Frozen Hot Chocolate

Have you ever tried Dairy Queen's Frozen Hot Chocolate? It is one of my favorite treats and, in my experience, it's always available even if it's not on their menu. Full disclosure - this recipe isn't as good as Dairy Queen's. I just can't duplicate that perfectly delicious chocolaty taste. But I did my best and, after several mediocre attempts, came up with a sufficient and surprisingly easy substitute. Plus, I can make this recipe 8-10 times for the price of one DQ serving!

1 c. crushed ice
1/2 c. chocolate milk*
1 packet Swiss Miss Milk Chocolate Hot Cocoa mix**

Combine ingredients and blend until ice is broken down to almost a milkshake consistency (there will still be tiny beads of ice). I use an immersion blender, but a regular blender should work just as well. Recipe can easily be doubled.

*I use the premade chocolate milk from the store. I tried chocolate almond milk and didn't like it quite as much. I haven't tried any of the powdered versions like Nestle, etc.

**I tried other brands and flavors of Hot Cocoa and Swiss Miss Milk Chocolate was always our favorite. But use what you have on hand. A different brand isn't a good enough reason to miss out on this yummy treat!

Easy Ice Cream

You know it's going to be a good day at school when you get to make and eat homemade ice cream in science class. Thanks to Sadie's 8th grade science teacher for this fun hands-on experiment and treat. :)

1 quart freezer bag

1 gallon freezer bag

1 c. milk

1 c. half & half

1/4 c. sugar

1 tsp. vanilla

ice

1 c. rock salt

        Pour milk, half & half, sugar and vanilla into a 1 quart freezer bag. Empty most of the air from the bag and carefully seal it completely. Mix well by shaking.

        Place the quart bag into a 1 gallon freezer bag. (Make sure the small bag is completely sealed!) Fill the large bag full of ice and add rock salt. Seal the large bag. Make sure that the ice mixture coats the entire outer surface of the smaller bag. 

        Put on your gloves/mittens and shake, shake, shake...(shaking up and down works best!). Continue to shake until you have ice cream.

        Remove the small bag from the large bag. Reseal the large bag and throw it in the trash. Wipe off the outside of the small bag around one bottom corner. Cut the bottom corner of the bag and carefully squeeze your ice cream into cups. Enjoy!

Butterfinger Ice Cream

When I think of homemade ice cream, this is the what comes to mind. That's probably because it's the first kind of homemade ice cream I remember eating. We didn't have it often, but when we did, it was a real treat!

1 pint whipping cream
4 c. milk
1 can sweetened condensed milk
1 can evaporated milk
4 tsp. vanilla
3 regular size butterfingers, crushed with fork
1 small box instant vanilla pudding
        Mix all ingredients in bowl except butterfingers. Put in ice cream freezer. Towards end of cycle, add crushed butterfingers.

Butterscotch Ice Cream Squares

My friend Dana's recipes are always worth keeping.

2 c. flour
½ c. oats
½ c. brown sugar
1 c. butter
1 c. chopped nuts
2 qt. vanilla ice cream
1 jar (12-oz.) butterscotch or caramel topping
        Combine flour, oats and sugar. Cut in butter until it resembles coarse crumbs. Add nuts and pat into 9x13 pan. Bake at 400° for about 15 minutes or until lightly browned. Stir while warm to crumble. Cool. Spread half in 9x13 pan. Drizzle with ½ the topping. Stir ice cream to soften and spoon it carefully into the pan. Drizzle with remaining topping and sprinkle with remaining crumbs. Freeze. Cut into squares.

White Punch Slush

Honestly, I've never made this, but I remember my mom making it when I was growing up. It's deliciously refreshing, but I'm really not a fan of carbonation so I haven't been tempted to make it myself.

One 12 oz. can frozen limeade

8 c. water

3 c. sugar

     Stir until dissolved. Freeze. Take out 1-2 hours before needed (it will start to get a little slushy). Add 3-4 quarts Sprite. Makes a lot!

Lemon Ice

This reminds me of Italian Ice and is a cool, refreshing summer snack.

2 envelopes pink lemonade Kool-Aid

1 ¾ c. sugar

7 c. water

     Combine all in a 2-quart pitcher and stir. Pour into small containers and freeze. To use, microwave for 15-20 seconds and scrape with a spoon. Yummy!