by Wilbur, Todd
2. Mash the banana in a separate small bowl.
3. Measure the ice cream and milk into the frozen bowl. Stir with a spoon until smooth and creamy.
4. Add the mashed banana, pineapple topping, and coconut and stir to combine.
5. Pour into a 20-ounce glass and serve with a long spoon.
• MAKES 1 20-OUNCE SERVING.
WHOPP’N’WILD
You can’t go wrong with a blend of Whoppers and ice cream.The flavor of malted milk ball candy is accentuated with the addition of extra malted milk powder and chocolate sauce.
16 Whoppers malted milk balls
2½ cups vanilla ice cream
¼ cup milk
2 tablespoons malted milk
powder
3 tablespoons chocolate sauce
1. Before you start to make this clone, freeze a medium glass or ceramic bowl in the freezer for at least 30 minutes. While you’re at it, put the Whoppers in a small plastic bag and put them in the freezer too.
2. When the bowl is frozen, remove the Whoppers from the freezer and, while they are still in the bag, smash them into pieces with your fist or the handle of a knife.
3. Measure the ice cream and milk into the frozen bowl. Stir with a spoon until smooth and creamy.
4. Add the Whoppers, malted milk powder, and chocolate sauce to the ice cream and stir to combine.
5. Pour into a 20-ounce glass and serve with a long spoon.
• MAKES 1 20-OUNCE SERVING.
YUKON CRUNCHER
Just like eating s’mores, except you use a spoon and this version is cold.
2½ cups vanilla ice cream
¼ cup milk
3 tablespoons fudge topping
3 tablespoons marshmallow
crème
¼ cup Rice Krispies cereal
1. Before you start to make this clone, freeze a medium glass or ceramic bowl in the freezer for at least 30 minutes.
2. Measure the ice cream and milk into the frozen bowl. Stir with a spoon until smooth and creamy.
3. Add the fudge, marshmallow crème, and Rice Krispies to the ice cream and stir to combine.
4. Pour into a 20-ounce glass and serve with a long spoon.
• MAKES 1 20-OUNCE SERVING.
TIDBITS
If your Blizzard clone is not as thick as the real thing, just put the whole glass into the freezer for 5 to 10 minutes, or until it’s thick.
JACK IN THE BOX OREO COOKIE SHAKE
If you live in one of the 15 Western states served by Jack in the Box, you have no doubt cracked a gut from the hilarious TV ads produced by this popular hamburger chain. In the spots a suit-wearing “Jack” runs the company, even though he’s got a bulbous antenna ball for a head with a smiley-face painted on it. He has a private jet, he plays golf, and he even has kids with mini antenna-ball heads.
Jack also has a featured shake flavor that, as it turns out, is very easy to make at home with a blender, ice cream, milk, and a handful of Oreo cookies. Sure, the drive-thru is convenient and easy. But if you don’t feel like getting out, now you can enjoy this clone at home from the first fast food chain in the country to use a drive-thru window way back when.
3 cups vanilla ice cream
1½ cups milk
8 Oreo cookies
1. Combine the ice cream and milk in a blender and mix on low speed until smooth. Stir the shake with a spoon to mix, if necessary.
2. Break Oreo cookies while adding them to the blender. Mix on low speed for 5 to 10 seconds or until cookies are mostly pureed into the shake, but a few larger pieces remain. Stir with a spoon to help combine the cookies, if necessary.
3. Pour shake into two 12-ounce glasses.
• SERVES 2.
MCDONALD’S MCFLURRY
These 16-ounce desserts-in-a-cup are made with McDonald’s soft-serve ice cream and one of several crumbled sweet additives. Duplicating soft-serve ice cream at home comes easy using regular vanilla ice cream (not French vanilla), a little whole milk, and a frozen bowl to do the mixing.You might also want to freeze the glass that you plan to serve this in to ensure the ice cream is served up creamy yet firm, rather than melted and soupy.
BUTTERFINGER
2 cups vanilla ice cream
¼ cup milk
Butterfinger candy bar
1. Freeze a medium glass or ceramic bowl in the freezer for at least 30 minutes. Freeze the Butterfinger candy bar (in a plastic bag) as well, along with the 16-ounce glass you plan to use.
2. When the bowl is frozen, first break your candy bar (while it’s still in the bag) into little pieces with the handle of a butter knife.
3. Pour the ice cream and milk into the frozen bowl and stir well until smooth and creamy.
4. Add the candy bar pieces and stir, then pour into the frozen 16-ounce glass and serve with a spoon.
• MAKES 1 16-OUNCE DESSERT.
M&M’S
2 cups vanilla ice cream
¼ cup milk
¼ cup (1 mega-tube) M&M’s
Minis
1. Freeze a medium glass or ceramic bowl in the freezer for at least 30 minutes. While you’re at it put the 16-ounce glass you plan to use in there as well.
