
1. Can I make this ice cream without an ice cream maker?
Yes! You can prepare this recipe using a no-churn method by folding whipped cream into the milk-sugar mixture and freezing it in a container, stirring every 30 minutes to break up ice crystals.
2. Can I use regular-size Butterfinger bars?
Absolutely. Chop them into small pieces and adjust quantity according to taste. Freezing the candy first will still prevent melting during mixing.
3. Can I substitute sugar with a healthier option?
You can try using coconut sugar, maple syrup, or a sugar alternative, but note that it may slightly alter texture and sweetness.
Dissolve the sweetener completely before churning.
4. How long will the ice cream stay creamy in the freezer?
Homemade ice cream is best enjoyed within 1–2 weeks.
Using an airtight container and preventing air exposure helps maintain creaminess and reduces ice crystals.
5. Can I add other mix-ins besides Butterfinger?
Definitely! You can add chocolate chips, nuts, or other candy bars.
Just freeze solid mix-ins before adding to preserve texture and prevent melting into the ice cream.
