Butterfinger Ice Cream (No Churn)

Butterfinger Ice Cream
combining the sweetened condensed milk and vanilla extract
stirring the chopped butterfingers into the sweetened condensed milk mixture
Whip the heavy cream to stiff peaks.
folding the whipped cream into the sweetened condensed milk/butterfinger mixture
rich delicious cream ready to be frozen
I used a 2 quart rectangular container to freeze my ice cream.

Here is another delicious four ingredient ice cream for you. Once again, it is a “no churn” recipe, so no special machine is needed. If you are like my husband and love Butterfinger candy bars, then I highly recommend giving this recipe a try.

Butterfinger Ice Cream (No Churn)
Prep time
Total time
Serves: 8
  • 1 pint heavy cream (2 cups)
  • 1 12 oz. can sweeetened condensed milk
  • 1 Tablespoon vanilla extract
  • 8 fun-size Butterfinger candy bars, chopped and frozen
  1. To crush the Butterfingers, first unwrap them and place them in a quart freezer bag. Refrigerate until chilled. Hit several times with a rolling pin until they are tiny pieces. Freeze in bag until ready to use.
  2. Whip the heavy cream in a chilled bowl with a chilled beater until stiff peaks form. Set aside.
  3. In a large bowl, combine the sweetened condensed milk and vanilla extract. Stir in the chopped Butterfingers. Fold in the whipped cream until well combined.
  4. Pour into a 2 quart container. Freeze for 2 hours. Remove from freezer and stir. Return to freezer and freeze overnight before serving.
  5. To serve, let set at room temperature for several minutes and then scoop into bowls. Serve plain or with your favorite toppings.
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  1. Love this kind of ice cream! Yummy!

  2. Anonymous says:

    This sounds delightful!

  3. Mmm, we always have homemade ice cream on the 4th – this should be the menu this year!!  We are so glad that you linked up to our “Strut Your Stuff Saturday”.  Please come back again really soon!  Thanks! -The Sisters

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