No-Churn Butterfinger Ice Cream: Easy Recipe for Creamy Treats

There’s something truly magical about ice cream, isn’t there? It doesn’t matter how old you are or what season it is—just the thought of a cold, creamy scoop is enough to bring a smile to your face. But if you’ve never made homemade ice cream before, you might be thinking it’s complicated or that you need a fancy machine to pull it off. Let me assure you: this No-Churn Butterfinger Ice Cream recipe is not only ridiculously easy, but it also might just be the best ice cream you’ve ever tasted.

Enter this luscious, no-churn Butterfinger ice cream. It’s rich, fluffy, and ultra-creamy, with ripples of that signature crispy, peanut buttery Butterfinger crunch in every single bite. The flavor hits all the right notes—sweet, salty, creamy, and crunchy—making it impossible to stop at just one scoop. But perhaps the best part? You don’t need an ice cream maker. In fact, you don’t even need a stovetop. If you can whip cream, you can make this ice cream.

I first made this recipe on a whim after Halloween, when we had way too many Butterfinger bars left over from trick-or-treaters. I’m not even ashamed to admit that I crushed them all up and stirred them into a bowl of whipped cream and pudding mix just to see what would happen. What happened was pure dessert gold. Ever since then, this Butterfinger ice cream has become a staple in our freezer. It’s the kind of treat that guests ask about after just one bite and one that you’ll find yourself sneaking spoonfuls of straight from the container.

What I love most about this recipe—besides the flavor—is how effortless it is. It takes just minutes to throw together, then you pop it in the freezer and let time work its magic. No cooking. No churning. Just blend, fold, freeze, and enjoy. It’s the perfect summer dessert, party treat, or anytime-you-need-a-sweet-fix kind of recipe. Whether you’re making it for your kids, your friends, or just for yourself (highly recommend), this ice cream never disappoints.

Why You’ll Love This No-Churn Butterfinger Ice Cream Recipe

There are so many reasons to fall in love with this no-churn Butterfinger ice cream, and once you try it, I think you’ll agree that it’s pretty much irresistible. For starters, it’s incredibly simple. You don’t need any special equipment—no ice cream machine, no stove, no complicated steps. Just a few mixing bowls, a hand mixer, and some freezer space.

The texture is another reason this recipe shines. Thanks to the heavy cream and instant pudding mix, the base turns out ultra-smooth, fluffy, and rich. Unlike some homemade ice creams that can get icy or dense, this one stays light and scoopable, even after being in the freezer for days.

Then there’s the flavor. Oh, the flavor. The vanilla pudding base is sweet and creamy with a subtle custard-like depth, while the chopped Butterfinger bars bring a salty-sweet contrast and that unmistakable crispy, peanut buttery crunch. Each bite is packed with texture—from soft, melt-in-your-mouth cream to bits of candy that keep your taste buds guessing.

This recipe is also incredibly versatile. While we’re using Butterfingers here (because let’s be honest, they’re amazing), you can easily swap in other candy bars, mix-ins, or even a drizzle of chocolate or caramel sauce. The base is a blank canvas, and you get to paint it however you like.

It’s also a crowd-pleaser. Whether you’re serving it at a birthday party, bringing it to a potluck, or just sharing it with your family, people will rave about it. And because it makes a generous batch, there’s plenty to go around—though don’t be surprised if it disappears faster than expected.

Lastly, this recipe is perfect for all ages. Kids love the candy pieces and the sweetness, while adults appreciate the nostalgic nod to a favorite childhood treat and the creamy indulgence of real-deal homemade ice cream. It’s a win on every level.

Health Benefits of this No-Churn Butterfinger Ice Cream

Let’s be real—this ice cream is a treat, and it’s not pretending to be a health food. But even indulgent desserts can have a few redeeming qualities, and it’s worth taking a look at the ingredients to see where some balance lies. Understanding what’s in your dessert also helps you make informed choices and enjoy your food even more.

