Butterfinger Ice Cream

  • Yield: 6 to 8 servings


5-- eggs
2cups sugar
2cans evaporated milk
2tablespoons plus 1 teaspoon vanilla extract
1/2cup creamy peanut butter
6-- crushed Butterfinger candy bars
-- Milk or half-and-half


  1. Combine the eggs, sugar, evaporated milk, vanilla and peanut butter in a large mixing bowl and mix well.  Pour the mixture into a one-gallon electric ice cream freezer container.  Fill to the line with the milk or half-and-half.  Freeze according to the freezer directions.

Recipe reprinted with permission from The Telephone Pioneers of America’s Calling All Kids (Telephone Pioneer of America, Alabama Chapter #34, Birmingham, Al., 2002).