Dairy Queen Blizzard · GF (about 1 quart)
I originally shared this recipe for my column on Serious Eats. If you’d like more details and photos, check out my article, In the Hall of the Dairy Queen.
When it comes to the Blizzard, Oreo is hands down my favorite flavor. But if you have another variety you’d like to see me tackle, tweet me up @thebravetart.
The nature of a Copy Cat recipe is that it takes a lot of subtle factors to re-create a taste we all know and love; if you substitute or deviate from the recipe, it just won’t turn out the same. But because I hate when people tell me what to do without telling me why I’ll explain some of the basic points behind this recipe.
Pint for pint, compared to my Classic Vanilla Bean Ice Cream, this recipe has half the eggs, twice the sugar and double the dairy.
That being the case, using the crappiest milk and cream you can find makes a big difference. I’m shocked to say it, but as I found during my vanilla ice cream Blind Taste Test, real milk and real cream taste too good. Too good for a DQ Blizzard anyway.
The same is true of eggs. If they’re free range and organic, they will contribute a pale yellow color and custardy flavor; yummy, but nothing like DQ Soft Serve. You want the most anemic eggs you can find.
Next: Tahitian vanilla is a must. Madagascar vanilla has too robust, too rich a flavor. Tahitian, on the other hand, has a light and floral note that’s perfect. You can read more about the whys and hows of Tahitian vs Madagascar vanilla in commercial products here
I use Frangelico in the recipe, which might seem really weird, but it really works to mimic whatever strange, artificial flavorings go into DQ Soft Serve. It contributes just enough of a chemically nutty flavor that the end result is spot on Dairy Queen. It also serves a vital role in keeping the soft in soft serve. You don’t have to invest in a huge bottle, just buy one of the tiny single serve shots at a liquor store. It’s worth it, I promise.
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
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.
Sep 01, 2011 · 11:35 PM
Looks wonderful! Love, love it.
· Christine · http://christinespantry.blogspot.com
Sep 02, 2011 · 10:18 AM
If I need a knock off – IT is here I shall always come first. My son has been begging me for blizzards since last Christmas. He has nut allergies so we can’t have them from DQ. Can’t wait to surprise him with this.
· Apron Appeal · http://apronappeal.com
Sep 02, 2011 · 11:36 AM
@Christine, thank you!
@Apron Appeal, perfect! You can substitute the Frangelico for another liquor; it’s not enough to be a problem for kids and the alcohol really helps keep the consistency just right. Use a neutral spirit or possibly something with a hint of chocolate (Frangelico contains cocoa).
Sep 04, 2011 · 1:01 AM
Such an indulging ice cream.
· Tres Delicious · http://www.myfudo.com
Sep 04, 2011 · 1:14 PM
@Tres Delicious, I want to make one with homemade Nutter Butters next!
@Lindsey, I feel compelled to work my way through all the possible mix-ins, one batch at a time.
Sep 04, 2011 · 2:10 PM
Yum! I love how specific you have gotten with the ingredients. I love the pics too!
· Russell at Chasing Delicious · http://chasingdelicious.com/molasses-blondies/
Sep 05, 2011 · 10:39 AM
oh wow! this is a nice treat!!!! Can’t wait to give this a shot
· Sweet Tooth · http://www.sweetendingz.blogspot.com
Sep 05, 2011 · 7:58 PM
Wow! This looks beautiful AND delicious. You crack me up with your comments about the “crappiest milk and cream you can find.” Maybe this is why I prefer Culvers over Dairy Queen. : )
· Foodpusher · http://food-pusher.blogspot.com
Sep 05, 2011 · 8:33 PM
@Russell, yes, being a copy cat is specific business!
@Sweet Tooth, oh you’ll have to let me know if you do! Snap a pic
@Foodpusher, haha. Well, use the good stuff and maybe it’ll be a Culver’s equivalent? I’ve never had it!
Sep 07, 2011 · 1:03 PM
I really loved the photos in this post, caught my eye on tastespotting with the creamy white specked with black oreo popped nicely against the bright blue background.
Plus who doesn’t like an oreo blizzard once in awhile?
· Heather Mulholland · http://www.teawithmeblog.com
Sep 08, 2011 · 12:24 PM
@Heather, thanks so much. I really love the photos Sarah Jane took, so iconic! Hope you give the Blizzard a try!
Oct 24, 2011 · 7:30 PM
@adalyn, to mimic the flavor, try adding a 1/2 teaspoon of hazelnut extract and a teaspoon of cocoa powder to the base. I haven’t tried that before, but that should be a good starting place.
