Homemade Butterfinger Ice Cream
Easy no cook, no egg homemade ice cream recipe
  • 1 quart half and half
  • 1 pint heavy cream
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • dash salt (optional)
  • whole milk
  • 6 butterfinger candybars
  1. In a large bowl, stir together first five ingredients until sugar is dissolved.
  2. Pour mixture into freezer container, add whole milk to fill line.
  3. Follow manufacturer's instructions for freezing.
  4. While mixture is freezing, chop candybars using a food processor, or just by banging them on the counter.
  5. After about 15-20 minutes, turn the machine off, remove lid, and check for a slightly thick consitency (like runny pudding). If consistency is right, add crushed butterfinger. Cover and continue processing until machine slows or stalls.
Recipe by At Home with Jamie at https://www.jamiecody.com/homemade-butterfinger-ice-cream/