Place parchment paper in loaf pan. (Leave extra parchment paper hanging over the longer sides to use to cover the ice cream before freezing.)

Crush your candy into small pieces in a bowl and set aside. (I used M&M’s, Butterfingers and Crunch bars.)

Pour sweetened condensed milk into a large bowl and set aside.

Pour heavy whipping cream into a large mixing bowl and using your whisk attachment, whisk until stiff peaks form, about three minutes.

Fold in about one cup of the heaving whipping cream into the sweetened condensed milk.

Gently mix in the remaining whipped cream.

Add in the finely crushed candy pieces and gently fold until combined.

Pour the cream mixture into your prepared loaf pan.

Fold over the parchment paper to cover the top. (I use a piece of masking tape to keep it together.)

Freeze six hours or overnight.

Ice cream will keep good in freezer for up to two weeks.