Butterfinger Ice Cream

1. 1

   In a medium saucepan over medium heat, whisk together the half-and-half and sugar, and warm until hot (but not boiling).

2. 2

   Once hot, remove from the heat and whisk in the peanut butter until it is completely dissolved.

3. 3

   Pour the mixture into a large bowl, cover the surface of the ice cream base with plastic wrap, and freeze for 1-2 hours (or refrigerate overnight) until very cold.

4. 4

   Once cold, pour into your ice cream maker and freeze.

5. 5

   In the last few minutes of freezing, pour in the chopped Butterfinger bars and allow to mix into the ice cream for a minute or two.

6. 6

   Pour the ice cream into a container and freeze for at least 3 hours before enjoying!

* Per serving · 4 servings · Values may vary.

No additional tips available.