Butterfinger Ice Cream Recipe photo by Taste of Home
Butterfinger Ice Cream
TOTAL TIME: Prep: 10 min. Process: 20 min./batch + freezing
YIELD: 4 quarts.
Add Butterfingers to this icy, creamy combination, and you get a no-fail sweet everyone will love. —Tammy Drost, Cheyenne, Wyoming
Ingredients
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1/2 gallon whole milk
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1 can (14 ounces) sweetened condensed milk
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1 carton (16 ounces) frozen whipped topping, thawed
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6 Butterfinger candy bars (2.1 ounces each), crushed
Directions
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1.
In a large bowl, whisk milk and condensed milk. Whisk in whipped topping until combined; stir in crushed candy bars.
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2.
Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.)
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3.
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.
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