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Butterfinger Ice Cream

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 75 minutes
  • Yield: 4-6 cups ice cream 1x


You’ll love this homemade Butterfinger ice cream recipe! So quick and easy to prepare!


  • 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)


  1. 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.
  2. 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.
  3. Remove mixture from ice cream maker, and freeze until it reaches your desired consistency. Serve topped with additional crumbled Butterfingers if you would like.