Tag Archives: Dairy Queen

Copycat Chocolate-Covered Peanut Butter Pretzel Blizzards

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Sorry for hitting you so hard with the sweets this week. Actually, I’m not sorry at all because from the E.L. Fudge Ice Box Cake to the Sandy Buddies, and now to these Copycat Chocolate-Covered Peanut Butter Pretzel Blizzards, everything has been absolutely delicious. And you know what they say: good things come in threes.

If you don’t know by now that I have an unparalleled and passionate love for Dairy Queen, then you clearly don’t know The Smart Cookie Cook. And if you don’t know that their Blizzards are my equivalent of crack, then get your head out of the sand (or should I say get your head out of the Sandy Buddies? Ha!).

For a while now, as DQ debuted tantalizing Blizzards of the Month that I couldn’t actually try because I don’t have a DQ near me, I have been whipping up my own homemade versions to enjoy like these Confetti Cake Blizzards and these Chocolate Candy Shop Blizzards. Not to toot my own horn here, but I’ve been giving DQ a run for its money with my copycat versions. I’d argue they’re just as good, if not better. Continue reading →

Copycat Chocolate Candy Shop Blizzards

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In case you’re new here, allow me to make something clear: I have an obsession with Dairy Queen. Loyal readers will know this about me. I’m constantly complaining about not living anywhere remotely near a DQ, and the suffering I experience because of it. I also tell you about how I have to stop at a DQ whenever I travel. And when I can’t get my DQ fix, I make my own frozen bliss at home like these Buster Bars or these Copycat Confetti Cake Blizzards.

When you grow up with something, it makes you that much more fond of it when you’re older. Everything tastes better drenched in nostalgia. I find that to be true with Pizza Hut pizza and Spaghetti-O’s; they’re childhood staples that I still have a soft spot for today.

As a kid, or in what seems like far-off dream, I actually lived near a DQ and frequented it many times. Although I’m far away from the nearest DQ today, a fiery (or should I say frozen) passion still lives on in my stomach today for Dairy Queen treats.

When I saw their Chocolate Candy Shop Blizzard was back as January’s Blizzard of the Month, I was elated because I missed it the first time they debuted it last year. However, I didn’t make any trips out of CNY this month like I expected I would, and as the end of January crept closer, I realized I probably wasn’t going to get to try the Chocolate Candy Shop Blizzard (again).

Rather than wallowing in despair, I decided to be proactive and make my own instead. Although I haven’t tried the actual Chocolate Candy Shop Blizzard to officially compare, I have eaten approximately one million DQ Blizzards throughout my lifetime, and I can say with confidence that my Copycat Chocolate Candy Shop Blizzard is just as good as DQ’s.DSC_0232

I made a super creamy cocoa ice cream base and served it straight out of the ice cream maker so you get that soft-serve texture just like in DQ’s Blizzards. You don’t need eggs or anything complicated to make this soft-serve; It’s four ingredients and yields the absolute creamiest-dreamiest texture you could ever fathom. It’s just wonderful.

Then, I folded in chunks of assorted chocolates, straight out of the fancy box. It’s fun because, with each bite, you never know what kind of chocolate you’re going to bite in to. They say, “Life is like a box of chocolates because you never know what you’re going to get.” Well, this ice cream is like a box of chocolates…because it’s literally got a box of chocolates in it.

There’s no better way to describe my Copycat Chocolate Candy Shop Blizzards than as a chocolate lover’s dream. You get that fluffy, creamy cocoa ice cream plus whole hunks of assorted chocolates with all kinds of surprise fillings. It’s an easy-to-make dessert, perfect for serving to your sweetie this Valentine’s Day. Or, if you’re like me, you can have a little date night with this chocolate bliss all to yourself.

