Raw Butterfinger Ice Cream

By Chef: Brandi Doming
Posted: June 5, 2015 


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The classic Butterfinger candy bar has now been made into a raw, vegan ice cream. Get those ingredients and make this one, you are going to love it! Enjoy!


  • 1 cup raw peanuts (140 g) (or for non-raw use 1/2 cup creamy peanut butter w/no additives)
  • 1 1/2 cups creamy homemade almond milk (or just use 1 can low-fat coconut milk)
  • 1/2 cup raw cashews (70 g) soaked for a few hours if you don’t have a high powered blender
  • 1/4 cup + 1 tablespoon raw cacao
  • 1/4 cup + 2 tablespoons raw agave or pure maple syrup
  • 2 teaspoons vanilla
  • 1/8 teaspoon sea salt (this is key to butterfinger flavor, only omit if your peanut butter has salt)
  • 2-3 bars of homemade Butterfingers


  1. The day before or a couple of hours before making the ice cream, make the Butterfingers, following the link above. They need specific chill times before proceeding to make the ice cream.
  2. If you don’t have a high powered blender, such as a Vitamix, then you will need to soak your cashews in a bowl covered with room temperature water for a few hours, drain and then proceed.
  3. To make the ice cream, I chose to blend up my peanuts in my food processor first to make peanut butter and get it really smooth. You can certainly add all of the ingredients to your blender instead, but I found the ice cream was smoother when I made peanut butter first. Or just use an all natural creamy peanut butter with no additives and skip this step (use 1/2 cup). Add all of the ingredients to your blender and blend until everything is completely smooth, thick and creamy. Pour into your ice cream maker and churn for 20-25 minutes until a soft serve consistency is reached.
  4. While it is churning, chop up 2-3 Butterfinger bars into 1 inch pieces. Pour the ice cream into a container and stir in the Butterfinger pieces with a spoon. Place in your freezer for a couple of hours to firm up before eating.


  • I make my own homemade almond milk very creamy, which really helps with the texture of the ice cream. You can follow my steps for that if you want on the link above, or if you want to make this (non-raw), just use a lowfat can of coconut milk and it will give the same creamy texture.
  • Nutrition per serving including the Butterfingers (2 broken up): This is based on a 3/4 cup serving instead of a wimpy 1/2 cup like the stores do, because honestly who eats just a 1/2 cup. This is so rich, you may not even eat a 3/4 cup but that is how I based it: 504 calories, 31.75 g fat, 42.36 carbs, 13.49 g protein
  • Raw, vegan, gluten-free, oil-free, dairy-free, soy-free