Butterfinger Ice Cream


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Add Butterfingers to this creamy dessert and you will have an ice cream treat that everyone will love!

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Time needed

20 min. / batch + freezing min preparation

Serving Size / Yield

4 quarts


  • 1/2 gallon whole milk
  • 1 14-oz. can sweetened condensed milk
  • 1 16-oz. carton frozen whipped topping, thawed
  • 6 Butterfinger candy bars (2.1 oz. each), crushed

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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 freezer container; freeze for 2-4 hours before serving.

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