Butterfinger Milkshake Recipe

There’s something downright magical about blending a nostalgic candy bar into a creamy milkshake, and this Butterfinger milkshake is no exception. The combo of vanilla ice cream, creamy milk, and crunchy, chocolatey Butterfinger pieces creates a drink that’s more than just a treat—it’s an experience. I remember the first time I made one, it felt like a celebration of my childhood favorites in a frosty glass. If you’re a Butterfinger fan or just someone who loves indulgent, candy-filled shakes, this one’s for you.

But, I have to warn you—this recipe is addictive! It’s dangerously easy to make, which means you’ll find yourself blending one up at the first hint of a craving. Ready to dive in? Let’s make this delicious treat together.

this RECIPE

A sweet memory: my love for Butterfinger shakes

I’ll never forget the first time I had a Butterfinger milkshake. It was during one of those lazy summer afternoons at my grandma’s house, where every treat felt extra special. She’d always have a stash of Butterfinger candy bars in her kitchen, and one day, after a long afternoon of playing outside, she suggested we turn our favorite candy into a milkshake. That was my first taste of this heavenly combination—creamy, cold vanilla ice cream with the crunchy, peanut buttery goodness of Butterfinger bits. The candy’s texture softened just enough while still holding onto that iconic crunch, and the chocolate swirls were a dreamy addition to the mix. Every sip was pure bliss. Ever since then, whenever I make this milkshake, it takes me back to those carefree days.

Why Butterfinger in a milkshake? (A little history)

Butterfinger has been around since the 1920s, and it’s still one of the most beloved candy bars out there. Known for its crunchy, flaky layers of peanut butter covered in smooth chocolate, it’s a perfect mix of flavors and textures. Adding Butterfinger to a milkshake just feels like a natural extension of its deliciousness. The creamy vanilla ice cream balances out the sweet, peanut-buttery crunch, while the milk helps achieve that perfectly smooth texture. Over time, candy milkshakes have evolved from a simple treat into a creative dessert experience, with Butterfinger leading the charge in many variations.

The ingredients that make the magic happen

This recipe doesn’t require a long list of ingredients, but every single one plays a starring role.

• Vanilla ice cream: This forms the base of the milkshake, providing creamy richness. For the best results, use a high-quality vanilla ice cream, preferably with real vanilla bean. If you’re out of vanilla ice cream, don’t worry—I’ve tried making this with chocolate ice cream, and while it’s definitely a chocolate overload, it’s still incredibly delicious!
• Whole milk: The milk helps thin out the ice cream just enough to make it drinkable while keeping that thick milkshake consistency. If you want a slightly lighter version, you could swap in 2% milk, but whole milk gives it that extra creaminess.
• Butterfinger candy bars: These are the stars of the show, adding a signature crunch and that unforgettable peanut butter-chocolate flavor. Break them into small pieces before blending to ensure a good distribution of chunks throughout the shake. If you’re ever in a pinch, Reese’s Pieces or even peanut butter cups could be interesting substitutes (but there’s nothing quite like Butterfinger’s unique texture).
• Whipped cream and Butterfinger crumbs (optional): These are just for fun, but who doesn’t love a little extra flair? Whipped cream makes the whole thing feel more decadent, while Butterfinger crumbs on top give a sneak peek of what’s inside.

Kitchen gear: what you need (and what you can totally skip)

The good news? You really don’t need much to make this Butterfinger milkshake. Here’s what you’ll want on hand:

• Blender: This is non-negotiable. A high-powered blender will make quick work of blending your ice cream and milk into a smooth, creamy base. Just be careful not to over-blend once you add the Butterfinger pieces—you want those chunks to shine through!
• Ice cream scoop: Okay, this one’s more of a “nice to have” than a necessity. You can totally get by with a sturdy spoon, but a good ice cream scoop makes portioning out your ice cream so much easier.
• Measuring cups: You’ll want a cup measure for the milk, though I’ll admit I usually eyeball it after making this so many times.

If you’re feeling fancy, you can also grab some fun glasses and straws to serve up your milkshakes in style, but really, any cup will do the trick!

Step-by-step: my foolproof method (and a few hard-learned lessons)

Let’s get to the fun part—making the milkshake! Follow along as if we’re in the kitchen together.

