A Mini Dairy Queen Cookbook

A Mini Dairy Queen Cookbook

It’s February – so cold – temps below zero – snow – and DAIRY QUEEN! Luv February! The “seasonal” DQ restaurants and ice cream stands open for business. Too cold to leave the warmth of home? Make your own…….

Dairy Queen Ice Cream - soft serve


2 envelopes Knox gelatin
1/2 cup cold water
4 cups whole milk
2 cups sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups cream

Soak Knox gelatin in cold water. Heat milk, but do not boil.
Remove from heat, and add gelatin, sugar, vanilla extract
and salt. Cool and add ice cream. Chill 5 to 6 hours.
Pour into a 4 to 6−quart ice cream freezer can. Process as


Dairy Queen Strawberry Sauce

• 1 1/3 cup sugar
• 4 pounds strawberries, hulled and sliced
• 1/2 lemon, juiced
1. Add the sliced strawberries, sugar, and lemon juice to a large pot on low heat. Stir well. The strawberries will start to lose their moisture, but no need to add water.
2. Continue cooking for about 15 min. Let the sauce cool.
3. Remove a third of the sauce and blend in a blender. Return to the rest of the sauce.
4. Pour into jars and refrigerate.


Dairy Queen Hard Chocolate Sauce
6 ounces chocolate chips
1/2 stick butter or margarine
1/4 cup corn oil
In a double boiler melt chips and butter together. When melted, add oil. Pour over ice cream and it will harden.