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Homemade Butterfinger Ice Cream

Jessica T. Brown
Creamy homemade vanilla ice cream loaded with crunchy Butterfinger candy pieces, offering a rich, indulgent dessert that’s easy to prepare, satisfying, and perfect for parties or everyday treats.
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Prep Time 10 minutes
Additional Time 4 hours
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Servings 16

Equipment

  • 1 Ice Cream Maker
  • 1 Large mixing bowl
  • 1 whisk
  • Measuring Cups & Spoons
  • 1 Airtight Freezer Container

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 Mix
  • ¾ cup Sugar
  • 4 Tbsp Vanilla Extract
  • 5 1.9 oz Butterfinger Bars, crushed

Instructions
 

  • Combine All Ingredients: In a large mixing bowl, pour in the heavy cream, evaporated milk, sweetened condensed milk, whole milk, and vanilla instant pudding mix.
    Add sugar and vanilla extract.
    Use a whisk to blend thoroughly until smooth, ensuring all ingredients are fully incorporated with no lumps.
  • Chill the Mixture: Cover the bowl with plastic wrap and place it in the refrigerator for 2–3 hours, or until the mixture is very cold.
    Chilling helps the ice cream churn evenly and creates a creamy, rich texture without ice crystals.
  • Prepare the Ice Cream Maker: Set up your ice cream maker according to the manufacturer’s instructions.
    Make sure the freezing bowl is fully chilled if using a pre-frozen bowl to ensure proper consistency and smooth churning.
  • Pour Into Ice Cream Maker: Slowly transfer the chilled mixture into the prepared ice cream maker.
    Ensure the mixture spreads evenly and that the lid is securely fastened to prevent spills while churning.
  • Churn the Ice Cream: Turn on the ice cream maker and let it churn according to the machine’s instructions, typically 20–30 minutes.
    The mixture should thicken and achieve a soft, creamy consistency, ready to incorporate mix-ins.
  • Add Butterfinger Pieces: During the last 5 minutes of churning, gradually fold in the crushed Butterfinger bars.
    This ensures even distribution throughout the ice cream, creating delightful crunchy bites in every scoop.
  • Freeze and Serve: Transfer the ice cream to an airtight freezer-safe container.
    Cover with a lid or plastic wrap and freeze for at least 2 hours to firm up.
    Serve immediately or keep frozen for later enjoyment.
    Optionally, reserve some Butterfinger pieces to sprinkle on top when serving.

Notes

  • Makes approximately 16 servings.
  • Reserve some Butterfinger pieces to sprinkle on top when serving.
  • Ensure the ice cream mixture is very cold before churning for optimal texture.
  • Churning times may vary depending on your ice cream maker model.
  • Use airtight containers for storage to maintain creaminess and prevent ice crystals.