Description
A creamy homemade ice cream studded with crunchy Butterfinger candy pieces, combining smooth vanilla flavor with peanut-buttery, chocolatey candy for a nostalgic frozen treat.
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)
Instructions
In a saucepan over medium heat, combine milk, sugar, and a pinch of salt. Stir until sugar dissolves and mixture is warm.
- If making a custard base, whisk egg yolks in a bowl. Slowly pour in some warm milk mixture, whisking constantly, then return to saucepan. Cook over low heat, stirring until slightly thickened (do not boil).
- Remove from heat and stir in heavy cream and vanilla extract.
- Chill the mixture in the refrigerator for at least 4 hours or overnight until very cold.
- Pour chilled base into an ice cream maker and churn according to manufacturer’s instructions (about 20–25 minutes).
- When almost finished churning, add chopped Butterfinger pieces and churn just until combined.
- Transfer to a freezer-safe container, cover with a lid (and plastic wrap pressed on top), and freeze for at least 4 hours until firm.
- Scoop and serve in bowls or cones.
Notes
- No-churn option: Fold chopped Butterfingers into whipped cream and sweetened condensed milk.
- For extra flavor, add swirls of peanut butter or chocolate fudge sauce.
- Use Butterfinger baking bits for easy mixing.
- Malt powder adds an old-fashioned milkshake flavor.
- Replace vanilla extract with peanut butter extract for stronger candy notes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for custard base, optional)
- Category: Dessert
- Method: Churned
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 32g
- Sodium: 160mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 130mg
