Step 1

Chop the 15 Butterfingers into small bits.

Step 2

Heat the cream in a microwave-safe bowl until hot.

Step 3

Whisk in the chopped Butterfingers, cocoa powder, and peanut butter powder. Not everything will melt smoothly, but that's okay.

Step 4

Transfer the cream mixture to your blender and blend until smooth, about 30 seconds.

Step 5

Refrigerate until cold, at least 4 hours.

Step 6

Add the chilled cream mixture (it will be very thick) to your mixer bowl (or to a large bowl if using a hand mixer), and whip until lighter in color, about 45 seconds or so. Scrape the bowl.

Step 7

Whisk together the sweetened condensed milk and milk until well-combined and add to your mixing bowl.

Step 8

Whisk on medium-low speed to combine. Scrape bowl as necessary.

Step 9

Heat the peanut butter for a few seconds so it is easy to drizzle.

Step 10

Layer 1/3 of the ice cream base into a freezer-safe container.

Step 11

Sprinkle on 1/3 of the second amount of chopped Butterfingers and drizzle on 1/3 of the peanut butter.

Step 12

Repeat twice more, finishing with the mix-ins.

Step 13

Press plastic wrap directly on top of the ice cream and freeze until firm, 8 hours or overnight.

Step 14

Enjoy within 10 days to 2 weeks.