Ice cream pie with a peanut butter rice krispy crust, layer of butterfinger swirled ice cream, chopped Butterfinger candy bars, and salted caramel sauce.
This is my Grandma’s recipe.
And I just love that my Grandma loves butterfingers and ice cream just as much as I do.
Well… if we are getting technical, it’s really my mom who shares the love of butterfingers and ice cream with me. Well now that is confusing… I’ll just give you the back story: My mom worked at Dairy Queen throughout high school and basically every single day she got a butterfinger blizzard after work. Thank goodness for a teenage metabolism, am I right?? So, eventually after enough blizzards, my grandma created this recipe for my mom and the rest is history.
A very delicious history, I might add.
This is ice cream pie is made of a thick peanut butter rice crispy crust and creamy butterfinger ice cream dreamland. It can’t not be addicting when it starts with a seriously thick layer of rice krispies with peanut butter and light karo syrup pressed into a pan, and is then topped with a borderline inappropriately delicious butterfinger ice cream, and finally covered with butterfinger crumbles. Juuuust so you know. When you freeze all of that together, something amazing happens and it’s going to make you the most popular person this summer.
This recipe is supremely simple, exactly the reason Smudge requested to make it. That, and, duh, it’s ice cream.
The crust is just three ingredients. Rice cereal, peanut butter and light corn syrup. I don’t use light corn syrup much at all, but given this is my Grandma’s recipe and has been proven true through and through there was no reason for me to substitute. If you prefer almond butter over peanut butter, by all means, go for it.
Simply put on your muscle T and put your triceps to work by mixing the peanut butter and Karo together well. Then add in the cereal. We spray the krispy ball with non-stick spray and use our hands to form the cereal into the bottom of the pan and up the sides.
You can use glass or tin pie plates. You could even make a slab ice cream pie/make ice cream bars and use a 9×13 dish. It really doesn’t matter considering you aren’t baking anything in this recipe.
One thing to note is that the ice cream variety is really up to you. As much as I am all for the vanilla bean swirled with butterfinger chunks variety… peanut butter cup, bunny tracks, moose tracks, cookies and cream, or any other type of ice cream that is full of decadent goodness stuff like that. My Grandma sometimes uses Moose Tracks and everyone dies every time. IT’S SO GOOD.
6-Ingredient Butterfinger Ice Cream Pie
Ice cream pie with a peanut butter rice krispy crust, layer of butterfinger swirled ice cream, chopped Butterfinger candy bars, and salted caramel sauce.
Ingredients:
- 2 cups crisped rice cereal, such as Rice Krispies
- ⅓ cup chunky peanut butter
- ⅓ cup white Karo syrup
- 1 (1/2 gallon) container Vanilla Ice Cream
1 (8 oz) container frozen whipped topping - 1 cup cup chopped Butterfinger candies
- (optional) salted caramel sauce for serving
Directions:
- In a large bowl, stir the peanut butter and Karo syrup together until well combined. Add the rice cereal and gently mix with a rubber spatula, folding the cereal into the peanut butter mixture until well combined. Spray the bottom and sides of a 9″ pie pan with nonstick spray and gently press the mixture into the pan and up the sides. Transfer the crust to the freezer and make the ice cream.
- To make the ice cream: In a large bowl, combine ice cream and frozen whipped topping using a rubber spatula or a potato masher. Reserve 1/3 cup of the chopped butterfinger pieces and fold in the remaining 2/3 cup chopped butterfinger pieces to the ice cream.
- Fill the crust with the butterfinger ice cream top with reserved 1/3 cup butterfinger pieces and freeze for 4 hours or overnight. Remove from the freezer and put in the refrigerator for 30 minutes before serving to make cutting the ice cream pie easier.
- Serve with salted caramel sauce if desired and enjoy!
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