No-Churn Butterfinger Ice Cream
Thank you to BUTTERFINGER® for sponsoring this post!
There’s nothing quite like an ice cream cone to celebrate summer.
And while I don’t discriminate when it comes to my ice cream consumption – hard, soft, fro-yo? I’m there – there’s nothing better than a giant waffle cone. And when it’s stuffed with texture-rich BUTTERFINGER® ice cream? Even better.
Especially when that ice cream is made at home, WITHOUT a machine!
Pretty “cool”… right?! Father’s Day is coming, after all. #dadjokes
Making no-churn ice cream is hands-down one of my favorite parts of summer. A simple combination of heavy whipping cream, sweetened condensed milk, and vanilla extract creates the perfect vanilla base, and from there you can build all sorts of flavor creations! Throughout my experiments I’ve had fun getting crazy with my mix-ins, and frankly some concepts have been a giant NO (blueberries — I’m looking at you). But sometimes it’s easier to just keep things simple, and that’s exactly what I did with this BUTTERFINGER® Minis variation.
4 ingredients, 4 minutes, total perfection.
As someone with a perennial sweet-tooth I always like to have a little sugar in the house. What’s great about BUTTERFINGER® Minis is that they’re convenient, delicious, and best of all… SMALL. I love to throw a handful of them in the freezer, then have one for dessert whenever a mid-week craving hits. At just 45 calories and 2 grams of fat per mini, it’s a sweet treat that I can enjoy without wrecking my workout. And when I want to splurge just a little bit bigger, they still keep me in control. Because absolutely NOTHING in this world is worse than ruining a manicure by ripping into 1,000 teeny-tiny foiled candies.
(please do not become this cautionary tale.)
But for the times I’m not nibbling my BUTTERFINGER® Minis OR eating them so fast I inhale polish, there’s this ice cream. It stays fresh in the freezer for weeks – just keep it covered with foil or a lid – and it’s another portion-controlled way to get my sweet fix. Now obviously waffle cones aren’t for when you’re being your strictest. But for when you’re feeling your most fun?
Waffle cones bring out the kid in everyone.
To get an ice-cream parlor vibe I like dunking my waffle cones in milk chocolate, then smothering them in toppings. For this specific recipe I kept things simple with rainbow sprinkles and/or crushed BUTTERFINGER® Minis, and it’s easy to see why. The BUTTERFINGER® ice cream has SO much texture, delicious peanut butter flavor, and silky richness all on its own, the cone doesn’t need to be splashy. But if you’re feeling a little extra celebratory, go wild!
Marshmallow fluff, crushed pretzels, peanuts?! I say why not.
When the ice cream is this good, you seriously can’t go wrong. xo
No-Churn Butterfinger Ice Cream
- Line an 8” x 4” or 9” x 5” loaf pan with parchment paper. If your loaf pan is metal, no parchment paper needed.
- In a large mixing bowl combine the sweetened condensed milk and vanilla, whisking until smooth.
- In a food processor or large mixing bowl beat the whipping cream until soft peaks form. Fold the whipped cream into the condensed milk until combined. Fold in the chopped Butterfinger. Transfer to loaf pan, then freeze for 8 hours or overnight.*
- Once ice cream is frozen, line a small baking sheet with parchment paper. Place the milk chocolate topping in a large bowl, then dunk each waffle cone about ¼ of the way in, swirling to evenly coat. Sprinkle with additional chopped Butterfinger, sprinkles, or both, then place face-down on parchment-line sheet. Repeat with all cones, then transfer to the freezer to set for 5 – 10 minutes. When ready, scoop the Butterfinger ice cream into your decorated cones, then eat!
*saran wrap can be used to cover the loaf pan if you’d like.