I am so happy you’re here today so I can share an excellent Halloween-ish ice cream recipe with you. Meet no-churn Butterfinger ice cream. It’s packed with Butterfingers melted right into the base plus extra chocolate and peanut butter for good measure.

If you’re a huge Butterfinger fan, you may also really enjoy my crunchy Butterfinger candy recipe or my easy Butterfinger bark.

For ease of browsing, you can find all my ice cream recipes in one place.

Thank you for visiting! Please scroll on down to get all the other Halloween recipes and to enter the giveaway!

I wrote this post for #HalloweenTreatsWeek sponsored by Big Bear’s Wife and Dixie Crystals. The recipe and all opinions are my own.

A white dish decorated with orange swirls and black bats filled with scoops of ice cream.

Why You Should Make This Recipe

This is a great way to use up Fun-Sized (or full-sized) Butterfinger candy bars.

It’s rich, so a little goes a long way.

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This recipe is very creamy and crunchy, so there is a nice textural contrast in each bite.

After a couple of extra steps of melting ingredients into heavy cream, this is made just like regular no-churn ice cream.

How To Make Butterfinger Ice Cream

Here are the ingredients you’ll need along with substitutions you can make, the procedure, and equipment to make your Butterfinger ice cream-making life easier.

First, let’s take a look at the ingredients.

Ingredients and Substitutions

A collage of images of the ingredients for making Butterfinger ice cream: heavy cream, Butterfinger bars, cocoa powder, peanut butter powder, sweetened condensed milk, milk, peanut butter, and salt.
  • heavy cream: Whipping the cream adds body and airy texture
  • Butterfinger bars: Used twice, some melted into the base and more crushed candy bars layered into the finished ice cream. You can use Fun-Sized or full-sized bars. I don’t recommend using Butterfinger Bites because the chocolate layer is very thin and not delicious. They make for an underwhelming flavor. Trust me, I gave it a shot.
  • cocoa powder: Just a touch melted into the cream with the candy yields deeper chocolate flavor
  • peanut powder: To add a bit more peanut butter flavor to the base. Not strictly necessary, but it does boost the flavor.
  • sweetened condensed milk: provides some of the sweetness and more milky, creamy goodness
  • milk: whole milk, reduced fat, or lowfat milk will work here. It increases the bulk, keeps the base from being too thick and rich, and all the water in the milk ensures that the dessert will freeze nicely
  • salt: brings all the flavors into focus, especially the peanut flavor
  • peanut butter: I use natural peanut butter, but you can use your favorite, smooth or crunchy. Heat it for a few seconds in the microwave so you can drizzle it into the ice cream


Here’s how to make no-churn Butterfinger ice cream, friends.

  1. Heat cream and stir in chopped Butterfingers, cocoa powder, peanut powder, and salt.
  2. Blend in your blender until smooth.
  1. Refigerate until cold, about 4 hours.
  2. Whip the cream mixture until lighter in color and a little bit thicker.
  3. Whip in the sweetened condensed milk and milk.
  1. Heat peanut butter so you can drizzle it.
  2. Into your freezer-safe container, layer in the chocolate peanut butter base, crushed Butterfingers, and peanut butter in 3 additions of each, starting with the base and ending with the last of the mix-ins.
  3. Freeze until firm, about 8 hours.
A collage of 3 images showing chopped Butterfinger bars and a metal measuring cup of peanut butter, ice cream base and candy bars layered into a container, and peanut butter drizzled over all. Text overlay describes the photos.

Tips and Tricks for Success

This is a pretty straightforward recipe to make, despite the steps.

Here are a few pointers for you to ensure success.

A horizontal, close up image of a metal container of ice cream with a scoop in it.
  • Make sure to chill the heavy cream base thoroughly before whipping.
  • You can use a hand mixer or a stand mixer to make this ice cream, although I think you will get a lighter texture if you use a stand mixer.
  • Whisk slowly to combine the sweetened condensed milk and milk. Since the two milks are very different in texture, it’ll be easier to combine them with the rest of the base if you completely whisk them together first.
  • You can use more or fewer candy bars than I call for in the recipe. If using fewer, you can keep the chocolate peanut butter flavor front and center by adding a bit more cocoa powder and peanut butter powder to your base.

Q & A

I only have full-sized Butterfingers. How many do I need?

Use 4-5 full-sized bars in the ice cream base itself and chop 2 additional for layering.

Is Butterfinger ice cream gluten-free?

