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| Butterfinger Ice Cream |
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| combining the sweetened condensed milk and vanilla extract |
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| stirring the chopped butterfingers into the sweetened condensed milk mixture |
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| Whip the heavy cream to stiff peaks. |
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| folding the whipped cream into the sweetened condensed milk/butterfinger mixture |
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| rich delicious cream ready to be frozen |
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| I used a 2 quart rectangular container to freeze my ice cream. |
Here is another delicious four ingredient ice cream for you. Once again, it is a “no churn” recipe, so no special machine is needed. If you are like my husband and love Butterfinger candy bars, then I highly recommend giving this recipe a try.
Butterfinger Ice Cream (No Churn)
Prep time
Total time
Serves: 8
Ingredients
- 1 pint heavy cream (2 cups)
- 1 12 oz. can sweeetened condensed milk
- 1 Tablespoon vanilla extract
- 8 fun-size Butterfinger candy bars, chopped and frozen
Instructions
- To crush the Butterfingers, first unwrap them and place them in a quart freezer bag. Refrigerate until chilled. Hit several times with a rolling pin until they are tiny pieces. Freeze in bag until ready to use.
- Whip the heavy cream in a chilled bowl with a chilled beater until stiff peaks form. Set aside.
- In a large bowl, combine the sweetened condensed milk and vanilla extract. Stir in the chopped Butterfingers. Fold in the whipped cream until well combined.
- Pour into a 2 quart container. Freeze for 2 hours. Remove from freezer and stir. Return to freezer and freeze overnight before serving.
- To serve, let set at room temperature for several minutes and then scoop into bowls. Serve plain or with your favorite toppings.
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Love this kind of ice cream! Yummy!
This sounds delightful!
Mmm, we always have homemade ice cream on the 4th – this should be the menu this year!! We are so glad that you linked up to our “Strut Your Stuff Saturday”. Please come back again really soon! Thanks! -The Sisters