Butterfinger Ice Cream
Butterfinger Ice Cream is a super easy no churn recipe made with just a few ingredients. No machine needed for this rich and creamy vanilla ice cream filled with Butterfinger candy bars.
Servings: 8 Servings
Calories: 644kcal
Ingredients
- 5 Butterfinger Candy Bars 1.9 oz each
- 2 cups heavy whipping cream
- 1 cup whole milk
- 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
- Chop the candy bars into small pieces.
- Place heavy whipping cream in a mixer bowl. Beat at low speed until cream starts to thicken. Raise to medium-high speed, whipping until stiff peaks form.
- In another large bowl, whisk together the milk, sweetened condensed milk and vanilla.
- Fold in whipped cream.
- Next, fold in the chopped Butterfingers.
- Pour into a 9 x 5 inch loaf pan or an 8 cup freezer safe container.
- Cover with plastic wrap and a layer of aluminum foil.
- Freeze for 24 hours or until completely frozen.
- Scoop into bowls or ice cream cones.
Notes
Store homemade ice cream in an airtight container up to 3 weeks.
Nutrition
Serving: 1g | Calories: 644kcal | Carbohydrates: 71g | Protein: 11g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 217mg | Fiber: 1g | Sugar: 61g