Description
This no-churn Butterfinger ice cream is rich, creamy, and packed with crunchy candy pieces. Quick to make, no ice cream machine required!
Ingredients
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1 pint heavy whipping cream
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6 tablespoons instant vanilla pudding mix
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1 (14 oz) can sweetened condensed milk
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10–12 Butterfinger Fun Size bars (about 2 cups, divided and coarsely chopped)
Instructions
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Chill a mixing bowl and beaters in the freezer for 10–15 minutes.
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Whip heavy cream until stiff peaks form.
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Slowly add pudding mix and blend well.
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Gradually pour in sweetened condensed milk, mixing until smooth and fluffy.
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Fold in most chopped Butterfinger pieces, reserving some for topping.
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Transfer to a freezer-safe container and top with remaining candy.
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Cover tightly and freeze for at least 6 hours or overnight.
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Let sit for 5–10 minutes at room temperature before scooping and serving.
Notes
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Use instant pudding mix, not cook-and-serve.
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Fold gently to maintain the airy texture.
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Freeze longer for firmer ice cream.
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Press plastic wrap directly on surface to prevent ice crystals.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Churn
- Cuisine: American