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Freezing tips

 

Mint Chocolate Chip Shake

Ingredients:

  • 3 - Peppermint patties
  • 2 TBSP Half-and-half
  • 2 cups Chocolate ice cream
  • 1/3 cup Chocolate sauce
  • 1/8 tsp Peppermint extract
  • ¼ tsp Candy cane, crushed
  • 4 - Oreo cookies, crushed
  • 2 – Fresh mint sprigs

Directions:

  1. Put 2 tall glasses in the freezer 2 hours before ready to serve.
  2. Chop the peppermint patties very finely and place in a blender along with the half-and-half, ice cream, chocolate sauce, and peppermint extract.
  3. Blend for 8-10 seconds on medium speed until smooth and homogenous.
  4. Pour milkshake into frosted glasses, filling half-full.
  5. Combine crushed candy cane and Oreo cookies.
  6. Top each glass with 2 tbsp. of the cookie mixture.
  7. Garnish with mint tops, long straws and long spoons.

 

 

 

Cheesecake Shake

Ingredients:

  • 4 ounces cream cheese, softened
  • 1 (14 ounce) can sweetened condensed milk
  • 1/4 cup lemon juice
  • 1 1/4 cups whipped topping
  • 1 graham cracker crust (9inch)
  • 6 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1 cup vanilla ice cream, softened

Directions:

  1. In mixing bowl, beat the cream cheese until fluffy.
  2. Add in the sweet milk and lemon juice; beat until thickened and blended.
  3. Fold in the whipped topping; spoon into crust.
  4. Refrigerate for 2 hours or until set.
  5. Cut into 8 pieces.
  6. For each shake put 1 piece of cheesecake into the blender and add the additional ingredients; cover and process until smooth.
  7. Pour into a chilled glass.

 

 

 

Peanut Butter & Jelly Shake

Ingredients:

  • 2 cups milk
  • 2 tablespoons blackberry jelly
  • 2 tablespoons peanut butter
  • 1 bananas, frozen and chunked
  • 2 tablespoons honey
  • 2 teaspoons wheat germ

Directions:

  1. In a blender combine milk, jelly, peanut butter, banana, honey and wheat germ.
  2. Blend until smooth.

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