A Mini Dairy Queen Cookbook

[Kitchen Witch]

A Mini Dairy Queen Cookbook

It’s February – so cold – temps below zero – snow – and DAIRY QUEEN! Luv February! The “seasonal” DQ restaurants and ice cream stands open for business. Too cold to leave the warmth of home? Make your own…….

Dairy Queen Ice Cream - soft serve


2 envelopes Knox gelatin
1/2 cup cold water
4 cups whole milk
2 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups cream

Soak Knox gelatin in cold water. Heat milk, but do not boil.
Remove from heat, and add gelatin, sugar, vanilla extract
and salt. Cool and add ice cream. Chill 5 to 6 hours.
Pour into a 4 to 6−quart ice cream freezer can. Process as


Dairy Queen Strawberry Sauce

• 1 1/3 cup sugar
• 4 pounds strawberries, hulled and sliced
• 1/2 lemon, juiced
1. Add the sliced strawberries, sugar, and lemon juice to a large pot on low heat. Stir well. The strawberries will start to lose their moisture, but no need to add water.
2. Continue cooking for about 15 min. Let the sauce cool.
3. Remove a third of the sauce and blend in a blender. Return to the rest of the sauce.
4. Pour into jars and refrigerate.


Dairy Queen Hard Chocolate Sauce
6 ounces chocolate chips
1/2 stick butter or margarine
1/4 cup corn oil
In a double boiler melt chips and butter together. When melted, add oil. Pour over ice cream and it will harden.

[Kitchen Witch]

Dairy Queen(tm) Peanut Buster Parfait
1 pint vanilla ice cream, softened
1 cup hot fudge
1/4 cup roasted Spanish peanuts, unsalted
Using two 1 ½ cup glasses or sturdy plastic cups, pour 1 inch hot fudge into the bottom of each glass.
Fill the glass with the softened ice cream to about halfway.
Pour in another 1 inch of hot fudge, then fill to a little below the brim with more ice cream.
Finish off the top of the parfait with more hot fudge and a sprinkling of the peanuts.
Serve immediately.
Makes 2 servings


Dairy Queen Orange Julius
• 1 can of Orange Juice Concentrate pulp free (Frozen)
• 1 C Water (cold)
• 1 C Milk (2%)
• ½ C Sugar
• 3 tsp Vanilla Extract
• 1 C Vanilla Ice Cream
• Ice
1. Using a blender add all ingredients and puree for 2-3 minutes.
2. If the beverage is not frothy add more ice
3. Pour into 8 oz glasses


Dairy Queen Grape Julius
• 3 ounces of frozen Grape Juice Concentrate – 1/2 of a small 6 ounce can or 1/3 (about 2 nice scoops) of a 12 ounce can or 1 cup Grape Juice
• 1/2 cup Milk
• 1/2 cup Water
• 1/2 teaspoon Vanilla Extract
• 1/8 cup Confectioners’ Sugar
• 1/8 cup Granulated Sugar
1. Throw everything in to your mini blender.
2. Fill with ice cubes.
3. Blend well. You want it good and frothy.
Enjoy

[Kitchen Witch]

Dairy Queen Blizzard
Blizzard Base
8 oz whole milk
12 oz cream
1 Tahitian vanilla bean, split and scraped; seeds reserved for another use
1 1/2 ounces egg yolks (from between 2-3 eggs, depending on size)
7 ounces sugar
1/2 tsp kosher salt
1 ounce Frangelico
12 ounces of your favorite Blizzard mix-in, like homemade Peanut Butter Cups, Fauxreos or Homemade Nutter Butters
In a medium pot, bring the milk and cream to a boil together with the vanilla bean. When the mixture begins to simmer, shut off the heat and cover with a lid. Steep for one hour, or as long as 24; if you plan to steep it for longer than 4 hours, stash the pot in the refrigerator.
When your chosen steep time has elapsed, return the dairy mixture to a simmer. Meanwhile whisk the sugar gradually into the yolks in a medium bowl. It’s a lot of sugar, so if you dump it in all at once, it might not fully incorporate. But whisk in a little at a time and you won’t have a problem. Whisk in the salt too.
Once the dairy begins to simmer, fish out the vanilla bean and use a spatula to scrape out all of the heavily flavored cream from inside the pod. That stuff is liquid gold, make sure not to lose a drop. It’s easier to scrape out the vanilla pod while it’s still warm (hence bringing the mix to a simmer) because when cold, the vanilla-goo congeals and sticks more resolutely to the bean.
Now, whisk some of the hot dairy mixture into the egg yolks, one ladle-full at a time, until the egg mixture is quite warm. Then whisk the egg mixture into the pot of cream and turn the heat to medium or medium low, depending on your comfort level. Stir constantly, making sure to scrape all along the bottom of the pot while to avoid allowing any of the mixture to curdle.
Normally, ice cream recipes entreat you to cook until the mixture is thick enough to coat the back of a wooden spoon, but with this recipe, that will never happen. Just not enough eggs. So use a thermometer and cook until it reaches 140.
Immediately shut off the heat and strain the custard through a sieve and into a large bowl. Stir in the Frangelico.
Cool in an ice bath and refrigerate overnight. Process in an ice cream maker according to manufacturer’s directions.


