This Butterfinger ice cream cake is an easy no bake dessert! You'll love this layered recipe using vanilla ice cream, Butterfinger candy bars, ice cream cones and a homemade whipped cream frosting.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

I'm back with another recipe this week to celebrate National Ice Cream day. This Butterfinger ice cream cake is a layered ice cream cake recipe and it couldn't be easier to make.

While Butterfingers are not my favorite candy bar, it is my go-to flavor whenever I order a Blizzard from Dairy Queen. So it seems only fitting to use them in this ice cream dessert.

If you are looking for other candy bar inspired desserts be sure to check out my Milky Way Cake, Twix Cake, chocolate coconut bites and caramel and brown sugar shortbread.

why you'll love this ice cream cake

• A no bake recipe; perfect for the warm weather or when you need a dessert that doesn't take up precious oven space.
• Quick recipe ~ this Butterfinger dessert cake takes about 15 minutes of prep time.
• Ice cream, sugar cones, Butterfinger candy bars and whipped cream; what's not to love?! Use your favorite store bought ice cream or use the no-churn vanilla from this brownie batter ice cream.
• Tastes like a Dairy Queen blizzard, but better!

butterfinger cake ingredients

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Ice cream cones ~ I use store bought sugar cones. Waffle cones can be substituted. I've not tested using gluten-free sugar cones, but I feel confident they should be a fine substitute.
• Butterfinger candy bars ~ buy whatever size candy bars you prefer. I give you the weight amount needed in the recipe card at the bottom of this post.
• Unsalted butter ~ melted for the "cake" layer. Salted butter can be substituted.
• Vanilla ice cream ~ use your favorite brand. A homemade ice cream can also be used. If you prefer chocolate ice cream go ahead and use that.
• Heavy whipping cream {not shown} ~ for the whipped cream frosting layer.
• Sugar {not shown} ~ granulated or confectioners' sugar can be used for the whipped cream. You can also eliminate it, if you prefer.
• Vanilla ~ just a hint for the whipped cream.

how to make this no bake butterfinger cake

Start by melting the butter and set aside. Prepare a loaf pan by lining with parchment paper or plastic wrap, leaving an overhang on the sides.

Place the ice cream in a bowl {this is my favorite set to use} and let sit on the counter to soften.

Next place the ice cream cones in another bowl and break them into smaller pieces {I use my hands}. The tips of the cones take a little encouraging to crush. Chop six of the fun size Butterfingers and toss together with the crushed cones. Then add the melted butter and stir to combine.

Now take ⅓ of the crushed cone mixture and press into the bottom of the prepared loaf pan.

Then place the loaf pan in the freezer for 5 minutes while you prepare the ice cream.

Chop six more fun size Butterfingers and mix into the softened ice cream.

Take ⅓ of the ice cream and spread it over the chilled cones in the loaf pan. Be gentle as you want to leave the cones on the bottom and not mix the two layers. Continue layering the Butterfinger mixture and the ice cream until you have three layers. Then cover the loaf pan and place in the freezer.

Finally make the whipped cream frosting. Then spoon the whipped cream over the top and garnish with 2-3 fun size Butterfingers, chopped into small pieces. Freeze for 6-8 hours to allow all the layers to firm up together.

When you are ready to serve, use the parchment or plastic wrap overhang and pull the ice cream cake out of the pan.

tips for making this diy butterfinger dessert cake

• Be sure to line your loaf pan with parchment paper, plastic wrap or aluminum foil. This lets you lift the cake out of the pan when you are ready to slice and serve it.
• Use a metal loaf pan for the best results. Metal freezes the ice cream better than a glass pan.
• Plan for the freezing time; it takes 6-8 hours for this Butterfinger ice cream cake to freeze completely.
• Try to not let the ice cream get too melted when softening. It only needs about 5 minutes on the counter.
• When it's time to serve, you may need to run a knife along the edge of the pan; between the parchment paper and the pan so it will release.

how to store

The Butterfinger ice cream cake needs to be stored in the freezer. It can be left in the loaf pan and covered tightly with plastic wrap for up to one week.

If you would like to keep it the absolute freshest, remove the Butterfinger cake from the pan and tightly wrap with plastic wrap. Then place the wrapped cake in an airtight container or zip top bag.

is this butterfinger ice cream cake gluten free?

The recipe as written is not, but if you substitute gluten free sugar cones it would be. Original flavor Butterfingers are a gluten free candy, so be sure to use that variety.

