Aunt Peggy’S Butterfinger Ice Cream – a delicious recipe with Sugar, Water, Butterfinger. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Note: you'll need a 4 quart (or bigger) ice cream maker for this recipe.", "In a saucepan, bring sugar and water to a rolling boil; continue cooking for about 1 minute. Then remove the pan from the heat and let mixture cool.", "Chop the candy bars in a food processor or blender to your desired texture. Pour Butterfingers into the sugar mixture and let them soak until you are ready to make ice cream.", "When you are ready... Mix the Butterfinger mixture with 2 quarts of half and half and pour into a 4 quart ice cream maker. Lastly, add the additional half and half or 2% milk as needed to reach the ""fill"" line on your ice cream maker.", "Continue making ice cream as instructed on the ice cream maker instructions.", "This recipe can be tweaked to add any type of candy bar that you would like to use."]
1491
kcal
Calories
81
g
Fat
201
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 4 cups Sugar, 2 cups Water, 4 whole Butterfinger Candy Bars, 1 Ounce Bars, 3 quarts Fat-free Half-and-half.
Yes, Aunt Peggy’S Butterfinger Ice Cream falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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