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.
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).
- 1 quart half and half
- 1 pint heavy cream
- 2 cups sugar
- 1 teaspoon vanilla extract
- dash salt (optional)
- whole milk
- 6 butterfinger candybars
- In a large bowl, stir together first five ingredients until sugar is dissolved.
- Pour mixture into freezer container, add whole milk to fill line.
- Follow manufacturer's instructions for freezing.
- While mixture is freezing, chop candybars using a food processor, or just by banging them on the counter.
- 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.
Gather your ingredients
Whole Milk, Half and Half, Heavy Whipping Cream, Vanilla, Sugar, Ice Cream Salt, Butterfingers, Ice (not pictured)
Stir ingredients together
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…
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
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
I made your Homemade Butterfinger Ice Cream a few times last year and making it tomorrow night. Everyone Loves It!!
Thank you so much for letting me know!! I’m so glad you all love it.
How much milk do u use? Going to make it for an ice cream contest at. Church on the 4th of July 2017
How much milk?
Nevermind, I see where it says pour until fill line. Sorry!
No problem, I’ve been asked before LOL. Glad you found it. Enjoy!
Jamie recently posted…Hold Your Ground
Do you have an idea of how much milk? I’m using a big icecream maker
I would say approximately 2 quarts or just a little more.
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!
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!
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 🙂
So glad you are going to try my recipe!! This recipe makes approximately 4 quarts. Let me know what you think!!
You should try chocolate milk instead of plain.
You know, I never thought of that. Thanks for the tip!
Made this today! This is delicious and so easy!!! Thanks for sharing. Was just curious about usin other add ins and how much.
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!
I never got to use the milk, it filled up with just the first ingredients. It’s churning now. *fingers crossed!
I know it’s been awhile, but how did this turn out for you?
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.
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 Salsa
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!!
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.