Remember to snap a picture and tag me on Instagram if you make this Butterfinger Ice Cream Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more layered recipes to try

• Shortbread Brownies
• Lemon White Chocolate Cake
• Cookie Butter Bars
• Double Chocolate Oat Bottom Brownies
• Butterscotch Mixed Nut Bars

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 10 - 12 slices

Butterfinger Ice Cream Cake

Print

Butterfinger ice cream cake; an easy no bake dessert! This recipe uses ice cream, Butterfingers, sugar cones and a whipped cream frosting.

Prep Time 15 minutes

Freeze Time 6 hours

Total Time 6 hours 15 minutes

Ingredients

Sugar cone “cake” layer

• ¼ cup unsalted butter, melted (57g)
• 10 sugar cones, crushed (130g)
• 6 fun size Butterfinger candy bars, chopped (110.5g)

Butterfinger ice cream layer

• 4 ½ cups vanilla ice cream (660g)
• 6 fun size Butterfinger candy bars, chopped (110.5g)

whipped cream frosting

• ½ cup heavy whipping cream
• 1 tablespoon granulated or confectioners’ sugar
• ¼ teaspoon pure vanilla extract
• 2 - 3 fun size Butterfinger candy bars, chopped for garnish

Instructions

1. Melt the butter (¼ cup/57g) and set aside. Prepare a loaf pan by lining with parchment paper or plastic wrap, leaving an overhang on the sides.
2. Place the ice cream in a bowl and let sit on the counter to soften.
3. Place ice cream cones (10 cones/130g) in another bowl and break them into smaller pieces (I use my hands). The tips of the cones take a little encouraging to crush. Chop six of the fun size Butterfingers (110.5g) and toss together with the crushed cones. Then add the melted butter and stir to combine.
4. Take ⅓ of the crushed cone mixture and press into the bottom of the prepared loaf pan. Place in the freezer for 5 minutes while you prepare the ice cream.
5. Chop six more fun size Butterfingers (110.5g) and mix into the softened ice cream.
6. Take ⅓ of the ice cream and spread it over the chilled cones in the loaf pan. Be gentle as you want to leave the cones on the bottom and not mix the two layers. Top with ⅓ of the crushed cones, followed by ⅓ of the ice cream and the final ⅓ of cones. Place remaining ⅓ of ice cream on top and cover the loaf pan and place in the freezer. None of this needs to be exact!
7. To make the whip cream frosting: whip the heavy cream (½ cup/120mL), sugar (1 tablespoon, granulated OR confectioners’) and vanilla extract (¼ teaspoon) on medium high (using a hand or stand mixer) until stiff peaks, about 4 minutes.
8. Spoon the whipped cream over the top and garnish with 2-3 fun size Butterfingers, chopped into small pieces.
9. Freeze for 6-8 hours to allow all the layers to firm up together. When you are ready to serve, use the parchment or plastic wrap overhang and pull the ice cream cake out of the pan. You may need to run a knife along the edge of the pan (between the pan and the parchment paper) to release the cake from the pan.

Notes

I use fun size candy bars as they are easy to get at my local market. Any size Butterfinger bars will work, you need about 331g in total.

Waffle cones will also work, just use the same amount of weight measurement (130g). I've not tested this with gluten free sugar cones, but feel confident they should work as a fine substitute.

Chocolate (or any other flavor of your choice) can be substituted for the vanilla ice cream.

The Butterfinger ice cream cake needs to be stored in the freezer. It can be left in the loaf pan and covered tightly with plastic wrap for up to one week.

If you would like to keep it the absolute freshest, remove the Butterfinger cake from the pan and tightly wrap with plastic wrap. Then place the wrapped cake in an airtight container or zip top bag.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 444Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 45mgSodium: 200mgCarbohydrates: 58gFiber: 2gSugar: 35gProtein: 6g

The nutrition information is an estimate only and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

Easy brownie batter ice cream! This homemade vanilla no-churn ice cream has homemade edible brownie batter mixed in. No ice cream machine required for this easy frozen treat recipe!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Did you know that in 1984 President Ronald Reagan designated July to be National Ice Cream month? While the whole month is dedicated to ice cream, he also designated July 17 as National Ice Cream Day. So I've got you covered for celebrating with a new recipe.😉

I already have several ice cream recipes on the blog, from homemade cool britannia to lemon white chocolate cookie and several more. But this ice cream recipe with an edible brownie batter has quickly become an obsession with my family and friends!

why you will love this no churn ice cream

• No-churn vanilla ice cream packed with homemade edible brownie batter!
• No fancy equipment required! Made without an ice cream maker.
• The brownie batter ice cream is rich, creamy and full of chocolate brownie goodness!

what does brownie batter ice cream taste like?