First, by making ice cream at home, you’re in control of the ingredients. There are no preservatives, artificial stabilizers, or unpronounceable additives, which you often find in store-bought versions. That means you’re working with whole, real ingredients—heavy cream, sweetened condensed milk, pudding mix, and candy. You know exactly what’s going into your dessert.

Heavy cream, while high in fat, is a natural dairy product that provides a rich source of fat-soluble vitamins like A, D, E, and K. These vitamins are essential for immune function, bone health, and overall wellness. Plus, fat helps with satiety, meaning a small serving of this ice cream can feel extra satisfying and help curb further cravings.

Sweetened condensed milk is also a source of calcium and provides quick energy. It’s a traditional ingredient in many international desserts and is used here for its silky texture and sweetness.

Butterfinger candy bars bring a crunchy peanut butter element into the mix. Peanuts offer plant-based protein and healthy fats, and even though Butterfingers are definitely candy, the inclusion of nuts adds some nutritional variety to the ice cream.

Portion control is key here. A scoop of this rich ice cream goes a long way in satisfying your sweet tooth. Because it’s so flavorful and creamy, you don’t need a massive bowl to feel like you’ve had a treat.

Additionally, there’s the mental and emotional side of enjoying dessert. Sharing a homemade creation like this with loved ones can create joy, connection, and a little bit of celebration in the everyday. So while this may not be a “health food” in the traditional sense, it’s a wholesome choice in other ways—especially when enjoyed mindfully and made with care.

Preparation Time, Servings, and Nutritional Information

Before diving into the ingredients and method, it’s helpful to know how much time you’ll need and what you’ll get out of it. This recipe is designed for ease, and you’ll be amazed at how little effort it takes to create something so decadent.

Preparation Time:

• Active Prep Time: 10–15 minutes
• Freezing Time: At least 6 hours (preferably overnight)
• Total Time: About 6 hours and 15 minutes

Servings:

• Makes approximately 10 generous servings

Serving Size:

• About 1/2 to 2/3 cup per person

Nutritional Information (Per Serving):

• Calories: ~380
• Fat: 24g
• Saturated Fat: 15g
• Carbohydrates: 36g
• Sugar: 30g
• Protein: 4g
• Calcium: 10% of daily value

Keep in mind that exact nutrition values can vary slightly based on the specific brands and portion sizes used, but this gives a good general estimate. This dessert is indulgent, but because it’s homemade, you can control the ingredients and portions to suit your needs.

If you’d like to make it a little lighter, there are some swaps you can consider, such as using a lighter whipping cream or a reduced-sugar pudding mix. However, for the creamiest, most decadent texture, the original recipe is perfect just as it is.

Ingredients List of this No-Churn Butterfinger Ice Cream

To make this no-churn Butterfinger ice cream, you’ll only need a handful of ingredients. Each one plays a crucial role in the final flavor and texture, so let’s break it down.

Here’s what you’ll need (for 10 servings):

• 1 pint heavy whipping cream – This is the base of your ice cream and what gives it that fluffy, airy texture. When whipped, it creates volume and richness that makes no-churn ice cream feel just like the real deal.
• 6 tablespoons instant vanilla pudding mix – This might seem like a surprising ingredient, but it’s a game-changer. It adds sweetness, structure, and a hint of custard flavor without requiring any cooking. Make sure to use instant pudding, not the cook-and-serve type.
• 1 (14 oz) can sweetened condensed milk – Adds sweetness and helps the mixture stay scoopable after freezing. It also contributes to that signature silky texture.
• 10–12 Butterfinger Fun Size bars (about 2 cups, chopped) – These bring the crunchy, peanut buttery candy flavor to the forefront. You’ll want to chop them into coarse chunks so there’s texture in every bite. Reserve a small portion for sprinkling on top.
• Optional: Pinch of salt – While not required, a tiny bit of salt can help balance the sweetness and enhance the flavors.

