This is some good Butterfinger Ice Cream! Butterfinger candy bars aren’t really even my favorite, but I don’t dislike them, I just wouldn’t ever open one up and eat it as is. For some reason, I had a bunch of the fun size bars in my baking stash. Probably because I’ve made Butterfinger Cookies a number of times (I actually just made them again and still had enough candy to make the ice cream). I just might have “stole” a bunch of fun size bars out of the boys’ Halloween candy last year. Might have. We’ll just never know for sure. ;)
That said about Butterfinger candy bars not being my favorite, I LOVE the Butterfinger cookies and this ice cream is fantastic. I’ve also made Lori from Recipe Girl's Butterfinger Blondies before (more than once) and they rock, too.
If you like vanilla based ice cream (my husband doesn’t!) with lots of peanut buttery, chocolaty mix-ins, you’ll like this ice cream! I often just use up whatever dairy I have—cream, half and half, milk, etc. in different amounts. This ice cream got lucky and has lots of heavy cream and half and half in it (the amounts are just what I had on hand, you just want 3 cups of dairy). What I’m saying is, it isn’t light—which I’m sure contributes to its extra yum-factor!
Butterfinger Ice Cream, by Katrina, Baking and Boys!
2 cups heavy cream
3/4 cup granulated sugar
2/3 cup half and half
1/3 cup 2% milk
1 tablespoon vanilla extract
pinch of salt
5 ounces Butterfinger candy bars, crushed (hit each wrapped bar with a rolling pin a couple times)
1 cup semi sweet chocolate chips, melted (optional)
Put one cup of cream, the sugar and pinch of salt in a medium sized saucepan. Heat until sugar is dissolved. Make an ice bath in a large bowl. Put the remaining cream, half and half and milk in a medium sized bowl and set it in the ice bath. Once the sugar has dissolved in the hot cream, pour it into the cold cream and milk. Add the vanilla and stir to combine everything. Stir the mixture every few minutes and let sit in the ice bath until cold.
Once it is cold, about 30 minutes in the ice bath, pour it into the bowl of an ice cream maker and churn according to manufacturer’s instructions. About five minutes before the ice cream is finished churning, add the crushed Butterfingers and drizzle in the optional melted chocolate.
Store the ice cream in an airtight container.
Ready to serve some ice cream? Get a cute dish, like this lonely one.