Butterfinger Homemade Ice Cream - cooking recipe

Ingredients

3 large Butterfinger candy bars (frozen)
1 can Eagle Brand milk
8 oz. Cool Whip
1 (12 oz.) evaporated milk
1/2 gal. chocolate milk

Preparation

Beat candy with a hammer or process in food processor. Combine both milks and Cool Whip; stir in candy and add to churn, then fill to the fill line with chocolate milk.