Copycat Dairy Queen Blizzard Food

DAIRY QUEEN ICE CREAM COPYCAT

Steps:

• Soak Knox gelatine in cold water.
• Heat milk, but do not boil.
• Remove from heat, and add gelatine, sugar, vanilla extract and salt.
• Cool and add cream.
• Chill 5 to 6 hours.
• Pour into a 4 to 6-quart ice cream freezer can.
• Process as per manufacturer's instructions.

EASY HOMEMADE BLIZZARD

Steps:

• Place mixing bowl in the freezer for at least 10 minutes before using.
• Scoop ice cream into the bowl of an electric stand mixer with the paddle attachment. Beat on medium speed until ice cream is creamy, about a minute, scraping down the sides of the bowl with a spatula as needed.
• Add mix-ins and beat on low speed just a few times until mix-ins are mixed evenly throughout the ice cream.
• Scoop mixture into serving cups and dig in!

COPYCAT DAIRY QUEEN BLIZZARD RECIPE

Steps:

• Place frozen ice cream into a bowl. With a hand mixer, beat the ice cream on medium speed until the ice cream is creamy, but still very thick. Fold in the Oreo chunks by hand. When they are stirred in well, spoon into 2 cups and serve with a spoon.

SAVE YOURSELF A TRIP TO DAIRY QUEEN BY MAKING A PUMPKIN PIE BLIZZARD AT HOME

Steps:

• Use a blender or immersion blender to process the pumpkin, ice cream, and pumpkin pie spice until smooth.
• Add the vanilla wafers, being careful not to overprocess.
• Pour into 16 oz. cup, top with additional vanilla wafers and whipped topping, and then sprinkle grated nutmeg over the top.

DAIRY QUEEN OREO COOKIE BLIZZARD

Steps:

• Allow the ice cream to soften at room temperature until it just begins to melt.
• Place ice cream into a blender.
• Blend until the ice cream becomes liquefied.
• Add half of the crushed Oreo cookies and pulse once or twice.
• Pour the blended ice cream into a glass.
• Sprinkle the remaining cookie crumbs on the top of the Blizzard.

DAIRY QUEEN BLIZZARD

Steps:

• Combine all ingredients in a blender.
• Blend for 20-30 seconds on medium speed.
• Stop the blender and stir with a long spoon.
• Repeat until well blended and smooth.
• Pour into a large glass (it is advised to use a large plastic glass if placing in the freezer after blending).
• At this point you may place in the freezer for until desired consistency is achieved or you may freeze until completely frozen.

DAIRY QUEEN OREO COOKIE BLIZZARD

Steps:

• Let the ice-cream become soft, preferably at room temperature. (Almost beginning to melt)
• Next, put the ice cream that is almost starting to melt into a blender and run until it becomes more liquified.
• Add 1/2 of the oreo cookies and blend 1-2 times more.
• Pour the ice-cream into a large glass
• Spread the remaining cookie crumbs onto the top of the ice cream blizzard
• Drink and enjoy!

COPYCAT DAIRY QUEEN ICE CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat and set aside.
• 2. Combine the Oreo crumbs and melted butter and stir until well combined. Spread the crumbs evenly onto the prepared cookie sheet.
• 3. Bake for 8-10 minutes, then allow to cool. Use your fingers to break any big clumps into smaller ones. Set aside.
• 4. Line an 8×3 inch cake pan* with clear wrap that covers the bottom and goes above the sides of the cake pan. I used two pieces.
• 5. About 20 minutes before you need it, set the chocolate ice cream out to soften. Add the softened chocolate ice cream to the prepared cake pan and spread into an even layer. Freeze for 30 minutes.
• 6. To make the fudge layer, add the chocolate chips, corn syrup and vanilla extract to a medium sized bowl.
• 7. Heat the heavy whipping cream just until it begins to boil, then pour it over the chocolate chips. Allow to sit for 2-3 minutes, the whisk until smooth.
• 8. Remove the cake pan with the chocolate ice cream from the freezer, then pour the chocolate fudge over the ice cream and spread into an even layer. Freeze for about 10 minutes.
• 9. Add the cookie crumbles to the top of the fudge layer, then freeze for about 2 hours, until mostly firm.
• 10. About 20 minutes before you need it, set the vanilla ice cream out to soften. Add the vanilla ice cream to the top of the cake, then freeze until firm, 2-3 hours.
• 11. Use the clear wrap to lift the frozen cake out of the pan, then place it on a cardboard cake circle or a serving plate. Set it back in the freezer.
• 12. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form.
• 13. Frost the cake with the whipped cream and decorate as desired. I used Ateco tip 844 for piping the borders.
• 14. Freeze the cake until ready to serve. Cake is best when stored well covered and eaten within 4-5 days.