Butterfinger Ice Cream
A creamy and indulgent ice cream base made with rich milk, vanilla, and a touch of vanilla pudding, all topped off with crushed Butterfinger bars for the perfect sweet and crunchy treat. This no-churn recipe is a crowd-pleaser!
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
- 3/4 cup sugar
- 4 Tablespoons vanilla extract
- 5 1.9 oz Butterfinger Bars, crushed
Instructions
- In a large bowl, whisk together all ingredients except the Butterfingers.
- Cover and chill for 2–3 hours.
- Pour into an ice cream maker and churn as directed.
- In the final 5 minutes, add crushed Butterfingers.
- Serve immediately or freeze in an airtight container.
- See full steps with tips & photos → https://wimpysdiner.net/butterfinger-ice-cream/
Notes
- Crush the Butterfingers Well: Ensure that the Butterfinger bars are crushed into small, bite-sized pieces to ensure the crunch is evenly distributed in the ice cream.
- For a Smoother Texture: If you want a smoother texture without as many chunks of candy, crush the Butterfingers even smaller or add them after churning and mix gently.