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It is hotter than hades in Texas this summer. So hot that a lady at the bingo this weekend was talking about packing up and moving to cooler climates.
If I didn’t love my state so much I might have to think about the same thing.
Now that I know how to make my own ice cream at home without an ice cream maker, I am going crazy making some every week with new flavors in an attempt to stay cool.
When I was a wee kid, my aunt Amelia would come over to our house and I would always ask her for screm con cuchara – because I couldn’t yet speak properly, I was asking for ice cream with a spoon in a Spanglish version. To this day, she still reminds me of that and cracks up every time. I love that memory with her.
My favorite ice cream combo this summer has been Snickerdoodle cookies with Butterfinger ice cream. Can you say perfection? The combo is just pure genius.
On the way home this past weekend, I stopped at Kroger’s for a quick stock up on groceries. When I saw that Nestle Toll House had baking mixes that included Butterfinger bits in the box ready to mix in with the simple mixture, I knew I had to buy some.
I love these box mixes. With the added ingredients of egg, vegetable oil and water, you can make cookies, brownies or mini cups. How easy is that! One mix. Endless possibilities!
With the added bits of Butterfinger or chocolate morsels added to the brownie and cookie mixtures, just takes these everyday treats to another level. Add to these treats some home made ice cream and wow!
My niece and I were torn over whether to make cookies or brownies, so we made both. Luckily I bought multiple boxes of each flavor. We made them into parfaits by layering the cookies, brownies and ice cream. I added bits of Butterfinger on top just in case you didn’t get enough. Sweetness abounds!
Be sure and check out the mixinmoments.com site for some inspiration for these easy baking mixes.
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Need more recipe ideas? Visit the verybestbaking.com website for ideas.
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Snickerdoodle No-Churn Ice Cream with Toll House Butterfinger Brownies
Ice Cream Ingredients:
2 c heavy cream
1 – 14 oz can sweetened condensed milk
2 Tbsp Brown sugar
2 tsp Vanilla extract
2 tsp Ground cinnamon
1 box NESTLÉ® TOLL HOUSE® Brownies & More Chocolate Baking Mix with Butterfinger Bits
1/2 c vegetable oil
3 Tbsp water
Butterfinger candy bar for topping
Preheat oven to 325 degrees.
To prepare ice cream:
Add heavy whipping cream to a mixing bowl. Using an electric mixer, beat on medium speed until stiff peaks form, about 3 minutes.
In a separate bowl, add sweetened condensed milk, vanilla extract, cinnamon and brown sugar. Whisk together until combined and no lumps remain.
Add a big spoonful of whipping cream mixture to wet ingredients. Mix together to combine.
Add wet mixture to whipped cream and gently fold in until incorporated.
Pour mixture into a loaf pan. Cover tightly with plastic wrap and place in freezer for two hours to set.
To prepare brownies.
Add baking mix, egg, vegetable oil and water to mixing bowl. Beat with an electric mixture to thoroughly combine. Add in 2/3 c of Butterfinger bits.
Prepare an 8×8 baking dish by covering pan with foil. Pour in batter and spread out batter. Place in the oven and bake according to package instructions.
Take pan out of the oven and top brownies with remaining Butterfinger bits. Return to oven and bake according to package instructions.
Remove from oven and let cool. Cut brownies into small squares.
Create parfaits by layering brownies squares, ice cream and repeating as necessary. Top with brownie square and Butterfinger pieces.