Top secret recipes_ sodas, smoothies, sp - Todd Wilbur [15]
5. Add the banana and Nilla Wafers to the ice cream and stir to combine.
6. Pour into a 20-ounce glass and serve with a long spoon.
• MAKES 1 20-OUNCE SERVING.
BANANA SPLIT
Tastes like a banana split with all the toppings.Yum city.
1 ripe banana
2½ cups vanilla ice cream
¼ cup milk
3 tablespoons strawberry topping
3 tablespoons pineapple topping
2 tablespoons chocolate syrup
1. Before you start to make this clone, freeze a medium glass or ceramic bowl in the freezer for at least 30 minutes.
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 banana, strawberry topping, pineapple topping, and chocolate syrup and stir to combine.
5. Pour into a 20-ounce glass and serve with a long spoon.
• MAKES 1 20-OUNCE SERVING.
BERRY BANANA
With strawberry ice cream topping, banana, and crumbled Vienna Fingers you can’t go wrong.
1 ripe banana
2 Vienna Fingers cookies
2½ cups vanilla ice cream
¼ cup milk
¼ cup strawberry 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. Mash the banana in a separate small bowl.
3. Crumble the Vienna Fingers into small pieces.
4. Measure the ice cream and milk into the frozen bowl. Stir with a spoon until smooth and creamy.
5. Add the banana, Vienna Fingers, and strawberries to the ice cream and stir to combine.
6. Pour into a 20-ounce glass and serve with a long spoon.
• MAKES 1 20-OUNCE SERVING.
CHOCOLATE CHIP
Use Magic Shell topping here, which will harden into little bits while mixing to create chocolate chips.
2½ cups vanilla ice cream
¼ cup milk
3 tablespoons chocolate Magic
Shell 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. Measure the ice cream and milk into the frozen bowl. Stir with a spoon until smooth and creamy.
3. Add the chocolate Magic Shell and stir gently to combine.
4. Pour into a 20-ounce glass and serve with a long spoon.
• MAKES 1 20-OUNCE SERVING.
CHOCOLATE CHIP COOKIE DOUGH
The dough comes from a tube of Pillsbury cookie dough. It’s simple and sinfully good.
¼ cup Pillsbury cookie dough
2½ cups vanilla ice cream
¼ cup milk
¼ 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 1 20-OUNCE SERVING.
HAWAIIAN
If you like riding a wave of tropical flavors, you’ll love this blend of pineapple ice cream topping and shredded coconut. Aloha, baby.
1 ripe banana
2½ cups vanilla ice cream
¼ cup milk
3 tablespoons pineapple topping
3 tablespoons shredded coconut
1. Before you start to make this clone, freeze a medium glass or ceramic bowl in the freezer for at least 30 minutes.
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