All of these ingredients are easy to find in most grocery stores, and you might even have a few of them on hand already. Using Butterfinger Fun Size bars works best for chopping, but you can also use regular-sized bars—just aim for about two cups of chopped candy total.

Now that you’ve got everything you need, let’s move on to how to put it all together and make this dreamy dessert come to life.

Step-By-Step Cooking Instructions

Making this no-churn Butterfinger ice cream is a breeze, even if you’ve never made ice cream before. With clear steps and a little mixing magic, you’ll be well on your way to a homemade treat that tastes like it came straight from an ice cream shop. Let’s walk through it step by step so you feel completely confident.

Step 1: Chill Your Mixing Tools

Before you get started, place your large mixing bowl and beaters in the freezer for 10–15 minutes. This helps the cream whip faster and increases its volume. Cold equipment leads to better results, especially when making whipped cream. While this step is optional, it makes a noticeable difference in the texture of your final ice cream.

Step 2: Whip the Heavy Cream

Pour the pint of heavy whipping cream into your chilled mixing bowl. Using a hand mixer or stand mixer on medium-high speed, beat the cream for 3–4 minutes until stiff peaks form. You’ll notice the cream start to thicken around the two-minute mark and then get fluffy and voluminous. Be careful not to over-whip, as the cream can turn into butter if beaten too long. When you lift the beaters, the cream should stand up in firm peaks without drooping.

Step 3: Add the Instant Pudding Mix

With the mixer still running on low speed, sprinkle in the 6 tablespoons of instant vanilla pudding mix. This is your flavor foundation and also helps thicken the base so it sets up beautifully in the freezer. Continue mixing as you slowly incorporate the pudding mix. Make sure there are no lumps and everything is fully blended.

Step 4: Pour in the Sweetened Condensed Milk

Next, slowly drizzle in the entire 14-ounce can of sweetened condensed milk. It’s best to add it gradually, allowing it to blend smoothly into the whipped cream and pudding base. Continue mixing on low for about a minute, until the mixture is light, fluffy, and fully combined. You should have a thick, airy, velvety base at this point. It will already taste amazing.

Step 5: Fold in the Chopped Butterfingers

Take your chopped Butterfinger bars—you should have about two cups’ worth—and set aside about half a cup for topping later. Gently fold the remaining chopped candy into the whipped mixture using a spatula. Use light, circular motions to fold, not stir. This helps keep the air in the whipped cream, which gives your ice cream that soft, dreamy texture.

Make sure the candy pieces are evenly distributed throughout the mixture, so every bite has a bit of Butterfinger crunch.

Step 6: Transfer to a Freezer-Safe Container

Once your mixture is well combined, pour it into a loaf pan, freezer-safe container, or baking dish. A standard 9×5-inch loaf pan works perfectly and helps the ice cream freeze evenly. Use a spatula to smooth the top so it’s nice and level.

Step 7: Top with More Butterfinger Chunks

Sprinkle the reserved chopped Butterfinger pieces evenly over the top of the ice cream base. Press them in gently so they stay in place. This adds extra texture and visual appeal, making your ice cream look just as good as it tastes.

Step 8: Cover and Freeze

Cover the container tightly with a lid, plastic wrap, or aluminum foil. Place it in the freezer for at least 6 hours, or ideally overnight. During this time, the ice cream will firm up into that perfect scoopable consistency.

Be patient—while it might be tempting to sneak a taste early, it really does need the full freezing time to set properly.

Step 9: Let It Soften Slightly Before Serving

When you’re ready to serve, remove the ice cream from the freezer and let it sit at room temperature for about 5 to 10 minutes. This softens it just enough to scoop easily without turning into a melty mess.

Use an ice cream scoop to portion into bowls or cones, and enjoy immediately. Each spoonful will be creamy, dreamy, and full of crispy, candy-filled bites.