This creamy homemade ice cream has a vanilla base, which is stuffed with decadent chocolate batter. Perfect for anyone who loves licking the spatula when making fudgy brownies or even cookie dough!

The brownie batter is made with traditional brownie ingredients, but without eggs. The flour is heat treated, as it isn't the safest to eat raw flour.

what is edible brownie batter made of?

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Unsalted butter ~ melt the butter using your preferred method.
• Brown sugar ~ I like dark brown sugar, but light brown sugar works as well.
• Granulated sugar ~ use your favorite brand.
• Vanilla ~ I prefer a pure vanilla extract for the best flavor. You could use vanilla powder or vanilla bean paste as well, but the pretty vanilla bean flecks will get lost a bit with the brownie batter.
• Unsweetened cocoa powder ~ Scharffen Berger is one of my favorite cocoa powders, but I also use Hershey's Natural Unsweetened Cocoa Powder.
• All-purpose flour ~ A commercially heat treated flour is recommended to make sure any harmful bacteria has been removed from the flour {dō sells one online}. You can also heat treat your flour at home, see the recipe card for instructions.
• Milk ~ any milk works here. I often use almond milk or 1% or fat free milk.

how to make brownie batter ice cream

I like to place my ice cream container in the freezer when starting the ice cream recipe so it's nice and cold when the ice cream is added.

Start by making the edible brownie batter. In a medium size bowl whisk the melted unsalted butter, brown sugar, and granulated sugar until fully combined. Then whisk in the vanilla.

Add the cocoa powder and heat treated flour and stir with a spatula until you have a dry dough.

Finally add the milk and stir until you have a thick brownie batter. Set aside while you make the ice cream base.

Next make the vanilla no-churn ice cream base. In a medium bowl, mix together the sweetened condensed milk, vanilla extract and kosher salt.

Using a stand mixer with the whisk attachment or a hand-held mixer, beat the heavy cream on medium-high until stiff peaks form.  

Next, with a spatula, fold the whipped cream into the sweetened condensed milk mixture in two additions.  Be gentle as you don’t want to completely deflate the whipped cream. 

Now add tablespoon sized dollops of brownie batter over the ice cream. Once you've added about a third of the brownie batter, gently swirl and fold in with a spatula.

Continue adding in the brownie batter until you have lightly swirled the edible brownie batter into the vanilla ice cream. 

Pour the ice cream into your container. Cover and freeze until firm, about 4-6 hours. I often use a metal loaf pan, 8x8 baking pan or round cake pan. Although I do have my eye on this insulated ice cream container and these cute containers.

mix in flavor ideas

This homemade ice cream is perfectly delicious as the recipe is written! If you want to make it your own, here are some other ideas for mix ins.

• Cosmic brownie sprinkles.
• Chop up your favorite chocolate bar or peanut butter cups.
• Rainbow sprinkles.
• Mix in your favorite cookies; be sure to chop them into small, bite size pieces.
• Add a ribbon of caramel, hot fudge or peanut butter.
• This homemade ice cream would also be incredible as an ice cream sandwich with brownie crinkle cookies or malted chocolate chip cookies!

is it okay to eat raw brownie batter?

Traditional baked brownie recipes have raw eggs and flour in them, so the batter is considered not safe to eat. The edible brownie batter in this recipe is made without eggs and the flour is heat treated, so it is safe to eat.

how to heat treat flour at home

Using a commercially heat treated flour is the best way to assure your flour does not contain any bacteria. You can buy it online.

You can heat treat the flour at home to kill off any bacteria that may be growing on it that could potentially make you sick.

To heat treat flour at home; place flour on a rimmed baking sheet and place in a 300°F oven. Check the flour every 2 minutes by stirring it and checking with a thermometer, you want it to reach 165°F. This should take 4-8 minutes.

Flour can also be placed in a microwave safe bowl and cooked on high for 30 second intervals; stirring and checking the temperature at each 30 second interval.

Allow the heat treated flour to cool completely {about 30 minutes} prior to using. You can place the heat treated flour in the refrigerator to speed the cooling process.

tips to make ice cream soft and fluffy

No-churn ice cream by nature has a very soft, creamy and velvety texture.

