Butterfinger Ice Cream Recipe
- ½ 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
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 manufacturerâs directions. Refrigerate remaining mixture until ready to freeze. 3. When ice cream ...