Homemade Butterfinger Ice Cream Recipes

BUTTERFINGER ICE CREAM

Steps:

• In a large bowl, whisk milk and condensed milk. Whisk in whipped topping until combined; stir in crushed candy bars. , Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.,

DAIRY QUEEN BUTTERFINGER BLIZZARD COPYCAT RECIPE

Steps:

• Place mixing bowl and paddle attachment in the freezer for 15 minutes.
• Remove from freezer and add the ice cream. Beat on medium speed for about 30 seconds to one minute - just until the ice cream is creamy. Scrape down the sides as needed.
• Add the crushed Butterfinger and blend on low speed a few times or until the crushed candy is mixed evenly throughout the ice cream. Serve immediately.

BUTTERFINGER ICE CREAM BARS

Steps:

• Mix together graham cracker crumbs and melted butter until all the crumbs are moist.
• Press crumbs into a 13x9" pan.
• In a large bowl, mix together cold milk and instant vanilla pudding until it starts to thicken (about 2 minutes).
• Once thickened, mix in the softened ice cream and spread evenly over top the crumbs.
• Top with crushed Butterfingers
• optional toppings: graham cracker crumbs, whipped cream, chocolate sauce
• Freeze for at least 2 hours before serving

BUTTERFINGER ICE CREAM

Steps:

• Stir sweetened condensed milk and peanut butter together until smooth.
• Chop candy bars and stir in .
• Add milk and whipping cream.
• Pour into ice cream freezer. If not to fill-line add more milk.
• Freeze according to manufacturer's directions.

HOMEMADE BUTTERFINGER ICE CREAM

Steps:

• 1. Rinse metal freezer container to get it wet and place in freezer.
• 2. In large mixing bowl, beat eggs until fluffy.
• 3. Add vanilla, sugar and salt; mix well.
• 4. Mix in half and half and whipping cream; mix well.
• 5. Place bowl with mixture into refrigerator to get cold for 30 minutes.
• 6. Crush up butterfingers with rolling pin.
• 7. Pour cold mixture into cold metal container bucket (with insert).
• 8. Add crushed butterfingers.
• 9. Add enough whole milk to fill line on container.
• 10. Cover with lid and attach to electric ice cream bucket.
• 11. Pour in ice, water and rock salt. Start ice cream maker and continue supplementing with ice and rock salt until ice cream is finished.
• 12. NOTE: To make Srawberry Ice Cream Mash 5 cups fresh strawberries in small bowl. Do steps 1 thru 4. Add strawberries to mixture; place bowl in refrigerator to get cold about 30 min. Pour cold mixture into metal container. Do steps 9 thru 11.
• 13. NOTE: to make Chocolate Ice Cream 6 eggs, 2 cups sugar, 1 cup cocoa powder, 1-1/2 cup chocolate syrup, 16 oz. half and half, 16 oz. whipping cream, 2 t. Vanilla Do steps 1 thru 5; pour cold mixture into metal container. Do steps 9 thru 11

HOMEMADE CHOCOLATE BUTTERFINGER ICE CREAM

Steps:

• Mix all ingredients together, excluding the milk.
• Pour into an ice cream freezer, then fill with the chocolate milk.
• Run till frozen.