When I was growing up, my parents used to take my brother and I to Friendly ‘s on occasion as a extra cover. Sometimes we would go for dinner and dessert ; other times, we good went for ice cream. I still remember that my dad would constantly club the like thing : a black-and-white milkshake.
If you ‘re not familiar with Friendly ‘s, it ‘s a syndicate restaurant with locations largely on the east seashore of the United States. The first location opened in Massachusetts in 1935. It ‘s now owned by the Hershey Foods Corporation, but hush serves the same delightful ice cream .
One of the things Friendly ‘s is known for is its ice-cream sundae. One of the kids ‘ menu ice-cream sundae is called the Monster Mash. Served in a flute methamphetamine cream smasher, it contains mint cocoa bit ice cream, insignificant butter cup for horns, M & Ms for eyes, and a maraschino cerise for a nose. It ‘s topped off with chocolate sauce and whipped cream .
I ‘ve recreated this delightful dessert with homemade mint chocolate chip ice cream. This egg-free methamphetamine cream is one of the easiest things I ‘ve ever made. Simply stir the ingredients together, cool, churn, freeze, and scoop ! I froze my peanut butter cups to make it easier to cut them evenly in half. Kids and adults alike will love having this freeze freak font for a playfulness dessert .
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Copycat Frienndly’s Monster Mash Sundae
concede :
2 pints
Be sure to place the bowling ball of your frost skim manufacturer in the deep-freeze at least 24 hours before you plan to churn the ice cream .
Ingredients
For the ice cream:
- 14 oz sweetened condensed milk
- 2 cups heavy cream
- 1 cup whole milk
- Generous pinch of table salt
- 2 teaspoon pure vanilla extract
- ½ teaspoon pure mint extract
- 2 to 3 drops green food coloring
- 2 oz to 3 bittersweet chocolate, finely chopped
For the sundaes:
- Cups Standard size Reese’s Peanut Butter, 1 per sundae
- M Brown and red &Ms, 2 brown and 1 red per sundae
- Chocolate syrup
- Whipped cream
Instructions
- Combine the condensed milk, cream, milk, salt, and extracts in a large mixing bowl, and whisk until well combined.
- Add green food coloring, one drop at a time, whisking thoroughly until you achieve the color you want.
- Cover the mixing bowl with plastic wrap and refrigerate at least 6 hours, or overnight.
- Just before churning, melt the bittersweet chocolate over a double boiler, or in a microwave. Set aside to cool slightly.
- Place the mixture in your ice cream maker and churn according to the manufacturer’s directions.
- Use a spoon or fork to drizzle thin lines of melted bittersweet chocolate in your freezer container. Scoop some of the churned ice cream into the freezer container and gently spread to cover the bottom. Drizzle more thin lines of chocolate over the ice cream, then cover with another layer of ice cream. Repeat until all ice cream is scooped into the container. Drizzle more chocolate over the top, then cover the container and freeze until the ice cream is hard, at least 4 hours, or overnight.
- To make a monster mash sundae, scoop some ice cream into a dish. Cut a peanut butter cup in half, and place one half on each side of the scoops to look like horns. Place two brown M&M’s as eyes, and one red M&M as a nose.
- Drizzle chocolate syrup over the back, and squirt whipped cream on top. Enjoy!
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Adapted from Amanda ‘s Cookin ‘
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