Dec 06, 2011 · 12:12 AM
@kara, haha, that sounds like the impassioned cry of a DQ loyalist!
Dec 09, 2011 · 12:32 PM
@Chase, it makes a quart; so either four small 1 cup servings, or two big ones. A “medium” DQ Blizzard is 2 cups, I believe.
Jan 10, 2012 · 3:00 PM
@Erin, coming soon! I promise. Thanks for stopping by, enjoy your blizzard.
Jan 13, 2012 · 6:56 PM
@august, oh goodness, this is a dangerous site for you! I don’t have much experience with sugar-free ice creams and the like, but I wonder if this one would convert well because it’s not a proper, fully churned ice cream? Hmmm… Let me know if you try it!
Jan 20, 2012 · 10:44 AM
@Ruby, haha, no Rumplestiltskin like agreements necessary! I’ll be sure to email you if I crack the code on those two. Hmmm, looks like a taste test will be in order…
Feb 02, 2012 · 11:07 PM
Wow, you’ve made our night! All of us in our house are stuck on two types of Blizzards. We LOVE Chocolate Covered Cherry, (The one with cone dip, not Choco Cherry Love which has chocolate chips or bits) and our next favorite is Thin Mint. Any possibility you might have some ideas for those? Our undying gratitude will be yours! DQ is the BEST and their funny commercials make the price worth it, unless we can make it at home! LOL!
Feb 03, 2012 · 10:24 AM
@Jody, I’ve never had the chocolate covered cherry; can you describe it for me in detail? What you loved about it, etc? I can go taste it, but often the modern recipes differ from the ones we loved, so it’s nice to hear a “field report” to guide me as well. I will try!! Thin Mint should be pretty easy, though. I’ll work on a Thin Mint recipe!
Feb 04, 2012 · 11:49 AM
@Eileen, I don’t, but I’ll get to work on it! Thanks for the idea.
Feb 04, 2012 · 2:03 PM
@bclay, it only looks fancy. It tastes just like the real thing though; like culinary voodoo.
Feb 18, 2012 · 10:51 AM
@FormerDQemployee, As I understand it, you’re right that individual DQ stores do not make the soft serve on site or add anything to the dairy mixes they receive; bags of base are taken off a deliver truck and plugged directly into the machines without any fuss. But those bags definitely contain more than milk; I can say this with confidence because Dairy Queen is federally mandated to disclose the contents of their Blizzard/Soft-Serv mix and they list a whole lot of other things beside plain milk. From a culinary stand point, pure milk would not churn into the silky Blizzard-like texture we all know and love. It’s a little bit smoke and mirrors, I fear.
Feb 27, 2012 · 10:05 PM
@ccaf157, I haven’t given them a shot yet, but if I figure them out I’ll let you know!!
Mar 03, 2012 · 10:32 AM
@Melissa, oh! Yes, quite right. You can either add the mix-ins while the machine is still running, or stir them in by hand, whichever you prefer.
Mar 12, 2012 · 12:59 PM
@Kat, it’s definitely helpful with the creaminess, but something about Frangelico makes everything taste like the 80s. In a good way.
Mar 15, 2012 · 5:43 PM
Yum! Looks delicious
· Ilan (IronWhisk Blog) · http://www.ironwhisk.com
Mar 15, 2012 · 5:59 PM
@Ilan, thank you
Apr 10, 2012 · 11:29 AM
Wahoo! That’s so great to hear. Thanks for reporting back on your success.
Apr 11, 2012 · 8:50 PM
@Jessica, well, gee, I guess I will have to go to DQ and buy one to find out. I’ll let you know if I crack the code!
May 30, 2012 · 3:10 PM
Frangelico is an alcoholic beverage then, I’m gathering. If for religious purposes we don’t consume alcohol, is there something else that can take it’s place? Just curious.
· shelstring · http://shelstring.blogspot.com
May 30, 2012 · 3:21 PM
@shelstring, yeah, it’s a hazelnut liquor that also contains a bit of cocoa, very subtle. I use it because it really does something magically DQ to the ice cream base and also helps keep it creamy. You’ll still have a perfectly delicious frozen treat if you leave it out, it just won’t have quite that same nuance and it may be a little more icy. You can try adding a touch of hazelnut extract and a teaspoon of cocoa powder to mimic those flavors. Hope that helps.
