Homemade Butterfinger Ice Cream

Craving that iconic crunchy, peanut-buttery goodness of a Butterfinger bar, but want it in a cool, creamy dessert form? You’ve landed in the right place for Homemade Butterfinger Ice Cream, a recipe that delivers that beloved flavor profile with incredible ease. This guide will walk you through creating a sensational ice cream that’s even better than the original, proving you don’t need a fancy ice cream maker to achieve frozen dessert perfection.

Key Ingredients for Homemade Butterfinger Ice Cream

• 1 pint (2 cups) heavy cream, very cold
• 1 (14-ounce) can sweetened condensed milk, cold
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 6-8 regular-sized Butterfinger bars, chopped into small pieces (about 1/2 inch)

How to Make Homemade Butterfinger Ice Cream

Get ready for a no-churn ice cream experience that’s astonishingly simple yet yields an incredibly rich and satisfying dessert. In just a few easy steps, you’ll transform basic ingredients into a creamy, dreamy Homemade Butterfinger Ice Cream loaded with those unmistakable candy bar chunks. This recipe takes approximately 15 minutes of active prep time, plus freezing time.

Step-by-Step Instructions

1. Prepare Your Butterfinger: Begin by chopping your Butterfinger bars into small, bite-sized pieces. Aim for pieces roughly 1/2 inch in size. This will ensure you get a good distribution of crunchy candy throughout the ice cream without overwhelming any single bite. Set these aside.
2. Whip the Cream: In a large, chilled mixing bowl, pour in the very cold heavy cream. Using an electric mixer (handheld or stand mixer with a whisk attachment), whip the heavy cream on medium-high speed. Continue to whip until stiff peaks form. This means that when you lift the whisk, the cream will stand up straight without falling over. Be careful not to over-whip, or you’ll end up with butter.
3. Combine Condensed Milk and Flavorings: In a separate, medium-sized bowl, gently whisk together the cold sweetened condensed milk, vanilla extract, and salt. The salt is crucial here as it helps to cut through the sweetness and enhance the overall flavor profile of the ice cream, particularly the peanut butter notes of the Butterfinger.
4. Fold Ingredients Together: Gently fold the sweetened condensed milk mixture into the whipped cream. Use a spatula and a folding motion (scooping from the bottom of the bowl and bringing it up and over the top) to combine until just incorporated. You want to maintain as much of the airiness from the whipped cream as possible to ensure a light and creamy texture, so avoid overmixing.
5. Incorporate Butterfinger Chunks: Now for the star of the show! Gently fold in about 3/4 of the chopped Butterfinger pieces into the ice cream base. Distribute them as evenly as you can, again being careful not to deflate the mixture.
6. Transfer to Container: Pour the ice cream mixture into a freezer-safe container. A loaf pan (about 9×5 inches) works perfectly, or you can use a plastic-lidded container.
7. Top and Freeze: Sprinkle the remaining chopped Butterfinger pieces evenly over the top of the ice cream. This adds a beautiful visual element and ensures you get crunchy bits with every scoop. Cover the container tightly with a lid or plastic wrap.
8. Freeze Until Firm: Place the container in the freezer for at least 6-8 hours, or preferably overnight, until the ice cream is completely firm and scoopable.

Why You’ll Love This Homemade Butterfinger Ice Cream

Get ready to fall head over heels for this Homemade Butterfinger Ice Cream! Its main showstopper is that impossibly creamy texture, a delightful contrast to the satisfying crunch of the real Butterfinger pieces swirled throughout. You’ll be amazed at how simple it is to achieve this artisanal quality right in your own kitchen, saving you a pretty penny compared to store-bought gourmet ice creams. The nostalgic flavor of Butterfinger, enhanced by a touch of salt to balance the sweetness, makes every spoonful a decadent experience.

Forget those bland, icy versions that try to mimic your favorite candy bar; this recipe is the real deal, capturing the essence of Butterfinger in a frozen delight that’s perfect for hot summer days or any time you need a sweet escape. This no-churn wonder rivals any ice cream shop creation, offering a superior taste and texture without the need for specialized equipment. So grab your ingredients and dive into making this delightful Homemade Butterfinger Ice Cream – your taste buds will thank you!

Storing and Reheating Tips

To keep your delightful Homemade Butterfinger Ice Cream at its best, proper storage is key. Always store leftovers in an airtight, freezer-safe container. This prevents freezer burn and keeps the ice cream’s creamy texture intact. If you’ve used a loaf pan, you can simply cover it tightly with plastic wrap, then aluminum foil, or transfer it to a lidded container.

Your Homemade Butterfinger Ice Cream will stay fresh and delicious for up to 1 to 2 weeks when stored correctly. After a couple of weeks, the texture might start to change slightly, becoming more icy. There’s no reheating required for ice cream, of course, but if it becomes too hard to scoop, simply let it sit at room temperature for 5-10 minutes before serving to soften to your preferred consistency.

Final Thoughts

This Homemade Butterfinger Ice Cream is more than just a dessert; it’s a vibrant, crunchy, and incredibly satisfying tribute to a beloved candy bar. Encourage yourself to whip up this easy, no-churn recipe at home and experience the joy of homemade frozen treats that taste just like the real thing.