Butterfinger Ice Cream

By á-10881

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

Details

Servings 32
Adapted from tasteofhome.com

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 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.