Jun 11, 2012 · 2:06 PM
@Sisterfunkhaus, true true! This may have a different nutritional profile, but the taste is spot on. Without a machine or preservatives, it’s hard for a home cook to get DQ Blizzard level creaminess without the extra fat. The extra cream is a trick to mimic that kind of smoothness at home.
Jun 23, 2012 · 9:48 AM
@Debbie, I’m sorry to say I have no idea how to make one without an ice cream freezer. The Blizzard is so thick, the only way to mimic that at home is to drop the temperature and incorporate some air. But since the Blizzard isn’t fluffy, it may be possible… My friend Anna has a tutorial on making ice cream without a machine, maybe you could give that a try?
Jun 26, 2012 · 7:45 PM
OMG!! This is the bomb and saves me money making them at home!! PLUS – we can extra “stuff” in it that we normally have to pay extra for at DQ~ Thanks!
Jun 27, 2012 · 9:43 AM
@Alex, haha, yeah it’s totally customizable. Have fun loading it up with your favorites!
Jul 01, 2012 · 9:54 PM
I worked at a Dairy Queen for years…hate to break it to you but there is no ‘standard soft serve’ that all DQs use. It’s whatever supplier the individual store chooses. So the soft serve doesn’t make a difference, it’s the actual ingredients that you use to make the blizzard.
Jul 02, 2012 · 4:04 PM
@bp, wow, I’m shocked that DQ’s franchise system is set up without any sort of quality control or central distribution in place. Who knew?
Jul 03, 2012 · 3:30 PM
Our DQ soft serve is not very good but I have had some super quality DQ in other parts of the country, so bp may be right. I am curious as to what brand ice cream maker you are using? Also, are you using a heavy whipping cream or Half and Half with the whole milk? Thanks, Dona
· Dona · http://www.homecraftframing.com
Jul 03, 2012 · 3:39 PM
@Dona, That’s so weird, totally blowing my mind! I use heavy cream along with the milk, not Half and Half. I work in a restaurant, so I’m using a professional grade batch freezer, but I also have a small 1 1/2 quart maker I use at home. I think it’s a Krups, but I forget the model/series; it was my parent’s and I “kidnapped” it when I moved out many, many years ago.
Jul 08, 2012 · 2:22 PM
@Jlew, how do you account for the sweet taste of the fluffy blizzard itself? That’s not just plain milk, as @Jan can attest…
So many conflicting reports from the DQ insiders!
Jul 08, 2012 · 3:12 PM
can you please try to make a pumpkin pie one?? that is my favorite flavor
· armywife · http://armywife
Jul 16, 2012 · 7:18 PM
@blizzie, actually I’m a full time pastry chef and I make this at the restaurant where I work. I’ve shared the recipe because a lot of people have enjoyed it and want to try it out at home too. It definitely involves some work, but some people like spending time in the kitchen as a hobby. Anyone else can just go to Dairy Queen for the real deal.
Jul 17, 2012 · 9:31 AM
@bb, I’m definitely not trying to make a scientifically exact recipe for the Blizzard complete with matching nutritional profile, just trying to replicate the taste and texture of a Blizzard. The DQ mix contains stabilizers and other ingredients that create a creamy mouthfeel in the absence of fat. I wanted to make a recipe that the home cook can make without the industrial ingredients, which means we need the extra fat to do so.
Jul 21, 2012 · 10:07 PM
Apparently people don’t understand the idea of a COPYCAT recipe. I am rolling my eyes at all the argumentative comments. This looks fantastic – being in the kitchen is a hobby of mine too, and I never mind the extra time it takes to make something homemade and without chemicals or other strange products. Can’t wait to try it out with some peanut butter cups – and, for a short time DQ had peanut butter oreos as an add in, and that was my all time fave!
Jul 22, 2012 · 3:05 PM
@Jess, I’ll let you know if I decode it!
@Joelle, yeah, I’ve been really baffled at the uptick in subtly combative comments… Thanks for being a voice of reason. You should totally make some peanut butter Oreos to stir in!
Jul 27, 2012 · 7:36 PM
Isn’t that interesting how people can be so rude when they comment about something they think they know better? This recipe looks wonderful and you’re so kind to share it. Copycat doesn’t mean you “KNOW” the exact recipe of something. It just means that you created a recipe that tastes the same or even just similar. Anyway, I used to get so hung up on rude comments but now I’m just like, whatever…
Anyway, just wanted to let you know that as a fellow blogger, I appreciate you taking the time to share this amazing looking recipe!
