Butterfinger Ice Cream

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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

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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

Preparation

Step 1

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 just two-thirds full to allow for expansion; 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.
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REVIEWS:

I have to admit I have not made this yet, but gave it 5 stars because it is so easy! I have bags of Snickers and Crunch Bars, can I use them instead?

I was wondering if you could use other candy bars? (Snickers, Crunch bars, etc.)

I only had 8oz of Cool Whip but I added a small box of vanilla instant pudding. It was wonderful. easy easy easy


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