This Butterfinger Ice Cream Pie features an easy homemade no-churn chocolate ice cream — no ice cream maker required. Chopped Butterfinger bars are folded into the chocolate ice cream, with swirls of peanut butter and chocolate syrup, then finished with a chocolate whipped cream. It’s a simple, refreshing dessert that’s perfect for summer.
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Butterfinger Ice Cream Pie
This Butterfinger Ice Cream Pie comes together in a few straightforward steps and yields a crowd-pleasing frozen dessert full of chocolate, peanut butter, and crunchy candy bar pieces.
Butterfinger bars are a favorite for their crispy, crunchy, peanut-buttery flavor and they make a great addition to desserts. If you prefer, you can use pre-made Butterfinger bits from the baking aisle instead of chopping bars.
Rather than relying on store-bought ice cream, this recipe uses a simple no-churn chocolate base made from whipped cream and sweetened condensed milk, flavored with cocoa and melted chocolate for a rich, scoopable filling that sets up in the freezer.
Ingredients
See the recipe card below for full measurements and the complete ingredient list.
- Oreo cookies – About 25 cookies, ground into crumbs for the crust. Any single-stuffed Oreo variety will work.
- Butter – Melted; salted is fine and adds a bit of savory balance. Use unsalted plus 1/4 teaspoon salt if preferred.
- Heavy whipping cream – Whipped to stiff peaks for the no-churn ice cream and the whipped topping.
- Sweetened condensed milk – This sweet, thick milk replaces traditional custard in the no-churn ice cream.
- Unsweetened cocoa powder – Provides the deep chocolate flavor that pairs with the melted chocolate.
- Milk chocolate chips – Melted into the chocolate base; semi-sweet or dark will work if you prefer.
- Butterfinger bars – Chopped and folded into the ice cream for crunch and flavor.
- Peanut butter – Creamy peanut butter works best; avoid natural (runny) varieties for the swirls.
- Chocolate syrup – For additional chocolate ribbons and garnish.
Substitutions and Variations
- Substitute whipped heavy cream with thawed Cool Whip (about three 8-ounce containers) for convenience.
- Any single-stuffed Oreo flavor works for the crust; avoid double-stuffed cookies.
- Use semi-sweet or dark chocolate chips in place of milk chocolate for a less sweet profile.
- Replace chocolate chips with baking chocolate of the same type if preferred.
- Use store-bought Butterfinger pieces instead of chopping whole bars.
NOTE: Other substitutions may affect texture and flavor and have not been tested.
How to Make Butterfinger Ice Cream Pie
Chocolate Cookie Crust
This crust is no-bake and comes together quickly. Pulse Oreo cookies into fine crumbs in a food processor, or place them in a sealed plastic bag and crush with a rolling pin. Mix crumbs with melted butter until the texture resembles wet sand. Firmly press the mixture into a 9 1/2-inch pie plate and chill in the refrigerator while you prepare the ice cream filling.
No-Churn Chocolate Ice Cream
No-churn chocolate ice cream relies on whipped heavy cream, sweetened condensed milk, and cocoa powder. Whip the heavy cream to stiff peaks. In a separate bowl, whisk together sweetened condensed milk and cocoa powder until smooth, then stir in melted milk chocolate. Microwave briefly and stir until the chocolate is fully incorporated, then allow the mixture to cool to room temperature, stirring occasionally to prevent a skin from forming.
Lighten the chocolate mixture by folding in a small amount of whipped cream first, then fold the remaining whipped cream in gently until fully combined. Fold in chopped Butterfinger pieces for crunchy pockets throughout the ice cream. Pour the filling into the prepared cookie crust, being careful not to overfill.
To add texture and pockets of flavor, drizzle melted peanut butter and chocolate syrup over the filling and use a knife or skewer to create swirls.
Assembling the Ice Cream Pie
After pouring the ice cream into the crust, add swirls of peanut butter and chocolate syrup and fold lightly to distribute them without overmixing. A piping bag or a sandwich bag with a corner snipped can be used to pipe pockets of peanut butter into the filling for neat pockets of flavor.