· Sook · http://heartmindandseoul.com
Jul 28, 2012 · 6:55 PM
Aw, thanks Sook! I appreciate it, truly. There do seem to be a strange number of comments that are totally missing the boat…weird!
Jul 31, 2012 · 9:17 AM
@Bob, haha, the price we have to pay!
Sep 01, 2012 · 5:19 PM
@J, go to Dairy Queen?
Sep 03, 2012 · 1:50 PM
Now if you could figure out their pumpkin pie blizzard, I’d be set! It only comes out for Canadian Thanksgiving, and it’s truly the only time of year I’m tempted to have one!
· idle.wife · http://idlewife.blogspot.ca/
Sep 03, 2012 · 7:21 PM
Oooh, idle.wife, do they have this one in the US too? I’ll admit, I try to steer clear of DQ as much as possible (because I can’t trust myself around them!) so I haven’t ever had that flavor. Sounds incredible though! It’s getting close to Autumn and Thanksgiving time, so maybe I’ll have to sneak a taste for….research purposes!!
Sep 05, 2012 · 2:04 PM
I worked at Dairy Queen. Their icecream is cream/milk and sugar. There are no eggs to better serve the vegan and allergy crowd. When we want billzards we just buy the quart of ice cream from DQ because it is less than a mini billzard and we mix in our own candy pieces. It’s probably not quite as economical as this though
Sep 05, 2012 · 4:32 PM
Hi KatieMay! I definitely figured DQ didn’t have eggs in it, but for making it at home a few definitely help give it a bit more body. I didn’t realize DQ sold their ice cream plain, good to know.
Sep 12, 2012 · 8:42 AM
@dqqueen, are you even remotely familiar with trademark laws and fair use? Didn’t think so. All snark aside, there is no legal problem with copycat recipes that mention the product they are copycatting. There are entire books based on this concept, which are sold in stores for a profit; I’m well within my rights.
Sep 19, 2012 · 2:55 PM
I can’t wait to make this – I love DQ oreo!
Sep 23, 2012 · 1:26 PM
Lol, Tina! Good call on the Butterfinger too!
Sep 24, 2012 · 7:26 PM
I also own a DQ. Love copy cat recipes. Just a note though, DQ does have a standard mix that all DQ’s need to use. We all must get our mix supply from an approved supplier. And as stated above, it is not just whole milk.
PS For those pumpkin pie blizzard lovers, we use Libbys pumpkin pie mix and pie/cookie pieces. Enjoy!! Or come to a DQ in the fall for one!
Sep 24, 2012 · 9:55 PM
DQGal, thank you for setting the record straight! These comments were absolutely befuddling me. I’ve never had the pumpkin pie Blizzard, but now I feel compelled to go try one out. Thank you!
Sep 28, 2012 · 1:42 PM
I had a DQ for years, and I can positively tell you that as a Franchise, there IS a quality control system, they DO have to use the same recipe everywhere, regardless of which dairy processing company contracts to make it for them, and there is absolutely no chemicals or preservatives in it. It is all milk product, sugar and real flavoring, not imitation. Their are no stabilizers. It is the machine, temperature, and amount of air mixed into it by the machine, that gives that wonderful creamy texture. Change the air and temp mix just a little bit, and the texture is not quite right and it no longer has a creamy texture. It is the healthiest ice “cream” treat out there, as it is not high in fat content due to no cream. And, as stated before there are none of those awful fillers, chemicals or preservatives in it….anywhere! If a DQ store gets caught using any recipe other than the authorized one, it will be shut down by the company. That said, continue on with your copycat recipes, but please do not refer to “stabilizers” and “chemical taste”, and infer that there is any alcohol in the real recipe. Thank you.
Sep 29, 2012 · 12:10 PM
Hi Lindy! Thanks for weighing in as another owner; I knew those comments about the mix being pure milk had to be bunk, there’s just no way that’s possible. I understand of course that there is no alcohol in a Blizzard, but a shot of it helps people achieve a similar texture in a home ice cream maker, since we don’t have a DQ machine.
I have an old pamphlet with DQ nutrition information (perhaps dating back to my mom’s Weight Watcher days and it lists the ingredients in their soft serve as, “Milkfat and nonfat milk, sugar, corn syrup, whey, mono and diglycerides, artificial flavor, guar gum, polysorbate 80, carrageenan, and vitamin A palmitate.” Perhaps this information is no longer up to date, but it seems at least at some point in the distant past DQ was not quite such a paragon of all natural virtue. I’m happy to hear that they’ve ditched the chemicals!
