This post may contain affiliate links. Click here for my affiliate disclosure. Thank you for helping me feed (haha...get it..."feed"...nevermind) my ice cream addiction (and support my site so I can keep giving you free recipes).
Does the name “Brianafinger” gross you out? My sister put up a fuss about it the other day when I told her what I was going to call this ice cream recipe. Haha… There’s a reason for it. See, this ice cream reminds me of a Butterfinger candy bar (albeit a slightly nontraditional one), but if I ever include it in a published material – like my next cookbook – I can’t use the name “Butterfinger” for trademark reasons. Hence my adaptation. You might have noticed that the uber-popular “Butterfinger Bars” recipe here on my website has been renamed to “Brianafinger Bars” to match the name used in my cookbook, Necessary Food. There’s a method to the madness, I promise!
But back to the ice cream. This Brianafinger Ice Cream is a creamy peanut-buttery base with toasted coconut flakes and chocolate chunks. I know that Butterfinger candy bars don’t include coconut, but there’s something about the peanut butter combined with the toasty flavor of the coconut that really reminds me of the candy bar – especially when paired with the crunch that you get from the toasted coconut. I’m not a huge coconut fan, but when it’s toasted I personally think it loses a lot of its coconutty-ness and it really works in this ice cream!
Of course the addition of chocolate just makes everything better. I used 2 sections from the Moser Roth 85% dark chocolate candy bars you can buy at Aldi, but you can use whatever sugar-free chocolate you prefer. I love the Moser Roth brand because it’s German, and Germans make good chocolate. I’m picky about my chocolate. Unfortunately Americans cannot make good chocolate (not that I’ve tasted in my short lifetime, anyway).
Why an ice cream recipe in December? Because a) lots of people got ice cream makers for Christmas (!!!), and b) it’s totally possible to eat ice cream while wrapped in a blanket. There is no off season for ice cream.
Got questions about making homemade healthy ice cream? Check out this post for answers to all your frequently asked questions! (You can also find this info at the beginning of the Ice Cream & Frozen Desserts section in my cookbook.)
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- all my ice cream recipes
- 3 c. unsweetened almond milk
- ½ c. + 2 T. heavy whipping cream
- ½ c. cottage cheese
- ¼ c. + 2 T. natural peanut butter
- 1 T. vegetable glycerin (optional but highly recommended)*
- 1 tsp. vanilla extract
- 7-8 doonks THM Pure Stevia Extract Powder (a doonk is 1/32 tsp.)
- ⅛ tsp. salt (scant)
- ¾ tsp. glucomannan
- ½ T. butter
- ½ c. unsweetened coconut flakes
- 50g 85% dark chocolate (2 wrapped candy bar sections from the Moser Roth bars found at Aldi)
- Make the ice cream by blending all the ice cream ingredients together until smooth and churning in a 1.5-qt. automatic countertop ice cream maker according to manufacturer's directions.
- While the ice cream is churning, toast the coconut in the butter in a skillet on the stovetop. When the coconut is toasted, transfer it to a freezer-safe container and chop/shave the dark chocolate over it. Put this in the freezer to chill until the ice cream is finished churning.
- When the ice cream is finished churning, transfer the ice cream to the freezer container and stir the coconut flakes and chocolate into the ice cream. Serve immediately or freeze for an hour or so to firm it up some more, if desired.
- Homemade ice cream is best fresh, but if you have leftovers, freeze them, then thaw for 30 minutes on the counter before eating. Vegetable glycerin helps keep ice cream that is frozen hard, then thawed, from being so icy. Adding additional cream in place of some of the almond milk will help with this too, but I like to keep my ice cream on the lighter side.
If you don't have an ice cream maker, you can try freezing the ice cream mixture as ice cubes, then use a high-powered blender to blend them (with a little almond milk and/or cream if necessary) to a soft-serve consistency. Let the cubes soften a bit before blending for best results.
- Cuisinart 1 1/2 qt. Automatic Ice Cream Churn
- Vitamix Blender (5300 Certified Refurbished) – Amazon
- Vegetable Glycerin
- THM Pure Stevia Extract Powder
- Glucomannan (Amazon)
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