Why You’ll Love This Butterfinger Ice Cream Recipe
If you’re a fan of rich, creamy ice cream with a delicious crunch, you’ll absolutely love this Butterfinger Ice Cream recipe. The blend of smooth, velvety ice cream and the irresistible crunch of Butterfinger bits creates a delightful texture that makes every spoonful a joy.
I find it’s perfect for hot summer days or any time I need a sweet treat. Plus, it’s a nostalgic flavor that brings back childhood memories.
Making it at home means I can indulge whenever I want, and I can share the joy with friends and family. You won’t want to miss out on this creamy delight!
Ingredients of Butterfinger Ice Cream
When it comes to making Butterfinger Ice Cream, the ingredients are what really set the stage for that sweet, creamy goodness. It’s a fantastic blend of simple pantry staples and that iconic candy bar that makes everything better.
Plus, gathering these ingredients feels like a fun little treasure hunt in your kitchen. So, let’s explore what you’ll need to whip up this delightful treat.
Ingredients:
- 6 eggs
- 2 1/2 cups sugar
- 2 tablespoons flour, sifted
- 3 (12 ounce) cans evaporated milk
- 8 (2 1/4 ounce) Butterfinger candy bars, frozen and crushed
- 2 teaspoons vanilla extract
- Water (from 3 cans of evaporated milk)
Now, let’s talk about the ingredients a bit more. First off, the eggs and sugar are your base, creating that rich and creamy texture that we all love about ice cream.
The flour, while it sounds a bit out of place, helps to stabilize everything, giving your ice cream a smooth consistency.
And then there are the Butterfinger bars—oh boy, can we take a moment to appreciate those? Their crunchy, peanut buttery goodness is what transforms this ice cream from just good to utterly irresistible.
Just make sure they’re frozen before you crush them; otherwise, you’ll just end up with a sticky mess.
And remember, the evaporated milk is vital here; it’s what gives the ice cream that creamy richness.
How to Make Butterfinger Ice Cream
Making Butterfinger Ice Cream is like starting a delicious adventure, and trust me, it’s easier than it sounds. First, gather your ingredients: you’ll need 6 eggs, 2 1/2 cups of sugar, 2 tablespoons of sifted flour, 3 (12-ounce) cans of evaporated milk, 8 frozen Butterfinger candy bars (make sure they’re frozen, or you’ll be wrestling with a gooey mess), and 2 teaspoons of vanilla extract. And don’t forget the water—grab 3 cans from the evaporated milk as well.
Now that you have everything, it’s time to mix it up. In a large bowl, combine those 6 eggs and 2 1/2 cups of sugar. Whisk them together until they’re nice and blended. Then, toss in the 2 tablespoons of sifted flour and give it another good mix. This is the part where you might feel like a mad scientist, but don’t worry; it’s all part of the process.
Next, pour in the 3 cans of evaporated milk and the 2 teaspoons of vanilla extract. Stir everything together until it’s well combined. I like to imagine I’m creating a potion for happiness—because who doesn’t want to be happy with ice cream?
Now for the fun part: the Butterfingers. Take your 8 frozen bars and crush them up into delightful little bits—think of it as a stress reliever, if you will. Once they’re crushed, fold those crunchy pieces into your creamy mixture. Make sure they’re evenly distributed so every scoop has that sweet, peanut buttery goodness.
Pour everything into your ice cream freezer container, and add enough water to reach the fill line. Now, just follow the manufacturer’s instructions on your ice cream maker, and before you know it, you’ll have a luscious batch of Butterfinger Ice Cream that will make you the star of any gathering.
Just remember to save some for yourself; you don’t want to be that person who brings dessert but doesn’t get to enjoy it.
Butterfinger Ice Cream Substitutions & Variations
While whipping up a batch of Butterfinger Ice Cream, you might be tempted to get creative with ingredients.
If you want a peanut butter twist, try adding a scoop of creamy peanut butter to the mix. For a richer flavor, substitute half-and-half for some of the evaporated milk.
Feeling adventurous? Swap Butterfinger for other candies like Snickers or Reese’s for a fun variation. You could even toss in some crushed cookies or nuts to give it a delightful crunch.
Don’t forget to adjust the sweetness if you’re changing the candy; taste as you go to achieve the perfect balance!
What to Serve with Butterfinger Ice Cream
Serving up Butterfinger Ice Cream can be a delightful experience, and pairing it with the right accompaniments elevates the dessert.
I love to serve it alongside warm chocolate sauce for that decadent touch. A sprinkle of crushed Butterfinger pieces on top adds an extra crunch that’s hard to resist.
For a rejuvenating contrast, I often include fresh berries, like strawberries or raspberries, which balance the sweetness beautifully.
If I’m feeling adventurous, I might even serve it in a homemade waffle cone or as a scoop in a rich brownie sundae.
These pairings truly enhance the Butterfinger Ice Cream experience!
Additional Tips & Notes
To guarantee your Butterfinger Ice Cream turns out perfectly, I recommend using fresh ingredients and keeping everything chilled before mixing.
Make sure to crush the Butterfinger bars just before adding them to maintain their crunch. If you want a creamier texture, consider using a high-fat cream instead of evaporated milk.
Don’t forget to taste the mixture before freezing; adjust the sweetness if needed. Finally, let the ice cream sit at room temperature for a few minutes before serving for easier scooping.
Trust me, these little tips will elevate your ice cream experience to a whole new level! Enjoy!