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Butterfinger Ice Cream Cake

Butterfinger ice cream cake with a chocolate cookie crust and a creamy vanilla base studded with crushed Butterfinger candy. This no-bake frozen cake layers peanut butter ribbons, ganache drizzle, and an orange candy crunch for sliceable, firm texture.
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Prep Time 25 minutes
Freezing 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 24 chocolate wafer cookies or Oreos Crushed.
  • 6 tbsp butter Melted.
Ice cream layer
  • 0.5 gallon vanilla ice cream Softened.
  • 5 Butterfinger bars Crushed, divided.
  • 0.75 cup peanut butter Warmed.
Toppings
  • 1 cup chocolate ganache For pouring.
  • 1 whipped topping For decoration.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the crust
  1. Combine crushed cookies and melted butter, then press the mixture firmly into a 9-inch springform pan. Freeze for 15 minutes so it sets.
Add the ice cream layer
  1. Fold 3 crushed Butterfinger bars into the softened vanilla ice cream, then spread it over the crust. Press gently to level the top.
  2. Drizzle the warmed peanut butter over the ice cream and swirl gently to create ribbons. The surface should show distinct peanut butter streaks.
  3. Freeze the cake for 4 hours until firm. It should slice with clean edges.
Finish and set
  1. Pour the chocolate ganache over the top evenly so it coats the surface. Use a spoon to smooth any thick spots.
  2. Top with the remaining crushed Butterfingers and whipped topping for a crunchy, layered finish. The orange crumbles should be visible on top.
  3. Freeze for 2 more hours before slicing and serving. Chilled firmness helps keep the candy and ganache from shifting.

Notes

For the cleanest slices, run the knife under hot water and wipe between cuts. Store covered in the freezer up to 2 weeks; thaw in the fridge for 10–15 minutes for easier serving. If you want a nut-free option, use a sunflower seed butter instead of peanut butter to keep the swirled ribbon effect.