Butterfinger Milkshake Recipe

There’s something so nostalgic about a milkshake, right? It always takes me back to summer afternoons when a cold, frothy shake was the ultimate treat. But today, we’re not just talking about any milkshake – we’re diving into the world of a Butterfinger milkshake. It’s creamy, sweet, and loaded with crunchy Butterfinger pieces that make it downright irresistible. If you’re a fan of the candy bar, this milkshake is about to become your new favorite indulgence. Let’s jump into how you can whip this up at home in just a few minutes!

this RECIPE

The story behind my love for this Butterfinger milkshake

The first time I made this milkshake, I was looking for a way to satisfy my sweet tooth without turning on the oven (because let’s be real, who wants to bake on a hot day?). I’d been on a Butterfinger kick – the crunchy peanut butter filling and chocolate coating are a match made in candy heaven – and thought, why not blend that into a milkshake? One sip, and I was sold. The way the ice cream melts together with the Butterfinger bits to create a creamy, crunchy, chocolatey masterpiece is something you’ve got to taste to believe.

I still remember my first batch – it wasn’t perfect, but it was close enough to convince me that this recipe was a keeper. I added too many candy bar pieces at first, so it felt more like chewing ice cream, but I’ve since found the sweet spot for the perfect texture balance. The result? A milkshake that’s creamy with just the right amount of Butterfinger crunch in each sip.

A quick background on Butterfinger (and why it’s so good in a milkshake)

Butterfinger bars have been around since the 1920s, and they’ve become a candy classic for a reason. Made from a crispy, flaky peanut butter core coated in smooth milk chocolate, it’s one of those treats that always hits the spot. Over the years, Butterfinger has undergone a few tweaks to its recipe (Nestlé even had a run with it), but the satisfying combo of peanut butter and chocolate has remained intact.

As for milkshakes, they’ve been a beloved treat for even longer, dating back to the late 1800s. The idea of blending ice cream with milk and other mix-ins has stood the test of time, and for good reason. And when you throw Butterfinger into the mix, you get that classic combo of creamy vanilla with a satisfying candy crunch that takes the whole experience up a notch. It’s a fun twist on a traditional shake and the perfect treat for candy lovers.

Let’s talk ingredients: how to pick the best (and what to substitute!)

• Vanilla ice cream: The backbone of any good milkshake. I always recommend using quality vanilla ice cream because, since it’s the base, it makes or breaks the shake. If you’re feeling adventurous, though, try French vanilla or even chocolate ice cream for a richer flavor. And if you’re dairy-free, go for a coconut or almond milk-based ice cream – it’s equally delicious!
• Whole milk: You need milk to help thin out the shake and get the perfect consistency. Whole milk is my go-to for its creamy texture, but you can definitely substitute it with any milk you prefer, like almond, oat, or even coconut milk. Keep in mind, though, that lighter milk substitutes will result in a slightly thinner shake.
• Butterfinger candy bars: Ah, the star of the show. You want two full-size bars for this recipe, but feel free to add more if you like it extra crunchy. And if Butterfinger isn’t your thing, you can substitute any other candy bar you love – Snickers, Reese’s, or even Twix would work well.
• Whipped cream (optional): This is the finishing touch for a decadent milkshake. You can skip it if you’re not a fan, but I find it adds a little extra fun to the presentation. You could also make your own whipped cream for an even fresher taste.
• Butterfinger crumbs for topping (optional): For a little extra crunch and visual appeal, crush up some extra Butterfinger to sprinkle on top. It’s optional, but I highly recommend it if you want a little texture with every sip!

Must-have kitchen gear: blender + more

You don’t need a lot of tools for this recipe, but there are a couple of key pieces of equipment you’ll want handy:

• Blender: This one’s a no-brainer. You’ll need a good blender to mix everything together smoothly. If you don’t have a high-powered blender, don’t worry – just blend in stages, and it’ll still turn out great. If you only have an immersion blender, that can work too; just make sure to blend thoroughly.
• Ice cream scoop: An ice cream scoop makes it so much easier to portion out the ice cream. If you don’t have one, a sturdy spoon will do the job.
• Glasses or jars: I love serving milkshakes in mason jars – they add a little retro vibe. But any large glass will work just fine.

Step-by-step: making the perfect Butterfinger milkshake

1. Start with the ice cream and milk. Add 4 cups of your favorite vanilla ice cream and 1 cup of whole milk to the blender. Blend on high until the mixture is thick and creamy, but not too liquid. If it’s too thick, add a splash more milk; too thin, add a scoop of ice cream.
2. Add the Butterfinger pieces. Break two Butterfinger bars into small pieces and toss them into the blender. Here’s the trick: pulse the blender just a few times. You want the candy to incorporate but still leave small chunks. This way, you’ll get that delightful Butterfinger crunch in every sip.
3. Serve it up. Pour the milkshake into your glasses, leaving a little room at the top for whipped cream (if you’re using it). If you want to be extra fancy, crush up some additional Butterfinger and sprinkle it on top.
4. Top it off. If you’re going all out, add a generous dollop of whipped cream and a sprinkle of Butterfinger crumbs for the perfect finishing touch. Now all that’s left to do is grab a straw and enjoy!

