Homemade Butterfinger Ice Cream Sandwiches: The Ultimate Summer Treat Recipe
Summer is synonymous with sunshine, warm weather, and delightful frozen treats, and July truly celebrates this with a double dose of ice cream recognition. It’s not just National Ice Cream Month; July 16th marks National Ice Cream Day! To join in this joyous celebration, I’ve teamed up with Breyers and Mirum to bring you an incredibly fun, creative, and utterly irresistible ice cream creation that will elevate your summer dessert game. Prepare to be amazed by these incredible Butterfinger Ice Cream Sandwiches!
Unleash Your Inner Chef with Butterfinger Ice Cream Sandwiches
Yes, you read that right – Butterfinger! Imagine the iconic crispy, peanut-buttery, chocolatey crunch of a Butterfinger bar expertly infused into a homemade ice cream sandwich. If you’re a devoted Butterfinger enthusiast, I can already sense your excitement. While there are countless chocolate chip ice cream sandwich options available, many often face the challenge of chocolate chips becoming unpleasantly hard to bite when frozen solid. This can detract from the overall enjoyment of an otherwise perfect cool-down treat.
It was during a recent shopping trip to Walmart, gathering ingredients for my next culinary adventure, that inspiration struck. The moment I spotted those convenient Butterfinger Baking Bits, I knew exactly the direction this recipe was destined to take. The finely chopped Butterfinger pieces offer all the beloved flavor and texture without the rock-hard bite, making them absolutely ideal for a sublime frozen dessert experience.
For me, Breyers ice cream has always been a top choice. Its consistently creamy and delicious texture is a testament to its quality, made with fresh cream and milk, and proudly non-GMO. This commitment to simple, high-quality ingredients ensures that every scoop of Breyers Natural Vanilla Ice Cream provides the perfect base for our sensational Butterfinger sandwiches. Its pure, rich vanilla flavor allows the Butterfinger notes to truly shine, creating a harmonious blend that’s simply irresistible.
Beyond these delightful ice cream sandwiches, Breyers ice cream is incredibly versatile. I often incorporate a generous scoop into my homemade slushies, which are always a huge hit during the sweltering summer months. And for those grown-up gatherings, a dollop of Breyers is the secret ingredient that transforms these root beer float cocktails into an indulgent experience. These Butterfinger ice cream sandwiches aren’t just for National Ice Cream Month; they are perfect for any summer get-together, a festive birthday party, a family reunion, or simply as a special everyday treat that brings smiles to everyone’s faces.
One important thing to note about these homemade ice cream sandwiches is that they melt… and they melt fast! This makes them perfect for a backyard barbecue where you can quickly retrieve them from the freezer and distribute them to eager hands. However, they’re probably not the best choice for a picnic where they might sit out for an extended period. For optimal enjoyment, pull these frozen delights out of the freezer just 5-10 minutes before you plan to serve them. This allows the ice cream to soften ever so slightly, making them easier to bite into and enhancing their creamy texture. Serve them outdoors, where any happy drips from little (or big!) Johnny’s face can simply fall onto the grass without a worry. The pure joy of a melting ice cream sandwich is part of the summer charm!
The Art of Eating a Butterfinger Ice Cream Sandwich
Indeed, there’s a truly right way to savor these incredible Butterfinger ice cream sandwiches, maximizing every delightful bite and lick. First, allow yourself a moment to appreciate the visual masterpiece, then dive in by licking all the crushed Butterfinger bits and creamy Natural Vanilla ice cream from the edges. This gives you that immediate explosion of flavor and sets the stage for what’s to come. The soft, chewy cookies will take a little longer to reach their ideal texture, so continue to patiently lick at that dreamy Breyers ice cream, letting its coolness refresh you until you feel the edges of the cookies begin to soften enough for nibbling. Eventually, as the ice cream yields and the cookies become more pliable, you’ll be able to take a satisfying bite. But for an even more playful experience, I suggest continuing to nibble all around the edges until the ice cream starts to get wonderfully melty again, then simply lick all the way around once more. It’s a delightful rinse and repeat cycle of pure bliss!
Crafting Your Own Butterfinger Ice Cream Sandwiches: A Step-by-Step Guide
Creating these sensational homemade Butterfinger Ice Cream Sandwiches is a rewarding process, starting with the foundation: the cookies. I wholeheartedly recommend using my favorite big, soft chocolate chip cookie recipe as the base, precisely as I did. This recipe is specifically designed to yield large, perfectly soft cookies that are ideal for holding generous scoops of ice cream. While you can adapt your own trusted cookie recipe, you’ll likely need to double the batch and ensure they bake up as jumbo cookies to accommodate the ice cream filling. My tried-and-true recipe already accounts for these requirements, making your job much easier.
