Butterfinger Ice Cream

My younger daughter and I teamed up on the dessert for our family gathering Sunday night. Everyone enjoyed it, but several folks said they prefer creamier, richer ice cream.... the kind made with eggs and cooked to make a custard before freezing. Personally, I much prefer something like this which is more of an "ice milk".

Butterfinger Ice Cream
Contributed to Simple & Delicious by Tammy Drost of Cheyenne, WY

1/2 gallon whole milk
1 can (14 oz.) sweetened condensed milk
1 carton (16 oz.) frozen whipped topping, thawed
6 Butterfinger candy bars (2.1 oz. 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.

Favorite Five – Ice Cream Flavors

Ice Cream is not something for which I have a great weakness. I do love DQ Blizzards, but since our Dairy Queen closed, they’re no longer a temptation.

I have to be in the right mood for ice cream. When I am, these are my favorite flavors:

1. Vanilla

2. Pralines and Cream

3. Mint Chocolate Chip

4. Coconut Almond Fudge

5. Orange Sherbet