Butterfinger Ice Cream

 

Creamy, homemade vanilla ice cream + one of the most-loved candy bars of all time =  the best Butterfinger Ice Cream!

 

    Fun-sized Butterfinger candy bars

Butterfinger Ice Cream

1 (14-ounce) can sweetened condensed milk
1 (5-ounce) can evaporated milk
2 tbsp. sugar
2 tsp. real vanilla extract
1 cup whole milk
1 cup heavy whipping cream
10-12 fun-sized Butterfinger candy bars

Whisk all ingredients, except candy bars, in a large bowl until blended.  Cover bowl with plastic wrap and chill overnight in the refrigerator.  The next day, whisk the mixture again, and freeze according to your ice cream machine's instructions.  While mixture is churning, rough chop the candy bars.  (See photo below.)  Add candy bar pieces after ice cream has churned 20-22 minutes.  Let churn 2-5 minutes more.  When it's finished churning, it will still be in the soft-serve stage and mixture may run over the edge of the machine.  Transfer it to a freezer container.  Place plastic wrap directly on top of the ice cream to prevent ice crystals, and then put on the lid.  Freeze overnight, and then serve.  Yield: 1 quart

Click here for printable format 

Here is a photo of the rough-chopped candy bars.  For a homemade ice cream photo tutorial, click here.