2. When the bowl is frozen, pour the ice cream and milk into the frozen bowl and stir well until smooth and creamy.
3. Add the M&M’s and stir, then pour it all into the frozen 16-ounce glass and serve with a spoon.
• MAKES 1 16-OUNCE DESSERT.
OREO COOKIE
2 cups vanilla ice cream
¼ cup milk
3 Oreo cookies
1. Freeze a medium glass or ceramic bowl in the freezer for at least 30 minutes. While you’re at it put the 16-ounce glass you plan to use in there as well.
2. When the bowl is frozen, crumble the cookies (in a plastic bag) into little pieces with your fist or the handle of a butter knife.
3. Pour the ice cream and milk into the frozen bowl and stir well until smooth and creamy.
4. Add the Oreo cookie pieces and stir, then pour it all into the frozen 16-ounce glass and serve with a spoon.
• MAKES 1 16-OUNCE DESSERT.
REESE’S
2 cups vanilla ice cream
¼ cup milk
2 Reese’s Peanut Butter Cups
(1 package)
1. Freeze a medium glass or ceramic bowl in the freezer for at least 30 minutes. Freeze the peanut butter cups in a plastic bag, and while you’re at it put the 16-ounce glass you plan to use in there as well.
2. When the bowl is frozen, break the peanut butter cups (while still in the bag) into little pieces with the handle of a butter knife.
3. Pour the ice cream and milk into the frozen bowl and stir well until smooth and creamy.
4. Add the candy pieces and stir, then pour into the frozen 16-ounce glass and serve with a spoon.
• MAKES 1 16-OUNCE DESSERT.
MCDONALD’S SHAKES
Forty million customers get a dose of Mickey D’s fast food every day. That also happens to be the exact same number of Americans who snore every night. Coincidence? But seriously, with all those daily McDonald’s fans, you have to figure that at least a million or so go for one of the chain’s three standard flavors of thick shakes: vanilla, chocolate, or strawberry (as for the special Shamrock Shake, we’ll talk about that one in the next recipe).The clone recipes here are quick since each one requires just three simple ingredients and a blender to mix it all up. How McEasy is that? Throw everything in a blender and press a button—the one on the right. And if you want your shake thicker, just stash it in the freezer for a while.
CHOCOLATE SHAKE
2 cups vanilla ice cream
1¼ cups low-fat milk
2 tablespoons chocolate flavor
Nesquik mix
STRAWBERRY SHAKE
2 cups vanilla ice cream
1¼ cups low-fat milk
3 tablespoons strawberry flavor
Nesquik mix
VANIL
LA SHAKE
2 cups vanilla ice cream
1¼ cups low-fat milk
3 tablespoons sugar
1. Combine all ingredients for the shake flavor of your choice in a blender and mix on high speed until smooth. Stop blender, stir if necessary, and blend again to help combine the ingredients.
2. Pour into two 12-ounce cups.
• SERVES 2.
MCDONALD’S SHAMROCK SHAKE
You’ll find it very easy to re-create the flavors of McDonald’s perennial St. Patrick’s Day shake using only four ingredients. The two that make this holiday shake unique are the mint extract and green food coloring. Make sure your extract says “mint” and not “peppermint.” And if you don’t want shakes that are green like the real ones, you can certainly leave out the food coloring. After all, it’s only for looks. Now you can sip on a Shamrock any time of the year. Blarney!
2 cups vanilla ice cream
1¼ cups low-fat milk
¼ teaspoon mint extract (not
peppermint)
8 drops green food coloring
1. Combine all ingredients in a blender and blend on high speed until smooth. Stop blender to stir with a spoon if necessary to help blend ice cream.
2. Pour into two 12-ounce cups and serve each with a straw.
• SERVES 2.
SONIC DRIVE-IN CREAM PIE SHAKES
If you placed all the cups end to end that Sonic uses in a year, they would circle the earth twice. That’s including the detour the cups would make to avoid passing through downtown Detroit.
These awesome shakes are unique for the graham cracker crumbs in the mix that make them taste as if you’re slurping up a creamy chilled pie.You can either crumble up your own graham crackers or use the already ground stuff in a box that’s used most often to make graham cracker pie crusts.
BANANA
If you love banana cream pies, you’ll love this shake. Just be sure your banana is ripe.
2½ cups vanilla ice cream
½ cup milk
1 ripe banana
2 tablespoons graham cracker
crumbs
GARNISH
whipped cream
graham cracker crumbs
1. Put all ingredients in a blender and mix until smooth. You may have to stop the blender and stir the shake with a spoon so that it blends evenly.
2. Pour the shake into two 12-ounce glasses. Garnish each ser v-ing with a dollop of whipped cream, and shake some graham cracker crumbs over the top. Serve with a straw.
• MAKES 2 12-OUNCE SHAKES.
CHOCOLATE
Simply add a little chocolate syrup to the shake if chocolate is your thing.This recipe makes two medium shakes or one big one for real chocoholics.