Top the pie with chocolate whipped cream: melt a small amount of chocolate with a bit of heavy cream, cool slightly, then fold into whipped cream to create a chocolatized whipped topping. Pipe decorations on the pie, add extra chopped Butterfinger pieces and a drizzle of chocolate syrup, then freeze the pie until firm.
This frozen pie is an easy make-ahead dessert: it cools you down on a hot day, satisfies chocolate cravings, and keeps well in the freezer. The Butterfinger pieces remain crunchy, the peanut butter firms into delightful ribbons, and the chocolate syrup adds a glossy finish.
If you enjoy this dessert, variations such as no-bake Butterfinger bites are also a great option for using the same flavors in a portable snack format.
How to Store and Freeze
After decorating the pie, freeze until the toppings are firm (about 1 hour). Wrap the pie with two layers of plastic wrap and a layer of heavy-duty aluminum foil. Properly wrapped, the pie keeps well in the freezer for up to 2–3 months.
Recipe FAQs
Yes. Soften it slightly so you can fold in Butterfinger pieces, peanut butter swirls, and chocolate syrup before refreezing to set.
Yes. Substitute three 8-ounce containers (24 ounces) of thawed Cool Whip in place of whipped heavy cream.
You can, but a pre-made crust is typically smaller than a 9.5-inch pie plate. You may have extra filling that will need to be frozen in a separate container and served as ice cream.
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Butterfinger Ice Cream Pie
Ingredients
Crust
- 1 1/2 cups Oreo cookie crumbs (about 25 cookies)
- 6 tablespoons butter, melted
Ice Cream
- 14 ounces sweetened condensed milk
- 1/2 cup unsweetened cocoa powder
- 1/2 cup milk chocolate chips, melted
- 2 cups heavy whipping cream, whipped to stiff peaks
- 1 Butterfinger bar, chopped
- 1/4 cup creamy peanut butter
- 1 tablespoon chocolate syrup
Toppings
- 1/2 cup milk chocolate chips, divided
- 1 cup heavy whipping cream (for topping)
- 1 tablespoon chocolate syrup
- 1 Butterfinger bar, chopped (for garnish)
Instructions
Crust
- Pulse 25 Oreo cookies in a food processor until fine crumbs form.
- Combine 1 1/2 cups Oreo crumbs with 6 tablespoons melted butter until the mixture resembles wet sand.
- Press the mixture firmly into a 9 1/2-inch pie plate and chill while you prepare the ice cream.
Ice Cream
- In a microwave-safe bowl, whisk 14 ounces sweetened condensed milk with 1/2 cup unsweetened cocoa powder until smooth.
- Stir in 1/2 cup milk chocolate chips and microwave 30 seconds; stir until smooth. Repeat if needed. Let cool to room temperature, stirring occasionally to prevent a skin from forming.
- Whip 2 cups heavy cream to stiff peaks.
- Fold about 1/2 cup whipped cream into the cooled chocolate to lighten it, then fold the chocolate mixture into the remaining whipped cream until combined.
- Fold in the chopped Butterfinger bar.
- Pour the ice cream filling into the prepared crust.
- Drizzle 1/4 cup peanut butter and 1 tablespoon chocolate syrup over the surface and swirl with a knife or skewer.
- Freeze about 1 hour to firm before adding toppings, or freeze longer until completely set.
Topping
- Melt 1/2 cup milk chocolate chips with 2 tablespoons heavy cream in the microwave, stirring until smooth. Cool slightly.
- Whip the remaining 1 cup heavy cream to stiff peaks.
- Stir about 1/2 cup of the whipped cream into the cooled chocolate, then fold that mixture into the remaining whipped cream to make chocolate whipped cream.
- Pipe or spread the chocolate whipped cream over the pie, garnish with chopped Butterfinger and a drizzle of chocolate syrup, then freeze overnight until fully set. Slice and serve.
Notes
Nutrition
| Carbohydrates: 81 g
| Protein: 12 g
(Nutrition facts are estimates and may vary.)