Homemade Butterfinger Ice cream


My oh my it has been WAY too long. I apologize for the absence, although I think it probably went unnoticed. 🙂 I have recently gone to spend a week with my aunt in the big NYC. It  was a fabulous, relaxing vacation. My aunt unfortunately shares my love of desserts. We are notorious for getting ice cream or gelato twice each day. This is only unfortunate because I had JUST got into an exercise routine. Oh well! Vacation is vacation right? 

Anyway, I mention the trip because there was one dessert that just needs to be shared. Ice cream cookie sandwich.  It is a common concept that a cookie store called Insomnia Cookies has taken to a new level! They let you pick which cookies you want, and which ice cream you want to pile in between. And the best part- they are open till 3am. The city that never sleeps right? We went pretty late, so there was only mint chocolate chip ice cream left. So… my decision was made for me (which was honestly a blessing. I can’t stand making flavor decisions.) and I chose sugar cookies. And here it is ladies and gents! 

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Excuse the blurry cell phone picture… but really… do you see the amount of ice cream piled between those beautiful sugar cookies!? I was in heaven for about 6 minutes. Because I devoured it. 

Continuing on to the actual recipe of the day, but staying in the category of ice cream! Butterfinger Ice Cream. Homemade none the less 🙂 

My brother is a Butterfinger fanatic, so homemade ice cream always ended up being this flavor when we were kids. Not that I objected or anything… So me and my mom brought the recipe back out this past week. If anything… it has gotten even better as my taste buds have aged! 

First, start by crushing  up some Butterfingers. The recipe actually says to freeze them first because it helps them crush up, but I found it to be very easy to just crush them right there in the wrapper and pour them in a bowl. Whatever floats your boat! 


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Try not to just stop here and eat them all, I promise it is worth the wait 🙂

Then, grab your cool whip, chocolate milk, and condensed milk and mix it all together until it looks like a big bowl of SUPER sweet chocolate milk! We then put this mixture in the refrigerator for about 10 minutes to get it cold before putting it into the mixer. 

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Then pour it in the ice cream maker. PS: if you have a Kitchen Aid Ice Cream Maker, make sure to turn the speed to Stir, THEN pour the mixture in the bowl. 

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Don’t leave any Butterfinger behind!! And let the machine do it’s work for about 20-30 minutes! 

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Once the ice cream is at a consistency with which you are pleased, pour it back into the container and put it in the freezer. We have found that the ice cream maker can only freeze it so much and that a few hours in the freezer brings it to the perfect ice cream consistency. 🙂 

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Perfection 🙂 I have had to restrain myself from inhaling it all in one sitting. 

Homemade Butterfinger Ice Cream from Calvary Cookbook 

1/2 gallon chocolate milk

1 can sweet, condensed milk 

1 container cool whip, thawed 

6 Butterfingers 


Freeze and crush Butterfingers. Mix all ingredients and put into ice cream maker. 

** This recipe makes a mixture too big to fit into the Kitchen Aid Ice Cream Maker, but if you own a big ice cream maker, this would work perfectly! To make it fit, we changed the recipe just a bit. 

We used: 

1 quart chocolate milk (1/4 gallon) (we bought a 1/2 gallon and just eyed it) 

3/4 can sweet,  condensed milk

1 container cool whip, thawed 

4 Butterfingers 

Same directions apply.

Kitchen Aid Mixer: 20-30 minutes mixing, then put in freezer. 

Hope you all enjoy this wonderful treat! 🙂 

Have fun, 




Cookie Cake

Hey guys! Happy Friday 🙂

Have you ever had those mornings where you woke up just knowing you had to bake something that day? I had one of those today. I went to class at 7:30am and immediately started looking for recipes between writing lecture notes. Endless blogs later, I found something seriously amazing! It is such a fabulous cookie cake recipe, and I’m excited to share it with y’all. It’s so easy, quick, and super delicious; the really great thing about it is you probably have all the ingredients already in your pantry. Don’t you love recipes like that? 🙂 This cake is only slightly dense, not overly sweet, and crispy on the outside while still maintaining a chewy center. You’re going to love it! Without further ado…

I started by creaming the butter, sour cream, and sugar until it was mixed and slightly fluffy.

I then added the other wet ingredients- vanilla and an egg.

I made sure everything is mixed well; the batter should look like this. (Try to keep from stealing batter from the mixing bowl. It was a challenge for me 😉 )

Here comes the good part… I added in a cup of bite sized candies. I used Reeses Pieces, but use whatever you’d like.

