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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.
Suggested products:
- Cuisinart 1 1/2 qt. Automatic Ice Cream Churn
- Vitamix Blender (5300 Certified Refurbished) – Amazon
- Vegetable Glycerin
- THM Pure Stevia Extract Powder
- Glucomannan (Amazon)
Can I sub xylitol in place of some of the stevia to keep it more scoopable? What would you you recommend?
Yes, in my newer recipes I actually prefer THM Gentle Sweet for sweetening, or a combination of xylitol and stevia. Usually I use 1/3-1/2 cup Gentle Sweet depending on the size batch, or 1/3-1/2 cup xylitol with 1/8-1/4 teaspoon stevia to your desired sweetness.
½ T. butter in the Mix-ins however, instructions step 3 “stir the coconut flakes and chocolate into the ice cream.” No mention of the butter. Instruction missed the butter, or the ingredient is wrong? If butter is needed, it is melted butter? How do you mix in?
Step 2: “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.”
How about peanut butter powder instead of peanut butter?
You’re welcome to experiment. 🙂 The peanut flavor may not be quite as intense and the ice cream definitely won’t be as creamy because of using less fat. Maybe start by trying half peanut butter, half defatted peanut flour?
Hey! Do you have a single serve freezer version of this?’
No I don’t, but I need to!
I just received your cookbook yesterday. OMGEEE!!!! I already have dinner plans Friday night with your recipes at my best friend’s house. She is so excited to get her hands on it! I made her promise not to drool on it! ????? High probability of a second order coming your way so Santa can bring her her own copy! ❤️❤️❤️❤️❤️It!
Exciting!! Sounds like a party to me! Have fun!
I made this and put in popsicle molds for ice cream pops ! They were fabulous !! I will be trying this with more of your ice cream recipes. 🙂
Yay! That’s a good idea!
I would take a lactose pill and have my stomach gurgle all day just to eat this!!!!
I’m sure you haven answered this before, but I wondered if my regular tub type ice cream maker would work? The type that you put ice and salt around the tub.
Yes, that should work, but keep in mind that most of my recipes are designed for a 1.5 qt. ice cream maker and yours is probably a lot larger, so you may need to multiply the batch. 🙂
I made your ice cream for the first time today and my family can’t get past the Stevia taste. Can I substitute gentle sweet for it or ground truvia? and what would be the ratio?
Yes, Gentle Sweet or any ground sweetener should be fine. 🙂 You can use this sweetener conversion chart to help figure out how much >> http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/
I always start with less than I think I’ll need, then taste and add more in small increments so I don’t accidentally over-sweeten.
Wow I am in love with this picture! Mmmm. I am kinda freaked out by the cottage cheese though. I had no idea you could make ice cream with cottage cheese.
Actually, the name, “Brianafinger” gives me an image of you sticking your fingers into a container of ice cream and then licking them off, which is hilarious and totally something I would do, so the answer is no, I am not grossed out by the name at all. Rather, I feel a sense of solidarity for a fellow ice cream-addict.
Bahaha…thanks, Olivia. 😉 I love the way your mind works.