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Butterfinger Ice Cream

Jan Humphrey
Print Recipe
Servings 8
Calories 824 kcal

Ingredients
  

  • 3 eggs beaten
  • 1 cup crunchy peanut butter
  • ½ cup sugar
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 10 Butterfinger candy bars regular size, frozen and crushed

Instructions
 

  • Combine beaten eggs, peanut butter and sugar.  Mix well.
  • Add sweetened condensed milk and evaporated milk; mix.  Add Butterfinger candy bars.
  • Pour into freezer, fill with milk and freeze.