Butter Finger Ice Cream

Contributed By: Parker


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


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 manufacturer’s directions. (Refrigerate remaining mixture until ready to freeze.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2 to 4 hours or until firm. Repeat with remaining ice cream mixture.

Helpful Hints:

TOTAL TIME: Prep: 10 min. Process: 20 min./batch + freezing
YIELD: 4 quarts.
Nutrition Facts
1/2 cup: 167 calories, 8g fat (5g saturated fat), 10mg cholesterol, 66mg sodium, 21g carbohydrate (16g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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