A Few Tips Before You Get Cooking:

  1. Got leftovers? Just stick it into the freezer, let it chill, and you’ve got yourself some ice cream! The great thing about this recipe is that it doesn’t get rock hard like store-bought ice cream. It stays nice and soft.
  2. The better quality chocolate you use, the better your Blizzard will be. I used Russell Stover’s, which was not very good chocolate. Next time I will definitely get some better stuff.
  3. The soft-serve base is meant to only be light in chocolate flavor. DQ’s Blizzards are never too heavy on the cocoa.
  4. Serve these in little paper cups with red plastic spoons to really get the authentic DQ feel.
  5. You must sift the cocoa powder or you’ll have chunks of it in the ice cream.DSC_0135

Copycat Candy Shop Blizzards
By The Smart Cookie Cook

Ingredients:

  • 2 ½ cups heavy cream
  • 1 cup whole milk
  • 1 cup granulated sugar
  • 2 tbsp. unsweetened cocoa powder
  • 2 tbsp. vanilla extract
  • Pinch salt
  • 1 cup jarred fudge sauce (recommended: Mrs. Richardsons)
  • 2 cups chopped assorted chocolates, chilled in fridge

Directions:

  1. In a large bowl, whisk together the cream, milk, sugar, cocoa powder, vanilla, and salt until well-combined. Cover and chill in fridge for at least 4 hours or overnight.  Place another large mixing bowl in the freezer to chill as well.
  2. Pour mixture into the bowl of an ice cream maker and churn according to manufacturer’s directions, until thick and creamy like soft-serve. Transfer to the chilled mixing bowl and immediately fold in fudge sauce and chilled chocolates until just combined. Serve immediately. Store extra in an air-tight container in the freezer. You can eat extras right from the freezer like ice cream or let soften again before eating.

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Homemade Confetti Cake Blizzards

Dairy Queen, why must you taunt me?

You know I love you, but this long-distance relationship is hard. Not having a DQ within driving distance brings me daily heartbreak, but then you go and rub salt in my wounds by flaunting your latest tantalizing Blizzard of the Month all over my television (side note: WHY do they show commercials for places nowhere even remotely near your area? I’m looking at you, Sonic!). For the month of May, Dairy Queen dished out a Confetti Cake Blizzard.

Seriously, kill me.

I was both elated and distraught the second I saw the ad. On the one hand, what an awesome Blizzard flavor! Who doesn’t love birthday cake-flavored goodness? But on the other hand, it dawned on me that I had no travel plans for the month of May, and therefore would probably never get to try the Confetti Cake Blizzard.

Cue the violins.

Dairy Queen, from the way you treat me, I don’t think you realize that I’m your biggest fan. Not having you here in CNY has been rough, but every time I step out of the area, I go ridiculously out of my way to see you. Lord help the poor individual driving the car if we should pass a sign foretelling a Dairy Queen at the next exit.

I guess my point is, how can you hurt someone who loves you so much? Either give me a DQ, or don’t taunt me with your deliciousness. I grew up with you, Dairy Queen, and you’ll always be number one in my heart. But in the words of Jewell, “These foolish games are tearing me apart.”

I had two options: consume a Confetti Cake Blizzard or die. The way I see it, since death was not okay with me, the only thing left to do was make Homemade Confetti Cake Blizzards. This is where I must mention that you should really hire me, Dairy Queen. Because my homemade version of your treat was FREAKIN’ AMAZING.

I’m still getting over it: the super creamy and smooth vanilla soft serve studded with fluffy vanilla cupcakes and sweet frosting. Sweet Jesus, they were good. But how did I achieve soft serve at home? Simple! I just made my favorite vanilla ice cream in the ice cream maker as per usual, but instead of popping it into the freezer to firm up before eating, I served it straight out of the machine while it was still so soft, creamy, and airy. Basically, the stuff that comes straight out of the ice cream maker IS soft serve. Mind blown.

Then, my friends, you simply stir in whole chunks of delicious, soft vanilla cupcakes, and viola! You’ve got the most amazing frozen confection your mouth will ever experience. I can’t compare it to the real thing since I haven’t tried it, but I feel confident saying this is just as good, if not better. In fact, I’ve talked to a few people who tried the real Blizzard and weren’t crazy about it. So maybe I’m better off with my homemade one…

A Few Tips Before You Get Cooking:

  1. It’s really not necessary to make homemade cupcakes. As long as you have a decent grocery store, you can get some pretty delicious ones from their bakery.
  2. You’re going to have to work fast when the soft serve come out of the ice cream maker. It stays firm pretty long, but if you dilly dally or go crazy mixing in the cupcakes, it will melt. Remember, these are Blizzards, not milkshakes!
  3. Sprinkles make everything better!
  4. Serve with a red plastic spoon if you really want to feel like you’re at DQ.
  5. Got extra? Just store it in an air tight container and pop it in the freezer. You can take it out and let it soften when you’re ready for another or pop it into the blender to speed up the softening process. Or, if you don’t wan to wait at all, eat it as is like Confetti Cake Ice Cream!
  6. Freezing the mixing bowl before stirring the ice cream together with the cupcakes keeps the ice cream from melting.