Oct 06, 2012 · 10:59 PM
Seriously people?? This wonderful person has posted a recipe for something that is well loved. She didn’t have to share it with us but she took the time to do so. And all I’m reading is rude sh*t from every Tom, Dick and Harry. If you don’t like what you’re reading, then stop reading it! And keep your rude comments to yourself!
Thanks Stella for sharing this yummy treat. I’ll bookmark it for future recipes.
Oct 07, 2012 · 12:08 PM
haha, thanks Jenny. The comments on this post continue to baffle me. If you ever make it, you’ll have to let me know! Thanks for stickin’ up for me.
Oct 11, 2012 · 10:46 PM
I’m a HUGE fan of the DQ Blizzards. The best one very is an oldie but a goodie that not many people know about but it was from the 80’s. It’s called a Peanut Butter Crunch Blizzard. It has the chocolate crunches that is used in the cakes, the crunch coat topping that’s used on the cones & peanut butter. Yee-ummm is all I can say! Amherst, Ohio DQ makes the best one & believe me I have tried others & some have never heard of it. It might be hard to duplicate at home but would be fun to try. Enjoy!
Oct 14, 2012 · 8:33 PM
@Moe, I will definitely have to seek that flavor out and see if I can’t replicate it somehow!
@Olivia, hmmm, I haven’t tried the pie version but it sounds awesome. I wonder if a 123 type cookie would work? It would probably soften into a pie crust like texture as in mixed in with the ice cream base. If you’d like to give it a shot, I“ve got a recipe here.
Oct 19, 2012 · 9:40 AM
Hi Raquel! It does indeed; what little is left behind is equivalent to a teaspoon or so of vanilla extract, aka: not much.
Oct 24, 2012 · 10:16 AM
Hi Sally, thanks for the genius suggestion/insider tip!
Nov 04, 2012 · 10:57 AM
Hi lr. Mmmmm, Teddy Grahams. I think that’s something I can copy, thanks for the tip!
Nov 05, 2012 · 4:10 PM
Hi loulou. Aww, you’re a sweet friend. You can just leave out the eggs and then increase the cream by 2 ounces. The base might not thicken quite as much, but it will be close enough and much appreciated by your friend, I’m sure.
Nov 13, 2012 · 6:28 AM
I really like your recipes. There is a new platform where you can upload them and are seen with a design adapted to iPad. You can also link to your blog, get statistics… It is called cibos.me
· Cooking blogs · http://www.cibos.me
Nov 15, 2012 · 5:50 PM
How much of each blizzard ingredient do you add? And my FAVORITE type has always been the Mud Pie Blizzard!
They took it off the menu years ago, but I still ask for it and just tell them the ingredients if they don’t already know: oreos, coffee concentrate and cocoa fudge.
Nov 15, 2012 · 9:26 PM
@Kat, oooh, Oreos and coffee?? Sign me up! When it comes to all the other Blizzard ingredients, I’d say to use your best judgement. I got the Oreo pieces down to a science, but everything else I’ve left to chance.
Nov 26, 2012 · 6:34 PM
So amazing!!! My husband and I moved to Australia recently. Here in Oz we are heading into summer with warmer, longer days! Your recipe is perfect and takes me back to summer days as a kid! your recipe tastes so much like DQ blizzards!! Thank you for sharing! Can’t wait to test out new mix-ins and maybe some alterations with flavours!
Nov 26, 2012 · 8:59 PM
Hi Lindsay! I’m so glad you tried it out! I get a lotta comments from people who like the picture, but not so many from people who’ve tried it out. Happy you could make up a little taste of home. Enjoy your balmy holiday season!
Dec 20, 2012 · 10:27 AM
Aw, thanks K8sMom! I know, I keep laughing to myself about it. Some people are just funny like that, I guess. Happy baking!
Jan 08, 2013 · 8:47 AM
Hi Tara! Aw, sorry. I don’t have a savory bone in my body. You wouldn’t want me to even go there, lol.
Nina, I haven’t ever tried that one! I’ll have to scope it out…
Jan 17, 2013 · 9:17 PM
I am oddly obsessed with DQ Blizzards. Unfortunately, there are not any DQs anywhere near me. Hence my widely known Road Trip Rule #2, “Stop At Dairy Queen.” It falls just behind Road Trip Rule #1, “Never Eat At A Restaurant On The Road That You Have At Home.” Being a professional (and classically trained) chef, I’m also obsessed with the tiny details in food so I love this post and will definitely try your knockoff Blizzard.