When preparing the cookie dough, follow my recipe exactly, with one crucial substitution: you will want to replace the chocolate chips or chunks with 1 1/2 bags (approximately 15 ounces) of Butterfinger Baking Bits. This ensures that signature Butterfinger flavor is baked right into the cookies, providing an incredible textural and taste experience from the first layer. For your convenience, I have included the complete cookie recipe with these essential Butterfinger adjustments in the printable recipe card section below.
What You’ll Need for These Delicious Butterfinger Ice Cream Sandwiches:
- My big, soft chocolate chip cookie recipe (adapted with Butterfinger Baking Bits)
- 2 (10-ounce) bags of Butterfinger Baking Bits, divided
- 2 (1.5-quart) containers of Breyers Natural Vanilla Ice Cream
Helpful Kitchen Tools to Make the Process Smooth:
- Jelly roll pan: Essential for freezing your ice cream slab evenly.
- Ice cream scoop: Perfect for portioning out cookie dough.
- Parchment paper: Prevents sticking and makes cleanup a breeze.
- Mixing bowl: For your cookie dough and softening ice cream.
- Wooden spoon: A sturdy tool for mixing.
- Large circular cookie cutter: Key for neatly cutting out ice cream circles.
- Knife: Useful for chopping any larger bits or for general kitchen tasks.
- Spatula: For spreading ice cream and assembling sandwiches.
- Cutting board: A stable surface for preparation.
Begin by taking your two 1.5-quart containers of Breyers Natural Vanilla Ice Cream out of the freezer and let them sit at room temperature for a little while to soften. This crucial step will make it much easier to spread the ice cream evenly. While the ice cream is softening, prepare your cookie dough following the adapted recipe, ensuring you incorporate 15 ounces of the Butterfinger Baking Bits. Remember to set aside the remaining 5 ounces of Butterfinger bits; these will be used later for rolling the finished ice cream sandwiches, adding that extra layer of crunchy, sweet goodness.
Next, line a jelly roll pan with parchment paper, allowing the paper to overlap all sides. This makes for easy removal and minimal mess. Once the ice cream has softened enough (it should be stirrable, but not completely melted), transfer it into a large mixing bowl. Give it a good stir, just like you might have done as a kid, to achieve a uniform, creamy consistency. Then, pour that perfectly softened ice cream into the parchment-lined pan and spread it out evenly across the entire surface. Use a spatula to ensure it’s perfectly level. Immediately transfer the pan back into the freezer and let the ice cream firm up completely, which usually takes about 2 hours, but can vary depending on your freezer’s temperature. You want it solid enough to cut cleanly.
Essential Baking & Making Tips for Perfect Ice Cream Sandwiches:
- Invest in a Kitchen Scale: If you don’t already own one, a kitchen scale is an excellent, inexpensive investment. I personally use an Ozeri kitchen scale, which typically costs around $15. I find myself using it constantly to weigh almost everything. It’s hands down the best method for ensuring ingredients are divided evenly, especially for baking where precision is key.
- Weigh Your Cookie Dough for Uniformity: As you’ll see demonstrated in the accompanying video, I highly recommend weighing your cookie dough after it’s been thoroughly mixed. Once you have the total weight in ounces, divide that number by 36 (the number of cookies my recipe yields). By measuring out each cookie ball to the exact same weight, you are guaranteed to be rewarded with 36 perfectly round, beautifully consistent cookies. Without this step, you might end up with cookies of varying sizes, which can make assembling uniform ice cream sandwiches a challenging task. And trust me, for a professional-looking and easier-to-eat ice cream sandwich, identical cookie sizes are paramount.
- Achieve the Perfect Cookie Texture: When baking your cookies for these sandwiches, the goal is a soft, slightly under-baked texture. This ensures they remain pliable when frozen and provide a pleasant contrast to the creamy ice cream. For my recipe, baking them for precisely 11 minutes yielded the perfect balance of soft and chewy. Keep an eye on your oven, as baking times can vary.
