Homemade Butterfinger Ice Cream
This Homemade Butterfinger Ice Cream is a vanilla flavored ice cream filled with crushed Butterfinger candy bars. It's an easy and delicious ice cream recipe.
Servings: 8
Calories: 495kcal
Ingredients
- 14 oz. sweetened condensed milk
- 2 tsp Vanilla Extract
- 2 cups heavy whipping cream cold
- 1 pkg Mini Butterfingers 8 oz
Instructions
- Unwrap the mini butterfingers and place them in a large ziplock bag. Seal it tightly. Use a wooden spoon to crush the candy bars into small pieces.
- Then mix together the sweetened condensed milk and vanilla extract in a large bowl.
- Pour the heavy whipping cream into a separate bowl and mix with a stand up mixer or hand held mixer for 2-3 minutes until it holds stiff peaks.
- Gently stir the whipped cream into the sweetened milk mixture until well combined and be careful not to over mix. Then fold in the crushed butterfingers.
- Next spread the mixture in a 9 in loaf pan. Cover with foil and freeze for at least 6 hours.
- Then scoop out with an ice cream scoop and enjoy!
Notes
I usually make this recipe the night before we’re going to enjoy it. This ice cream will last up to 3 months stored in the freezer.
Nutrition
Calories: 495kcal | Carbohydrates: 49g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 144mg | Potassium: 304mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1007IU | Vitamin C: 2mg | Calcium: 190mg | Iron: 0.4mg