I’ve skimmed over your blog and I’m quite impressed. You have a refined but unpretentious palate; the two best qualities of foodies and chefs alike. I can’t wait to read more!
Jan 18, 2013 · 9:34 AM
Hi Stephanie! Clearly, we would fare quite well on a road trip together! If you ever give it a shot, you’ll have to let me know what you think! A recipe is never done, always moving closer to perfection…
Jan 28, 2013 · 9:36 AM
Hi EXDQMom. Intriguing!! Thanks for the tip!
Feb 04, 2013 · 3:38 AM
I really like the reasons you posted for the specific ingredients. Fascinating! I have many food vices although blizzards aren’t one of them…I’d probably just go to DQ if I ever wanted one. But this post was totally worth reading for the breakdown of the ingredient list and the uh, ‘charming’ comments. How you respond so well is beyond me! Now I’m off to see if you have more posts that describe your ingredient choices so thoroughly…
Feb 04, 2013 · 12:43 PM
there is a DQ on every corner and they run specials.. unless you have a family of 10 there is no way this is easier or cheaper! you have to pack up the family and head to the store (nightmare itself) located all these things.. then go home and make them… then clean up. No thanks.. i’ll just hit up the drive thru
Feb 05, 2013 · 12:36 AM
Hi clpeez! Well, I never claimed it was cheaper or easier. I love me some DQ, but sometimes it’s just fun to make something for yourself. Some people play video games, some people do scrapbooking, and some people make homemade Blizzards. Everyone needs a hobby.
Feb 15, 2013 · 5:19 PM
Hi renderk. Thanks for taking the time to leave such a…helpful… comment.
Mar 07, 2013 · 2:43 PM
I suppose it’s good that people are literally leaping to the defense of DQ’s ice milk, as it is apparently in desperate need of a good defense! Goodness gracious. She wasn’t trying to achieve a corporate coos!
The thing about making stuff at home is that when you recreate something you love, there is a thrill of power and accomplishment because you have done it without the stuff that makes it “easy” for places like DQ and McDonalds. (I recently created a copycat recipe of the Big Mac’s “special sauce”!) If you don’t care about culinary ventures, go to DQ and BUY a Blizzard. If you’re the type of person who likes a personal challenge where food is concerned, then take the time to follow this recipe. I’m pretty sure that Stella didn’t claim to unveil some hideous secret with this post. It’s just a copycat which took some ingenuity, and I’m sure, a decent amount of mistakes before she got it just right.
Thanks, Stella! I am a DQ junkie when it comes to Blizzards. I can’t wait to try this this weekend!
Mar 07, 2013 · 5:57 PM
Hi Roxy! Well said, well said! Yeah, this post gets a ton of traffic from pinterest, and I think a lot of people come by expecting it to be some “quick and easy” cheat or some big “money saver” and are instead surprised to find an actual recipe. lol. It is definitely all about the sense of accomplishment, like culinary magic.
Mar 18, 2013 · 8:27 PM
Hi GlassPawn. I don’t think so; it’s mostly kitchen basics like milk, eggs, cream and sugar. The Frangelico can be pricey, but you don’t need to buy a whole bottle, most liquor stores sell tiny, travel sized bottles for just a few bucks.
Mar 26, 2013 · 11:26 PM
I worked at DQ for about 3 years. When using a blender, try not to blend more than 10 seconds or it will become runny. For the posts about banana split: don’t use so much of each item so it doesn’t become runny. Vanilla wafers are good for pie chips. Pre-chop oreos and other candies so they are easier to blend. For the idiots who think it is just whole milk going into the machine, you are just that-an idiot. Learn to read the ingredient list before you say that. I would recommend real strawberries instead since the ones there have dye red 40 in them and have been known to turn white when soaked in water. Pickles there have blue and yellow dyes in them so they do not fade. Brownie batter…biggest mess you will probably come across. I would make a brownie batter without the eggs to see how that turned out. Use dark chocolate in them. I could probably still make everything in my sleep…
Mar 27, 2013 · 6:27 PM
@GlassPawn, a few drops of mint extract ought to do the trick!
@kerstin, haha, thanks for weighing in on the “pure milk” debacle! That is some serious crazy talk, indeed. Glad to have you on my defense. Sounds like you logged a loooooot of hours at DQ during your three years. I’m terrified of those strawberries now!