Dairy Queen Candy Cane Chill Blizzard
• 2 cups vanilla ice cream, divided
• 2 tablespoons milk
• 2 candy canes, broken into smaller pieces
• 1/4 cup chocolate chunks
1. Place 1 cup of ice cream in a blender with the milk and broken up candy canes.
2. Pulse until the candy canes and milk are incorporated.
3. Remove the mixture from the blender and add the additional cup of ice cream and the chocolate chunks.
4. Using the back of a spoon mix the vanilla ice cream into the mixture until it is fully incorporated.
5. Add more milk or ice cream to achieve the desired consistency. Enjoy!

DAIRY QUEEN HEATH BAR BLIZZARD
• 1 Heath candy bar
• 1/4-1/2 cup milk
• 2 1/2 cups vanilla ice cream
• 1 teaspoon fudge sauce
• Freeze Heath bar.
• Break candy into pieces while still in the wrapper.
• Combine all of the ingredients in a blender and blend on medium for 30 seconds or until well mixed.
• Pour into a 16 oz glass.


• Dairy Queen Cookie Dough Blizzard
•
• For soft serve:
• 1 1/2 cups almond milk
• 1 1/2 teaspoons vanilla extract
• sweetener to taste (I used 20 drops of stevia.)
• For cookie dough:
• 2 Tablespoons coconut flour
• 2 Tablespoon mashed banana or applesauce (I prefer banana. Personally, I think applesauce gives them too much of an apple-y taste. That’s just me.)
• pinch salt
• stevia or other sweetener, to taste (I used one packet of stevia)
• 3 Tablespoon almond milk, or milk of choice
• chocolate chips, chopped
•
• Combine all the ingredients for the soft serve. Pour into an ice cube tray (or other plastic container) and stick it in the freezer until it is completely firmed up and frozen.
• Meanwhile, In a small bowl, mix coconut flour salt. Add in mashed banana or applesauce and stir. Add in almond milk, one tablespoon at a time, until fully incorporated. Stir in chopped chocolate chips. Roll the cookie dough into a log using your hands, and cut into cute little pieces. Refrigerate or freeze until ready to use.
• Once the almond milk mixture is frozen, blend in a high-powered blender (go Vita!) or food processor until it somwhat resembles powdered ice. Just don’t over-blend, or it will melt. Stir in the cookie dough pieces, serve with an ice cream scoop, and enjoy!

[Kitchen Witch]

Dairy Queen S'mores Blizzard

2 large scoops chocolate ice cream
1 cup milk
1 handful chocolate chips
1 handful mini-marshmallows
1 large graham cracker, broken into large chunks
Whir everything together in a blender and serve!


Dairy Queen's Good Morning America Blizzard

• Vanilla Soft Serve Ice Cream (A true Blizzard requires soft serve, but you can substitute your favorite store-bought vanilla ice cream)
• Mocha chocolate chips to taste
• Bananas to taste


Dairy Queen Pumpkin Pie Blizzard
• 12 oz can sweetened condensed milk
• 3 cups ice
• ¼ cup milk
• ⅓ cup pumpkin puree'
• ½ teaspoon vanilla
• 1 teaspoon pumpkin pie spice
• 1 baked pie crust
1. Put the can of sweetened condensed milk in the freezer for about fifteen minutes.
2. After fifteen minutes put sweetened condensed milk and ice in the blender.
3. Blend for one to two minutes.
4. Add milk, pumpkin, vanilla, and pumpkin pie spice.
5. Blend until milkshake consistency.
6. Depending on your blender you might need to add a little more milk or ice.
7. Pour into a glass and stir in pieces of pie crust.
8. Serve.

