Butterfinger Ice Cream
Serving Size / Yield
- 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
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.