Description

This Homemade Butterfinger Ice Cream delivers all the nostalgic candy bar flavor you love, churned into a rich and creamy frozen treat. Studded with crunchy Butterfinger bits and blended into a luscious vanilla custard base, it’s the perfect summer dessert for satisfying your sweet tooth.

Ingredients

Units Scale

For the Ice Cream Base

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
4 large egg yolks
1 tablespoon pure vanilla extract

For the Mix-Ins

1 cup crushed Butterfinger bars (about 4 standard bars)

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Instructions

Create the Custard Base: In a medium saucepan, combine the heavy cream and milk. Heat over medium heat until steaming but not boiling. In a separate bowl, whisk together the egg yolks and sugar until pale and smooth. Gradually pour the hot cream mixture into the egg yolks, whisking constantly, then return the mixture to the saucepan.
Cook the Custard: Gently cook the mixture over low heat, stirring constantly, until it thickens enough to coat the back of a spoon (about 170°F). Do not let it boil. Remove from heat, and stir in the vanilla extract.
Cool the Custard: Pour the custard through a fine-mesh sieve into a clean bowl to remove any curdled bits. Let it cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions, usually 20–25 minutes.
Add Butterfinger: During the last 5 minutes of churning, add the crushed Butterfinger bars, allowing them to distribute throughout the ice cream.
Freeze and Serve: Transfer the churned ice cream to a lidded container. Freeze for at least 2–4 hours to firm up before scooping and serving.

Notes

For bigger Butterfinger chunks, break up the bars by hand instead of crushing completely.
Use store-bought Butterfinger bits to save time.
If you prefer softer ice cream, let it sit at room temperature for 5 minutes before scooping.
You can double the batch for a crowd—just make sure your ice cream maker can handle it.

Nutrition

Serving Size: 1/2 cup
Calories: 320
Sugar: 24g
Sodium: 85mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 0g
Protein: 4g
Cholesterol: 120mg