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Butterfinger Ice Cream

This Butterfinger Ice Cream Recipe is a rich, creamy, and crunchy frozen treat packed with the peanut-buttery goodness of Butterfinger candy bars. Made with a smooth vanilla custard base (or an easy no-churn alternative), this homemade ice cream is far better than anything store-bought. Perfect for summer days, parties, or when you're just craving something sweet!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert, Frozen Treats
Cuisine American
Servings 8 servings
Calories 340 kcal

Equipment

  • 1 medium saucepan (to heat the custard)
  • 1 mixing bowl (for tempering egg yolks)
  • 1 whisk (to mix the custard)
  • 1 fine-mesh strainer (to remove lumps)
  • 1 airtight container (for freezing)
  • 1 ice cream maker (to churn the mixture)

Ingredients
  

For the Ice Cream Base:

  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large egg yolks for custard base
  • ¼ teaspoon salt

For the Butterfinger Mix-In:

  • 6 full-size Butterfinger bars crushed
  • Optional: ½ cup peanut butter for extra flavor
  • Optional: ½ cup chocolate chips for added texture

Instructions
 

Heat the Milk Mixture:

  • In a saucepan over medium-low heat, combine the milk, sugar, and salt. Stir until the sugar dissolves (do not boil).

Temper the Egg Yolks:

  • In a separate bowl, whisk the egg yolks. Slowly pour a small amount of warm milk into the yolks while whisking constantly.

Cook the Custard:

  • Pour the yolk mixture back into the saucepan and cook over low heat, stirring, until it thickens slightly (about 5 minutes). The mixture should coat the back of a spoon.

Chill the Mixture:

  • Remove from heat, stir in vanilla extract, and strain through a mesh sieve. Refrigerate for at least 4 hours until completely chilled.

Churn the Ice Cream:

  • Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (about 20–25 minutes).

Fold in the Butterfinger Pieces:

  • Once the ice cream reaches a soft-serve consistency, gently mix in the crushed Butterfinger bars (and peanut butter, if using).

Freeze Until Firm:

  • Transfer to an airtight container, press plastic wrap against the surface, and freeze for 4–6 hours.

Notes

  • For Extra Creaminess: Add 1 tablespoon of corn syrup to the base to prevent iciness.
  • If You Love More Crunch: Reserve some Butterfinger pieces to sprinkle on top before serving.
  • For a Softer Scoop: Let the ice cream sit at room temperature for 5 minutes before serving.
  • Make It Nut-Free: Use nut-free chocolate bars instead of Butterfinger.
Keyword Butterfinger Ice Cream