Print

Ninja Creami Butterfinger Ice Cream

Ninja Creami Butterfinger Ice Cream
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe is for all the Butterfinger lovers out there! Get ready to make a ridiculously creamy, crunchy, homemade ice cream that tastes just like the classic candy bar. With the Ninja Creami, you can get a perfect, velvety texture without any of the hassle.

Ingredients

Scale

Ice Cream Base

  • 8 fl oz whole milk
  • 4 fl oz half and half
  • ⅓ cup granulated sugar
  • 2 tbsp instant vanilla pudding mix
  • 1 tsp vanilla bean paste (or vanilla extract)

Mix-ins

  • 1.8 oz Butterfinger bar, broken into small pieces
  • 1–2 tbsp extra milk (optional, for re-spin)

Instructions

  1. Blend the Base: In a small blender, combine the milk, half and half, sugar, pudding mix, and vanilla. Blend until everything is completely smooth and there are no clumps.
  2. Freeze: Pour the mixture into a Ninja Creami pint container, making sure not to fill it past the max line. Freeze the pint on a flat, level surface for a full 24 hours. Freezing it with the lid off helps prevent that pesky bump on top.
  3. Spin #1 (Ice Cream): After freezing, place the pint into the outer bowl, secure the lid, and lock it into the Ninja Creami machine. Select the “ICE CREAM” function.
  4. Re-Spin for Creaminess: Once the cycle finishes, check the texture. If it’s crumbly or sandy, add 1-2 tablespoons of milk to the center and hit “RE-SPIN.” This extra step is key to getting that super creamy consistency. If it’s already looking like small scoops of ice cream, you can re-spin without adding milk.
  5. Add the Mix-ins: Use a spoon to dig a small well in the middle of your ice cream. Pour in the broken Butterfinger pieces. Put the pint back in the machine and select “MIX-IN” to gently fold the candy in.
  6. Serve & Enjoy: Scoop it straight from the pint and dig in!

Notes

  • Serving Suggestion: Serve your Butterfinger ice cream with a drizzle of chocolate or caramel sauce and an extra sprinkle of crushed Butterfinger. It’s also a perfect partner for a warm brownie!
  • Tips & Tricks: The secret to the smoothest ice cream is the re-spin. Don’t skip it! Freezing the pint on a level surface is also crucial for an even churn.
  • Storage & Reheating: Any leftovers can be stored right in the pint container in the freezer. When you want more, just run it on the “RE-SPIN” function to bring it back to a perfect soft-serve texture. For best results, let the pint sit out for 10-15 minutes before re-spinning.

Find it online: https://meltandmagic.com/ninja-creami-butterfinger-ice-cream/