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June 22, 2015 by: Jamie

Homemade Butterfinger Ice Cream

One of my favorite summer traditions is making (and eating) homemade ice cream. Homemade ice cream is always great for family get-togethers; and who doesn’t love Ice Cream Socials with your church family? The first time I had Homemade Butterfinger Ice Cream was at a church Ice Cream Social many years ago.

Homemade Butterfinger Ice Cream at www.jamiecody.com │ @jamiecody

There are many many recipes for homemade ice cream. I am going to share a very good and simple recipe with you that requires no eggs, and no cooking. You just dump all the ingredients into a bowl, stir to dissolve the sugar, and process it as usual in your ice cream freezer.

The recipe I will share makes approximately 4 quarts, so feel free to reduce or enlarge it to fit your freezer. This recipe assumes that you already know the basics of using an ice cream freezer. If you do not, please refer to this website to familiarize yourself: How to Use an Ice Cream Maker (link opens in new window).   (detailed instructions with pictures are under the recipe).

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Homemade Butterfinger Ice Cream
Author: Jamie Cody
 
Easy no cook, no egg homemade ice cream recipe
Ingredients
  • 1 quart half and half
  • 1 pint heavy cream
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • dash salt (optional)
  • whole milk
  • 6 butterfinger candybars
Instructions
  1. In a large bowl, stir together first five ingredients until sugar is dissolved.
  2. Pour mixture into freezer container, add whole milk to fill line.
  3. Follow manufacturer's instructions for freezing.
  4. While mixture is freezing, chop candybars using a food processor, or just by banging them on the counter.
  5. After about 15-20 minutes, turn the machine off, remove lid, and check for a slightly thick consitency (like runny pudding). If consistency is right, add crushed butterfinger. Cover and continue processing until machine slows or stalls.
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Gather your ingredients

Homemade Butterfinger Ice Cream at www.jamiecody.com │ @jamiecody

Whole Milk, Half and Half, Heavy Whipping Cream, Vanilla, Sugar, Ice Cream Salt, Butterfingers, Ice (not pictured)

 

Stir ingredients together

Homemade Butterfinger Ice Cream at www.jamiecody.com │ @jamiecody

Stir together the Half & Half, Heavy Cream, Vanilla, and Sugar (you will add the milk and butterfinger later – the rock salt is used for freezing… do not add it to your ice cream)

 

Almost ready to begin…

Homemade Butterfinger Ice Cream at www.jamiecody.com │ @jamiecody

Pour mixture into freezer canister; add whole milk to fill line; place paddle inside; place motorized base on top; layer 3 parts ice with 1 part salt around sides of canister, plug in and let the machine do it’s work

 

Check consistency and add crushed candy bars

Homemade Butterfinger Ice Cream at www.jamiecody.com │ @jamiecody

After about 15-20 minutes, check consistency of ice cream, when it is thickening up, but not runny, add the crushed candybars.  Turn machine back on until freezer starts to slow and stall

Homemade Butterfinger Ice Cream at www.jamiecody.com │ @jamiecody

I hope you enjoyed this recipe, let me know what you think by leaving a comment below!

If you liked this recipe, check out this one: Grandma’s Zucchini Bread
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Comments

  1. Gayle Stevenson says

    May 16, 2017 at 10:48 pm

    I made your Homemade Butterfinger Ice Cream a few times last year and making it tomorrow night. Everyone Loves It!!

    Reply
    • Jamie says

      May 17, 2017 at 2:52 pm

      Thank you so much for letting me know!! I’m so glad you all love it.

      Reply
    • Barbara gray says

      July 2, 2017 at 4:00 pm

      How much milk do u use? Going to make it for an ice cream contest at. Church on the 4th of July 2017

      Reply
  2. Delana says

    May 26, 2017 at 8:41 pm

    How much milk?

    Reply
    • Delana says

      May 26, 2017 at 8:43 pm

      Nevermind, I see where it says pour until fill line. Sorry!

      Reply
      • Jamie says

        May 26, 2017 at 9:59 pm

        No problem, I’ve been asked before LOL. Glad you found it. Enjoy!
        Jamie recently posted…Hold Your GroundMy Profile

        Reply
    • Amanda ferguson says

      June 21, 2017 at 6:56 pm

      Do you have an idea of how much milk? I’m using a big icecream maker

      Reply
      • Jamie says

        June 21, 2017 at 8:00 pm

        I would say approximately 2 quarts or just a little more.

        Reply
    • Antoinette E. Stokes says

      June 17, 2020 at 1:53 am

      Thank you! Would that be 1/2 cup of milk?

      Reply
      • Jamie says

        June 17, 2020 at 2:19 pm

        It depends on how much it takes to go to your fill line on the ice cream freezer.