Apr 23, 2013 · 9:14 PM
@former DQ employee, trust me, I never dreamed they used anything so fabulous as Tahitian vanilla…
@IceCreamADDICT, whoops! It should say “reserved for another use.” I’ll go update it now! This recipe only requires a spent vanilla pod, not the actual seeds. Thanks for pointing that out!
May 01, 2013 · 4:55 AM
I LOVE this recipe…..BUT…..I think I love your comments more
Clearly, people who love cooking real food “get it”, and those who prefer quick and easy, do not.
First time to your blog, ( through Pinterest), and I love everything. I applaud your efforts – fantastic job!
May 01, 2013 · 9:39 AM
Hi FoodieGal, I mean, it’s so weird, right? It’s not a recipe for the literal Dairy Queen formula, or a version that claims to cost half as much. Lol! Thanks for stopping by!
May 11, 2013 · 5:20 PM
@Shar0n, for some people it’s just a fun hobby. I’ve never claimed this recipe was quicker, easier, or more affordable. It’s just something fun to do on a Saturday afternoon! And not everyone lives near a Dairy Queen…
@Zoe, my biggest tip is to do your homework! You would not believe how much math and science you need in this industry (baking is all about chemistry), so pay close attention to those classes and you’ll be light years ahead of the rest.
May 15, 2013 · 7:36 AM
It’s really scary what they put into ice cream there. Look at the ingredient list for the most popular candies, and you will see most of what goes in. You don’t even WANT to see the calorie chart! Honestly, the chocolate covered strawberry chocolate coated waffle bowl that people think is too small? Closing in on 1,000 calories. “Hey, I want more than that since I’m paying $X!” Yeah, you will be charged more-but that’s also your butt your are paying for, too! I feel like I lived there for the past three years. Glad to finally be a stay at home mom that can control the ingredient list in my house.
May 16, 2013 · 12:04 AM
I LOVE the banana cream pie flavor. I agree the crust pieces seem like vanilla wafers and obviously banana pieces but any thoughts on how to make the ‘pudding’ part. I would think actual pudding would get too diluted. I really appreciate the post and admire you ‘taking the high road’ in response to the negative feedback.
May 19, 2013 · 4:33 PM
A lot of these comments are giving us “used to work at DQ” persons a bad rep! Lol. I always thought the pie crust pieces we used tasted more like shortbread cookies, than Nilla Wafers. They were more buttery than vanilla-y. Haha!Thanks for the recipe, sounds amazing!
May 22, 2013 · 5:44 PM
@kerstin, I know just how you feel. There is some major ick factor in most industrial foods. Hope you enjoy making your own Blizzard!
@mamawtamaw, thanks to chellyOs commment we know the secret: Jell-O pudding mix! If you’re looking for a more DIY version, you could try steeping a sliced ripe banana into the dairy mixture for several hours. Then strain it out and use the banana flavored milk to make the blizzard as directed in the recipe.
@Rachel, I’m starting to think the problem is with how it’s framed on Pinterest. I’ve noticed the most popular/repinned link has the caption “EXACT recipe for DQ Blizzards at home.” So I think people think it is literally DQ’s formula, rather than a copycat when they click the link. So weird!
@chellyOs, haha, thanks for being an awesome former DQ employee, and for sharing some secrets with us!
May 30, 2013 · 9:58 PM
Hey lisaj! I will put it on my list of must-try flavors! Curious what it tastes like…
Jun 09, 2013 · 8:44 PM
If you live in an area that has a Kroger store or Ralph’s , you can buy their brand called “Vividly Vanilla” that taste
the same as DQ soft serve. You have to let it get soft,or microwave it a little
and then add your other add-ins. I do know that some of the flavors of Blizzards have pudding mixes in them. Just experiment.
Jun 10, 2013 · 10:18 AM
Thanks for the tip, Hannah! I’m a Kroger girl myself, and was totally weirded out the first time I visited a Ralph’s in California. It was like a long lost twin-store!
Jun 12, 2013 · 7:44 PM
Hi Portella, yiiiikes. That’s strong stuff! I’m not sure where you’re from, but that is not the case in America. Here, vanilla extracts are required by law to be no higher than 35% alcohol (70 proof).
Jun 20, 2013 · 1:18 PM
I work at DQ now and like @lisaj I loved the confetti cake blizzard as well. It was my favorite but it’s gone now. To copycat, I would suggest baking a white cake, cutting it into small cubes/crumbling it and then freezing the pieces for a few hours so that when it is mixed in it doesn’t fall apart completely. I would also add in ‘funfetti’ icing (sprinkles mixed into it) to get the correct taste. Oh and for anyone who likes this month’s blizzard “s’mores” I would buy graham crackers, marshmallow fluff and chocolate bars. Hope this helps (:
Jun 26, 2013 · 12:25 AM
Hey KitKat! Thanks for the inside scoop, so many fun flavors to try.
