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.

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Prep Time 15

Total Time 6

Course: Dessert

Ingredients Equipment Method Notes

Ingredients

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)

Equipment

Large mixing bowl
Electric mixer (handheld or stand mixer with a whisk attachment)
Medium-sized bowl
Spatula
Freezer-safe container (loaf pan or plastic lidded container)

Method

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.
6-8 regular-sized Butterfinger bars
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.
2 cups heavy cream, very cold
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.
1 14-ounce can sweetened condensed milk, cold, 1 teaspoon vanilla extract, 1/2 teaspoon salt
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.
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.
6-8 regular-sized Butterfinger bars
Pour the ice cream mixture into a freezer-safe container. A loaf pan (about 9x5 inches) works perfectly, or you can use a plastic-lidded container.
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.
6-8 regular-sized Butterfinger bars
Place the container in the freezer for at least 6-8 hours, or preferably overnight, until the ice cream is completely firm and scoopable.

Notes

To keep your delightful Homemade Butterfinger Ice Cream at its best, proper storage is key. Always store leftovers in an airtight, freezer-safe container. 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. If it becomes too hard to scoop, let it sit at room temperature for 5-10 minutes before serving.