Butterfinger Ice Cream is a delightful treat that combines the rich flavors of candy bars with the smooth creaminess of ice cream. Perfect for a sunny day or a sweet ending to any meal, the recipe is sure to impress friends and family alike.
When preparing Butterfinger Ice Cream, consider substituting the evaporated milk with a non-dairy alternative if there are lactose sensitivities in your household. For those avoiding eggs, a custard-style base made with non-dairy cream can work, though the texture and richness may vary. Always look for high-quality Butterfinger bars, as they significantly enhance the flavor of the ice cream.
Ice Cream & Frozen
Butterfinger Ice Cream Recipe
Ingredients
- 6 eggs
- 2 1/2 cups sugar
- 2 tablespoons flour, sifted
- 3 (12 ounce) cans evaporated milk
- 8 (2 1/4 ounce) Butterfinger candy bars, frozen, crushed
- 2 teaspoons vanilla extract
Instructions
- In a large bowl, combine 6 eggs, 2 1/2 cups sugar, and 2 tablespoons of sifted flour, mixing well to ensure a smooth consistency.
- Add in 3 cans of evaporated milk and 2 teaspoons of vanilla extract, stirring until fully blended.
- Crush 8 frozen Butterfinger candy bars, adding them to the mixture for that signature crunch and flavor.
- Once everything is well combined, pour the mixture into your ice cream freezer container, carefully adding enough water to reach the fill line on the container.
- Follow the manufacturer’s instructions to freeze the mixture, churning it as per the guidelines to achieve that creamy texture.
Part of our Ice Cream & Frozen Dessert Recipes collection — Part 1 of 3: