Butterfinger Ice Cream Pie is a simple no-bake dessert the whole family will enjoy. A chocolate cookie crust holds a creamy no-churn ice cream filling made with whipped heavy cream, sweetened condensed milk, vanilla, and plenty of crunchy Butterfinger pieces. The pie is finished with a light peanut butter whipped cream and extra candy bits for garnish—an easy summer treat that delivers big candy-bar flavor with minimal effort.
Homemade Ice Cream Pie
This Butterfinger Ice Cream Pie combines a crisp chocolate cookie crust with a light, no-churn ice cream filling studded with Butterfinger pieces. Because it’s no-bake, it’s perfect for warm days when you don’t want to heat the oven. The texture is creamy and airy from whipped cream, while the sweetened condensed milk adds richness and stability so the pie sets up well in the freezer. A dollop of peanut butter whipped cream on top complements the candy pieces and adds a silky finish.
How to Make Butterfinger Ice Cream Pie
Begin by pressing a chocolate cookie crumb mixture into a 9-inch springform pan to form the crust. Chill the crust briefly while you make the filling so it firms up and holds the ice cream.
For the filling, whip cold heavy cream to stiff peaks, then fold in sweetened condensed milk and vanilla to create a stable, creamy base. Gently fold in chopped Butterfinger baking bits so the candy is evenly distributed without deflating the whipped cream. Spoon or spread the mixture into the prepared crust and smooth the top.
Cover the pie and freeze for at least six hours or overnight until fully set. Before serving, prepare the peanut butter whipped cream by chilling your bowl and beaters for a few minutes, then whip the cream with powdered sugar, creamy peanut butter, and vanilla until it holds firm peaks. Spread or pipe the whipped cream over the frozen pie and sprinkle with extra Butterfinger pieces. To slice cleanly, dip a sharp knife in hot water, wipe dry, and then cut through the frozen pie.
Helpful Tips & Frequently Asked Questions
- Use finely crushed chocolate cookies (like Oreos) to make a firm crust that holds together when sliced. A food processor makes quick work of crushing cookies.
- Freeze thoroughly: Allow at least 6 hours in the freezer; overnight is ideal for best texture.
- Slice cleanly: Warm a sharp knife under hot water, dry it, and then slice to get neat pieces.
- Substitutions: Graham cracker crumbs can replace the Oreo crumbs for a milder crust if preferred.
- Extra toppings: Drizzle caramel or hot fudge over each slice for added richness.
- Flavor swaps: This no-churn method works with other mix-ins—try chopped peanuts, chocolate chips, or different candy bars.
- Make ahead: The pie can be prepared a day or two in advance; keep it tightly wrapped to prevent freezer burn.
- Storage: Store leftovers wrapped well in the freezer for up to a few months; thaw briefly before slicing if it becomes too hard.
What to Serve with Butterfinger Ice Cream Pie
This pie is rich and sweet, so simple accompaniments work best. Fresh berries like strawberries or raspberries add brightness and a touch of acidity. A warm cup of coffee complements the cold dessert, and a drizzle of hot fudge or caramel over each slice is always a hit. It’s also a natural finish to casual summer meals such as grilled burgers, barbecue chicken, or pulled pork.
Butterfinger Ice Cream Pie
Ingredients
Crust
- 2½ cups finely crushed Oreo cookie crumbs
- 8 Tbsp melted butter
Ice Cream
- 2 cups heavy whipping cream
- 1 (14-oz) can sweetened condensed milk
- 1 (8-oz) package Butterfinger baking bits, chopped
- 1 tsp vanilla
Peanut Butter Whipped Cream
- 1½ cups heavy whipping cream
- 2 Tbsp creamy peanut butter
- 3 Tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
Crust
- Combine the crushed cookie crumbs and melted butter until evenly moistened. Press the mixture into the bottom and up the sides of a 9-inch springform pan. Chill while preparing the filling.
Ice Cream Filling
- Pour cold heavy cream into a chilled mixing bowl and whip to stiff peaks.
- Fold in the sweetened condensed milk and vanilla gently until combined. Stir in the chopped Butterfinger pieces.
- Spread the mixture into the prepared crust, cover, and freeze for at least 6 hours or until firm.
Whipped Cream
- Chill a mixing bowl and beaters for 10–15 minutes. Add 1½ cups heavy cream, powdered sugar, peanut butter, and vanilla. Beat until stiff peaks form and the whipped cream holds its shape.
Assemble
- Remove the pie from the freezer. Spread or pipe the peanut butter whipped cream over the top and garnish with extra Butterfinger pieces. Use a knife dipped in hot water and wiped dry to slice clean pieces. Serve immediately.
Notes
- Allow the pie to sit at room temperature 20–30 minutes before slicing for easier cutting.
- Freeze-wrapped leftovers for up to 2–3 months; wrap tightly with plastic and foil to prevent freezer burn.
- Refer to the ingredient lists and tips above for substitutions and variations.
Nutrition
Calories: 484 kcal | Carbohydrates: 28 g | Protein: 4 g | Fat: 40 g | Saturated Fat: 23 g | Sugar: 18 g
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