Oh my … this … this Butterfinger Peanut Butter Ice Cream … oh my. It’s darn good. It just is. I don’t have a lot of fluffy things to say about it, except it is kind of fluffy—very mousse-like. And it’s decadent so it doesn’t take much to satisfy that sweet tooth. So if you’re a Butterfinger fan like I am, you’ll be a very happy camper.
Some good news and bad news with this recipe: it’s quick and easy to make. Handy when you’re in a hurry for a last minute dessert, but a dangerous thing when you’re a Butterfinger fan like I am.
All peanut butter and Butterfinger fans, I’m telling ya, you gotta try this one soon.
- 1¼ cups creamy peanut butter
- ¾ cup brown sugar (you may substitute granulated sugar)
- 1½ cups whole milk
- 1½ cups heavy cream
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 1–1½ 2.1 ounce Butterfinger candy bars, broken and/or crushed (for plain peanut butter ice cream, delete this ingredient)
- Mix together the peanut butter and sugar until smooth. (I used a hand mixer, but a blender would work well too.)
- Add the milk, heavy cream and vanilla, then mix on low speed until the sugar is dissolved, about 1 to 2 minutes. (Unless you're using a blender, watch out for splattering!)
- Pour mixture into ice cream maker and churn according to manufacturer directions. (It should take about 25 minutes to churn depending on machine.)
- Sprinkle in the crushed Butterfinger during last couple of minutes of churning (for plain peanut butter ice cream, delete this step).
- Serve right away, or transfer to freezer safe, airtight container until ready to serve.
- Optional: Garnish with more crushed Butterfinger.
As always, I’m so happy you stopped by! Remember throughout the summer, my friend, Robyn, and I are sharing our favorite ice cream recipes each Sunday. We’d like to hear from you too, so please share your favorites in the comments below, as well as on pinterest, by pinning your favorite frozen treats with the hashtag #IceCreamSundays. Can’t wait to see what you share!