Ingredients
- 2 cups (480 mL) heavy cream, chilled
- 1 cup (240 mL) whole milk, chilled
- ¾ cup (150 grams) granulated sugar
- 1 teaspoon vanilla
- 1 bag of Butterfingers
- 1 8×8 pan of brownies, slightly undercooked (I used brownie mix, you can use your own recipe if you want)
Instructions
- In a large bowl, whisk together cream, milk, sugar, and vanilla extract.
- Churn mixture according to your ice cream maker’s manufacturer’s instructions until a soft-serve consistency is reached. In my ice cream maker, this took about 25 minutes.
- While it’s churning, cut up the Butterfingers and break up the brownies into smaller pieces.
- Transfer half of the ice cream to a container, add Butterfingers and brownies, then add the rest of the ice cream. Mix it all together. Press parchment paper against the top of the ice cream, and cover with a lid or plastic wrap. Freeze until firm, about 4 hours.