
Butterfinger Ice Cream
Total Time
Prep: 10 min. Process: 20 min./batch + freezing
Yield
4 quarts
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
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