Fun variations to try next time

While this Butterfinger milkshake is amazing as-is, there are so many ways you can change it up depending on your mood or what ingredients you have on hand:

• Dairy-free version: Swap out the vanilla ice cream for a non-dairy alternative like coconut ice cream, and use almond or oat milk in place of whole milk. The result is still creamy and delicious, just minus the dairy!
• Healthier option: If you’re looking to lighten it up a bit, you can use frozen yogurt instead of ice cream. The texture will be slightly different, but it’s still super tasty and a bit lower in calories.
• Add chocolate syrup: If you want to boost the chocolate factor, drizzle some chocolate syrup into the blender or on top. You can even swirl it around the inside of the glass before pouring in the milkshake for a pretty presentation.
• Seasonal twist: In the fall, try adding a pinch of cinnamon or nutmeg for a cozy flavor. Around the holidays, you could even toss in a little peppermint extract or some crushed candy canes for a festive touch!

How to serve and impress your guests

If you’re serving these milkshakes at a party (or just want to make your treat feel extra special), here are a few fun ideas to try:

• Presentation: Serve the milkshake in a tall glass or mason jar with a wide straw, and don’t forget the whipped cream and extra Butterfinger crumbs on top. You could even drizzle a little caramel or chocolate sauce around the inside of the glass for a fancy swirl effect.
• Garnish: Aside from the Butterfinger crumbs, you could add a cherry on top for that classic milkshake look or a chocolate-dipped pretzel for a salty-sweet bite on the side.
• Sides: This milkshake pairs perfectly with a batch of warm chocolate chip cookies, or even a slice of peanut butter pie if you’re really going for it!

drink pairings for extra fun!

If you’re looking to serve some additional beverages alongside the milkshake, here are a few ideas:

• Iced coffee: The slight bitterness of coffee complements the sweetness of the milkshake perfectly. Plus, if your guests want to temper the richness, a sip of cold brew will do the trick.
• Fresh lemonade: The tanginess of lemonade offers a nice contrast to the creamy milkshake, making for a refreshing pairing.
• Sparkling water with fruit slices: If you’re looking to keep things light, a tall glass of sparkling water with a few citrus slices is a great palate cleanser between sips of the sweet shake.

Storing and reheating (if that’s even a thing with milkshakes!)

Okay, let’s be honest – milkshakes are meant to be enjoyed immediately, but if you happen to have leftovers, here’s how you can store and revive them. Pour the leftover milkshake into an airtight container and pop it in the freezer. When you’re ready to enjoy it again, let it sit out for about 15 minutes to soften up before giving it a quick stir. It won’t be quite as smooth as fresh, but still tasty! Avoid microwaving it – you’ll lose all that nice creamy texture.

Scaling the recipe for more (or fewer) milkshakes

If you need to adjust the recipe for more or fewer servings, it’s pretty straightforward. For larger batches, just multiply the ingredients by the number of milkshakes you need. If you’re only making one, cut everything in half (two cups of ice cream, half a cup of milk, and one Butterfinger bar). The only thing to watch out for when scaling up is overfilling your blender. It’s better to blend in batches to avoid a milkshake explosion on your kitchen counter (trust me on that one!).

Common milkshake mistakes (and how to avoid them!)

• Too thick or too thin: If your milkshake is too thick to blend, just add a splash of milk and pulse again. Too thin? Add a scoop of ice cream to thicken it up.
• Candy overload: If you add too many Butterfinger pieces, it can make the shake hard to drink. Start with two bars and add more only if you want extra crunch!
• Over-mixing: Pulse the candy bar pieces just a few times to keep that crunchy texture. Over-blending will dissolve the candy and lose that delightful Butterfinger bite.

Give it a try and make it your own!

Now that you’ve got all the tips and tricks, it’s time to give this Butterfinger milkshake a try! Whether you stick to the classic recipe or put your own twist on it, I’m confident it’ll become a go-to treat in your home. Don’t forget to experiment with variations, and let me know how it turns out!

Frequently asked questions

1. Can I make this milkshake without a blender?
Yes, but it’s a little more work. You can use a hand mixer or immersion blender in a pinch. Just make sure to mix the ice cream and milk thoroughly.

2. What’s the best way to crush the Butterfinger bars?
The easiest way is to place them in a plastic bag and use a rolling pin to break them into pieces. You can also chop them up with a knife if you prefer.

3. Can I make this milkshake ahead of time?
It’s best enjoyed right after making, but you can freeze the milkshake in an airtight container for later. Let it soften for about 15 minutes before serving.

4. How can I make this milkshake healthier?
Try using frozen yogurt instead of ice cream and swap out the whole milk for a lighter alternative like almond or oat milk.

5. Can I use another candy bar instead of Butterfinger?
Absolutely! Snickers, Reese’s, or Twix would all make delicious alternatives in this recipe.

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