Peanut Butter-Butterfinger Ice Cream
A rich, creamy ice cream blending peanut butter and crunchy Butterfinger bars, perfect for peanut lovers and dessert enthusiasts seeking a sweet, nostalgic treat.
Ingredients
Instructions
- Mix the whipped cream, eggs, sugar, milk, vanilla, and peanut butter until well combined.
- Add milk gradually until the mixture reaches two-thirds full in the freezer container.
- Chop the Butterfinger candy bars and fold into the mixture.
- Freeze until firm, about 4-6 hours or overnight.
Tips & Substitutions
For a creamier texture, ensure that the whipped cream is well-folded into the mixture without deflating it. If you're out of Butterfinger bars, try using crushed Reese's Peanut Butter Cups or other chocolate-covered candies for a different flavor. You can also adjust the peanut butter to suit your taste, adding more for a stronger flavor.
Serving Suggestions
Serve this delightful ice cream in bowls or cones, topped with additional chopped Butterfinger pieces for added crunch. For an indulgent treat, drizzle with chocolate or caramel sauce. It pairs beautifully with slices of cake, such as Betty Lou'S Pecan Toffee Bars, or alongside a warm dessert for a perfect contrast.
Storage & Reheating
Store any leftover ice cream in an airtight container to prevent freezer burn. To keep it fresh, press a piece of parchment paper directly onto the surface of the ice cream before sealing. When ready to serve, let it sit at room temperature for about 5-10 minutes to soften it slightly for easier scooping.
Nutrition & Diet Analysis (per serving)
Each serving of Peanut Butter-Butterfinger Ice Cream contains roughly 2084 calories, with 48g protein, 252g carbohydrates, and 86g fat. It is an excellent source of protein (95% of the Daily Value), iron (77% of the Daily Value), and calcium (74% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1432mg per serving (62% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this ice cream without eggs?
Yes, you can make a no-cook version by using a combination of sweetened condensed milk and whipped cream instead of eggs. This will yield a similar creamy texture without the need for cooking, making it easier and quicker to prepare.
How can I adjust the sweetness of the ice cream?
If you prefer a less sweet ice cream, you can reduce the sugar by half or substitute it with a sugar alternative like stevia or monk fruit sweetener. Just keep in mind that it may affect the texture slightly, so make sure to taste as you go.
Is it possible to use a different nut butter?
Absolutely! You can swap peanut butter for almond butter, cashew butter, or even sunflower seed butter for a nut-free option. Each will impart a different flavor profile, allowing you to customize the ice cream to your liking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).