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Butterfinger Ice Cream Recipe

Butterfinger Ice Cream Recipe

Add Butterfingers to this icy, creamy combination, and you get a no-fail sweet everyone will love. —Tammy Drost, Cheyenne, Wyoming
TOTAL TIME: Prep: 10 min. Process: 20 min./batch + freezing YIELD:32 servings


  • 1/2 gallon whole milk
  • 1 can (14 ounces) sweetened condensed milk
  • 1 carton (16 ounces) frozen whipped topping, thawed
  • 6 Butterfinger candy bars (2.1 ounces each), crushed


  • 1. In a large bowl, whisk milk and condensed milk. Whisk in whipped topping until combined; stir in crushed candy bars.
  • 2. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture. Yield: 4 quarts.

Nutritional Facts

1/2 cup equals 167 calories, 8 g fat (5 g saturated fat), 10 mg cholesterol, 66 mg sodium, 21 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Reviews for Butterfinger Ice Cream

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Reviewed Aug. 10, 2013

"This was the worst ice cream I ever made. The custard didn't have a lot of flavor and not very creamy, maybe the vanilla pudding would have helped."

Reviewed Jun. 16, 2011

"I have to admit I have not made this yet, but gave it 5 stars because it is easy! I have bags of Snickers and Crunch Bars, can I use them instead?"

Reviewed Jun. 16, 2011

"I was wondering if you could use other candy bars? (Snickers, Crunch bars, etc.)"

Reviewed Jun. 21, 2010

"I only had 8oz of cool whip but I added a small box of vanilla instant pudding. It was wonderful. easy easy easy"

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