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    Butterfinger Ice Cream


    Source of Recipe


    Internet

    List of Ingredients




    Makes 3 quarts

    6 Butterfinger candy bars (2.16 oz each), frozen
    1 (3 oz) package vanilla instant pudding
    2 cans (14 oz each) sweetened condensed milk
    1 tablespoon vanilla
    1/2 gallon milk

    Crush frozen candy bars into very course crumbs (I just use a hammer while they're still in the packages, and then open them up and dump out the crumbs).

    Combine crushed candy bars, pudding mix, condensed milk and vanilla in an ice cream freezer. Add milk to within 1 inch of fill line.

    Freeze according to manufacturer's directions.

    Recipe
 

 

 

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