BUTTERFINGER ICE CREAM
Add Butterfingers to this icy, creamy combination, and you get a no-fail sweet everyone will love. -Tammy Drost, Cheyenne, Wyoming
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 quarts.
Number Of Ingredients 4
Steps:
- 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.) Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm. Repeat with remaining ice cream mixture.,
Nutrition Facts : Calories 167 calories, Fat 8g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 66mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 0 fiber), Protein 4g protein.
BUTTERFINGER ICE CREAM
This ice cream is my favorite kind of desert in the store, but I never had it homemade until now. Delicious!
Provided by tazdevilfan
Categories Frozen Desserts
Time 10m
Yield 6 quarts
Number Of Ingredients 5
Steps:
- Stir sweetened condensed milk and peanut butter together until smooth.
- Chop candy bars and stir in .
- Add milk and whipping cream.
- Pour into ice cream freezer. If not to fill-line add more milk.
- Freeze according to manufacturer's directions.
Nutrition Facts : Calories 1151.3, Fat 71, SaturatedFat 36.2, Cholesterol 167.8, Sodium 501.6, Carbohydrate 107.7, Fiber 2.7, Sugar 95, Protein 28.2
HOMEMADE CHOCOLATE BUTTERFINGER ICE CREAM
Make and share this Homemade Chocolate Butterfinger Ice Cream recipe from Food.com.
Provided by NolaCherie
Categories Frozen Desserts
Time 55m
Yield 4 quarts
Number Of Ingredients 4
Steps:
- Mix all ingredients together, excluding the milk.
- Pour into an ice cream freezer, then fill with the chocolate milk.
- Run till frozen.
BUTTERFINGER ICE CREAM BARS
Yield 12-15
Number Of Ingredients 6
Steps:
- Mix together graham cracker crumbs and melted butter until all the crumbs are moist.
- Press crumbs into a 13x9" pan.
- In a large bowl, mix together cold milk and instant vanilla pudding until it starts to thicken (about 2 minutes).
- Once thickened, mix in the softened ice cream and spread evenly over top the crumbs.
- Top with crushed Butterfingers
- optional toppings: graham cracker crumbs, whipped cream, chocolate sauce
- Freeze for at least 2 hours before serving
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