• Be gentle when folding the whipped cream into the sweetened condensed milk.
• Work quickly when adding the brownie batter and try not to deflate the ice cream.
• Don't try to skimp on the fat content; you need a minimum of 36% fat in the whipping cream to get the best results.
• If using a metal pan to store your ice cream, pop it in the freezer when you start the recipe. That way it's nice and cold when the finished ice cream goes into it.

Remember to snap a picture and tag me on Instagram if you make this Brownie Batter Ice Cream. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more ice cream and brownie recipes to enjoy

• Funfetti Ice Cream
• Cherry Bourbon Crumble Ice Cream
• White Chocolate Ice Cream {with Roasted Blueberries}
• Shortbread Brownies
• Cookie Butter Brownies
• One Bowl Brownies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 12 servings {about 1.5 quarts}

Brownie Batter Ice Cream

Print

Easy brownie batter ice cream! This homemade vanilla no-churn ice cream has homemade edible brownie batter mixed in. A perfect frozen treat!

Prep Time 20 minutes

Freeze Time 5 hours

Total Time 5 hours 20 minutes

Ingredients

edible brownie batter

• 6 Tablespoons unsalted butter, melted (85g)
• ¼ cup packed brown sugar (50g)
• ½ cup granulated sugar (100g)
• 1 teaspoon pure vanilla extract
• ½ cup natural unsweetened cocoa powder (40g)
• 1 cup heat treated all-purpose flour* (125g)
• ¼ cup milk** (60mL)

vanilla no-churn ice cream

• 14 ounce can of sweetened condensed milk (396g)
• 1 teaspoon pure vanilla extract
• ¼ teaspoon kosher salt
• 2 cups heavy whipping cream (480g)

Instructions

1. I like to place my ice cream container in the freezer when starting the ice cream recipe so it's nice and cold when the ice cream is added.
2. Edible brownie batter: In a medium size bowl whisk the melted unsalted butter (6 Tablespoons/85g), brown sugar (¼ cup/50g), and granulated sugar (½ cup/100g) until fully combined. Then whisk in the vanilla (1 teaspoon).
3. Add the cocoa powder (½ cup/40g) and heat treated flour* (1 cup/125g) and stir with a spatula until you have a dry dough. Finally add the milk (¼ cup/60mL) and stir until you have a thick brownie batter. Set aside while you make the ice cream base.
4. Vanilla no-churn ice cream: In a medium bowl, mix together the sweetened condensed milk (14 ounce can/396g), vanilla extract (1 teaspoon) and kosher salt (¼ teaspoon).
5. Using a stand mixer with the whisk attachment or a hand-held mixer, beat the heavy cream on medium-high until stiff peaks form, about 4-5 minutes.  
6. Next, with a spatula, fold the whipped cream into the sweetened condensed milk mixture in two additions.  Be gentle as you don’t want to completely deflate the whipped cream. 
7. Now add tablespoon sized dollops of brownie batter over the ice cream. Once you've added about a third of the brownie batter, gently swirl and fold in with a spatula. Continue adding in the brownie batter until you have lightly swirled the edible brownie batter into the vanilla ice cream. I use all the brownie batter, but if you would rather not, that's okay too!
8. Cover and freeze until firm, about 4-6 hours.

Notes

*Using a commercially heat treated flour is the best way to assure your flour does not contain any bacteria. You can also heat treat the flour at home to kill off any bacteria that may be growing on it that could potentially make you sick. To heat treat flour at home; place the 1 cup plus 2 Tablespoons flour (140g) on a rimmed baking sheet and place in a 300°F oven. Check the flour every 2 minutes by stirring it and checking with a thermometer, you want it to reach 165°F. This should take 4-8 minutes. You can also place the flour in a microwave safe bowl and cook on high for 30 second intervals; stirring and checking the temperature at each 30 second interval. Allow to cool completely (about 30 minutes) prior to using. You can place the heat treated flour in the refrigerator to speed the cooling process.

**Whatever type of milk you have on hand will work. I often use almond milk, 1% milk or fat free milk.

Use a heavy whipping cream or whipping cream with at least 36% fat for best results.

Store ice cream, covered tightly, in the freezer for up to 2-3 weeks.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 432Total Fat: 24gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 76mgSodium: 98mgCarbohydrates: 48gFiber: 1gSugar: 38gProtein: 7g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

White chocolate ice cream is a no-churn recipe made with sweetened condensed milk and without an ice cream maker. This easy homemade ice cream uses simple ingredients and is topped and swirled with roasted blueberries; making a creamy and sweet frozen treat!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Summer is the season of ice cream! Oh, who am I kidding? We eat ice cream year round in the two sugar bugs' household. This cinnamon ice cream recipe is still one of my favorites!

