Butterfinger 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!
Servings: 8 1/2 cup servings
Ingredients
- 1½ cups heavy cream
- 1½ cups whole milk
- ⅔ cup sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 12 fun-size Butterfinger candy bars cut into ¼-inch pieces, about 1½ cups worth
Instructions
- 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.
Notes
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.
Nutrition
Calories: 384kcal | Carbohydrates: 42g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 56mg | Sodium: 171mg | Potassium: 179mg | Fiber: 1g | Sugar: 34g | Vitamin A: 730IU | Vitamin C: 0.3mg | Calcium: 97mg | Iron: 0.3mg