Homemade Confetti Cake Blizzards
Adapted from Cusinart

Yield: about 8 servings

Ingredients:

  • 1 cup whole milk
  • ¾ cup granulated sugar
  • pinch salt
  • 2 cups heavy cream
  • 1 tablespoon + 2 teaspoons pure vanilla extract
  • 8 vanilla frosted vanilla cupcakes, chopped into chunks
  • sprinkles, for garnish

Special Equipment: ice cream maker

Directions:

  1. Make the soft serve base:  In a medium bowl, use a whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight.
  2. When ready to make the blizzards, put a large mixing bowl into the freezer to chill. Then pour the ice cream mixture into an ice cream maker and churn according to manufacturer’s directions, about 20 minutes. It should be soft and creamy like soft serve. Immediately remove the chilled bowl from the freezer and pour the ice cream into the bowl. Gently fold in the cupcake chunks, but don’t over mix. Divide between bowls or cups, top with sprinkles, and enjoy immediately. Store extra ice cream in the freezer in an air-tight container for up to two weeks.

Smart Cookie Takes New Jersey: Pt. 1

Smart Cookie spent three days in good ol’ New Jersey, and let me tell you, I ate good. Real good.

It has been a while since I’ve been to the Garden State. I was born in Jersey, but my return this week to help my sister apartment-hunt was the first in at least 10 years. I must say, going back definitely stirred up some nostalgia. If you’ve ever moved, then you know how surreal it is to return to a place that you used to spend your life in, but is now only a stepping stone you’ve long since passed.

Continue reading →

Obsessions: Last Call for Pumpkin Pie Blizzard

Any loyal little cookie will know that I have an obsession with Dairy Queen. A love affair, if you will. It’s been a part of my life for as long as I can remember and nothing in this world gives me quite as much pleasure as a cool, creamy Blizzard. However, you also may know that I currently live nowhere near a DQ. Everyday is a struggle, especially when faced with commercials on TV broadcasting the latest Blizzard treat if for no other reason than to further drive the knife into my heart. My sister, who resides only a few minutes away from a Dairy Queen, likes to send me pictures on her phone whenever she stops in for a treat. She is heartless.

When October first began, a bittersweet excitement fell over me. You see, October means one thing in the world of Blizzard Fans: the return of the Pumpkin Pie Blizzard. I love all Blizzards. I’ve never had one that wasn’t delicious, and there are many that vie for the top spot in my heart. French Silk Pie, classic Oreo, Cotton Candy…they’re all heavenly. But alas, there is one that stands above the rest, if only by a thin margin. And that, my little cookies, is the Pumpkin Pie Blizzard.

It literally tastes like they shoved a whole pumpkin pie into their creamy custard and blended it up.

Or, perhaps they created a Blizzard Morphing Machine that takes any food then converts all of its flavors and characteristics into creamy Blizzard form.

Continue reading →

Buster Bars: A Tribute to Dairy Queen

I love Dairy Queen. If I had to pick my favorite place in existence on planet Earth at any given time, it would be Dairy Queen. I don’t care which one; they’re all amazing. If you’ve never been to one, then you can’t begin to comprehend my love. And even if you have, you still might not understand this complex relationship.

Our love affair began when I was as young as three years-old. Every Sunday night, my father would bring home Dairy Queen for the family to enjoy. My DQTOC (Dairy Queen Treat of Choice) always used to be a classic Oreo Blizzard: the world’s creamiest vanilla soft serve blended to frozen perfection with crushed Oreo cookies. So simple, but so tasty.

