With the amount of butter and sugar in this, it really goes against how I’ve been cooking lately. But since I’ve already visited Coldstone Creamery three times this week (it’s been one of those weeks), I figured why not end it on a high note, right?
This recipe definitely lives up to it’s name. I’m not sure what else to say. The only thing I did differently was use almond milk instead of whole milk because that’s what I had on hand.