I'm clearly on a white chocolate kick too; lemon white chocolate cake, white chocolate cupcakes and white chocolate raspberry cookies have all been recent recipes. And from the traffic coming to the blog, it's clear you also love white chocolate!

why you will love this white chocolate ice cream

• No ice cream maker required!
• Quick and easy ~ uses the no-churn method, which comes together in minutes!
• Simple ingredients ~ sweetened condensed milk and heavy cream do most of the work.
• Sweet and creamy ~ no-churn ice cream has the best soft and creamy texture; much like soft serve ice cream.

ingredient notes

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Blueberries ~ I use frozen blueberries, but you can use fresh berries. Other fruits that also roast well are strawberries, raspberries and blackberries. If you would rather use a blueberry or raspberry jam instead of roasting the berries, do it!
• Granulated sugar ~ just a tablespoon to help caramelize the roasted blueberries.
• Vanilla ~ I use vanilla bean powder in the roasted blueberries, but vanilla bean paste or pure vanilla extract both work as well. All those options will work in the ice cream too, but I went with vanilla extract for the ice cream base.
• Cream cheese ~ use full fat block cream cheese. This helps to keep the white chocolate ice cream from being too sweet, but there isn't enough to make it taste like cheese cake.
• White chocolate ~ Use the best white chocolate you can afford. The recipe calls for 7 ounces white chocolate. White chocolate baking bars are usually sold in the baking aisle near the chocolate chips. I use Callebaut, but Ghirardelli, Lindt and Baker's are all good choices.
• Heavy cream ~ sold as both heavy cream and heavy whipping cream. You want a minimum of 36% fat for the best results.
• Sweetened condensed milk ~ I haven't tested this with anything but the full fat version.
• Kosher salt ~ just a pinch to help cut the sweetness {optional}.

how to roast blueberries

I have my kitchen idol, Ina Garten, to thank for teaching me about roasted berries. They are delicious in ice cream, but also scrumptious on oatmeal, pancakes or French toast. I also love them on crostini with either ricotta or goat cheese. Mmmmm....

Start by tossing the blueberries {I used frozen blueberries} with vanilla and granulated sugar in an oven safe baking dish. I like to choose one where the berries can lay in a single layer.

Then roast the berries in a 400°F oven. After 20 minutes, stir the blueberries with a fork and use the fork to smoosh the berries. Then return the berries to the oven for another 10-20 minutes until they are thick and jam like.

Set aside to cool completely {you can place them in the refrigerator to speed up this process}. This step can be made up to two days ahead of time; store in the refrigerator.

what is no-churn ice cream?

No-churn ice cream means that no ice cream maker is needed for this recipe. Heavy whipping cream gets whipped to stiff peaks and is combined with a sweetened condensed milk, white chocolate mixture to form the base of the ice cream.

It's made without eggs, so no cooking of a custard and worrying about scrambling the eggs. It also means not having to remember to freeze the ice cream maker insert!

how to make homemade ice cream without an ice cream maker

Using the double boiler method, melt together the cream cheese and finely chopped white chocolate.  The cream cheese melts slowly, so add it first; once mostly melted add the white chocolate and stir until fully melted and combined. Set aside to cool, about 20 minutes.

In a medium bowl, mix together the sweetened condensed milk, vanilla extract and the cooled cream cheese white chocolate mixture.

Using a stand mixer with the whisk attachment or a hand-held mixer, beat the heavy cream on medium-high until stiff peaks form.  Next, with a spatula, fold the whipped cream into the sweetened condensed milk mixture in two additions. 

Be gentle as you don’t want to completely deflate the whipped cream. 

Spoon half the ice cream into a loaf pan or freezer safe bowl and add half of the {completely cooled} roasted blueberries in dollops over the ice cream. Add the remaining half of ice cream and repeat with the roasted blueberries trying to not put them exactly where the first layer went. Use a butter knife to swirl the blueberries into the white chocolate ice cream.  Cover and freeze until firm, about 4-6 hours.

tips for making no churn ice cream

• Don't try to substitute lower fat options. Full fat cream cheese and heavy whipping cream {a minimum of 36% fat} are needed for the best results.
• Use sweetened condensed milk, not evaporated milk. They are very different ingredients!
• If using a metal pan to store your ice cream, pop it in the freezer when you start the recipe. That way it's nice and cold when the finished ice cream goes into it.

can I add other flavors to this white chocolate ice cream?

