BUTTERFINGER ICE CREAM RECIPES

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BUTTERFINGER ICE CREAM RECIPE: HOW TO MAKE IT



Butterfinger Ice Cream Recipe: How to Make It image

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

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4 quarts.

Number Of Ingredients 4

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

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, FatContent 8g fat (5g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 66mg sodium, CarbohydrateContent 21g carbohydrate (16g sugars, FiberContent 0 fiber), ProteinContent 4g protein.

BUTTERFINGER ICE CREAM RECIPE - FOOD.COM

This ice cream is my favorite kind of desert in the store, but I never had it homemade until now. Delicious!

Total Time 10 minutes

Prep Time 10 minutes

Yield 6 quarts

Number Of Ingredients 5

2 cups sweetened condensed milk
3/4 cup smooth peanut butter
6 cups whole milk
1 pint heavy whipping cream
6 butterfinger candy bars

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, FatContent 71, SaturatedFatContent 36.2, CholesterolContent 167.8, SodiumContent 501.6, CarbohydrateContent 107.7, FiberContent 2.7, SugarContent 95, ProteinContent 28.2

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