@nbnllm:

الجبوري تصير السبع العلم
الجبوري تصير السبع العلم
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Sunday 14 June 2026 09:43:49 GMT
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user7486880329020
محمود كمال الحماني :
والله مو الدنيا ولكن بعض البشر المنافق
2026-06-14 10:45:59
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faris.aljumaily
Faris Aljumaily :
كلامك صحيح
2026-06-18 19:05:34
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h.72as2
🇮🇶 ๑•ีحًسِوٌنِيَ•ี๑ :
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2026-06-19 21:30:53
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user3383161818005
سعد ياسين محمد :
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2026-06-18 10:46:00
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user22404230692802
احمد محمد :
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user5528137729344
محمد ابو هاجر ♥️ :
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salmanalshammarialsham
سلمان شمري شمري :
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2026-06-14 11:40:03
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وليد العبيدي :
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2026-06-14 09:53:19
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user5983876300745
مثنى محمد العيثاوي :
♥️♥️♥️
2026-06-20 07:18:47
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If you like klondike bars, you’re going to love these klondike krunch bars! Creamy vanilla ice cream wrapped in a crisp, crunchy chocolate shell… same nostalgic vibe, just a little better (in my opinion!) 🍦🍫 Ice Cream Layer •1 can (13.5 oz) full-fat coconut milk •1 cup cashews (or ½ cup cashew butter if you don’t have a high-speed blender) •⅓ cup pure maple syrup or raw honey •1 tsp vanilla extract •½ tsp salt (¼ tsp if using salted cashews) Chocolate Shell •15 oz dark or semi-sweet chocolate (I use dairy-free, refined sugar-free chocolate) •3 tbsp coconut oil •1 cup rice cereal (I use gluten-free, refined sugar-free rice cereal) Instructions 1. Make the ice cream layer: Add all ice cream ingredients to a high-speed blender and blend until smooth. Pour the mixture into an 8×8-inch pan lined with parchment paper. Freeze until solid, at least 8 hours or overnight. 2. Prepare the chocolate shell: Once the ice cream layer is frozen, melt the chocolate and coconut oil together. Once fully melted, remove from heat and stir in the rice cereal. 3. Slice the ice cream: Remove the frozen ice cream from the pan and cut into 16 squares. To prevent melting, keep half of the squares in the freezer while coating the others. 4. Coat and freeze: Dip each ice cream square into the melted chocolate, ensuring it is fully coated. Place on a parchment-lined tray and return to the freezer until the chocolate shell is set. 5. Dig in and enjoy: Once the chocolate shell is firm, dig in! I like to let them sit out and thaw for 5-10 minutes before eating to allow the ice cream layer to soften a bit. Store any leftovers in the freezer! #klondikebars #veganicecream #refinedsugarfreetreats #healthydessert #glutenfreedessert
If you like klondike bars, you’re going to love these klondike krunch bars! Creamy vanilla ice cream wrapped in a crisp, crunchy chocolate shell… same nostalgic vibe, just a little better (in my opinion!) 🍦🍫 Ice Cream Layer •1 can (13.5 oz) full-fat coconut milk •1 cup cashews (or ½ cup cashew butter if you don’t have a high-speed blender) •⅓ cup pure maple syrup or raw honey •1 tsp vanilla extract •½ tsp salt (¼ tsp if using salted cashews) Chocolate Shell •15 oz dark or semi-sweet chocolate (I use dairy-free, refined sugar-free chocolate) •3 tbsp coconut oil •1 cup rice cereal (I use gluten-free, refined sugar-free rice cereal) Instructions 1. Make the ice cream layer: Add all ice cream ingredients to a high-speed blender and blend until smooth. Pour the mixture into an 8×8-inch pan lined with parchment paper. Freeze until solid, at least 8 hours or overnight. 2. Prepare the chocolate shell: Once the ice cream layer is frozen, melt the chocolate and coconut oil together. Once fully melted, remove from heat and stir in the rice cereal. 3. Slice the ice cream: Remove the frozen ice cream from the pan and cut into 16 squares. To prevent melting, keep half of the squares in the freezer while coating the others. 4. Coat and freeze: Dip each ice cream square into the melted chocolate, ensuring it is fully coated. Place on a parchment-lined tray and return to the freezer until the chocolate shell is set. 5. Dig in and enjoy: Once the chocolate shell is firm, dig in! I like to let them sit out and thaw for 5-10 minutes before eating to allow the ice cream layer to soften a bit. Store any leftovers in the freezer! #klondikebars #veganicecream #refinedsugarfreetreats #healthydessert #glutenfreedessert

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