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.
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.
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
- 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.
- Heat cream and stir in chopped Butterfingers, cocoa powder, peanut powder, and salt.
- Blend in your blender until smooth.
- Refigerate until cold, about 4 hours.
- Whip the cream mixture until lighter in color and a little bit thicker.
- Whip in the sweetened condensed milk and milk.
- Heat peanut butter so you can drizzle it.
- 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.
- Freeze until firm, about 8 hours.
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.
- Make sure to chill the heavy cream base thoroughly before whipping.
- You can use a hand mixer or a
stand mixerto 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
Use 4-5 full-sized bars in the ice cream base itself and chop 2 additional for layering.
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.
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.
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.
- You can obviously eat this ice cream plain, but it would also be delicious with some of the best hot fudge sauce in the world or my quick hot fudge sauce.
- And I’ve had it with butterscotch ice cream sauce on top, and I can highly recommend that!
- Consider serving a scoop of Butterfinger ice cream on top of a fudgy brownie or a marbled chocolate peanut butter brownie. Top with some hand-whipped cream for a great Butterfinger sundae.
More Halloween Treats
Check out all of these great #HalloweenTreatsWeek recipes for today
- Jack-O-Lantern Apple Slice Pops from Big Bear’s Wife
- Monster Eyeball Cupcakes from Semi Homemade Recipes
- Ghost Meringue Cookies from Jen Around the World
- Apple Cider Donut Whoopie Pies from Pint Sized Baker
- Graveyard Pudding Cups from Fresh April Flours
- Churro Cookies from Devour Dinner
- Halloween Monster Donuts from Hezzi-D’s Books and Cooks
- Witches’ Brew Whiskey Sour from The Redhead Baker
- Witches Hat Cheese Ball from 4 Sons ‘R’ Us
- Pumpkin Swirl Brownies from Eat Move Make
- Layered Halloween Jello from from House of Nash Eats
- Mummy Wrapped Brie from Cheese Curd In Paradise
- Mummy Cupcakes from The Flour Handprint
- Halloween Candy Cracker Toffee from Sweet ReciPEAs
- Old Fashioned Apple Fritters from It’s Shanaka
- Pumpkin Mint Patties from Sweet Beginnings
- Butterfinger Ice Cream (No-Churn) from Pastry Chef Online You’re here!
- Chocolate Frogs from The Spiffy Cookie
- Halloween Cupcake Treat Board from Strawberry Blondie Kitchen
- Skull Cake from Lemon Blossoms
- Halloween Brownie Pizza from Back To My Southern Roots
- Halloween Mini Bat Taco Cheeseballs from Savory Moments
- Ghostly Poptarts from An Affair from the Heart
- Deadly Dark Chocolate Layer Cake from A Kitchen Hoor’s Adventures
If you have any questions about this or any other recipe or post on the site, there are a few ways to get in touch.
You can leave a comment on the post, and I’ll be back in touch within 24 hours.
If your question is more pressing, don’t hesitate to email me, and I should be back in touch within 4 hours (unless I’m asleep) or often much more quickly than that.
A Note About Measurements
This is the kitchen scale that I recommend for home cooks and bakers. Using a scale will help you be more accurate and consistent in your measurements.
It is lightweight, easy to store, accurate, and very easy to use.
Don't let its small price and small size fool you. The Escali Primo is an accurate and easy-to-use food scale that I have used for years. It's easy to store, easy to use, has a tare function, and easily switches between grams and ounces/pounds for accurate measurements.
I hope you’ve learned something from this post or that you’ve decided to make the recipe.
It would really help me and other readers out if you’d rate the recipe using the star ratings in the recipe card.
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Thank you so much for being here and for helping others find my recipes by sharing on your social platforms!
Best Butterfinger Ice Cream Recipe
This No-Churn Butterfinger ice cream recipe features fun-sized Butterfingers melted into the base as well as layered on top.
- 15 Fun-Sized Butterfinger candy bars (1 bag)
- 12 oz heavy cream (about 1 1/4 cups)
- 1/4 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
- 1/2 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.
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.
Nutrition InformationYield 12 Serving Size 1
Amount Per Serving Calories 398Total Fat 23.5gSaturated Fat 8.3gCholesterol 40mgSodium 180mgCarbohydrates 41.6gFiber 1.9gSugar 28.8gProtein 9.3g
The stated nutritional information is provided as a courtesy. It is calculated through third party software and is intended as a guideline only.
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Enter the Giveaway!
Welcome!!! It is almost Halloween which means it is time for this year’s #HalloweenTreatsWeek recipe and giveaway event!!
#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife & its a creepy and haunting week-long event is filled with some amazingly wicked Halloween treats, recipes and some frightfully fun giveaways.
“When witches go riding, and black cats are seen, the moon laughs and whispers ‘tis near Halloween.”
For the 4th annual #HalloweenTreatsWeek event we have 28 hauntingly talented bloggers that are sharing their favorite Halloween recipes throughout the week!
Follow the hashtag #HalloweenTreatsWeek on social media and look at the bottom of each post to see all of the Halloween recipes that we’re sharing!
Prize #1 from Dixie Crystals
41 Pieces Silicone Bakeware Set
3 Piece Halloween Silicone Spatula Set
Nordic Ware Haunted Skull Cakelet Pan
Giveaway open to US Residents 18 years or older. All entries will be verified. No PO Boxes Please. Prizes will be sent directly from sponsor to winner, bloggers are not responsible for prizes. This giveaway runs from October 11th – October 15th at 11:59PM EST. Winners will be selected soon afterward and contacted by e-mail. Winners will have 48 hours to respond or a new winner will be chosen. There are a total of 1 (ONE) prize pack and therefore we will have a total of 1 (ONE) winners. No purchase necessary. Void where prohibited by law.
Disclaimer: These posts and recipes are part of the week-long event, #HalloweenTreatsWeek but all opinions are 100% mine! We would like to Thank our amazing brand sponsors: Dixie Crystals that provided a prize pack for our giveaways and also sent some samples and products to the #HalloweenTreatsWeek bloggers to use in their recipes.
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