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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: 167 calories, 8g fat (5g saturated fat), 10mg cholesterol, 66mg sodium, 21g carbohydrate (16g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Reviews for Butterfinger Ice Cream

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clwylie User ID: 1390730 101252
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."

Magwan User ID: 3931299 102062
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?"

Magwan User ID: 3931299 102041
Reviewed Jun. 16, 2011

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

chewolfe9798 User ID: 1645721 183461
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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