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Butterfinger Ice Cream

Total Time

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

Makes

4 quarts

Add Butterfingers to this icy, creamy combination, and you get a no-fail sweet everyone will love. —Tammy Drost, Cheyenne, Wyoming
Butterfinger Ice Cream Recipe photo by Taste of Home

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

  1. In a large bowl, whisk milk and condensed milk. Whisk in whipped topping until combined; stir in crushed candy bars.
  2. Fill cylinder of ice cream freezer 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.

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