1. Start with the ice cream: Scoop out your 4 cups of vanilla ice cream and place them into your blender. I like to let the ice cream soften for just a couple of minutes before blending—it helps things mix together smoothly without stressing your blender. You’re looking for a creamy, scoopable consistency, not a soupy mess!
2. Add the milk: Pour in 1 cup of whole milk. Again, don’t worry if you don’t have exact measurements here—it’s all about getting that perfect balance between thick and creamy. Start with less milk if you prefer a thicker shake and add more to thin it out as needed.
3. Blend until creamy: Blend the ice cream and milk together on high until smooth. It should look thick and luxurious at this point—like something you’d want to dive right into with a spoon.
4. Add the Butterfinger pieces: Now comes the fun part! Toss in your broken Butterfinger pieces and pulse the blender just a few times. You want to incorporate the candy without pulverizing it—those chunks are key to getting that awesome texture in every sip. I made the mistake of over-blending once, and it turned into a Butterfinger-flavored milkshake soup. Trust me, leave some chunks!
5. Pour and serve: Pour the milkshake into your prepared glasses. If you’re feeling extra indulgent, top each shake with whipped cream and a sprinkle of Butterfinger crumbs for that extra crunch and visual appeal. Then, dig in with a straw—or a spoon, if you prefer a thicker shake!

Variations and adaptations: let’s get creative!

I’ve played around with this recipe so much, and it’s fun to switch things up depending on what you have on hand or who you’re making it for.

• Gluten-free: If you’re looking for a gluten-free version, keep in mind that traditional Butterfinger bars contain gluten. However, there are gluten-free candy bars out there with similar flavors. Just substitute those in and you’re good to go!
• Vegan: You can easily make this vegan by swapping the dairy ice cream and milk with plant-based versions. Coconut milk ice cream and almond milk are great options, and they still blend up beautifully. I’ve made a vegan version with almond milk ice cream, and it was just as creamy and rich.
• Seasonal twist: In the fall, try adding a little pumpkin spice to your vanilla ice cream before blending. It gives the shake a warm, cozy flavor that pairs surprisingly well with the peanut butter and chocolate in the Butterfinger pieces.
• Chocolate overload: If you’re a serious chocolate lover, swap half the vanilla ice cream for chocolate ice cream and add a drizzle of chocolate syrup. The extra cocoa hit is a game-changer!

Serving it up in style

Presentation-wise, this Butterfinger milkshake is all about having fun. If you’re hosting friends or family, serve the shakes in tall glasses with colorful straws. You can even go all out and drizzle some chocolate syrup down the inside of the glasses before pouring in the milkshake for that wow factor. Don’t forget the whipped cream and a final sprinkle of crushed Butterfinger pieces on top. A little mint leaf on the whipped cream could add a touch of color, too!

Perfect drink pairings

Since we’re already in milkshake territory, I’d suggest sticking with another non-alcoholic beverage if you want to pair this with something else. Iced coffee can be a great companion, especially if you’re into a sweet and caffeinated combo. For a lighter option, sparkling water with a hint of citrus is refreshing and cuts through the richness of the milkshake nicely.

Storage and reheating tips (not that you’ll have leftovers!)

Let’s be honest, these milkshakes are usually gone within minutes. But if you do have some leftover (rare but it happens!), you can pop it in the freezer for a bit. When you’re ready to enjoy it again, just let it thaw slightly and give it a stir. It won’t have the same fresh-from-the-blender texture, but it’ll still taste great. If the milkshake separates a little in the fridge, a quick blend or stir will bring it back to life.

Scaling the recipe for different servings

Want to make these shakes for a crowd? You can easily double or triple the recipe—just make sure your blender can handle the extra volume. I’ve found that when scaling up, you might need a little more milk to keep everything blending smoothly. On the flip side, if you’re just making one shake, half the recipe works like a charm!

Common issues and how to avoid them

• Over-blending the candy pieces: Like I mentioned earlier, pulse the Butterfinger pieces lightly to avoid losing that delightful crunch.
• Too thick or too thin: If your shake is too thick, just add a splash more milk. If it’s too thin, add a scoop of ice cream to thicken it up.

Time to shake things up!

I hope you give this Butterfinger milkshake a try the next time you’re in the mood for something fun, sweet, and super easy to make. It’s a hit for all ages and can be adapted in so many ways to suit your taste. So grab your blender, break out those candy bars, and get ready to treat yourself!

FAQs

1. Can I use a different candy bar?
Absolutely! While Butterfinger is the star of this recipe, you can substitute your favorite candy bars. Snickers, Reese’s, or even Kit Kats work well.

2. How do I make this shake less sweet?
You can use unsweetened almond milk or reduce the amount of Butterfinger pieces if you prefer a less sugary shake.

3. Can I make this milkshake without a blender?
It’s tough, but not impossible! You could soften the ice cream and whisk it with the milk, but it won’t have the same smooth texture. A blender is highly recommended.

4. Is there a way to make this shake healthier?
You can swap the ice cream for frozen yogurt and use a lighter milk option like almond or oat milk to cut down on calories and fat.

5. Can I prepare this milkshake in advance?
It’s best fresh, but you can make it ahead and store it in the freezer. Just blend it again before serving if it’s been sitting too long.

Print