I then put the batter into a greased pie pan. It’s really thick, but I tried to make an even layer.

While the cake baked, I might have helped myself to some leftovers 😉 Reeses Pieces are my weakness!

I tried so hard to let the cake cool completely, but temptation took over after about 5 minutes. 😉 Warm cookie cake sounded too good…

YUM! Feel free to serve with ice cream, or frost with your favorite buttercream frosting!

Cookie Cake 

Adapted from M&M Cookie Pie

1cup + 1 tbs  all purpose flour

1/4 tsp baking soda

1/2 cup butter softened (1 stick)

1/4 cup sour cream

1/2 cup brown sugar

1 egg

1 tsp vanilla extract

1 cup Reeses Pieces*

Preheat oven to 325
Cream butter, sour cream, and sugar. Add in egg and extract and blend. Combine flour and baking soda and mix until completely incorporated. Fold in the Reeses Pieces. Pour into a greased pie pan and bake for 25-30 mins. When an inserted toothpick comes out clean, it’s done . Cool, cut into cookie pie slices and enjoy (or enjoy warm out of the oven. 😉 Mmmm…)

*You could use any bite sized candy. Think M&Ms, mini Reeses, chopped up Snickers, Almond Joy pieces, etc. YUM! Let me know if you try different candies in the cake. 🙂



Father’s Day Apple Crisp

Good Morning All!

With Father’s Day being this past weekend, we have been busy, busy cooking the last few days. I, Lisa, spent the weekend making my dad a 7 layer dip (Read: KILLER dip! Super yum!) and a 3-layer Hummingbird Cake to follow. All in all, it was a successful weekend in the kitchen for me.

Weeks ago, Jordan’s dad mentioned he wanted a Strawberry Rhubarb Pie for Father’s Day this year. Naturally, Jordan and I were all over that. Neither of us had ever worked with rhubarb, so the thought of the pie was extra exciting! Living in Mississippi, we occasionally run into the problem of finding specialty ingredients for our recipes, but we were pretty sure we could grab some Rhubarb at Fresh Market. After calling to make sure they carried it, we swung by Fresh Market on Saturday. Unfortunately, they weren’t going to receive their shipment until ON Father’s Day or AFTER the holiday. Jordan was slightly frustrated to say the least, but we decided a different dessert would still make this Father’s Day great.

After finding a Apple Crisp recipe, our desires suddenly went from a summery pie to a sweet, autumn dessert. But who says crisps are just for the fall? Not us. There is never a limit to dessert! 🙂

To make the crisp, I started by peeling three apples. We used a combination of two types of apples because different types cook up in different ways; the possibility of different tastes and textures sounded extra yummy in this recipe. P6182973 Meanwhile, Jordan prepared the spices mixture to coat the apples with. The kitchen smelled so delicious the minute she opened the cinnamon and nutmeg!P6182978 We then cut the butter into the flour mixture and chopped the apples.P6182983

Next, Jordan added the milk and vanilla to the flour and butter crumbles while I put the chopped apples into the baking dish.Image

The apples were then coated in the spice mixture, and we layered the crisp’s topping on the apples.P6182993

After it baked, we almost immediately dug in. Crisp and ice cream are match made in heaven 🙂 Super yum!!P6183034

We both agreed this crisp’s topping needed some improvements. Perhaps next time we would decrease the milk and maybe add some oats to the mixture. 🙂

Apple Crisp

Adapted from Honeycrisp Apple Crisp

2 Fuji apples

1 Granny Smith Apple

1 tablespoon brown sugar

1 tablespoon cinnamon

1/4 teaspoon salt

1/4 teaspoon of nutmeg

1 cup whole all-purpose flour

1/2 cup sugar

1/2 cup 2% milk

1/2 teaspoon vanilla extract

2 tablespoons cold butter

Preheat oven to 375.

Chop apples and combine with 1/2 tablespoon cinnamon, salt, nutmeg and brown sugar in a small baking dish.

In a separate bowl, stir flour, sugar and remaining cinnamon. Chop 2 tablespoon of butter and add it to flour. Mash with a fork until thoroughly combined and small bits of butter remain. Add vanilla and milk gradually, stiring as you go. You don’t want the mix to be watery or too thick. It should be somewhat sticky.

Spread dough on top of apples, and place in over. Bake at 375 for about 30 minutes, or until apples look juicy and topping is golden brown.

Cheers! 🙂

-L & J