Homemade Butterfinger Peanut Butter Ice Cream recipe is a delicious frozen treat.
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 you, you have got to 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.