CaLmInG MeLoDy 123
03-02-2019, 08:05 PM
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Levi Brown
23. Cookies and Cream: Soak 1 cup chocolate wafer cookies in 1/4 cup milk until soft. Blend with 1 pint vanilla ice cream. Top with more cookies.
24. Mint Cookies and Cream: Make Cookies and Cream Milkshakes (No. 23), replacing the vanilla ice cream with mint–chocolate chip ice cream.
25. Pumpkin Pie: Melt 1/2 stick salted butter and toss with 1 cup crumbled graham crackers in a baking dish; bake at 350 degrees F, 8 minutes. Cool. Blend 1 pint pumpkin ice cream and 1/2 cup milk. Top with the graham cracker crumble.
26. Cannoli Blend: 2 cups ricotta, 1 pint vanilla frozen yogurt, 1/4 cup each milk and confectioners’ sugar, 2 tablespoons chopped candied orange peel and a dash of cinnamon. Top with chocolate chips.
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Levi Brown
27. Chocolate–Peanut Butter: Blend 1 pint chocolate ice cream and 1/2 cup each peanut butter and milk. Top with chopped honey-roasted peanuts.
28. Chocolate-Cashew: Make Chocolate–Peanut Butter Milkshakes (No. 27), replacing the peanut butter with cashew butter. Top with chopped salted cashews.
29. Mocha: Blend 1 cup each chocolate ice cream and coffee ice cream, 2 tablespoons milk and 1 tablespoon chocolate syrup
https://food.fnr.sndimg.com/content/dam/images/food/fullset/2012/6/13/0/FNM_070112-50-Milkshakes-multiple-4_s4x3.jpg.rend.hgtvcom.616.462.suffix/1371607131007.jpeg
23. Cookies and Cream: Soak 1 cup chocolate wafer cookies in 1/4 cup milk until soft. Blend with 1 pint vanilla ice cream. Top with more cookies.
24. Mint Cookies and Cream: Make Cookies and Cream Milkshakes (No. 23), replacing the vanilla ice cream with mint–chocolate chip ice cream.
25. Pumpkin Pie: Melt 1/2 stick salted butter and toss with 1 cup crumbled graham crackers in a baking dish; bake at 350 degrees F, 8 minutes. Cool. Blend 1 pint pumpkin ice cream and 1/2 cup milk. Top with the graham cracker crumble.
26. Cannoli Blend: 2 cups ricotta, 1 pint vanilla frozen yogurt, 1/4 cup each milk and confectioners’ sugar, 2 tablespoons chopped candied orange peel and a dash of cinnamon. Top with chocolate chips.
https://food.fnr.sndimg.com/content/dam/images/food/fullset/2012/6/1/3/FNM_070112-50-Milkshakes-6_s4x3.jpg.rend.hgtvcom.616.462.suffix/1371609105490.jpeg
27. Chocolate–Peanut Butter: Blend 1 pint chocolate ice cream and 1/2 cup each peanut butter and milk. Top with chopped honey-roasted peanuts.
28. Chocolate-Cashew: Make Chocolate–Peanut Butter Milkshakes (No. 27), replacing the peanut butter with cashew butter. Top with chopped salted cashews.
29. Mocha: Blend 1 cup each chocolate ice cream and coffee ice cream, 2 tablespoons milk and 1 tablespoon chocolate syrup
Levi Brown
23. Cookies and Cream: Soak 1 cup chocolate wafer cookies in 1/4 cup milk until soft. Blend with 1 pint vanilla ice cream. Top with more cookies.
24. Mint Cookies and Cream: Make Cookies and Cream Milkshakes (No. 23), replacing the vanilla ice cream with mint–chocolate chip ice cream.
25. Pumpkin Pie: Melt 1/2 stick salted butter and toss with 1 cup crumbled graham crackers in a baking dish; bake at 350 degrees F, 8 minutes. Cool. Blend 1 pint pumpkin ice cream and 1/2 cup milk. Top with the graham cracker crumble.
26. Cannoli Blend: 2 cups ricotta, 1 pint vanilla frozen yogurt, 1/4 cup each milk and confectioners’ sugar, 2 tablespoons chopped candied orange peel and a dash of cinnamon. Top with chocolate chips.
https://food.fnr.sndimg.com/content/dam/images/food/fullset/2012/6/1/3/FNM_070112-50-Milkshakes-6_s4x3.jpg.rend.hgtvcom.616.462.suffix/1371609105490.jpeg
Levi Brown
27. Chocolate–Peanut Butter: Blend 1 pint chocolate ice cream and 1/2 cup each peanut butter and milk. Top with chopped honey-roasted peanuts.
28. Chocolate-Cashew: Make Chocolate–Peanut Butter Milkshakes (No. 27), replacing the peanut butter with cashew butter. Top with chopped salted cashews.
29. Mocha: Blend 1 cup each chocolate ice cream and coffee ice cream, 2 tablespoons milk and 1 tablespoon chocolate syrup
https://food.fnr.sndimg.com/content/dam/images/food/fullset/2012/6/13/0/FNM_070112-50-Milkshakes-multiple-4_s4x3.jpg.rend.hgtvcom.616.462.suffix/1371607131007.jpeg
23. Cookies and Cream: Soak 1 cup chocolate wafer cookies in 1/4 cup milk until soft. Blend with 1 pint vanilla ice cream. Top with more cookies.
24. Mint Cookies and Cream: Make Cookies and Cream Milkshakes (No. 23), replacing the vanilla ice cream with mint–chocolate chip ice cream.
25. Pumpkin Pie: Melt 1/2 stick salted butter and toss with 1 cup crumbled graham crackers in a baking dish; bake at 350 degrees F, 8 minutes. Cool. Blend 1 pint pumpkin ice cream and 1/2 cup milk. Top with the graham cracker crumble.
26. Cannoli Blend: 2 cups ricotta, 1 pint vanilla frozen yogurt, 1/4 cup each milk and confectioners’ sugar, 2 tablespoons chopped candied orange peel and a dash of cinnamon. Top with chocolate chips.
https://food.fnr.sndimg.com/content/dam/images/food/fullset/2012/6/1/3/FNM_070112-50-Milkshakes-6_s4x3.jpg.rend.hgtvcom.616.462.suffix/1371609105490.jpeg
27. Chocolate–Peanut Butter: Blend 1 pint chocolate ice cream and 1/2 cup each peanut butter and milk. Top with chopped honey-roasted peanuts.
28. Chocolate-Cashew: Make Chocolate–Peanut Butter Milkshakes (No. 27), replacing the peanut butter with cashew butter. Top with chopped salted cashews.
29. Mocha: Blend 1 cup each chocolate ice cream and coffee ice cream, 2 tablespoons milk and 1 tablespoon chocolate syrup