Start with the same Vanilla Ice Cream base mentioned in the previous post.
16 oz heavy whipping cream
14 oz can of condensed milk
1 tsp vanilla (optional)
pinch of salt (optional)
Using a stand mixer or a hand mixer, whip whipping cream on high for 8 minutes or so or until a stiff peak is formed. Slowly fold in the condensed milk.
Soften 1 cup cream peanut butter in microwave for about 30 seconds. Fold into vanilla base...keep streaks or completely fold in to have peanut butter ice cream. Fold in chopped Butterfinger - we added a lot because we like a lot of texture to our ice cream. I think we did three giant bars that had 3 different pieces in each bar. Do what you like! You could do Heath bar or chopped Reeses - what sounds good to you.
Pour half of the mixture into a loaf pan. Put a jar of hot fudge in the microwave and soften fudge for about 30 seconds and then swirl several tablespoons on top of the first layer. Add the rest of the ice cream mixture and top with several more tablespoons of hot fudge. Sprinkle with extra chopped Butterfinger to make it all pretty! Cover with plastic wrap and place in freezer for at least 8 hours or over night.
Enjoy being creative. We have one more flavor that I will share soon!