[Kitchen Witch]

Dairy Queen Ice Cream Cake I

Crust:
18 Chocolate & Cream Filled Sandwich Cookies
3 Tablespoons Butter

Cake:
2- 1.75 Quart Flavored Ice Cream. Use 2 different kinds (Moose Traxx, Peanut Butter,Vanilla, Chocolate)
2 Favorite Large Candy Bars, Chopped. (Butter Finger, Snickers, Peanut Butter Cups)
12 Ounces Frozen Whipped Topping, Thawed
Caramel or Fudge Ice cream Topping
Chocolate Syrup


To Make Crust:
In sealed ( gallon size) Ziploc Bag, crush cookies until crumbly. Melt butter and mix with cookie crumbs. Press Crumb Mixture onto bottom of a 9" Springform Pan. Freeze for 15 Minutes

To Make Cake:
Set out ice cream on counter to soften for approx. 20-30 minutes. Ice cream should be soft, not liquefied. Spread one container of softened ice cream over the cookie crust until smooth. Sprinkle with Chopped Candy Bar and drizzle with fudge or caramel ice cream topping. Top with 2nd container of ice cream. Smooth. Cover with Aluminum Foil and Freeze for 3 Hours or Overnight.

Topping:

Once frozen, Remove the cake from pan by running a water dipped knife around the edge of the ice cream cake. Release Collar from Pan. Frost top and sides of cake with thawed whipped topping. Freeze for 1 Hour. When ready to serve, sprinkle cake with additional toppings, (candy bars, cookies, be creative!) and drizzle with chocolate syrup.

Place Cake in Refrigerator 10 minutes before slicing. Serves 12


Dairy Queen Ice Cream Cake II

• 2 1/2 cups crushed Oreos
• 1/2 cup melted butter
• 1/2 cup sugar
• 1/4-1/2 gallon chocolate ice cream, slightly softened
• 1/4-1/2 gallon vanilla ice cream, slightly softened
• 8 ounces Cool Whip
Hot Fudge Sauce:
• 2 cup powdered sugar
• 2/3 cup semisweet chocolate chips
• 12 ounce can evaporated milk
• 1 stick margarine
• 1 teaspoon vanilla

Combine 2 cups Oreos with margarine and sugar.
Press into 9×13 pan.
Freeze 15 minutes.
Spread layer of each ice cream on top and freeze for 3 hours.
Combine first 4 hot fudge sauce ingredients in saucepan and bring to a boil for 8 minutes.
Remove from heat and stir in vanilla.
Cool to room temperature.
Spoon sauce on ice cream and freeze until firm.
Spread Cool Whip on top and sprinkle with Oreo crumbs.
Freeze 3 hours.

[Kitchen Witch]

Dairy Queen Dilly Bars

To make your own dilly bars,
you’ll simply need vanilla ice cream, a pie pan, chips & a few tongue depressors.
Spoon ice cream into pie pan and let harden.
Wait 1 hour or until ice cream is firm.
Once ice cream is hard, use round cutter* and insert tongue depressor.

Separate chips into bowls.
4. Melt chips, {I put in microwave for 30 seconds, stir, repeat until it’s smooth.}

Insert tongue depressor into ice cream & spread a thin layer of melted chips on wax paper and put the ice cream bar on top.
6. Work fast and simply pour the melted chips on the bar until it’s covered and place the bars back into the freezer. If you want to add the classic dilly bar swirl, now’s the time to do it- just take a spoonful of the melted chips and pour into a swirl shape.
FREEZE!