        Reply
  3. Allyson says

    May 29, 2017 at 2:16 am

    Getting ready to break out the ice cream churn for the summer tomorrow and will be making this again! I love that it doesn’t have eggs and it’s so easy to mix together. Last year we made it with some friends while camping and their little girl, all of 8 years old, declared that it was the best ice cream she’d had in her whole entire life!😀 It is delicious and makes just the right amount for its to polish off in one sitting…we’ve used it to mix in some other things too and they’ve been tasty, too. Thanks for sharing the recipe!

    Reply
    • Jamie says

      May 30, 2017 at 7:44 pm

      I am so glad you all like it! It’s my favorite, and you’re right, it’s great with other mix-ins. Fresh strawberries are amazing in it, too. Thank you so much for the kind words!

      Reply
  4. Brittany says

    June 9, 2017 at 11:25 pm

    Hi Jamie! How much ice cream does this make? My husband just bought me a fancy ice cream maker for our anniversary and I want to christen it with your recipe 🙂

    Reply
    • Jamie says

      June 10, 2017 at 11:25 am

      So glad you are going to try my recipe!! This recipe makes approximately 4 quarts. Let me know what you think!!

      Reply
      • Phillip says

        June 11, 2017 at 8:48 am

        You should try chocolate milk instead of plain.

        Reply
        • Jamie says

          June 11, 2017 at 12:51 pm

          You know, I never thought of that. Thanks for the tip!

          Reply
  5. Sully says

    June 18, 2017 at 4:26 pm

    Made this today! This is delicious and so easy!!! Thanks for sharing. Was just curious about usin other add ins and how much.

    Reply
    • Jamie says

      June 18, 2017 at 11:32 pm

      I use this base recipe for any ice cream I make. If I were to add strawberries, or peaches, for instance, I’d probably add 1 – 2 cups chopped. It’s really just “add to taste”, just kind of whatever looks and tastes good to you.

      I’m so glad you tried and liked the recipe!

      Reply
  6. Cristina says

    May 10, 2018 at 1:46 am

    I never got to use the milk, it filled up with just the first ingredients. It’s churning now. *fingers crossed!

    Reply
    • Jamie says

      July 8, 2019 at 3:18 pm

      I know it’s been awhile, but how did this turn out for you?

      Reply
  7. Footballwidow says

    June 21, 2018 at 9:25 pm

    How do I adjust for size. This filled my machine up and I had to stop the process. I did exactly what it said.i added mill to the fill lone. When it’ was time to put th butterfingers in. It filled way to the top. Well then it would not churn. Any suggestions?

    Thanks for a great recipe. It tastes great. It’s in the freezer now. Hopefully it will harden nicely. I had to stir the butter fingers in. 🤷🏾‍♀️🤷🏾‍♀️ Not sure what that does to the process but i didn’t really have a choice. It wasn’t thicker at 20 minutes and I looked later and it was. 😳 then I had the butterfinger fiasco.

    Let’s see what happens.

    Reply
    • Jamie says

      July 8, 2019 at 3:19 pm

      I am so sorry I never got a notice that you had left a question! Next time, just add less milk and see if that helps.
      Jamie recently posted…Jamie’s Homemade SalsaMy Profile

      Reply
  8. Dana says

    July 15, 2018 at 4:41 am

    The Best recipe I’ve made in a very long time! Many requests for a copy of this recipe. And I love that there are no eggs!!

    Reply
    • Jamie says

      July 8, 2019 at 3:22 pm

      So sorry, I never got a notice that you had commented! I’m so happy you loved the recipe! I’m not a big egg person, so that’s one thing I love about this recipe too.

      Reply

Trackbacks

  1. » It’s National Ice Cream Day! says:
    July 19, 2015 at 3:11 pm

    […] no cook, no egg recipe for Butterfinger Ice Cream…yum! Click here for the recipe from Livin’ Life […]

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  2. Grandma’s Zucchini Bread says:
    July 26, 2015 at 1:04 am

    […] Homemade Butterfinger Ice Cream (3) […]

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  3. Celebrate National Ice Cream Month with an Ice Cream Party | Shea Homes Blog says:
    July 8, 2016 at 9:00 pm

    […] flavors include Vanilla, Cookie Monster,  Butterfinger,  Smores and last but not least, Chocolate! Typically, we eat ice cream out of a plain bowl or […]

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  4. 20 of the Best Homemade Ice Cream Recipes Ever! | How Does She says:
    August 8, 2016 at 9:12 pm

    […] This one I must try, Butterfinger Ice Cream is my […]

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  5. Homemade Butterfinger Ice Cream says:
    January 23, 2017 at 12:52 pm

    […] The Recipe can be found HERE […]

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