2½ cups vanilla ice cream
½ cup milk
2 tablespoons Hershey’s
chocolate syrup
2 tablespoons graham cracker
crumbs
GARNISH
whipped cream
graham cracker crumbs
1. Put all ingredients in a blender and mix until smooth. You may have to stop the blender and stir the shake with a spoon so that it blends evenly.
2. Pour the shake into two 12-ounce glasses. Garnish each serving with a dollop of whipped cream, and shake some graham cracker crumbs over the top. Serve with a straw.
• MAKES 2 12-OUNCE SHAKES.
COCONUT
This shake uses cream of coconut for flavoring.This is the canned ingredient used most often to make pina coladas, and can be found near the bar mixers in your supermarket.
2½ cups vanilla ice cream
½ cup milk
¼ cup cream of coconut
2 tablespoons graham cracker
crumbs
GARNISH
whipped cream
graham cracker crumbs
1. Put all ingredients in a blender and mix until smooth. You may have to stop the blender and stir the shake with a spoon so that it blends evenly.
2. Pour the shake into two 12-ounce glasses. Garnish each serving with a dollop of whipped cream, and shake some graham cracker crumbs over the top. Serve with a straw.
• MAKES 2 12-OUNCE SHAKES.
STRAWBERRY
This flavor uses the frozen sliced strawberries that are found in boxes in the freezer section with the other frozen fruit.Thaw out a box and measure the berries along with the syrup into the blender.
2½ cups vanilla ice cream
½ cup milk
¼ cup frozen sweetened sliced
strawberries, thawed
2 tablespoons graham cracker
crumbs
GARNISH
whipped cream
graham cracker crumbs
1. Put all ingredients in a blender and mix until smooth. You may have to stop the blender and stir the shake with a spoon so that it blends evenly.
2. Pour the shake into two 12-ounce glasses. Garnish each serving with a dollop of whipped cream, and shake some graham cracker crumbs over the top. Serve with a straw.
• MAKES 2 12-OUNCE SHAKES.
STARBUCKS FROZEN FRAPPUCCINO
It was in 1995 that Starbucks stores started selling this frozen drink, one of the company’s most successful new products. The Frappuccino is blended with strong coffee, sugar, a dairy base, and ice. Each one is made to order and each one is guaranteed to give you a throbbing brain freeze if you sip too hard.The drinks come in several different varieties, the most popular of which I’ve cloned here for your frontal lobe-pounding, caffeine-buzzing pleasure.
Make double-strength coffee by measuring 2 tablespoons of ground coffee per cup (serving) in your coffee maker. The drink will be even more authentic if you use Starbucks beans and grind them yourself just before brewing.
COFFEE
¾ cup double-strength coffee, cold
1 cup low-fat milk
3 tablespoons granulated sugar
2 cups ice
1. Make double-strength coffee by brewing with twice the coffee required by your coffee maker. That should be 2 tablespoons of ground coffee per each cup of coffee. Chill before using.
2. To make drink, combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses, and serve with a straw.
• MAKES 2 “GRANDE” DRINKS.
CARAMEL
For this version, add 3 tablespoons of caramel topping to the original recipe and prepare as described. Top each glass with whipped cream and drizzle additional caramel over the whipped cream.
MOCHA
For this version, add 3 tablespoons Hershey’s chocolate syrup to the original recipe and prepare as described.Top each glass with whipped cream, if desired.
WENDY’S FROSTY
First served at Wendy’s in 1969, the Frosty continues as a favorite in fast food shakes, even if it only comes in chocolate flavor. This clone recipe is an improved version of the recipe that appears in the first book, Top Secret Recipes. I’ve designed this for just a one-person serving and have reduced the chocolate in the shake so that it’s more like the real thing served today. I find the smaller yield also helps to make the thing blend better.
½ cup milk
4 teaspoons Nesquik chocolate
drink mix
2 cups vanilla ice cream
Combine all of the ingredients in a blender. Blend on medium speed, stopping to stir several times with a long spoon, if necessary, to help the ingredients blend well.
• MAKES 1 SERVING.
OTHER SIPS
ARIZONA GREEN TEA WITH GINSENG AND HONEY
Hard to believe it takes only one regular-sized green tea bag to make an entire 2-quart clone of the popular iced tea in the foam green bottles. Ah, but it’s true. Find the liquid ginseng for this recipe in your local health food store, and try to get American ginseng if you can because the Chinese stuff tastes kinda nasty.
2 quarts (8 cups) water
1 Lipton
green tea bag
½ cup sugar
2 tablespoons honey
3 tablespoons lemon juice
¼ teaspoon ginseng extract
(American ginseng)
1. Heat water in a large saucepan until it boils. Turn off heat, put the teabag in the water, then cover the pan and let the tea steep for 1 hour.
2. Pour the sugar and honey into a 2-quart pitcher. Pour the tea into the pitcher and stir to dissolve sugar.