Optional Variations

If you’re feeling adventurous, here are a few easy ways to customize your Butterfinger ice cream:

• Chocolate swirl: Add a few tablespoons of chocolate syrup and swirl it through the mixture before freezing.
• Peanut butter ripple: Drizzle warmed peanut butter into the base for even more nutty richness.
• Cookie crumbs: Add crushed chocolate cookies or graham crackers for extra texture.
• Extra crunch: Stir in chopped peanuts or toffee bits for more layers of flavor.

With the base recipe so easy and versatile, it’s a great one to experiment with and make your own.

How to Serve this No-Churn Butterfinger Ice Cream

Once your Butterfinger ice cream is frozen and ready, there are so many ways to enjoy it. You can keep it classic or get creative depending on the occasion.

Scoop and Serve

The simplest and most satisfying way to enjoy this ice cream is to serve generous scoops in bowls or cones. Whether you prefer a crunchy waffle cone or a soft cake cone, this creamy dessert pairs perfectly.

Make It a Sundae

Take things up a notch by creating a Butterfinger ice cream sundae. Add chocolate syrup, a drizzle of caramel, a dollop of whipped cream, and a few extra candy pieces on top. Sprinkle with chopped peanuts or a cherry for the full effect.

Ice Cream Sandwiches

This ice cream works beautifully as a filling for cookie sandwiches. Scoop a thick layer between two soft peanut butter or chocolate chip cookies, press gently, and freeze for about an hour. It’s a fun and portable treat.

Pair with Brownies

Serve a scoop of Butterfinger ice cream alongside a warm brownie for the ultimate hot-and-cold dessert combo. The soft, gooey brownie pairs perfectly with the cold, creamy texture of the ice cream.

Use in Milkshakes

Blend a couple of scoops with a splash of milk to make a creamy, candy-packed milkshake. Top with whipped cream and a drizzle of chocolate sauce for an over-the-top treat.

Whether you’re enjoying a quiet night in or hosting a group of friends, this dessert is sure to impress with its bold flavor and luscious texture.

Pairing Suggestions

This ice cream stands well on its own, but pairing it with the right flavors and textures can take your dessert game to the next level. Whether you’re planning a full dessert spread or just want to add a little something extra to your treat, here are some ideas to inspire you.

Beverages to Serve With Butterfinger Ice Cream

• Iced Coffee or Cold Brew: The bitterness of coffee complements the sweetness of the ice cream and adds a rich depth of flavor.
• Hot Cocoa: A warm drink contrasts beautifully with the cold dessert, making it a great pairing on cooler nights.
• Milk: Sometimes, the simplest pairing is the best. A cold glass of milk is refreshing and helps balance out the richness.

Desserts to Complement It

• Peanut Butter Cookies: The nutty flavor in the cookies enhances the peanut butter notes in the Butterfingers.
• Chocolate Cake: A moist slice of chocolate cake with a scoop of this ice cream on top creates a decadent dessert duo.
• Cheesecake Bars: Serve a scoop on top of plain cheesecake for a creamy, indulgent twist.

Savory Pairings for a Dessert Platter

While ice cream isn’t typically served alongside savory items, creating a dessert platter with some salty snacks can offer a nice contrast:

• Pretzel Rods or Pretzel Chips: The salty crunch goes perfectly with the sweet, creamy ice cream.
• Salted Nuts: Cashews or peanuts served alongside can emphasize the candy’s peanut butter flavor.
• Cheese Board with Fresh Fruit: Believe it or not, a light cheese and fruit board can transition beautifully into a dessert course that includes ice cream.

These pairings make your dessert feel more complete and offer something for everyone, from sweet lovers to those who prefer a more balanced bite.

Storage, Freezing & Reheating Instructions

One of the biggest perks of this no-churn Butterfinger ice cream—aside from how ridiculously delicious it is—is how well it stores. Whether you’re making it ahead for a special gathering or simply looking to stretch out the dessert goodness over a few days (or weeks), proper storage is key. Here’s how to keep your homemade ice cream tasting just as amazing on day seven as it did on day one.