Dairy Queen Buster Bars

• 8 plastic cups
• 8 popsicle sticks
• 1/2 gallon vanilla ice cream
• 1/2 jar hot fudge topping
• nut topping (1/4 cup?) or whole Spanish peanuts like a real Buster Bar has
• 12 oz semi-sweet chocolate chips
• 3 Tbs. vegetable oil

Line up the plastic cups. Dip 1″ or 1 1/2″ of ice cream into the bottom of each cup. Tamp it down smooth with the end of the ice cream scoop. Add a dollop of hot fudge on top of the ice cream. Sprinkle with nut topping or peanuts. Scoop more ice cream over the fudge and peanuts, tamping it smooth with the ice cream scoop. Poke a stick in the center of each. Freeze for several hours.
Pour chocolate chips and vegetable oil in a microwave safe bowl. Microwave on 50% power for 30 seconds. Stir and give it another 30 seconds. Continue till melted. Allow it to cool a few minutes.
To remove the ice cream bars from the cups, give them a gentle squeeze. If they don’t release easily, run them under cool water for a few seconds. This should release them from the cups easily.
Dip the bars (a large yogurt container works well for this) or spread chocolate onto the ice cream bars. Place finished bars on waxed paper covered cookie sheet and put them back in the freezer.

Dairy Queen Crunch Cone

• 2 cups praline peanuts
• 2-3 tablespoons multi-colored sprinkles
•
In a food processor pulse praline peanuts a few times, until it resembles coarse crumbles, do not over process.
Pour peanuts into a bowl and add sprinkles, you can add more or less based upon your taste, we like more. Mix the peanuts and sprinkles together and serve. Top on top of ice-cream in a bowl or roll your ice-cream cone in the mix, I tend to press it in, making sure to get the most Crunch Cone per bite.

Dairy Queen Freeze

In a blender put about:
1/4 cup milk
1 cup of ice
Blend until crushed. Add:
1 cup ice cream
Add sugared drink mix – the amount and flavor you like. Blend.
You may have to add a bit more milk if it is too thick to blend… This will taste like the DQ freezes from DQ. If you are unfamiliar with this old favorite, it is a Mr. Misty blended with ice cream, into a creamy drink.

[Kitchen Witch]

Dairy Queen: Bison-Chipotle Meatloaf

2 lbs ground bison meat
1/3 cup ketchup
1 egg
Kosher salt & black pepper
3/4 cup oatmeal
1 Tbsp. canned chipotle peppers in adobe sauce...or more!
3 cloves garlic minced
2 Tbsp. shredded or grated Pecarino Romano

Preheat oven to 375*
I don't oil a 9X5X3" loaf pan, but you can if you want.
In a bowl combine all ingredients and mix together.
Press mixture into loaf pan.
Bake for 55 minutes.
Let sit for a few then serve..


Dairy Queen Sloppy Joes

• 1 can Campbell's chicken Gumbo Soup
• 1 to 1-1/2 pounds ground beef
• 1 Tablespoon catsup
• 1 Tablespoon mustard
• 1 teaspoon worcestershire
• 1 Tablespoon brown sugar
• Brown ground beef.
• Drain of fat.

• Add the rest of the ingredients and simmer for as little as 10 minutes, or more, as desired. The longer you simmer, the more the rice breaks apart and becomes invisible.
• I often make this in the crockpot, especially when making for a big group and doubling or tripling the recipe. After browning the ground beef, I put everything in the crockpot and cook on low 4 hours.


Dairy Queens Turkey Club Panini

• 2 slices panini bread
• 2 slices thin sliced turkey
• 2 strips bacon cooked
• two slices tomato
• leaf lettuce
• diced onions
• swiss or cheddar cheese
• ***************************
• secret sauce
• ********************************
• 1/2 cup cooking oil
• 1/2 cup olive oil
• 2 tsp italian seasoning
• 1 tbls parmesan cheese
• 1/4 tsp garlic salt

• Spread sauce on 1 side of bread then put into a panin pan or frypan sauceside down.
• Assembly the turkey, cheddar and bacon then another bread slice and brush outside with the sauce.
• like you would a grilled cheese.
• press or fry like a grilled cheese.
• take out and add lettuce onion, tomato and mayonnaise



Dairy Queen Steak Fingers

3 frozen 100% pure beef 80/20 patties or angus patties
2 c milk
dash(es) salt and pepper, to taste
2 1/3 c crisco, for deep frying

With sharp butcher knife or cleaver (carefully) cut each frozen patty into 4 pieces.
Dip each steak finger into milk, sprinkle with salt and pepper and coat in flour. I use a gallon sized zip lock bag for flour. Dip each coated piece in milk again and then flour-for second coating.
Deep fry in melted hot Crisco until done and browned on each side. Place on absorbent paper towels. Sprinkle lightly with salt, if desired. Note: Serve with gravy or ketchup.

