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.

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Ice Cream Pizza


ICE CREAM PIZZA

Dairy Queen Copycat Recipe

Serves 8

24 chocolate sandwich cookies
1 (12 ounce) jar hot fudge topping, divided
2 pints vanilla ice cream
1/3 cup M & M candies

Place cookies in a food processor. Pulse until large crumbs form. (Do not overprocess into fine crumbs.) Add 1/2 cup fudge topping. Pulse just until blended. (Mixture should not be smooth.Small cookie pieces should remain.)

Transfer the mixture to a pizza pan. Press into a 12 inch circle about 1/4 inch thick. Freeze crust 10 minutes. Meanwhile, remove ice cream from the freezer to soften for 10 minutes.

Spread ice cream evenly over the crust about 1/2 inch thick, leaving a 1/2 inch border around the edges. Return to the freezer. Freeze at least 2 hours or until firm.

Heat the remaining fudge topping according to package directions. Drizzle over the ice cream.Top with chocolate pieces. Freeze 1 hour or until firm. Cut in wedges to serve.

Baskin Robbins Brownie a la Mode Ice Cream Cake


Brownie al la Mode Ice Cream Cake

Baskin Robbins Recipe

1 1/2 cups Oreo cookie crumbs
1/2 cup thick butterscotch caramel OR caramel ice cream topping (Mrs. Richardson's brand preferred as it is thicker than others), heated slightly in microwave until of drizzling consistency (should NOT be hot)
2 (1.5-quart) containers chocolate ice cream (or other flavor as desired), softened slightly, about 10 minutes
1 cup crumbled brownies (homemade OR store-bought)
1 cup chopped Rolo candies OR other caramel chocolate candies

Line a 9-inch springform pan with non-stick foil. Sprinkle crumbs on bottom and press to make an even layer. Drizzle evenly with heated caramel topping. Place in freezer 30 minutes to firm up. Spread softened ice cream evenly over caramel, smoothing top with a knife. Sprinkle top evenly with brownie and caramel candy pieces, pressing in slightly. Freeze until firm, 4 to 5 hours. Then top with a piece of waxed paper and wrap in a double thickness of foil. Return to freezer until serving, up to 1 month.

To serve, remove from freezer and let stand at room temperature 15 to 25 minutes. Remove springform side of pan and with a large, sharp knife, cut into slices. Serve immediately. Makes 10 to 12 servings.

NOTE: The caramel in the Rolo candies becomes hard when frozen. Be sure to let dessert stand prior to serving. Or use another caramel or other candy that doesn't harden as much.


Baskin Robbins Shrek swamp Pie

Image result for Baskin Robbins Shrek swamp Pie

SHREK SWAMP PIE

Baskin Robbins Recipe

1 pre-made chocolate cookie crust in pie pan
1 quart Baskin-Robbins Shrek'd Out Chocolate Mint ice cream
1 tub thawed whipped topping (8 oz.)
1 bottle green food coloring
1 bottle yellow food coloring
1 pack gummy worms, snakes and frogs
1 green gel tube


Set the Baskin-Robbins Shrek'd Out Chocolate Mint ice cream on the counter for 5 minutes to soften.

When softened, empty the ice cream onto the chocolate cookie crust,
smoothing to fill entire pan.

Place swamp pie in freezer for 15-20 minutes.

Mix the whipped topping and green and yellow food colorings together
until you reach your desired swamp color.

Cover the ice cream with a thick layer of green whipped topping.

Using a swirling motion with a spoon or knife, create swamp like ripples
in the whipped topping. Replace swamp pie in the freezer for 15-20 minutes to set.  Decorate the swamp pie with your gummy worms / snakes / frogs and drizzle with the green gel. Place back in the freezer or serve immediately.


16 Handles March Flavor of the Month


16 Handles’ March flavor of the month, Chocolate Chipotle, packs a real kick! Made with real chipotle peppers and cinnamon, this flavor will delight and excite your tastebuds. Chipotle peppers, a type of smoke-dried jalapeno, boast a variety of health benefits, including improved digestion and an improved immune system. Paired with the probiotic powers of Fro-Yo, Chocolate Chipotle is a delicious explosion of flavor – try it today!

Try one of these combinations to create the ultimate frozen treat:


  • Spicy S’more: Brownie Bites, Graham Cracker, Marshmallow Sauce
  • Tropical Perfection: Pineapple, Mochi, Whipped Cream
  • Chocolate Dream: Kit Kat, Caramel Sauce, Hazelnut Crunch


About 16 Handles

Founded in 2008, 16 Handles is New York City’s first self-serve frozen yogurt shop and is currently the number one frozen yogurt business in the city. It has since grown to 40 locations across six states, and is now expanding internationally. 16 Handles sets itself apart with unique store design, innovative marketing, artisan flavors, and over 50 toppings to choose from, including your favorite candy, fresh fruit, sauces, and more. They highlight individuality and customization, encouraging fans to “flaunt their flavor” both in their cups and their lives. Committed to sustainability, 16 Handles uses biodegradable packaging and spoons and the brand plants 16 trees per day through a partnership with Trees for the Future.

New Menu Items at Pinkberry

Pinkberry New Item: 


  • Pinkbee’s Strawberry, a strawberry flavored version of Pinkberry’s low-fat milk ice cream line

Availability: Through Feb. 28, 2017

New Menu Items at Friendly's

Friendly’s New Item: 


  • Stuffed French Toast, Three thick slices of brioche French toast layered with sweetened whipped cream cheese and topped with blueberry or strawberry topping, $7.99

Availability: Until June 4, 2017

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Friendly’s New Items:


  • Chicken Bacon Ranch Sandwich: Fried chicken tenders, melted American cheese, applewood-smoked bacon, lettuce, tomato and ranch dressing on a grilled brioche bun, $5.55 with fries
  • Classic Stack Burger: Two beef patties, American cheese, special sauce, lettuce and pickles on a brioche bun, $5.55 with fries

Availability: Until April 16, 2017

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Friendly’s New Item: 

  • Cookie Butter Ice Cream, vanilla ice cream with speculoos cookie pieces and a cookie butter swirl, price varies based on size and location.

Availability: Through the end of 2016

Baskin Robbins Ice Cream Cake

ICE CREAM CAKE
Baskin Robbins Copycat Recipe

1 (18.25 oz.) package chocolate cake mix
1/2 gallon chocolate ice cream, softened


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



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.