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–+ servings
ice cream with crushed butterfinger candy bars

Homemade Butterfinger Ice Cream

Kara Cook
Extra creamy vanilla based ice cream loaded with chunks of broken up Butterfinger bars.
4.47 from 84 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Additional Time 4 hours
Total Time 4 hours 10 minutes
Course Dessert: Frozen
Cuisine American
Servings 16 servings
Calories 385 kcal

Equipment

Ingredients
  

  • 1 pint heavy cream
  • 1 12 oz can evaporated milk
  • 1 14 oz can sweetened condensed milk
  • 4 cups whole milk
  • 1 3.4 oz box vanilla instant pudding
  • ¾ cup sugar
  • 4 Tablespoons vanilla extract
  • 5 1.9 ounce Butterfinger Bars crushed

Instructions
 

  • In a large bowl, whisk together cream, evaporated milk, sweetened condensed milk, whole milk, pudding mix, sugar, and vanilla.
  • Cover and chill for 2-3 hours, or until very cold.
  • Pour chilled mixture into an ice cream maker, and churn according to manufacturer's instructions.
  • During the last 5 minutes of churning, add the crushed Butterfinger pieces.
  • Serve immediately, or pour into an airtight container and freeze for two hours or more.

Notes

We like to reserve some of the butterfinger pieces to serve on top of the ice cream.

Nutrition

Serving: 1gCalories: 385kcalCarbohydrates: 46gProtein: 7gFat: 19gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 56mgSodium: 167mgPotassium: 321mgFiber: 0.3gSugar: 42gVitamin A: 660IUVitamin C: 1mgCalcium: 235mgIron: 0.2mg
Keyword homemade butterfinger ice cream
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