Ingredients
1/2 gallon whole milk1 can (14 ounces) sweetened condensed milk1 carton (16 ounces) frozen whipped topping, thawed6 Butterfinger candy bars (2.1 ounces each), crushed
Preparation
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.
