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Butterfinger Ice Cream Cake

Every year my husband wants an ice cream cake for his birthday.  Unfortunately, he’s usually in Iraq on his birthday… but not this year!! He’s home this year and I wanted to make his ice cream cake super special by making it myself.  He requested a Butterfinger ice cream cake! 

It’s really a lot simpler than I thought it would be. Although, a bit time consuming (it took 2 days)… the end product was really worth it!

This Butterfinger cake has a layer of graham cracker crust on the bottom, a layer of Butterfinger ice cream, Butterfinger crunchies in the middle, a layer of vanilla ice cream all covered in Whipped cream frosting and sprinkled with more Butterfingers.

It’s Butterfinger heaven.

Here’s what you need to make this cake:

Prep time: 2-3 hours plus overnight, 1 more hour the next day

Wilton 10″ Springform pan
Non stick spray
Large mixing bowl

2 half gallons of vanilla bean ice cream
8-10 Butterfinger King Size candy bars, crushed into very small pieces/crumbs

24 (full size) graham crackers, crushed into fine crumbs
8 tablespoons butter, melted
1/4 cup sugar

1 cup whipping cream
2 tablespoons sugar
1 tsp vanilla

  1. At least 45 minutes before you begin, set out one half gallon of ice cream on the counter to soften. You want it partially melted, but not completely liquid.
  2. Preheat your oven to 350 F degrees. Spray the bottom of the spring form pan with non-stick spray.
  3. Combine crushed graham crackers with the sugar. Add the melted butter until all the graham crackers are moistened.
  4. Press graham crackers into the bottom of the spring form pan. You want to create about a 1/4 in crust. You may not need all the mixture. (Save the rest for another recipe!) Bake for 12-15 minutes or until golden brown. Cool on a wire rack completely.
  5. After the crust has completely cooled, prepare your ice cream. In a large mixing bowl, mix one half gallon of softened ice cream with at least 1/2 cup of crushed Butterfingers.
  6. Take out the 2nd half gallon of ice cream to soften.
  7. Spread all of the Butterfinger ice cream on top of the graham cracker crust.
  8. Reserve 1/4 cup of remaining Butterfinger for topping. Spread the rest evenly across the Butterfinger ice cream. Pat it down gently into the ice cream.
  9. Place springform pan in the freezer for 20-30 minutes or until the ice cream firms up.
  10. After it has firmed, spread the vanilla ice cream on top until it fills the pan. Cover with plastic wrap and freeze overnight.
  11. Prepare the whipped cream frosting by beating the whipping cream with the whisk attachment on a stand mixer on high for several minutes. Add the vanilla and sugar gradually and slowly as it begins to whisk. You’ll know it’s done when its thick and fluffy in texture.
  12. Apply a thin layer of whipped cream to the top and sides of your cake. I used a large star tip to create a decorative border around the top edge.
  13. Sprinkle the remaining crushed Butterfinger on the top.
  14. Freeze for 1 hour or until ready to use. You’ll want the whipped cream to be solid.
  15. Remove the cake from the 15 minutes before you want to serve.
  16. Enjoy!


Friday 27th of October 2017

Hi I'm so excited to find your blog. My daughter and I love to bake together! That's one way of keeping her busy and learning at the same time. :) So happy to have found you!

Betsy Eves

Saturday 28th of October 2017

That's wonderful Izzy! :) My kids love baking with me too! It's such a great way to connect and teach our kids. <3 Happy baking!

Melodee Hawk

Thursday 1st of January 2015

I made this cake for a birthday and it was fantastic. Your whipped cream frosting is the best I have tried. I made a recipe card so I won't forget being I've referred back many times just for the cream. Thank you

Betsy Eves

Friday 2nd of January 2015

Fantastic Melodee!! So glad you like it!! :)

Joanne T Ferguson

Tuesday 2nd of July 2013

G'day! Used to LOVE Butterfingers, tue! Have MANY fond childhood memories of too! Combine that with a cake....YUM! Cheers! Joanne Foodie Friends Friday Party too!


Tuesday 18th of September 2012

I'm going to make this for my boyfriend's birthday (he is an avid butterfingers fan), but with chocolate ice cream with a bit of malted milk powder mixed in, and a chocolate graham cracker crust! YUM, thanks for the inspiration!

Betsy ~ @JavaCupcake

Tuesday 18th of September 2012

Let me know how it turns out for you!!


Saturday 31st of March 2012

Just made this for a party tonight with Reese's instead of Butterfinger. How did you get it out of the pan? It's frozen in there.