Full-sized Butterfinger bars are listed as gluten-free, but not the fun-sized bars that I used. If you need to make sure your ice cream is gluten-free, use full-sized bars rather than fun-sized.

How long will it keep in the freezer?

For best flavor and texture, eat within the first week. Make sure to store your Butterfinger ice cream in an air-tight, freezer-safe container, ideally with plastic wrap also pressed down onto the surface.

Does this have as many calories as regular ice cream?

Friends, this is a high-calorie ice cream recipe. It has way more calories in it than even super-premium brands. You can cut down on the calories by leaving out the melted Butterfingers in the base, but then you’ll have to play around with increasing the cocoa powder, peanut butter powder, and sweetened condensed milk. Personally, I’d make it as written and just consider it a seasonal treat.

Serving Suggestions

A dish of ice cream on a black plate.

More Halloween Treats

Check out all of these great #HalloweenTreatsWeek recipes for today


If you have any questions about this post or recipe, I am happy to help.

Simply leave a comment here and I will get back to you soon. I also invite you to ask question in my Facebook group, Fearless Kitchen Fun.

If your question is more pressing, please feel free to email me. I should be back in touch ASAP, as long as I’m not asleep.

A Note About Measurements

My recipes are almost all written by weight, including liquids, unless otherwise specified.

For accuracy and consistency of results, I encourage you to buy–and use–a kitchen scale.

I promise that baking and cleanup will be so much quicker and easier.

This is the scale that I recommend for home use. I have owned and used one for years.

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03/07/2024 05:03 pm GMT

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A dish of ice cream on a black plate.

Best Butterfinger Ice Cream Recipe

Jennifer Field
This No-Churn Butterfinger ice cream recipe features fun-sized Butterfingers melted into the base as well as layered on top.
5 from 1 vote
Tried this recipe?Please give it a star rating!
Prep Time 30 minutes
Cook Time 5 minutes
Freezer Time 8 hours
Total Time 8 hours 35 minutes
Course Ice Cream Recipes
Cuisine American
Servings 12 servings
Calories 398 kcal


  • 15 Fun-Sized Butterfinger candy bars 1 bag
  • 12 oz heavy cream about 1 1/4 cups
  • ¼ teaspoon kosher salt
  • 1 Tablespoon cocoa powder
  • 2 Tablespoons peanut butter powder
  • 8 oz sweetened condensed milk
  • 8 oz milk
  • 8 Fun-Sized Butterfinger candy bars finely chopped
  • ½ cup natural peanut butter


  • Chop the 15 Butterfingers into small bits.
  • Heat the cream in a microwave-safe bowl until hot.
  • Whisk in the chopped Butterfingers, cocoa powder, and peanut butter powder. Not everything will melt smoothly, but that’s okay.
  • Transfer the cream mixture to your blender and blend until smooth, about 30 seconds.
  • Refrigerate until cold, at least 4 hours.
  • Add the chilled cream mixture (it will be very thick) to your mixer bowl (or to a large bowl if using a hand mixer), and whip until lighter in color, about 45 seconds or so. Scrape the bowl.
  • Whisk together the sweetened condensed milk and milk until well-combined and add to your mixing bowl.
  • Whisk on medium-low speed to combine. Scrape bowl as necessary.
  • Heat the peanut butter for a few seconds so it is easy to drizzle.
  • Layer 1/3 of the ice cream base into a freezer-safe container.
  • Sprinkle on 1/3 of the second amount of chopped Butterfingers and drizzle on 1/3 of the peanut butter.
  • Repeat twice more, finishing with the mix-ins.
  • Press plastic wrap directly on top of the ice cream and freeze until firm, 8 hours or overnight.
  • Enjoy within 10 days to 2 weeks.

Did You Make Any Changes?


To Use Full-Size Bars

Melt 4-5 full-sized Butterfinger bars into the base in place of the 15 fun-sized bars. Chop 2 full-sized bars to use for layering.


Keep in the freezer with plastic wrap pressed directly on top of the ice cream for up to 2 weeks. It really is best within the first week, though. After that, flavor and texture will suffer.


Serving: 1gCalories: 398kcalCarbohydrates: 41.6gProtein: 9.3gFat: 23.5gSaturated Fat: 8.3gCholesterol: 40mgSodium: 180mgFiber: 1.9gSugar: 28.8g
Keyword Butterfinger ice cream, Butterfinger ice cream recipe, Halloween recipes, no churn ice cream
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