- Choosing the Right Cookie Cutter: My cookie recipe is designed to produce 36 cookies, each approximately 3 1/2 inches wide. Therefore, you will need a cookie cutter of a similar size to expertly cut out the ice cream middles. Don’t worry if you don’t have a specific “ice cream sandwich” cutter; a standard large circular cookie cutter (I’ve linked some options above), a biscuit cutter, or even a sturdy plastic drinking glass can work wonders. Fun fact: I often use an old plastic hamburger press that I’ve kept for years; it resembles the one in the upper left of this picture and works perfectly!
Getting Ready for Assembly: Preparation is Key!
- Ensure Cookies are Completely Cooled: Before you even think about assembling, make absolutely certain all your baked cookies have cooled down to room temperature. Warm cookies will melt the ice cream instantly.
- Prepare a Holding Pan: Have a baking pan or sheet lined with parchment paper ready and waiting in the freezer. This is where you will transfer your finished ice cream sandwiches to firm up.
- Butterfinger Bits Ready: Pour the remaining 5 ounces of Butterfinger Baking Bits onto a shallow plate. This will be your station for rolling the edges of the sandwiches.
- Parchment Strips for Wrapping: Cut parchment paper into strips, roughly 3 inches by 12 inches. These will be used to wrap around each individual sandwich, preventing them from sticking together and making them easy to grab.
- Work Smart and Quick: Keep in mind that ice cream melts! Depending on how quickly you work, you might need to transfer batches of assembled sandwiches back into the freezer temporarily before you finish preparing all of them. Don’t rush, but be efficient.
- Clean Hands, Happy Work: Keep paper towels or a damp cloth readily available. Ice cream assembly can be a bit sticky, and having a way to quickly wipe your fingers will make the process much more pleasant.
- Water Bath for Cookie Cutter: Fill a medium-sized bowl with water. This bowl will be used to dip your cookie cutter in between each ice cream cut, which helps prevent the ice cream from sticking to the cutter and ensures clean, precise circles.
Assembling Your Butterfinger Ice Cream Sandwiches:
Remember to work swiftly to keep everything as frozen as possible!
- Cut Ice Cream Circles: Remove the pan of firmly frozen ice cream from the freezer. Dip your circular cookie cutter into the bowl of water (as prepared in the previous step) before each cut. Press firmly to cut out 12 perfectly round ice cream circles. Dipping the cutter in water is a simple yet effective trick to ensure the ice cream doesn’t stick.
- Remove Excess Ice Cream: Use an icing spatula or a thin knife to carefully remove any excess ice cream around the newly cut circles. Don’t let it go to waste – you’re welcome to enjoy these delicious scraps!
- Keep Ice Cream Cold: If you find the ice cream circles are softening, or if you’re taking a moment, place the pan of cut ice cream circles back into the freezer until you are ready to proceed with assembly.
- Match Your Cookies: Lay out your cooled Butterfinger cookies. Pair them up according to size; this will be a breeze if you followed the tip about weighing your cookie dough earlier! You’ll need 12 pairs for 12 sandwiches.
- Assemble the Sandwiches: With a spatula, gently lift one of the frozen ice cream circles. Place it squarely between two matched cookies, pressing lightly to form a sandwich. Immediately after, roll the sides of the newly formed sandwich in the reserved Butterfinger Baking Bits, pressing gently to coat them completely. This adds an incredible extra layer of crunch and flavor.
- Wrap and Freeze: Take one of your pre-cut parchment strips and wrap it around the outside edge of the assembled ice cream sandwich. This wrap helps maintain its shape and prevents sticking in the freezer. Place the wrapped sandwich onto the designated pan in the freezer.
- Final Freeze: Continue until all 12 ice cream sandwiches are assembled, wrapped, and placed in the freezer. Freeze them until they are thoroughly firm. While several hours will suffice, allowing them to freeze overnight will yield the best, most solid results, making them perfect for serving.
Don’t forget to watch the video below for a visual guide to the entire process – seeing it in action makes it even easier! These delicious homemade ice cream sandwiches are truly a spectacular way to celebrate summer, cherish moments with family and friends, and honor National Ice Cream Month. And remember, all the ingredients you need, from Breyers Natural Vanilla Ice Cream to Butterfinger Baking Bits and other baking essentials, can be conveniently found at Walmart. You can even take advantage of their services to order online and pick up your supplies!
How will you be celebrating the joy of ice cream this season? Be sure to share your creations and celebrations on social media! Tag your posts using #CelebratewithBreyers and #Walmart to join the fun. Enjoy every single bite of these homemade delights!
