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Dairy Queen Blizzard

Dairy Queen Blizzard

Score: 5.00 (votes: 4)
Reviews: 4
  • $0.00
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When the United States was emerging from the Great Depression in 1938, J.F. McCullough was experimenting with the idea of creating a new frozen dairy product. McCullough felt ice cream tasted better when it was soft and dispensed fresh from the freezder, not frozen solid. To test his theory with the public, McCulllough held and "All-the-Ice-Cream-You-Can-Eat-for-Only-10-Cents" sale at a friend's ice cream store. More than 1,600 people were served the soft ice cream in the course of two hours. Convinced that the new product was a big hit, McCullough had to find a machine that could dispense the product at the right consistency. It wasn't long before he found Harry Oltz, the inventory of a freezer that could do the job. In 1940 McCullough opened the first Dairy Queen in Joliet, Illinois.

As of 1991 the company claimed to have more than 5,300 retail stores in the United States and twelve other countries. Since its creation in 1985, the Blizzard has shot to the top as the most popular Dairy Queen product, with more than 200 million of the treats sold each year. This is my version of the ice cream Blizzard with Heath candy bar bits in it.

Source: Top Secret Recipes by Todd Wilbur.

Get This

_main
  • 1 Heath candy bar
  • 1/4 cup milk
  • 2 1/2 cups vanilla ice cream
  • 1 teaspoon fudge topping
Do This

1. Freeze the Heath bar.

2. Break the candy into tiny pieces with a kitchen mallet or knife handle before removing the wrapper.

3. Combine all of the ingredients in the blender and blend for 30 seconds on medium speed. Stop the blender to stir the mixture with a spoon, and repeat until well mixed.

4. Pour into a 16-ounce glass.

Makes 1 serving.

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Reviews
Jaden
May 10, 2016, 22:00
This tastes amazing and takes less than 5 minuets to make. It tastes exactly like the real thing, and is thick and can be tipped up side down like at DQ! lol
unknown
Apr 18, 2016, 22:00
i really liked it

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I'm Todd Wilbur, Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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