These childhood memories are probably what makes me so attached to Dairy Queen. Even today, their Blizzards give me a magical feeling of euphoria that I can’t begin to explain. I almost always get one. However, there is one other Dairy Queen treat that holds a special place in my heart: The Peanut Buster Parfait.

For those of you who don’t know (shame on you!), The Peanut Buster Parfait is constructed with layers of DQ’s amazing vanilla soft serve, rich hot fudge, and peanuts. For a nut AND hot fudge lover, this is heaven. It’s classic, not overdone.

There is a somewhat sad ending to this nostalgic stream of memories I’ve been sharing with you: currently, I live an hour and a half away from the nearest Dairy Queen. It is horrible. Everyday feels like I’m suffering from withdrawal. I have even gone as far as to go that hour and a half distance just so I could get a Blizzard. And every time I travel(which is rare), I make darn sure to stop by the nearest DQ while I have the opportunity.

However, there is some hope for those of us who cannot readily access a Dairy Queen store: Buster Bars. This is essentially a homemade, revamped version of DQ’s delicious Peanut Buster Parfait. You get the classic elements of the dessert (the vanilla ice cream, fudge, and peanuts), but you also get a few twists.

First of all, the peanuts are roasted. Roasting nuts brings out their flavor so you wind up with exponential peanut power in every bite. Secondly, the fudge sauce is homemade. Remember the Hot Fudge Sauce you whipped up a couple posts ago? Well, we’re gonna put it to good use.

Third, a good sundae needs whipped cream, so I’ll be darned if these Buster Bars don’t have some too. The original confection may not have adorned this topping, but that doesn’t mean our version can’t. That homemade whipped cream you made along with the hot fudge is going to do the job perfectly here.

Lastly, we’re throwing in an Oreo cookie crust to support all this wonderful stuff. Oreos and vanilla ice cream are made for each other, perfect for taking this dessert over the top.

Even if you have a DQ, I suggest you give this recipe a try. It has that familiar Peanut Buster flavor while packing a few new but welcome punches. This is a no-bake must-make.

A few tips before you get cooking/freezing:

  1. If you don’t have leftover hot fudge on hand or you don’t feel like making it, the jarred stuff will do just fine here. Feel free to take the shortcut.
  2. You can also use Cool Whip if you don’t want to make you’re own whipped cream, but I would still recommend the latter. Homemade whipped cream is so easy and SO MUCH BETTER than oily Cool Whip.
  3. You can double this recipe and make it in a 9×13″ cake pan if you’re feeding a crowd.
  4. If you don’t like nuts, substitute the nut layer with more crushed cookies or crushed candy of your choice. It won’t have that classic Peanut Buster taste, but it will taste like one heck of a sundae in bar-form.
  5. Take your ice cream out of the freezer ahead of time so it can soften!

Buster Bars

Recipe by Colleen Bierstine

Ingredients:

½  package Oreo cookies, crushed
4 cups vanilla ice cream, softened
2-3 cups of Hot Fudge Sauce, divided (recipe here)
¾  cups peanuts
Homemade Whipped Cream (recipe here)

Directions:

1. Place the Oreos in a blender or food processor. You may need to do two batches depending on the size of your blender/processor. Pulse until crushed to the texture of your liking.

2. Press the Oreos into bottom of a 8×8″ dish to make an even layer of crust.

3. Spread softened ice cream over Oreos. Place the dish in the freezer and allow time for the ice cream to freeze again.

4. Meanwhile, preheat oven to 350 degrees. Spray a baking sheet with nonstick cooking spray. Spread peanuts out in a single layer on the tray. Roast for 5 minutes, or until you can smell the peanuts in the air.

4. Warm the fudge sauce in the microwave (15-20 sec) so that it is liquefied again but not hot. Allow to cool, but do not allow to re-solidify.

5. Spread 1 cup of the melted fudge sauce on top of vanilla ice cream. Sprinkle roasted peanuts on fudge. Freeze again.

6. When ready to serve, cook remaining fudge in microwave until warm but not hot (about 20 sec). Cut buster bars into squares. Top with whipped cream and additional hot fudge.

DQ, I love you. Buster Bars, you’re awesome too.