[Kitchen Witch]

Dairy Queen Cupcakes

• 1 cup, divided chocolate ice cream
• 1 cup, divided ice cream ( )
• 1/3 cup crushed oreos, divided
• 1/3 cup hot fudge, divided
• whipped cream for topping

1. Scoop 1/2 cup chocolate ice cream into two small sundae dishes. Top with hot fudge, crushed oreos, and a healthy scoop each vanilla ice cream.
2. Top cupcakes with whipped cream and sprinkles. Serve immediately.

[Kitchen Witch]

Dairy Queen Dude

4 4 ounce tenderized beef cutlets - you can use top sirloin, cube steak, round steak
2 cups flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup buttermilk
1/2 cup water
4 hamburger buns
8 slices tomatoes
4 - 8 pieces of lettuce
Mayonnaise
oil for cooking



Preheat oil in a deep skillet to 350 degrees. Add enough oil to cover the bottom 1 1/2 inches of the pan. Prepare seasoned flour by adding flour, salt, and pepper in a shallow dish. Stir dry ingredients together with a fork. In another shallow dish mix together the buttermilk and the water. Season beef cutlets with salt and pepper. Dredge the meat in the flour, then the buttermilk, and then the flour. Ideally allow the floured cutlets to rest for 10-15 minutes before cooking.

Cook meat cutlets in the hot oil, flip over when the bottom has browned. When both sides are browned remove and allow cooked meat patties to drain on paper towels.

Assemble the sandwich by placing the chicken fried steak patty on the bottom bun, then build by adding 2 sliced tomatoes, and then the lettuce. Spread mayonnaise on the top bun and place the top bun on the sandwich.

Variations: You can add pickles and onions, and even a slice of cheese.

Dairy Queen Onion Rings

2 Vidalia onions
2 cups flour
2 cups fine cracker crumbs
2 cups white corn meal
2 cups Buttermilk
1 cup Water
4 cups Crisco oil (enough for your deep fryer)


Slice onions 1/2 inch thick, only use the larger rings.
In a large bowl combine buttermilk and water.
In another bowl combine the corn meal and cracker crumbs.
One at a time, take the rings and coat them with flour then with buttermilk, and then coat with corn meal mixture.
Drop into hot oil and fry until golden.
Drain on paper towels.

Dairy Queen Hot Dog Chili Sauce

1 lb. ground chuck meat
1/4 cup finely chopped onion
23 oz. tomato juice
1/2 cup chile sauce (I use the Heinz brand)
1 Tablespoon Chili powder
1-2 Tablespoon brown sugar
*optional* sprinkle of corn meal
*optional* 2 Tablespoons BBQ sauce

In a large skillet, cook (scramble) the ground chuck and onions together. Drain the grease off. Add the tomato juice, chile sauce, chili powder and brown sugar (and optional BBQ sauce if you want it) to the cooked meat in the skillet. Simmer the chili until it is as thick as you want it. You may add the sprinkle of corn meal to help thicken up the chili if desired. Spoon over your hot dogs and remember the days of sitting at DQ enjoying a meal.
** You may also cook the beef and onions on the stove top and when you want to add the other ingredients add it all to a crock pot and let it cook 1-2 hours.


Dairy Queen BBQ I

I'm a 1950's kid - this was the recipe they had at Dairy Queen -
2 lbs. hamburger, drain grease
add one cup of water
1 cup ketchup
3/4 onion, chopped fine
1 teaspoon chili powder
salt & pepper
Simmer 10 minutes
Add:
1 Tablespoon mustard
1 Tablespoon vinegar
simmer 45 minutes
spoon onto buns

Dairy Queen BBQ II

2lbs ground beef
1 cup of ketchup
1 small can of tomato soup
1 small can of chicken gumbo soup
3tbsp Mustard
1/2 cup brown sugar
1/2 jar of open pit bbq sauce

Brown the ground beef and drain.
Add the remaining ingredients and simmer for half hour.
You can also put it in a crock pot on high heat for hour or so. If it seems to be boiling to much then
turn it on low heat.

[biverspect]

Does anyone have a recipe for the Butter Pecan Sauce Dairy Queen had in the 1950s?
Thanks