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Butterfinger Ice Cream

Add Butterfingers to this icy, creamy combination, and you get a no-fail sweet everyone will love. —Tammy Drost, Cheyenne, Wyoming
  • Total Time
    Prep: 10 min. Process: 20 min./batch + freezing
  • Makes
    4 quarts


  • 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


  • 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
1/2 cup: 167 calories, 8g fat (5g saturated fat), 10mg cholesterol, 66mg sodium, 21g carbohydrate (16g sugars, 0 fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.

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Average Rating:
  • Deb
    Sep 4, 2019

    This was outstanding! I made it with lactose free milk and my favorite Butterfinger candy bars (crushed) - the flavor was perfection! Thanks for sharing the recipe!

  • clwylie
    Aug 10, 2013

    This was the worst ice cream I ever made. The custard didn't have a lot of flavor and not very creamy, maybe the vanilla pudding would have helped.

  • lisagcjackson
    May 26, 2013

    No comment left

  • Magwan
    Jun 16, 2011

    I have to admit I have not made this yet, but gave it 5 stars because it is easy! I have bags of Snickers and Crunch Bars, can I use them instead?

  • Magwan
    Jun 16, 2011

    I was wondering if you could use other candy bars? (Snickers, Crunch bars, etc.)

  • drickett
    Aug 7, 2010

    No comment left

  • chewolfe9798
    Jun 21, 2010

    I only had 8oz of cool whip but I added a small box of vanilla instant pudding. It was wonderful. easy easy easy