Butterfinger Ice Cream

Name: Butterfinger Ice Cream
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 quarts
Ingredients: 1/2 gallon whole milk; 1 can (14 ounces) sweetened condensed milk; 1 carton (16 ounces) frozen whipped topping, thawed; 6 Butterfinger candy bars (2.1 ounces each), crushed

Total Time Prep: 10 min. Process: 20 min./batch + freezing

Yield 4 quarts

Test Kitchen Approved

The best-ever peanut butter chocolate candy bar is even better when frozen into Butterfinger ice cream!

Ingredients

1/2 gallon whole milk
1 can (14 ounces) sweetened condensed milk
1 carton (16 ounces) frozen whipped topping, thawed
6 Butterfinger candy bars (2.1 ounces each), crushed

Directions

In a large bowl, whisk milk and condensed milk. Whisk in whipped topping until combined; stir in crushed candy bars.
Fill cylinder of ice cream maker two-thirds full; freeze according to manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.)
Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.

Nutrition Facts

1/2 cup: 167 calories, 8g fat (5g saturated fat), 10mg cholesterol, 66mg sodium, 21g carbohydrate (16g sugars, 0 fiber), 4g protein.

Add Butterfingers to this icy, creamy combination, and you get a no-fail sweet everyone will love. —Tammy Drost, Cheyenne, Wyoming

Recipe Creator