Reviewed: Aug. 6, 2009

This was the best and easiest ice cream recipe. I added crushed Butterfinger candy bars to mind. It was a big hit at our church ice cream fellowship. It did not seem to sweet but I have a large ice cream freezer so more milk was added. I will definitely use this recipe many times.

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cja57

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Reviewed: Aug. 2, 2009

Huge hit with the family! (and co-workers!)

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adrod_72

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Reviewed: Mar. 26, 2009

I have made this 3 times in the past week-it is amazing every time. I didn't use ANY sugar, though. Sweet enough with the Eagle Brand. So easy and doesn't set up like a rock in the freezer. Stays 'scoopable'. Especially good with Reese's PB Cups chopped up. Best home made ice cream I've ever made.

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Sandy

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Reviewed: Aug. 2, 2008

This was yummy. My husband and kids loved it. I thought it was too fatty tasting. We used chocolate chips, marshmallows and almonds. It is much better the next day.

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Mich

Cooking Level: Expert

Living In: Nampa, Idaho, USA

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Reviewed: Jul. 2, 2008

Made it with the peanut butter like other reviewers suggested and it was awesome. Also cut WAY back on the sugar -totally unnecessary with the sweetened condensed milk.

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RLSCHROE

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Reviewed: Sep. 22, 2007

very good the next day- don't need the sugar!!! the condensed milk is sweet enough

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kinstwinsMom

Cooking Level: Intermediate

Home Town: Escondido, California, USA

Living In: Redlands, California, USA

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Reviewed: Aug. 5, 2007

Tastes Like Fresh Soft serve ice cream. Very Good & Easy!. Did half sugar as suggested. I hate marshmallow, & this does not at all taste like marshmallow as previously suggested, Possibly their eyes controlled taste.

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MICHAYNE

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Reviewed: Aug. 2, 2007

I have used this site for years but never reviewed a recipe, until now!! This is great ice cream. I was a bit nervous as I only had fat free cool whip in the house and it usually makes my recipes flop, but not this one!! I don't know why I would try regular cool whip as it took some of the guilt out of this recipe. I also used 1% milk and only a half cup of sugar but may even reduce that to 1/4 cup next time. Added Oreos and it was perfect!! I love the fact that there is no eggs in this recipe as I have small children so taking the time to cook the ice cream is out of the question, and feeding the kids raw eggs makes me nervous. Thanks again for a GREAT recipe!!

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momof2

Cooking Level: Intermediate

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Reviewed: Jun. 25, 2007

I'm sorry, this was way too rich for us. It was like eating soft marshmallows. I made it without the candy. Can't imagine what it would be like with it. Must be 1000 calories a scoop.

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bmatheson

Cooking Level: Intermediate

Home Town: Shelley, Idaho, USA

Living In: Layton, Utah, USA

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Reviewed: Apr. 15, 2007

Wow, this was great!! Tried a few ice cream recipes but this is the best. Used snickers in one and strawberries in the other both were excellent. Use only 1/2 cup of sugar.

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M.HOWREN

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Reviewed: Jan. 29, 2007

Phew... I omitted some of the sugar and this recipe was still SOOO sweet. Even my boyfriend with Candy for teeth still thought it was too sweet. I don't recommend.

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kandyb23

Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

Living In: San Diego, California, USA

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Reviewed: Aug. 23, 2006

Super ice cream! I halved the sugar and it was still too sweet for my liking. I will leave out next time. Also, my ice cream machine instructions suggests using an electric mixer to increase the volume (for recipes that don't require cooking) I did this and almost did not have room for the milk! Stirred in oreo cookies towards the end. Threw it in the freezer and hope no one finds it until our get together! Love this recipe.

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Linda

Cooking Level: Expert

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Reviewed: Jul. 24, 2006

This was a wonderful recipe. I made it w/ crushed oreos instead of candy pieces. I also halved the sugar, as some reviews suggested and it was still a little too sweet. Next time I will leave out the sugar completely. The texture of the ice cream was what made it so amazing though!! Very light and fluffy and delicious!!

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ATHOMELAUREL

Cooking Level: Intermediate

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Reviewed: Jul. 21, 2006

This is an awesome base for a lot of ice cream flavors. I have used a lot of different candy, including chocolate chips, candy bars, and cookies. I also use low fat or fat free ingredients (besides the candy, of course)and it tastes great.

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Kristen

Cooking Level: Intermediate

Home Town: Toledo, Ohio, USA

Living In: Cary, North Carolina, USA

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Reviewed: Jul. 19, 2006

This is wonderful ice cream and super easy (a big plus in my book). I used this recipe for an ice cream social where, like another contributor, I added chunks of York peppermint patties instead of candy coated chocolate. It turned out great, the ice cream had a hint of peppermint flavor with the bonus of candy chunks. I also tried with crushed Butterfingers and it was fabulous. I think that this is a great base ice cream with endless possibilities. Please note that the recipe says the prep time is 3 hours and 5 minutes...using my ice cream freezer there was 5 minutes of prep (if even that) and 45 minutes of freezing...so it is quick, too. This is definately a keeper.

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KLPARR

Cooking Level: Intermediate

Living In: Gibbon, Nebraska, USA

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Reviewed: Jul. 10, 2006

My husband and I LOVE this recipe! I use light whipped topping and skim milk. Even creamier with half-and-half. We have used this basic recipe to make strawberry, chocolate chip, and peanutbutter/chocolate swirl ice cream. YUM!

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Christine

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Reviewed: Jul. 9, 2006

This was the first time i have made ice cream and it was a hit! I made butterfinger and andies mint ice cream. I did only use 1/2 c. of sugar and I just poured the milk till it hit the fill line in out maker. Definitly make again.

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TRINAFOS

Cooking Level: Intermediate

Home Town: Camp Lejeune, North Carolina, USA

Living In: Blountville, Tennessee, USA

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Reviewed: Jun. 25, 2006

This recipe is great. I followed the exact recipe except for adding crushed Butterfinger candy bars instead of the candy coated chocolate pieces. I also used more than 2 cups of milk to fill up my churn.

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