Butterfinger Ice Cream

This ice cream has quickly become everyone’s favorite around here.  There’s something for everyone to like here: smooth, creamy peanut butter ice cream, with sweet and crunchy chunks of Butterfinger in every spoonful.

Not a fan of peanut butter?  Not to worry.  There’s only a light peanut butter base here, so it doesn’t overpower the ice cream at all.  Don’t like egg-based ice creams?  This is egg-free!  Plus, you only need 4 basic ingredients to make this, so there’s really no reason why you shouldn’t make it!

Serve this on a warm brownie or by itself after a BBQ.

You know you want need this ice cream!

Butterfinger Ice Cream

Makes 1 quart of ice cream.


  • 4 cups half-and-half
  • 3/4 cup sugar
  • 1/2 cup peanut butter
  • 2 x 2.1 oz. Butterfinger candy bars, chopped 


  • In a medium saucepan over medium heat, whisk together the half-and-half and sugar, and warm until hot (but not boiling).  
  • Once hot, remove from the heat and whisk in the peanut butter until it is completely dissolved.
  • Pour the mixture into a large bowl, cover the surface of the ice cream base with plastic wrap, and freeze for 1-2 hours (or refrigerate overnight) until very cold.
  • Once cold, pour into your ice cream maker and freeze.
  • In the last few minutes of freezing, pour in the chopped Butterfinger bars and allow to mix into the ice cream for a minute or two.
  • Pour the ice cream into a container and freeze for at least 3 hours before enjoying!

Original recipe by La Casa de Sweets

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