Storing in the Freezer

Once your ice cream is fully mixed and transferred into a container, make sure to cover it tightly. This prevents freezer burn and helps preserve the texture and flavor. A few storage options include:

• Loaf Pan with Plastic Wrap: If using a loaf pan, press a piece of plastic wrap or parchment paper directly onto the surface of the ice cream, then cover tightly with foil.
• Airtight Container: Use a reusable plastic or silicone container with a secure lid. This is ideal for long-term storage and keeps everything sealed in.

Store in the coldest part of your freezer (usually the back). The ice cream will be fully set after about 6 hours, but it can last up to 3 months if stored properly.

Freezing Tips

• Label with a Date: If you’re making several desserts or have a busy freezer, label your container with the date you made it. That way, you’ll always know how long it’s been frozen.
• Freeze Flat: For faster and more even freezing, spread the ice cream mixture flat in a shallow dish or container. This also makes scooping easier later on.

Reheating (or Softening)

Okay, you’re not technically “reheating” ice cream, but if your container is rock solid straight from the freezer, you’ll want to soften it slightly for the perfect scoop.

• Let it sit at room temperature: Remove the container from the freezer about 5 to 10 minutes before serving. This gives it time to soften just enough to scoop easily.
• Dip your scoop in warm water: Between scoops, run your ice cream scoop under warm water and shake off the excess. It helps glide through the ice cream without struggle.

Refreezing Tips

If your ice cream begins to melt while serving and you want to return it to the freezer, try to avoid too much thaw-and-refreeze cycling. This can cause ice crystals to form and impact the creamy texture. Instead, portion out only what you need and return the rest to the freezer immediately.

By following these simple storage and freezing guidelines, you can enjoy this Butterfinger ice cream whenever the craving strikes—scoop after scoop.

Common Mistakes to Avoid in this No-Churn Butterfinger Ice Cream

Even though this recipe is super simple, a few missteps can affect the final result. Don’t worry—we’re here to help you avoid those sneaky pitfalls and make sure your ice cream turns out creamy, flavorful, and just the right amount of indulgent every single time.

Mistake 1: Not Whipping the Cream Long Enough

The whipped cream is the backbone of this no-churn ice cream. If you under-whip it, the base will be too runny and won’t set properly in the freezer. Make sure to whip the cream until stiff peaks form—it should be thick enough to hold its shape when you lift the beaters.

Mistake 2: Overwhipping the Cream

On the flip side, don’t go too far. Overwhipped cream can become grainy or even start turning into butter. Keep a close eye and stop whipping once those stiff peaks hold firm but still look smooth.

Mistake 3: Using the Wrong Pudding Mix

This recipe calls for instant vanilla pudding mix, not the cook-and-serve type. Using the wrong kind will leave you with a base that never thickens properly and doesn’t freeze with the right texture.

Mistake 4: Not Folding Gently

When adding the Butterfinger chunks, it’s important to fold, not stir. Stirring vigorously deflates all the air you worked so hard to beat into the cream. Gently fold using a spatula with sweeping motions from the bottom to the top of the bowl.

Mistake 5: Not Freezing Long Enough

Patience is key. The mixture needs a minimum of 6 hours to set properly, but overnight is even better. Cutting corners here can leave you with a soft, soupy texture instead of smooth, scoopable ice cream.

Mistake 6: Skimping on Mix-ins

Butterfinger bars are the star of this show, so don’t go light on them. Two cups of chopped candy is the sweet spot for getting plenty of crunch in every bite. If you use too little, the ice cream base can feel one-dimensional.

Mistake 7: Not Storing Properly

If your container isn’t airtight, you’re inviting freezer burn. Make sure your ice cream is well-covered to maintain that luscious texture and protect it from absorbing other freezer odors.

