Description
You’ll love this homemade Butterfinger ice cream recipe! So quick and easy to prepare!
Ingredients
Scale
- 1 cup heavy cream
- 2/3 cup sugar
- 3 egg yolks
- 1 cup milk (I used 2%, but whole milk would be creamiest!)
- 1 tsp. vanilla extract, store-bought or homemade
- pinch of salt
- 2 Butterfinger bars, crumbled (plus extra for topping, if you’d like)
Instructions
- Whisk together heavy cream, sugar and yolks in a saucepan over medium heat, until the mixture thickens and will coat the back of a spoon. Remove from heat and whisk in milk, vanilla and salt until combined. Refrigerate mixture for at least an hour or until it has chilled.
- Then process the mixture in an ice cream maker according to manufacturer’s instructions. About 5 minutes before it is ready, add in the crumbled Butterfingers.
- Remove mixture from ice cream maker, and freeze until it reaches your desired consistency. Serve topped with additional crumbled Butterfingers if you would like.
This HAS to be better than the Edys version! I love to eat mine with hot fudge on top…..*drool*
Holy Cow! I need to make this immediately. I LOVE butterfinger anything!
I’ve been on such an ice cream kick lately. This just makes me want some more! : )
This ice cream looks sooooo good!
YUM!! This looks delicious. I wish I would have done this with the ice cream I made a few days ago. Your photos are so tantalizing.
A couple questions: How much ice cream does this make? and Would it be good without the candy bars, as a stand-alone vanilla ice cream?
It’s a good thing I don’t have an ice cream-maker, or I’d be all over this. Hmmm, on second thought, maybe it’s not such a good thing, because this looks too good to miss out on. Must make a trip to the store now…. ;)
I can’t let my hubby see this or he will demand that I make it right away… and my freezer is already packed with ice cream. I will definitely save this recipe for later. I know he will love it!
How much does this make? Is it easy to double?
We made this yesterday. It was quite tasty!!!
This is a great recipe to use as a basic recipes for adding different types of cookie and cream in it, and different candy bars. You’re going to love it
We made the base for this ice cream and mixed in Oreos instead of butterfingers. I really appreciate that this recipe creates a custard ice cream without the step of tempering the eggs. I read several recipes from other sources that warned so strongly about tempering that I was too scared to even try them!
This is a winner for sure! It’s so simple that my four-year-old made it with me and we just pulled the recipe up to make again (this time mixing in some macerated strawberries).
Thank you for sharing this recipe!