This Homemade Butterfinger Ice Cream is one of our all time favorites. A sweet vanilla ice cream with chunks of chopped Butterfinger throughout. It’s ridiculously good and you’ll want to make it over and over again (we do!!).
I’m thinking my love of ice cream must be genetic because all my boys love it as much as I do.
This Homemade Butterfinger Ice Cream is one of our most favorite flavors ever.I posted this recipe almost 6 years ago and decided it is most definitely deserving of a repost with new pictures (the original pictures are atrocious!).
Because it’s been buried deep in my archives, many of you may not even know it exists (truly a shame!).
I cut this recipe out of the newspaper about 23 years ago and I couldn’t even begin to count the number of times we’ve made this.
Sweetened condensed milk (Mmmmm!), cream, and chopped Butterfinger . . .it’s basically heaven!
The original recipe called for only three Butterfingers, but was not even close to enough by our standards. So I add six and once the ice cream is done, I stir in two more coarsely chopped Butterfingers into the ice cream so there are big chunks of it. Let’s be honest, you can never have too much Butterfinger in anything!
My favorite bites are the bites with a big ol’ chunk of candy bar. We always fight over the scoops with the big pieces in them.
When I recently made this for new pictures, I hid it in my freezer for a couple days before I even told my husband about it. The only reason my boys knew about it was because I got caught eating it . . lol!
Seriously, this ice cream is amazing and once you make it, you’ll want it over and over. You’ll definitely be a Butterfinger Ice Cream junkie like we are.
A FEW TIPS FOR MAKING THIS BUTTERFINGER ICE CREAM:
- I like to mix all the liquids first then add the sugar and dry pudding mix. I use a whisk to mix in the pudding so it gets rid of any clumps of pudding.
- I open all the candy bars and place them on a cutting board and use a large knife to cut them. The first six I cut more finely, but still leave some small pieces. Then when the ice cream is done, the extra two I add in I leave in fairly big pieces.
- When I store this ice cream (that is when there’s any left), I put it in a plastic container and lay a piece of plastic wrap on top and push it right down on top so it’s touching the ice cream. Then I put the lid on the container. Putting the plastic wrap directly on top of the ice cream helps it from getting “icy” on top when it’s in your freezer.
- I’ve used regular vanilla pudding and french vanilla pudding in this and either one is absolutely delicious.
Here are some other homemade ice creams that we love:
- Peppermint Ice Cream
- Fresh Raspberry Ice Cream
- Milky Way Ice Cream
- Grape Ice Cream (don’t knock it til you’ve tried it!)
- 2 cups whipping cream
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) can sweetened condensed milk
- 4 cups milk
- 1 small pkg. instant vanilla pudding
- 3/4 cup sugar
- 2 teaspoons vanilla
- 6 (1.9 oz) Butterfinger candy bars crushed
- Combine all ingredients into the ice cream canister of a 4 quart ice cream maker, mix well.
- Freeze in ice cream freezer according to manufacturer’s directions.
Once the ice cream has finished freezing, I like to throw in another couple Butterfingers, chopped into bigger chunks, and gently stir it into the ice cream. We love getting bites with big chunks of the Butterfinger in it.
When I make this using my Cuisinart ice cream makers, I mix it in a large, pourable mixing bowl and then pour it into the canisters. This recipe is for a 4-quart ice cream maker, so if I am using my Cusinart instead of my “traditional” ice cream maker, then I either half the recipe or pull out both of my Cuisinarts (I’m lucky enough to have two and I always keep the canisters in my freezer so they’re ready to use).
- Category: Dessert
IF YOU TRY THIS RECIPE, COMMENT BELOW! I WOULD LOVE TO HEAR WHAT YOU THINK.
Originally posted on August 9, 2012.