Of course! Raspberry, strawberry or blackberry would all be excellent. And you know I have a soft spot for biscoff, so go ahead and crumble in some cookies or swirl in some cookie butter. {I happen to know biscoff and white chocolate is magical together!}.

how to store

Keep the ice cream covered tightly in the freezer for 2-3 weeks. I usually use a metal loaf pan and lay a piece of plastic wrap directly on the surface of the ice cream and then another layer over the top.

I also have my eye on this insulated ice cream container or these smaller tubs.

Remember to snap a picture and tag me on Instagram if you make this White Chocolate Ice Cream {with Roasted Blueberries}. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

other ice cream recipes to try

• Funfetti Ice Cream
• Homemade Cool Britannia Ice Cream
• Cherry Bourbon Crumble No Churn Ice Cream
• Lemon White Chocolate Cookie Ice Cream
• Homemade Cinnamon Ice Cream

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

Yield: 12 servings {about 1.5 quarts}

White Chocolate Ice Cream {with Roasted Blueberries}

Print

White chocolate ice cream is made without an ice cream maker. Swirled with roasted blueberries; it makes the best creamy frozen treat!

Prep Time 20 minutes

Roasting Time 40 minutes

Freeze Time 5 hours

Total Time 6 hours

Ingredients

roasted blueberries

• 10 ounces frozen blueberries (283 g)
• ¼ teaspoon vanilla bean powder*
• 1 tablespoon granulated sugar (12g)

white chocolate ice cream

• 2 ounces cream cheese (56g)
• 7 ounces quality white chocolate, finely chopped (198g)
• 1 teaspoon pure vanilla extract
• 14 ounce can of sweetened condensed milk (396g)
• 2 cups heavy whipping cream (480g)

Instructions

1. Roasted Blueberries: Preheat the oven to 400°F.
2. Place the frozen blueberries (10 ounces/283g), vanilla bean powder (¼ teaspoon*) and granulated sugar (1 tablespoon/12g) in an oven safe pan or casserole dish and toss them together with a spoon.
3. Roast the blueberries for 20 minutes. Remove the pan from the oven and stir, slightly smashing the blueberries. Return the pan to the oven and roast another 20 minutes. After 40 minutes total, remove from the oven and smash the blueberries until they are more of a jam like texture. Set aside to cool completely. Can be made up to two days ahead, store in the refrigertor until needed. If you would like the roasted blueberries to be a smooth jam, feel free to puree with an immersion blender or food processor.
4. White chocolate ice cream: I like to place my ice cream container in the freezer when starting the ice cream. Using the double boiler method, melt together the cream cheese (2 ounces/56g) and finely chopped white chocolate (7 ounces/198g).  The cream cheese melts slowly, so add it first; once mostly melted add the white chocolate and stir until fully melted and combined. Remember that white chocolate has a lower burning point so keep the heat low and remove from the heat as soon as it comes together. Set aside to cool, about 20 minutes.
5. In a medium bowl, mix together the sweetened condensed milk (14 ounce can/396g), vanilla extract (1 teaspoon) and the cooled cream cheese white chocolate mixture**.
6. Using a stand mixer with the whisk attachment or a hand-held mixer, beat the heavy cream on medium-high until stiff peaks form, about 4-5 minutes.  
7. Next, with a spatula, fold the whipped cream into the sweetened condensed milk mixture in two additions.  Be gentle as you don’t want to completely deflate the whipped cream. 
8. Spoon half the ice cream into a loaf pan or freezer safe bowl (I like to line mine with parchment paper, but it isn’t a necessity) and add half of the (completely cooled) roasted blueberries in dollops over the ice cream. Add the remaining half of ice cream and repeat with the roasted blueberries trying to not put them exactly where the first layer went. Use a butter knife to swirl the blueberries into the white chocolate ice cream.  Cover and freeze until firm, about 4-6 hours.

Notes

*Vanilla bean powder can be substituted with ½ teaspoon vanilla bean paste or ½ teaspoon pure vanilla extract.

**If you want to balance the sweetness, add ¼ teaspoon of kosher salt with the sweetened condensed milk mixture.

Raspberries, strawberries or blackberries can be used in place of the blueberries.

Use a heavy whipping cream or whipping cream with at least 36% fat for best results.

Store ice cream, covered tightly, in the freezer for up to 2-3 weeks.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 401Total Fat: 25gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 68mgSodium: 97mgCarbohydrates: 39gFiber: 1gSugar: 38gProtein: 6g

The nutrition information is an estimate and may not be entirely accurate.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!