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@attractive_21: 게임 그만하고 나 좀 봐#gameboy#fyp

美女
美女
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Region: KR
Friday 13 November 2026 13:34:46 GMT
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gsktsotskts
gsktsotskts :
난 항상 언니뿐.
2026-11-13 14:17:37
0
b.u1t
E=mc² :
누나만 봐라봐🥰🥰🥰😁😁😁
2026-11-13 13:36:23
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.b0o8
user17909558300 :
시러
2026-11-13 16:03:31
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ButterFinger Choco Ice Cream Cone! full recipe 👇🏿 #shorts #food #Recipe BUTTERFINGER NUTELLA PEANUT BUTTER ICE CREAM CHOCO CUPS INGREDIENTS Chocolate Shell: - 16–24 oz milk chocolate melting wafers - Crushed Butterfinger candy bars, for topping - Extra melted chocolate, for drizzling Ice Cream Filling: - 2 cups cold heavy whipping cream - 1 can (14 oz) sweetened condensed milk - 1/2 cup Nutella - 1/4 cup Jif creamy peanut butter, slightly warmed - 1 cup crushed Butterfinger candy bars INSTRUCTIONS 1. Melt the milk chocolate wafers in a microwave-safe bowl in 20–30-second intervals, stirring until smooth. 2. Place disposable piping bags inside tall cups to hold their cone shape. Coat the inside of each bag with melted chocolate, creating an even shell. 3. Freeze until firm. Apply a second layer of chocolate if needed and freeze again. 4. In a large mixing bowl, whip the cold heavy cream until stiff peaks form. 5. In a separate bowl, combine the sweetened condensed milk, Nutella, and slightly warmed Jif peanut butter until smooth. 6. Gently fold the Nutella mixture into the whipped cream until combined. 7. Fold in the crushed Butterfinger candy bars. 8. Transfer the ice cream filling into a piping bag and pipe it into the prepared chocolate cones, leaving room at the top. 9. Freeze for 4–6 hours or until the filling is firm. 10. Seal the tops with melted milk chocolate and sprinkle with crushed Butterfinger pieces before the chocolate sets. 11. Return to the freezer until completely solid. 12. Carefully peel away the disposable piping bags to release the chocolate cups. 13. Finish with a drizzle of melted chocolate and additional crushed Butterfinger pieces. Keep frozen until ready to serve.
ButterFinger Choco Ice Cream Cone! full recipe 👇🏿 #shorts #food #Recipe BUTTERFINGER NUTELLA PEANUT BUTTER ICE CREAM CHOCO CUPS INGREDIENTS Chocolate Shell: - 16–24 oz milk chocolate melting wafers - Crushed Butterfinger candy bars, for topping - Extra melted chocolate, for drizzling Ice Cream Filling: - 2 cups cold heavy whipping cream - 1 can (14 oz) sweetened condensed milk - 1/2 cup Nutella - 1/4 cup Jif creamy peanut butter, slightly warmed - 1 cup crushed Butterfinger candy bars INSTRUCTIONS 1. Melt the milk chocolate wafers in a microwave-safe bowl in 20–30-second intervals, stirring until smooth. 2. Place disposable piping bags inside tall cups to hold their cone shape. Coat the inside of each bag with melted chocolate, creating an even shell. 3. Freeze until firm. Apply a second layer of chocolate if needed and freeze again. 4. In a large mixing bowl, whip the cold heavy cream until stiff peaks form. 5. In a separate bowl, combine the sweetened condensed milk, Nutella, and slightly warmed Jif peanut butter until smooth. 6. Gently fold the Nutella mixture into the whipped cream until combined. 7. Fold in the crushed Butterfinger candy bars. 8. Transfer the ice cream filling into a piping bag and pipe it into the prepared chocolate cones, leaving room at the top. 9. Freeze for 4–6 hours or until the filling is firm. 10. Seal the tops with melted milk chocolate and sprinkle with crushed Butterfinger pieces before the chocolate sets. 11. Return to the freezer until completely solid. 12. Carefully peel away the disposable piping bags to release the chocolate cups. 13. Finish with a drizzle of melted chocolate and additional crushed Butterfinger pieces. Keep frozen until ready to serve.

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