Jul 01, 2013 · 11:51 PM
I don’t know why you are baffled by critical comments. Recipe looks good, but it does seem like a lot of work even for a hobby. If you post something on the Internet, than you shouldn’t be surprised that some people don’t get it. Only if people are be cruel than you should just get over it.
Jul 02, 2013 · 6:52 AM
Hi Kt! Well, there’s a difference between being baffled and insulted, and I’m certainly not insulted. I just think it’s funny when people seem outraged or irritable that this recipe isn’t “cheaper” than just buying a Blizzard, as if the only point to making something at home would be to save money.
Jul 10, 2013 · 7:12 PM
Hi nanny! I’d replace the combined weight of the milk and cream with plain, unsweetened coconut. It’ll add a subtle flavor, but once you flavor it with other things it will hardly be noticeable. Hope that helps!
Jul 14, 2013 · 8:30 PM
Oh, wow! I can’t believe so many ‘DQ-ers’ jumped in to bash your recipe. I’m beginning to think DQ is more like a cult than a respectable establishment… scary! Lol. All jokes aside, this looks fabulous. Honestly, I know it sounds strange, but I always feel more accomplished in my cooking when it takes a little more effort. It’s fun and everyone is always so amazed when it’s finished. If everyone is so busy trying to eat out quickly, then why are they wasting precious time scouring the internet for recipes?
Jul 16, 2013 · 9:57 PM
Hi Britt, thanks for the support! I definitely think of baking as a hobby. Some people spend hours playing Angry Birds, what’s wrong with taking an extra forty five minutes to make some ice cream? Thanks for stopping by!
Jul 17, 2013 · 10:52 PM
Hi kayla! I have a book coming out next year, and cookie dough will be there!!
Jul 22, 2013 · 10:56 PM
My grammy entertained the preacher one Christmas season, and he was appalled when she offered him a little bourbon to flavor his egg nog. “Never!” he harrumphed, then proceeded to pour in a healthy shot of vanilla extract instead. Grammy just clucked a little, but she said not one word. Preacher never knew that he had just poured himself a snort of alcohol!
Love the recipe! Can’t wait to try it!
Jul 26, 2013 · 4:21 PM
hahaha, RoseAnne, this story is cracking me up!! I love that this guy went around with a bottle of vanilla extract or else raided your grammy’s pantry. Too much!!
Jul 28, 2013 · 8:38 PM
Hi mo. It’s necessary to take the pod itself out of the ice cream, since it’s not actually edible (only the tiny seeds inside).
Aug 04, 2013 · 5:52 PM
I spend way too much time on the internet. I too look for “copycat” recipes all the time. It definitely brings a great sense of accomplishment, which I don’t usually have in some of my other endeavors, lol.
Rofl, I actually read all the comments too. I’m still sitting her with a grin on my face. Like my momma used to say, “It takes all kinds”. Then of course there are those egos out there that just can’t let a moment go by without putting out their most “valued” opinion. They think that we are all sitting here holding our breath just waiting for them to enlighten us into bliss! Then again, there are just a lot of plain old a-holes out there.
I for one, appreciate the time and effort that good folks like you put into these recipes for us. So, thank you for all you do!
Aug 07, 2013 · 1:18 PM
HI Lesboop! Wow, I’m amazed you went through all the comments, so many. Did you pop some popcorn too? I tend to think of “copycat recipes” as a craft or a hobby, more than a normal everyday recipe for dessert. There is definitely a major sense of accomplishment that comes with!
Sep 13, 2013 · 1:48 AM
Thank you for this amazing recipe, I wonder if I can get the ingredients here In Canada the Tahitian and frangelico??
I read through all the comments for entertainment lol in the time it took to read them I could have made me some delicious blizzard treat
Thanks again Stella now going to check out the rest of your site!!
Sep 15, 2013 · 5:00 PM
Hi Valerie! I think you should be able to find Frangelico, as it’s an Italian product and imported, so you’ve got as good a shot as us, I suppose. For the vanilla beans, you can just order them online! My favorite site is called Beanilla. They’ve got all sorts of different vanilla beans, which are really fun to experiment with. And soooo much cheaper than what you find at the grocery.