Here’s a video of the entire process, making it even easier to follow along:
Butterfinger Ice Cream Sandwiches
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 8.5 ounces cake flour 2 1/4 cups
- 8.5 ounces all purpose flour 2 cups
- 1.25 tsp baking soda
- 1.5 tsp baking powder
- 1.5 tsp Kosher salt
- 2.5 sticks unsalted butter room temperature
- 10 ounces light brown sugar 1.25 cups packed
- 8 ounces granulated white sugar 1 cup, plus 3 tablespoons
- 2 large eggs
- 2 tsp vanilla extract
- 20 ounces Butterfinger Baking Bits, divided 2 10-ounce bags
- 3 quarts Breyers Natural Vanilla Ice Cream 2 1.5-quart containers
Instructions
Bake the Cookies:
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Sift flours, baking soda, baking powder and salt into a bowl with a wire whisk. Set aside.
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In bowl of electric mixer, cream together butter and sugars until very light, about five minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. With mixer on low, add dry ingredients and mix just until combined. Stir in 1 and one-half of the Butterfinger chips with rubber spatula.
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Refrigerate dough for two hours.
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When ready to bake, preheat oven to 350 degrees. Line insulated baking sheets with parchment paper and scoop dough into 36-balls using an ice cream scoop onto sheet. Bake 10-12 minutes.
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As soon as you remove the baking sheet from the oven, use a spatula to shape the outer edge of the cookies to make them nice and round and even.
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Allow cookies to cool on sheet for 5 minutes before transferring to cooling racks to cool completely.
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Take the 2 cartons of ice cream out of the freezer to let it soften a bit. Meanwhile, mix up your cookie dough, using 15 ounces of the Butterfinger Baking Bits. Reserve the other 5 ounces for rolling your finished ice cream sandwiches in.
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Line the jelly roll pan with parchment paper overlapping all sides. Place the softened ice cream into a large bowl and stir it up like you used to when you were a kid. Pour that softened bowl of ice cream into the lined pan and spread, spread, spread until it’s even. Place that pan in the freezer until the ice cream firms back up, about 2 hours.
Baking & Making Tips:
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If you don’t have a kitchen scale, it’s a really good investment and they are quite inexpensive. I have an Ozeri kitchen scale that runs about $15. I use mine all the time and weigh just about everything. It’s the best way to divide food evenly!
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You’ll notice this in the video above… I highly recommend weighing your cookie dough when you’re done mixing it. Then divide that total in ounces by 36. When you measure out the dough and use the same weight for each cookie ball, you will be rewarded with 36 perfectly round beautiful cookies from this recipe. However, if you don’t weigh the dough balls out you may not have similarly sized cookies in the end. And believe me, when making ice cream sandwiches you want your cookies to be the same size.
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when you bake the cookies you want them to be soft, and slightly under-baked. I baked mine for 11 minutes and they were perfect.
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My cookie recipe yields 36 (3 1/2-inch) wide cookies so you will need a cookie cutter approximately that size to cut out the ice cream middles. You can use a cookie cutter (I linked some above for you), a biscuit cutter or even a plastic drinking glass. Heck, I used an old plastic hamburger press I’ve had around for years! it looks very similar to the one in the upper left of this picture.
Getting ready for assembly:
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All your cookies should be cooled completely before starting this process.
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Have a pan handy to transfer the finished sandwiches to.
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Pour remaining 5 ounces of Butterfinger Baking Bits onto a plate.
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Cut parchment into strips (approximately 3″ x 12″) for wrapping around your sandwiches.
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Note that depending on how fast you work, you may need to move some of the sandwiches to the freezer before finishing the others.
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Have paper towels or a damp cloth handy to wipe your sticky fingers as you work.
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Fill a medium bowl with water to dip the cookie cutter in between ice cream cuts (see below).
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Assembling your Butterfinger ice cream sandwiches:
Work quickly.
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Remove pan of ice cream from the freezer and using your cookie cutter, cut out 12 circles. It helps to dip the cookie cutter into a bowl of water after each cut to keep the ice cream from sticking to the cutter.
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Use an icing spatula to remove the excess ice cream around the circles. Yes, you can eat it, I won’t tell.
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If needed, place the pan of ice cream circles back into the freezer until you are ready to assemble.
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Match up 12 pairs of cookies according to size. This should be easy if you weighed your cookie dough.
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Use a spatula to lift an ice cream circle and sandwich it between two cookies then roll the sandwich in the Butterfinger Bits.
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Wrap the outside of the sandwich with a parchment strip and place on pan destined for the freezer.
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Freeze sandwiches until firm, several hours will work, but overnight is best.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
