Butterfinger Ice Cream Recipe

Butterfinger Ice Cream Recipe photo by Taste of Home

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

This recipe is:

Quick

Diabetic Friendly

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Butterfinger Ice Cream Recipe

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

Yield: 32 Servings

10 20 30

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 freezer two-thirds full; freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze.
When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 4 quarts.

Nutritional Facts 1/2 cup equals 167 calories, 8 g fat (5 g saturated fat), 10 mg cholesterol, 66 mg sodium, 21 g carbohydrate, trace fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

Originally published as Butterfinger Ice Cream in Simple & Delicious June/July 2010, p18

Fun Ice Cream Idea

For a fun dessert sure to impress guests, I roll individually frozen balls of ice cream in fun toppings like chopped nuts, toasted coconut or chopped candy bars. Then I freeze the balls until firm and arrange in a pretty serving bowl. Guests can choose whichever combination appeals to them. —Eileen Greiss, Youngtown, Arizona