Butterfinger Ice Cream
Indulge in the creamy goodness of Butterfinger ice cream with a hint of crunchy peanut butter and chocolate. The perfect sweet treat!
Servings: 8 people
Calories: 517kcal
Cost: 8.13
Equipment
- large mixing bowl
- Electric Hand Mixer
- spatula
- 9x5 Inch Bread Loaf Pan
- Measuring cups and spoons
Ingredients
- 2 cups heavy whipping cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 14 ounce can sweetened condensed milk
- 1 ¼ cups chopped Butterfinger bars
Instructions
- Pour the powdered sugar and heavy cream into a large mixing bowl. Use an electric hand mixer to whip the cream, and sugar into stiff peaks.
- Once the cream reaches stiff peaks, add the sweetened condensed milk and Butterfinger pieces. Gently fold the mixture together until the candy is evenly distributed throughout the ice cream.
- Pour the ice cream into a 9x5 inch bread loaf pan. Place the pan in the freezer and allow the ice cream to set for 4-5 hours, or until the center of the pan is firm.
- Serve and enjoy!
Notes
- After the ice cream has set, you can store it covered with plastic wrap or in an airtight container for up to a month. After a month, the ice cream starts to get a little crumbly.
- I like to sprinkle a little extra crushed Butterfinger on top of the ice cream, but this step is optional.
- I found that cold cream whipped up a little easier than cream closer to room temperature.
- Adding vanilla helps amplify the sweetness in the ice cream.
- You may need to let your ice cream sit for a few minutes before you scoop it, but once it is soft enough to scoop, it will scoop just like real ice cream.
Nutrition
Serving: 1cup | Calories: 517kcal | Carbohydrates: 56g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 142mg | Potassium: 301mg | Fiber: 1g | Sugar: 49g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 190mg | Iron: 0.4mg