Indulge your sweet tooth with a delightful treat that’s sure to impress! Homemade Butterfinger Ice Cream is a creamy, dreamy dessert that combines the rich flavors of heavy cream and sweetened condensed milk with the irresistible crunch of Butterfinger candy bars. Perfect for hot summer days or cozy evenings, this easy-to-make recipe will have your friends and family begging for seconds. Imagine scooping into a bowl of this velvety goodness, where every bite is a delightful blend of smooth ice cream and crunchy candy. Are you ready to create a frozen masterpiece that’s as fun to make as it is to eat? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: -
Total Time: 4 hrs 15 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups heavy cream
- 1 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup Butterfinger candy bars, crushed
Instructions
- In a large mixing bowl, pour the heavy cream and whip using an electric mixer until stiff peaks form, creating a light and fluffy texture.
- In a separate bowl, combine the sweetened condensed milk and vanilla extract, stirring until fully integrated and smooth.
- Gently fold the whipped cream into the sweetened condensed milk mixture, using a spatula to maintain the cream's airy consistency.
- Crush the Butterfinger candy bars into small, uneven pieces using a rolling pin or food processor, ensuring varied sizes for texture contrast.
- Carefully fold approximately three-quarters of the crushed Butterfinger pieces into the cream mixture, distributing evenly.
- Transfer the mixture into a freezer-safe container with a tight-fitting lid, smoothing the top with a spatula.
- Sprinkle the remaining Butterfinger pieces on top of the mixture for additional crunch and visual appeal.
- Cover the container and place in the freezer for 4 hours or until firm, allowing the ice cream to set completely.
- Before serving, let the ice cream sit at room temperature for 2-3 minutes to soften slightly for easier scooping.
Tips
- Whip It Good: Make sure to whip the heavy cream until stiff peaks form; this will give your ice cream a light and airy texture that melts in your mouth.
- Chill Out: For best results, chill your mixing bowls and beaters in the freezer for about 10 minutes before whipping the cream. This helps the cream whip up faster and hold its shape better.
- Butterfinger Crunch: When crushing the Butterfinger bars, aim for a mix of small and larger pieces. This variety will add a delightful texture to your ice cream.
- Fold, Don’t Stir: When combining the whipped cream with the sweetened condensed milk, be gentle! Folding helps maintain the lightness of the whipped cream, ensuring your ice cream is fluffy.
- Freezing Tips: To speed up the freezing process, make sure to spread the mixture evenly in your container and cover it tightly to prevent ice crystals from forming.
- Serving Suggestion: For an extra special touch, serve your Butterfinger Ice Cream with a drizzle of chocolate sauce or a sprinkle of crushed nuts on top!
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 5g
Fat: 32g
Saturated Fat: 20g
Cholesterol: 110mg
