Name: Homemade Butterfinger Ice Cream
Prep time: 15 min
Cook time: 10 min
Total time: 8 h 30 min
Cuisine: American
Ingredients: 480ml heavy cream (2 cups); 240ml whole milk (1 cup); 150g granulated sugar (3/4 cup); 1 tsp vanilla extract; Pinch of salt; 4 Butterfinger candy bars (about 200g), chopped; 4 large egg yolks (optional, for custard base)

Why You’ll Love This Recipe

This recipe takes your favorite candy and turns it into an irresistible, homemade frozen dessert. It’s rich, indulgent, and packed with chopped Butterfinger pieces that stay crunchy in every bite. You don’t need fancy equipment—just a few ingredients and some patience while it freezes. It’s perfect for summer gatherings, after-dinner desserts, or any time you want a homemade ice cream that tastes like it came from a premium scoop shop.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

heavy cream
whole milk
granulated sugar
vanilla extract
salt
Butterfinger candy bars, chopped
egg yolks (optional, for a custard base)

Directions

In a saucepan over medium heat, combine milk, sugar, and a pinch of salt. Stir until the sugar dissolves and the mixture is warm.
If making a custard base, whisk egg yolks in a bowl. Slowly pour in some of the warm milk mixture, whisking constantly. Return this mixture to the saucepan and cook over low heat, stirring until it thickens slightly (do not boil).
Remove from heat and stir in the heavy cream and vanilla extract.
Chill the mixture in the refrigerator for at least 4 hours or overnight until very cold.
Pour the chilled base into an ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes.
When the ice cream is almost done churning, add chopped Butterfinger pieces and continue churning just until mixed in.
Transfer the ice cream to a lidded container and freeze for at least 4 hours, or until firm.
Scoop and serve as desired.

Servings and timing

Makes about 1.5 quarts (6–8 servings)
Prep time: 15 minutes
Chill time: 4 hours
Churn time: 25 minutes
Freeze time: 4 hours
Total time: about 8.5 hours

Variations

Use a no-churn base by folding chopped Butterfingers into whipped cream and sweetened condensed milk.
Add swirls of peanut butter or chocolate fudge sauce for extra flavor.
Use mini Butterfingers or Butterfinger baking bits for easier mixing.
Add a touch of malt powder for a milkshake shop twist.
Swap vanilla extract with peanut butter extract for a more candy-forward flavor.

Storage/Reheating

Store homemade Butterfinger ice cream in an airtight, freezer-safe container for up to 2 weeks. Press a layer of plastic wrap directly on the surface before sealing the container to prevent ice crystals. Let sit at room temperature for 5–10 minutes before scooping for the best texture. Reheating isn’t applicable—just scoop and enjoy straight from the freezer.

FAQs

Can I make this without an ice cream maker?

Yes, you can use a no-churn method with whipped cream and sweetened condensed milk. Fold in chopped Butterfingers and freeze until firm.

Do I need to use egg yolks?

No, the custard base is optional. You can make a Philadelphia-style base without eggs for a quicker version.

Will the Butterfingers stay crunchy?

Yes, Butterfingers maintain their signature crunch even when mixed into ice cream.

Can I use low-fat milk?

Whole milk is recommended for creaminess, but you can use lower-fat milk if desired, though the texture may be less rich.

How do I prevent ice crystals from forming?

Chill your base completely before churning and store the finished ice cream with plastic wrap pressed against the surface.

What’s the best way to chop Butterfingers?

Use a sharp knife to chop them into small chunks, or place them in a sealed bag and crush them lightly with a rolling pin.

Can I use Butterfinger baking bits?

Yes, they work great and are already the perfect size for mixing into ice cream.

Is this ice cream very sweet?

Butterfingers add a lot of sweetness, so the base is balanced to avoid becoming overly sugary.

Can I mix in other candies?

Definitely. Try mixing in Reese’s, Snickers, or chocolate chips for a custom candy blend.

How long does homemade ice cream last?

It’s best enjoyed within 2 weeks for optimal texture and flavor.

Conclusion

Homemade Butterfinger Ice Cream is a creamy, crunchy, candy-loaded dessert that’s perfect for satisfying your sweet tooth on a hot day—or any day. With its easy preparation and rich flavor, it’s a fun way to elevate classic ice cream into something unforgettable. Whether served in cones, bowls, or straight from the tub, this ice cream is sure to become a household favorite.