By Grocery List Plus Editorial Staff | Published on June 11, 2026
Serves 12
533 cal · 70 min
Homemade Butterfinger Ice Cream
Recipe GLPRb02b65b559db36
A rich and creamy homemade ice cream loaded with chunks of Butterfinger candy bars. Made with sweetened condensed milk, heavy cream, eggs, and vanilla, this indulgent dessert is churned in an ice cream maker and studded with chopped candy for a delightful crunch in every bite.
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Ingredients
10-11 fun size Butterfinger candy bars, chopped
1 can (14 ounces) sweetened condensed milk
4 large eggs, beaten
2 cups heavy whipping cream
½ gallon whole milk
1½ teaspoons vanilla extract
Ice for ice cream maker
Rock salt for ice cream maker
Directions
In a large bowl, combine the beaten eggs, sweetened condensed milk, heavy cream, and vanilla extract. Whisk vigorously until all ingredients are completely blended and smooth, ensuring no streaks remain.
Pour the egg mixture into your ice cream maker. Add the whole milk slowly while stirring, filling the maker to the fill line indicated on the container. Whisk again thoroughly to ensure all ingredients are evenly distributed and fully incorporated.
Prepare your ice cream maker by layering ice and rock salt. Create a 2-inch layer of ice, then sprinkle approximately ¼ cup of rock salt over it. Repeat this layering process until the ice level reaches the top of the ice cream maker container.
Insert the prepared mixture into the ice cream maker and start the churning process. Follow your machine's specific instructions and allow it to churn until it reaches soft-serve consistency, typically 45–55 minutes depending on your machine.
Once the ice cream maker stops and the ice cream has thickened, immediately transfer it to a large bowl. Fold in the chopped Butterfinger pieces, distributing them evenly throughout the ice cream.
Transfer the ice cream to your desired storage container and place it in the freezer immediately to set completely, approximately 4 hours or until firm.
Comments
This homemade ice cream is inexpensive—you're looking at roughly $1.25 per serving—and every ingredient is stocked at Harris Teeter, Food Lion, Walmart, or ALDI without a special trip. The stated 70 minutes is honest for churning and freezing, though you'll need an ice cream maker, which many households lack. This works beautifully as a showstopper dessert for a crowd and leftovers freeze solid for weeks, but the technique demands hands-on attention during the churn cycle and raw egg yolks give pause for young children or elderly guests—pasteurizing the custard adds 10 minutes and mental load that the recipe should mention upfront.
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