Dairy Queen has been supplying brain-freezes for a long, long time. The company is a leading franchisor of frozen treat stores with more than 5,900 quick-service restaurants, most of which operate under the Dairy Queen banner. Popular DQ ice cream treats include Blizzards, sundaes, and cones. Many of the stores also serve burgers, fries, and other items. In addition to its flagship chain, has about 700 Orange Julius locations offering blended fruit drinks and a small number of Karmelkorn stands that feature popcorn snacks.
Prepare cake according to package directions; bake in a 9 x1 3 inch baking dish and cool completely.
Use ice cream that comes in a rectangular carton. Remove the carton and, using a piece of string or dental floss, cut the ice cream in half lengthwise (long side to long side) and place the two layers side by side on a piece of waxed paper.
Place the cooled cake over the ice cream. Trim the cake and ice cream so that the edges match.
Place a board or serving platter over the cake, hold onto the waxed paper and board, and flip the ice cream cake over. Remove the waxed paper and smooth out the seam between the ice cream slabs.
Cover with waxed paper and freeze until very firm. Decorate as desired.
GIANT CHOCOLATE CHIP COOKIES
Ben & Jerry's Copycat Recipe
1/2 cup butter, at room temperature
1/4 cup granulated sugar
1/3 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup plus 2 teaspoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup semisweet chocolate chips
1/2 cup coarsely chopped walnuts
Heat oven to 350 degrees. Beat the butter and both sugars in a large mixing bowl until light and fluffy. Add the egg and vanilla extract and mix well. Mix the flour, salt, and baking soda in another bowl. Add the dry ingredients to the batter and mix until well blended. Stir in the chocolate chips and walnuts.
Drop the dough by small scoops 2 to 3 inches apart on an ungreased cookie sheet. Flatten each scoop with the back of a spoon to about 3 inches in diameter. Bake until the centers are still slightly soft to the touch, 11 to 14 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to racks to cool completely. Makes 12 to 15 cookies.
ICE CREAM FONDUE
Cold Stone Creamery Copycat Recipe
1 quart of your favorite Cold Stone Creamery ice cream flavor
4 bottles SMUCKER’S Magic Shell Topping
toothpicks to serve
sprinkles or crushed OREO cookies
Prechill a large cookie tray in the freezer for 20 to 30 minutes. Working quickly, so the ice cream doesn’t melt, use a melon ball scoop to make small round scoops of the ice cream and place them on the cookie tray. Insert a large sandwich toothpick into the top of each of the ice cream balls.
Place tray in freezer to freeze firmly (about 1 to 2 hours).
In a medium bowl, pour in 4 bottles of SMUCKER’S Magic Shell Topping (about 21 ounces.). Leave at room temperature. On a plate or in a bowl, spread out about 4 cups (per quart) of desired toppings.
To serve the fondue, take an ice cream ball by the toothpick and dunk it in the Magic Shell. Hold ball over the bowl to let any excess chocolate drip off and wait about 10 seconds for it to start to harden. Roll the ball in the toppings to cover. Makes 8 to 12 servings.
Friendly’s Ice Cream Expands Iconic Sundae Cup Lineup
Friendly’s Ice Cream, LLC, the operator of over 250 Friendly’s restaurants and a manufacturer of ice cream products distributed in over 8,000 retail outlets, is excited to introduce ten new, one of a kind sundae cups to supermarket freezers across the Northeast. Available now at local grocery stores, ice cream enthusiasts can take their pick of eight new everyday flavors, including Strawberry Cake Krunch and Cherry Chocolate Chunk, along with two limited edition options like Wattamelon, a unique take on Friendly’s beloved Wattamelon Roll, and Crayola Color Me Sundae, a sundae cup version of Friendly’s Crayola Decorate Your Own Ice Cream Cake. A staple at birthday parties and a must-have for everyday celebrations, Friendly’s sundae cups provide an element of convenience with their individual sizing and tops, which allow for easy, on-the-go snacking and storage.
Friendly’s newest additions to the sundae cup family include the following rich and creamy flavors:
Candy Bar - nougat ice cream covered with rich fudge and caramel topping, milk chocolate chips and chocolate-coated peanuts
Chocolate Cake Krunch - layers of chocolate ice cream separated chocolaty crunchies, all topped with fudge and additional chocolaty crunchies
Salted Caramel Cake Krunch - two layers of salted caramel ice cream separated by a layer of chocolaty crunchies topped with caramel sauce and more chocolaty crunchies
Cherry Chocolate Chunk - cherry ice cream with real cherry pieces topped with fudge, whipped topping and chocolate flakes
Heath - toffee ice cream loaded with Heath candy that’s topped with caramel, fudge and chocolate flakes
Strawberry Cake Krunch - layers of strawberry and vanilla ice cream separated by layer of pink & white vanilla crunchies, topped with strawberry sauce, whipped topping and more crunchies
Original Chocolate Fudge - chocolate ice cream topped with fudge, whipped topping and chocolate chunks
Original Caramel Sundae - vanilla ice cream topped with caramel sauce, whipped topping and chocolate chunks
Crayola Color Me Sundae - layers of green and yellow vanilla flavored ice cream topped with blue marshmallow whipped topping and colored sprinkles
Wattamelon - refreshing watermelon sherbet mixed with chocolate chips that’s topped with green icing and chocolate flakes
Friendly’s sundae cups retail for $1.49-$1.69 and are available for purchase in select local grocery stores in Vermont, New York, Maine, New Jersey, Massachusetts, Rhode Island, New Hampshire, Maryland, Pennsylvania, Delaware and Connecticut. The limited edition Wattamelon sundae cup will be available March through September, and the Crayola Color Me Sundae will be available March through January. Friendly’s new sundae cups will be sold in conjunction with the brand’s existing six sundae cup flavors, which include Original Fudge, REESE’S Peanut Butter Cup, REESE’S Pieces, Ice Cream Cake, Jim Dandy, and Cookie Dough.
Using two 1 1/2 cup glasses or sturdy plastic cups, pour 1 inch hot fudge into the bottom of each glass. Fill the glass with the softened ice cream to about halfway. Pour in another 1 inch of hot fudge, then fill to a little below the brim with more ice cream. Finish off the top of the parfait with more hot fudge and a sprinkling of the peanuts. Makes 2 servings.