Butterfinger® Crème Brulee Smoothie

Butterfinger® Crème Brulee Smoothie

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Yields: 6 smoothies



  • 2 cups Butterfinger®, chopped into ¼ inch pieces for smoothie
  • 1 cup Butterfinger®, chopped into ¾” inch pieces as garnish

For Smoothie:

  • 12 cups Vanilla-caramel ice cream
  • ½ cup Evaporated milk
  • 1 cup Whole milk

For Garnish:

  • 1/4 cup Caramel dessert syrup or light brown sugar for Brulee
All year round


Chop Butterfinger® into ¼” and ¾” pieces and set aside. In a milkshake blender, combine the 1/4” Butterfinger ®, ice cream, evaporated milk and whole milk until it reaches a soft-serve ice cream consistency. Spread the caramel dessert syrup evenly over the top to cover, or sprinkle light brown sugar over the top and Brulee’ with a blowtorch. Spread some of the caramel syrup onto the rim of the glass, and apply the chopped ¾” Butterfinger® as a garnish. Lightly dust the top with powdered sugar and serve.