Chocolate Butterfinger Ice Cream
Indulge in the ultimate frozen treat with this decadent Chocolate Butterfinger Ice Cream, a dessert that combines rich chocolatey goodness with the irresistible crunch of Butterfinger candy bars. Made from a creamy base of heavy cream, whole milk, and melted semi-sweet chocolate, this homemade ice cream is elevated with the bold flavor of unsweetened cocoa powder and a touch of vanilla. The real star of the recipe, however, is the generous swirl of crushed Butterfinger pieces folded in for an unforgettable burst of peanut butter and caramelized sweetness in every bite. Perfect for cooling down on a hot day or impressing guests at a gathering, this no-fail recipe is made easy with an ice cream maker and only 15 minutes of prep time. Scoop this velvety, candy-packed delight into bowls or cones and savor a dessert that’s both nostalgic and indulgent.
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Recipe Information
Ingredients
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cups Granulated sugar
- 0.5 cups Unsweetened cocoa powder
- 0.5 cups Semi-sweet chocolate chips
- 2 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 1.5 cups Butterfinger candy bars (crushed)
Instructions
In a medium saucepan, combine the heavy cream, whole milk, granulated sugar, unsweetened cocoa powder, and salt. Whisk the mixture together over medium heat until the sugar and cocoa are fully dissolved, about 3–5 minutes.
Add the semi-sweet chocolate chips to the saucepan. Continue to whisk until the chocolate chips have melted completely and the mixture is smooth, about 2–3 minutes.
Remove the saucepan from the heat and stir in the vanilla extract. Let the mixture cool for about 10–15 minutes.
Pour the cooled mixture into an ice cream maker and churn according to the manufacturer’s instructions, generally about 20–25 minutes.
Once the ice cream is thickened but still soft, gently fold in the crushed Butterfinger candy bars, ensuring they are evenly distributed throughout the mixture.
Transfer the ice cream to a freezer-safe container. Cover with plastic wrap or a lid and freeze for at least 4 hours, or until firm.
Scoop and serve the Chocolate Butterfinger Ice Cream in bowls or cones. Enjoy immediately!
Nutrition Facts
Calories |
4596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.3 g | 340% | |
| Saturated Fat | 157.2 g | 786% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 1514 mg | 66% | |
| Total Carbohydrate | 535.1 g | 195% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 412.8 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 612 mg | 47% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 2798 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