Avoiding these common mistakes is easy once you know what to look for. And now that you do, there’s nothing standing between you and a flawless batch of Butterfinger ice cream.

Pro Tips of this No-Churn Butterfinger Ice Cream

Want to take your Butterfinger ice cream to the next level? These expert tips will help you get the best texture, the boldest flavor, and the most impressive presentation. Little adjustments can make a big difference, especially when you’re serving guests or storing this for later enjoyment.

Tip 1: Use Cold Tools and Ingredients

Whipping cream whips best when it’s cold, and that includes your tools. Pop your mixing bowl and beaters into the freezer for 10–15 minutes before you start. This small step makes whipping faster and gives your cream more volume.

Tip 2: Chop Butterfingers in Advance and Freeze Them

Butterfingers can get sticky when chopped, especially in a warm kitchen. For easier handling, chop them in advance and stick them in the freezer for 15–20 minutes. This helps keep the pieces crisp when folding into the base and ensures they don’t melt into the cream.

Tip 3: Add a Pinch of Salt

This recipe is plenty sweet, so adding a tiny pinch of fine sea salt to the base can help balance the flavors and bring out the richness. You won’t taste it as a distinct flavor, but it enhances the overall depth of the ice cream.

Tip 4: Layer Mix-Ins for Even Distribution

Instead of mixing all the Butterfinger chunks in at once, try layering them as you pour the ice cream base into your container. Pour in some base, sprinkle some chunks, repeat. This ensures every bite has that crispy candy crunch.

Tip 5: Use a Silicone Lid or Plastic Wrap Pressed Directly on the Surface

To prevent ice crystals from forming on the surface of your frozen ice cream, press a piece of plastic wrap directly onto the surface before sealing your container. This extra layer keeps the texture smooth and prevents unwanted frost buildup.

Tip 6: Double the Recipe for Parties

If you’re serving a crowd or just want leftovers for the week (or month), go ahead and double the batch. Just make sure you have a large enough mixing bowl and plenty of freezer space. You’ll thank yourself later when you’re craving seconds.

Tip 7: Serve with a Warm Topping

A warm topping like hot fudge or caramel sauce contrasts beautifully with the cold ice cream. Heat up your topping just before serving and drizzle it generously over each scoop for a melt-in-your-mouth experience.

With these tips, your Butterfinger ice cream will not only turn out great—it’ll taste and look like it came from a high-end dessert shop.

Frequently Asked Questions (FAQs)

When it comes to homemade ice cream, especially a no-churn version like this Butterfinger recipe, a few questions naturally pop up. Whether you’re wondering about substitutions, storage, or how to make the most of your mix-ins, we’ve got you covered. Here are the answers to the most common questions to help you along the way.

Can I use store-bought whipped cream instead of whipping it myself?

Technically, yes—but with a big asterisk. Pre-whipped toppings like frozen whipped cream (often labeled “whipped topping”) have added stabilizers and air, which can change the texture and flavor of your final ice cream. While it will still freeze, the result may be less creamy and a bit more artificial tasting. Whipping your own cream gives you a fresher, richer texture that really makes this ice cream shine. So if you have 3–4 minutes and a hand mixer, it’s definitely worth whipping from scratch.

Can I use a different type of pudding mix?

This recipe is based on vanilla instant pudding mix, which pairs beautifully with the Butterfinger flavor. However, you can get creative and try:

• Chocolate pudding for a more decadent, candy-bar-meets-chocolate vibe
• Butterscotch pudding for a richer caramel tone
• Peanut butter pudding (if you can find it) to double down on the nutty flavor

Just make sure whatever variety you choose is instant pudding, not cook-and-serve.

How far in advance can I make this ice cream?

You can make this ice cream up to 2–3 weeks in advance, as long as it’s stored in an airtight, freezer-safe container. For the freshest flavor and best texture, try to enjoy it within that time frame. After about a month, it may begin to lose some of its creamy texture due to ice crystal formation, but it’s still safe to eat if it’s been stored properly.

