Ingredients:

  • 2 cups heavy whipping cream, cold
  • 1 can (14oz) sweetened condensed milk
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine sea salt
  • 3 Butterfinger bars, chopped into irregular nuggets
  • 1/4 cup crushed Butterfinger for topping

Instructions:

  1. In a chilled mixing bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form.
  2. Gently pour the sweetened condensed milk, vanilla extract, and salt into the whipped cream.
  3. Using a rubber spatula, fold the ingredients together using a scraping-and-lifting motion until the mixture is a uniform pale ivory color, being careful not to deflate the air.
  4. For ice cream maker users: Pour mixture into the machine and churn; fold in chopped Butterfinger nuggets during the final 2 minutes of churning. For no-churn/Ninja Creami users: Fold the candy nuggets into the base by hand.
  5. Transfer the mixture into a freezer-safe container, smooth the top, and press the extra crushed Butterfinger topping into the surface.
  6. Cover the surface directly with plastic wrap to prevent freezer burn and freeze for at least 6 hours.