Butterfinger Ice Cream Pie

User Reviews

5.0

3 reviews
Excellent
  • Prep Time

    45 mins

  • Additional Time

    9 hrs

  • Total Time

    9 hrs 45 mins

  • Servings

    8 slices

  • Calories

    855 kcal

  • Course

    Dessert

  • Cuisine

    American

Butterfinger Ice Cream Pie

This Easy Homemade Butterfinger Ice Cream Pie has bits of Butterfinger bars chopped up in it, swirls of peanut butter and chocolate syrup, and topped with a chocolate whipped cream! It’s the perfect summer treat and is so simple to put together!

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Ingredients

Servings

Crust

  • 1 1/2 cups Oreo cookie crumbs about 25 cookies
  • 6 tableIspoons butter melted

Ice Cream

  • 2 cups heavy whipping cream whipped to stiff peaks
  • 14 ounces sweetened condensed milk
  • 1/2 cup unsweetened cocoa powder
  • 1/2 cup milk chocolate chips melted
  • 1 Butterfinger bar chopped
  • 1/4 cup creamy peanut butter
  • 1 tablespoon chocolate syrup

Toppings

  • 1 cup heavy whipping cream
  • 1/2 cup milk chocolate chips
  • 1 tablespoon chocolate syrup
  • 1 Butterfinger bar chopped
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Instructions

Crust

  1. Add the Oreo cookies to a food process and pulse until the cookies are in fine crumbs.
  2. In a medium bowl, add in the Oreo crumbs and butter. Stir until it looks like wet sand.
  3. Firmly and evenly press into a 9 1/2 inch pie plate. Place into the fridge while working on the ice cream.

Ice Cream

  1. In a medium microwave-safe bowl, add the sweetened condensed milk and cocoa powder. Stir until combined.
  2. Add in the chocolate chips and place in the microwave for 30 seconds. Stir until the mixture is smooth. If there are still lumps, microwave for an additional 30 seconds and stir. Let cool to room temperature and stir the mixture often to avoid the chocolate forming a crust on top while it’s cooling.
  3. While the chocolate is cooling, add the whipping cream to a large mixing bowl. Beat with a hand mixer on medium speed until stiff peaks form.
  4. Fold about 1/2 cup of whipped cream into the cooled chocolate. This will lighten the chocolate mixture.
  5. Now pour the chocolate into the remaining whipped cream and fold until incorporated.
  6. Fold in the chopped Butterfinger.
  7. Pour the ice cream filling into the prepared cookie crust.
  8. Drizzle chocolate syrup and peanut butter on top of the ice cream pie and swirl in with a knife or skewer.
  9. Place in the freezer to chill until firm. This will take about an hour.

Topping

  1. For the chocolate whipped cream, add the chocolate chips and 2 tablespoons of whipped cream into a microwave-safe bowl. Microwave for 30 seconds and stir. Repeat microwaving for 30 seconds and stirring if the chocolate isn’t completely melted. Let the chocolate cool to room temperature.
  2. While the chocolate is cooling, place the remaining heavy whipped cream into a large mixing bowl. Beat with a hand mixer on medium speed until stiff peaks form.
  3. Add about 1/2 cup of the whipped cream into the cooled chocolate mixture and stir until combined.
  4. Pour the chocolate mixture into the whipped cream and fold until incorporated. Place into a piping bag fitted with a 4B tip and pipe shells and stars on the pie.
  5. Pipe shells and stars on the pie with the chocolate whipped cream.
  6. Add chocolate syrup and the chopped Butterfinger to the center. Freeze overnight until firm. Cut and serve!

Notes

  • Storage and Freeze: After decorating the top of the ice cream pie, place it in the freezer for about 1 hour until the toppings are firmed up. Then place two layers of plastic wrap on the top and a layer of heavy-duty aluminum foil. It can be stored in the freezer for up to 3 months. 

Nutrition Information

Show Details
Calories 855kcal (43%) Carbohydrates 81g (27%) Protein 12g (24%) Fat 56g (86%) Saturated Fat 31g (155%) Cholesterol 144mg (48%) Sodium 328mg (14%) Potassium 482mg (14%) Fiber 4g (16%) Sugar 61g (122%) Vitamin A 1515IU (30%) Vitamin C 1.8mg (2%) Calcium 247mg (25%) Iron 4mg (22%)

Nutrition Facts

Serving: 8slices

Amount Per Serving

Calories 855 kcal

% Daily Value*

Calories 855kcal 43%
Carbohydrates 81g 27%
Protein 12g 24%
Fat 56g 86%
Saturated Fat 31g 155%
Cholesterol 144mg 48%
Sodium 328mg 14%
Potassium 482mg 10%
Fiber 4g 16%
Sugar 61g 122%
Vitamin A 1515IU 30%
Vitamin C 1.8mg 2%
Calcium 247mg 25%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

3 reviews
Excellent

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