Ingredients for Homemade Butterfinger Ice Cream
- eggs
- sugar
- Pet Milk
- 2 cans (14 ounce) sweetened condensed milk (like Eagle Brand)
- 1 pint heavy cream
- 6 fun size Butterfinger candy bars, crushed
- milk
- 1 cup peanut butter
- 1 teaspoon vanilla extract
- 15 Oreos, crushed (optional alternative)
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How to Make Homemade Butterfinger Ice Cream
- In a large bowl, combine the sweetened condensed milk, heavy cream, peanut butter, and vanilla extract. Whisk until smooth and well combined.
- Gently fold in the crushed Butterfingers® (or Oreos®). Make sure to distribute the candy evenly throughout the mixture.
- Pour the ice cream base into your ice cream maker and churn according to the manufacturer's instructions (approximately 20-30 minutes).
- Once churned, transfer the ice cream to an airtight container. Freeze for at least 2-3 hours to allow it to harden completely.
- Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
204g
Fat
80g
Carbs
20g
