Making ice cream at home is easier than you might think—and that means you can make your favorite flavors anytime you wish. Fans of peanut butter and chocolate will be really stoked to try Butterfinger ice cream, which only calls for four ingredients, including crushed Butterfinger candy bars.
Unlike some custard-based ice creams, this recipe needs no heating or cooking. Simply churn the mixture in your ice cream maker. Then enjoy a rich, creamy, peanut buttery treat that’s delicious on its own but also good with toppings and in other ice cream desserts.
And if you don’t have an ice cream maker? That’s no problem—keep reading and we’ll show you how you can make this homemade ice cream recipe (which also doubles as a Cool Whip recipe) with just your freezer.
Ingredients for Butterfinger Ice Cream
- Milk: Use whole milk in this recipe. The higher fat content helps create a creamy texture in the finished ice cream.
- Butterfinger candy bars: Pick up six regular-sized Butterfinger candy bars, and crush them. If using mini candy bars or even bulk, pre-crushed Butterfinger topping, weigh out about 12 ounces worth for this recipe.
- Sweetened condensed milk: No need to cook a custard base for this ice cream. A convenient can of sweetened condensed milk gives the ice cream flavor and creamy texture. If you don’t have a can at home, you can try making a sweetened condensed milk substitute.
- Frozen whipped topping: Look for Cool Whip or generic brands of frozen dessert topping at the store. Thaw the topping before folding it into the recipe.
Directions
Step 1: Combine the ingredients
Begin by whisking together the whole milk and sweetened condensed milk in a large bowl. Whisk in the thawed whipped topping until it’s thoroughly combined. Finally, fold in the crushed Butterfinger candy bars.
Editor’s Tip: To easily crush the Butterfingers, place them in a resealable plastic bag, then whack them with a rolling pin until they turn into coarse crumbs.
Step 2: Make the ice cream
Spoon the mixture into the bowl of an ice cream maker to about two-thirds full. Freeze the mixture according to the manufacturer’s directions for your machine.
Editor’s Note: Avoid overfilling the ice cream maker, as the mixture will expand as it freezes. Make multiple batches if necessary, keeping the extra mixture cold in the fridge while you run the ice cream maker. Here are some of our other tips to use ice cream makers and make professional-quality ice cream at home.
Step 3: Freeze
After each batch of ice cream finishes in the ice cream maker, transfer it into an ice cream container or other freezer-proof container, leaving room at the top for expansion. Place the containers in the freezer for two to four hours until the ice cream firms up. It’s then ready to serve.
Butterfinger Ice Cream Variations
- Make chocolate Butterfinger ice cream: Whisk 1/2 cup cocoa powder into the creamy mixture to create a chocolate-y base.
- Add extra peanut butter and chocolate: Enhance the flavors by adding mini or regular chocolate chips. Or stir a swirl of peanut butter sauce into the ice cream just as it finishes in the ice cream maker.
- Try different candy bars: This Butterfinger dessert can be made with other types of candy bars. If Butterfingers aren’t your thing, make this ice cream instead with crushed Heath, Kit Kat, Twix or Nestle Crunch bars. Thicker candy bars like Snickers, Almond Joy or 3 Musketeers can be chopped and added to the ice cream.
How to Store Butterfinger Ice Cream
Keep the ice cream in a tightly sealed container in your freezer for up to three months. To prevent freezer burn and ice crystals from affecting the texture, press a sheet of storage wrap or waxed paper to the surface under the lid to keep the air out.
Butterfinger Ice Cream Tips
How can you serve Butterfinger ice cream?
Enjoy Butterfinger ice cream any way you love other ice cream flavors! Scoop it into a cone, or make it into a sundae with homemade hot fudge sauce, whipped cream and a cherry. You can also blend the ice cream with a little milk to make a thick Butterfinger milkshake. Or how about an ice cream sandwich? This peanut butter ice cream is delicious when sandwiched between Snickerdoodles, peanut butter cookies or chocolate chip cookies.
Can you make Butterfinger ice cream without an ice cream maker?
Yes, and it’s easy, too! Chill a shallow glass or metal dish in the freezer while you blend the ice cream ingredients. Pour the mixture into the dish, and cover it tightly. Freeze the ice cream for about two hours, until it’s beginning to firm up. Then, use a hand mixer to beat the mixture (which adds air to it), and pop it back in the freezer. Do this every 30 minutes for the next couple of hours until the ice cream is airy and creamy. Then it’s ready to serve!
