Welcome to Sunday. One of my least favorite days of the week. *le sigh* On the plus side of things, I DO have a sinfully delicious recipe to share with you all. This recipe comes to us today courtesy of Taste of Home. Enjoy!
Butterfinger Ice Cream
- makes 4 quarts (serves 32..... 1/2 cup serving each)
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
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 a freezer container; freeze for 2-4 hours before serving. Yield: 4 quarts.
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