Butterfinger Ice Cream – Barefeet in the Kitchen

If you or someone you know loves Butterfinger candy bars, this is about to become their all-time favorite ice cream. Creamy, sweet vanilla ice cream is swirled with flakes of Butterfinger candy bars and loaded with bite-sized chunks of candy bar too!

Candy Bars + Ice Cream = Awesomeness

Ice cream and candy bars are a match made in dessert heaven – check out all of the recipes I’ve linked at the bottom of this post for proof of that! There’s just something about that creamy ice cream base paired with crunchy, chocolate bites of candy bars that makes every scoop a treat.

Today’s new ice cream recipe brings those two things together deliciously in homemade Butterfinger ice cream. It’s rich, creamy, and filled with the perfect amount of chocolatey, peanut-buttery crunch!

Butterfinger Ice Cream

If you’ve ever had a Butterfinger candy bar, you know what I mean. Butterfingers are filled with layers of crispy, flaky, crunchy peanut butter, then coated in milk chocolate.

The texture is unlike any other candy—it’s crunchy and a little crumbly, but melts in your mouth at the same time. Chopped up and swirled into a batch of Butterfinger ice cream, those little bits and pieces add just the right amount of crunch and sweetness to every bite.

Butterfinger Ice Cream Recipe

I initially made this ice cream with a peanut butter ice cream base, and that turned out to be way too much peanut butter. Even my peanut butter loving kids declared it to be too much.

As a result of that initial trial and error, the vanilla base I’ve chosen for this recipe works beautifully to highlight the bolder flavors of the Butterfingers. The result is a dreamy combination of smooth and crunchy, chocolate and peanut butter, swirled throughout each bite of creamy, sweet ice cream.

I highly recommend using smaller fun-sized candy bars when making ice cream or adding candy bars to other desserts. This will allow for more chocolate coating on the chopped pieces. (And who doesn’t enjoy a solid ratio of chocolate to everything else?)

Candy Bar Ice Cream

Chocolate ice cream swirled with bite-sized wafer cookies and also loaded with chocolate-covered chunks of Kit Kat candy bars adds up to this Kit Kat ice cream. It has everything you love about Kit Kat candy bars swirled into each cold, creamy scoop.

Good luck resisting Snickers ice cream: peanut butter ice cream swirled with luscious caramel sauce, and bursting with pieces of Snickers bars. This is the ice cream for the days when you just want to indulge yourself.

Indulgent, rich caramel ice cream studded with buttery bits of crunchy, chocolate covered toffee make this Heath Bar ice cream an ice cream to remember.

Chocolate peanut butter ice cream with chocolate peanut butter cup chunks mixed throughout is a dream come true for any ice cream lover. The candy pieces are just the right amount of dark chocolate and peanut butter mixed into the ice cream.

Every scoop of this Twix ice cream is bursting with chunks of cookies, caramel, and chocolate. If you love Twix candy bars, this ice cream just might be your newest favorite flavor.

Candy Inspired Treats

Buttery crunchy toffee and candy bar pieces are layered with cool whip atop a dessert so deliriously rich, this Heath Bar cake should carry a warning label.

Andes mint cookies are soft-baked chocolate cookies loaded with Andes Mint pieces and spread with an extra layer of mint goodness. They’re amazing straight from the oven. And these rich, chewy fudge brownies filled with melting Andes mints and plenty of chocolate chips are brownie perfection.

Caramel pretzel cookies are soft, chewy cookies stuffed with gooey caramel Rolos and loaded with lots of salty, crunchy pretzels. This is a glorious combination of sweet and salty with contrasting textures.

When my nieces asked for M&M pancakes, I can’t deny that I might have done a double-take. I’m happy to tell you that the crisp-shelled chocolate candies make an awesome addition to fluffy pancakes.

• Whisk together cream, milk, sugar, vanilla, and salt. Pour into your ice cream maker and freeze according to the manufacturer’s instructions. While it churns, chop the candy bars into roughly ¼ inch pieces.

• Scoop about a third of the ice cream into a freezer-safe container, then scatter about a ½ cup of the candy bar pieces over the ice cream. Repeat this step two more times. Place in the freezer until ready to serve.

When chopping the candy bars, don’t worry if they crumble a bit. You’ll want to add all of the flaky, broken pieces of the peanut butter filling to the ice cream along with the bigger pieces.

Calories: 384 kcal | Carbohydrates: 42 g | Protein: 4 g | Fat: 23 g | Saturated Fat: 14 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 0.01 g | Cholesterol: 56 mg | Sodium: 171 mg | Potassium: 179 mg | Fiber: 1 g | Sugar: 34 g | Vitamin A: 730 IU | Vitamin C: 0.3 mg | Calcium: 97 mg | Iron: 0.3 mg

Nutrition information is automatically calculated, so should only be used as an approximation.