Dairy Queen Blizzard Chocolate Chip Cookie Dough
It’s Dairy Queen’s most successful product ever. Over 175 million Blizzards were sold in the year following the product’s debut in 1985. The new creation was such a sales phenomenon that other fast food chains created their own soft-serve ice cream treats with mixed in chunks of cookies and candies and fruit. McDonald’s McFlurry is one popular example. Today there are over a dozen varieties of Blizzards to choose from at Dairy Queen.
The biggest challenge when making Blizzard replicas at home is keeping the ice cream from getting soft when the other ingredients are stirred in. To solve that problem, we’ll use a special technique inspired by marble slab ice cream stores. Servers there mix your choice of chunky ingredients with your choice of ice cream on a slab of frozen stone. This method keeps the ice cream cold and firm while mixing, until it’s served to a drooling you.
To incorporate this technique at home you need to put a glass or ceramic bowl in the freezer for at least 30 minutes (while you’re at it you may also want to freeze the glass you’re going to serve the thing in). An hour or more is even better. We mix our ingredients in the icy bowl, while the ice cream stays frosty cold. Just be sure to use plain vanilla ice cream (not French vanilla), if you have a choice.
The dough for this recipe comes from a tube of Pillsbury cookie dough. It's simple and really good.
Source: Top Secret Recipes: Sodas, Smoothies, Spirits & Shakes by Todd Wilbur.
- 1/4 cup Pillsbury cookie dough
- 2 1/2 cups vanilla ice cream
- 1/4 cup milk
- 1/4 cup fudge topping
1. Before you start to make this clone, freeze a medium glass or ceramic bowl in the freezer for at least 30 minutes.
2. While the bowl is freezing, separate the cookie dough into pea-sized pieces and keep the dough pieces in the refrigerator.
3. Measure the ice cream and milk into the frozen bowl. Stir with a spoon until smooth and creamy.
4. Add the cookie dough and fudge topping and stir to combine.
5. Pour into a 20-ounce glass and serve with a long spoon.
Makes a 20-ounce serving.
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