Can I make this recipe without Butterfingers?

Absolutely. The base recipe is super versatile. If Butterfingers aren’t your thing or you want to mix it up, try any of the following alternatives:

• Crushed chocolate peanut butter cups
• Chopped toffee bars
• Chocolate-covered pretzels
• Peanut butter swirl or fudge ripple

You could even make it plain vanilla and serve it with your favorite toppings.

Is this recipe gluten-free?

Butterfinger candy bars are generally gluten-free, though it’s always best to check the packaging to be sure, especially since ingredients can change. The rest of the ingredients—heavy cream, pudding mix, and sweetened condensed milk—are naturally gluten-free. However, be sure to confirm that your specific brands are certified gluten-free if you’re cooking for someone with celiac disease or gluten sensitivity.

Can I add peanut butter directly to the ice cream base?

Yes, and it’s delicious. If you’d like a stronger peanut butter flavor, you can gently swirl 2 to 3 tablespoons of smooth peanut butter into the whipped base before freezing. You can also melt it slightly and drizzle it for a more marbled effect. Just be careful not to overmix it, or the base might deflate a bit.

What kind of container is best for freezing the ice cream?

A 9×5-inch loaf pan works great for freezing and scooping, but if you plan to store the ice cream longer, consider using an airtight plastic or silicone freezer container. Containers with tight-fitting lids help prevent freezer burn and keep the texture smooth. If using a loaf pan, covering the top with plastic wrap pressed directly against the surface, followed by foil, will do the trick.

My ice cream turned icy. What happened?

A few things can cause icy texture in no-churn ice cream. Most commonly:

• Underwhipped cream leads to a runny base that freezes into a hard, icy block instead of staying creamy.
• Too much moisture—from watery mix-ins or not fully incorporated ingredients—can also lead to ice crystals.
• Repeated thawing and refreezing can affect texture over time. For best results, portion out what you need and keep the rest frozen solid.

Can I add a chocolate or caramel swirl?

Definitely. To add a swirl, gently drizzle melted chocolate sauce or caramel into the ice cream base as you pour it into your freezer container. Use a knife or skewer to create ribbons by swirling the sauce into the mixture. This gives you that bakery-style effect and takes your ice cream to another level.

Can kids help make this recipe?

Yes—and they’ll love it. Since there’s no cooking involved, it’s a fun recipe to make with kids. Let them help crush the candy bars, fold in the mix-ins, or decorate the top before freezing. It’s a great way to spend time together in the kitchen and teach them a simple, satisfying dessert they’ll want to make again and again.

Conclusion & Call to Action

Homemade Butterfinger ice cream is more than just a dessert—it’s a little moment of joy you can create from a few simple ingredients. It’s proof that something magical can happen when whipped cream, candy, and a little imagination come together. Whether you’re a seasoned home cook or a total beginner, this no-churn recipe is your ticket to ice cream success without the hassle of a machine.

From its silky-smooth texture to the crunchy pops of candy in every bite, this ice cream delivers on all fronts. It’s indulgent, playful, and incredibly easy to whip up. And the best part? It’s customizable. You can stick to the classic Butterfinger version or branch out and make it your own with new mix-ins, swirls, or toppings. Once you make it, you’ll see how hard it is to go back to store-bought.

So what are you waiting for? Grab a pint of cream, your favorite pudding mix, and those irresistible candy bars. This is your chance to impress your friends, treat your family, or just spoil yourself with a scoop (or two… okay, three) of this dreamy, creamy Butterfinger ice cream.

When you make it, I’d love to hear how it turns out. Share your results, your own twist on the recipe, or even a picture of your first glorious scoop. Tag your creation on social media or leave a comment letting me know how much you loved it. Trust me—this is one recipe you’ll come back to again and again.

Happy scooping, and enjoy every delicious bite!

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