Homemade Butterfinger Ice Cream(For 4 Quart Churn) - cooking recipe

Ingredients

1/2 gallon chocolate milk
1 can condensed milk
8 or 10 oz. Cool Whip
8 to 10 large Butterfinger candy bars, refrigerated

Preparation

Mix chocolate milk, condensed milk and Cool Whip into a large mixing bowl.
Crush chilled Butterfinger candy bars with a rolling pin and add to mixture.
Pour into ice cream container.
White whole milk can be added to bring up to the \"full\" line.
Follow manufacturers directions to churn the ice cream.