Creamsiclemilkshake Recipes

Steps:

• In a blender, combine the milk and ice cream and blend until smooth. Serve immediately.

Steps:

• Place all ingredients in blender and blend until smooth. Serve immediately. Enjoy.

Steps:

• In blender, combine evaporated milk, ice cream and orange juice from concentrate.
• Cover, blending until mixture is smooth.
• Enjoy with a straw.

Steps:

• In the cup of a milkshake mixer or the pitcher of a blender, combine the ice cream, sherbet, and orange juice.
• Blend for 3 minutes in a milkshake mixer or 1 to 1 1/2 minutes in a blender.
• The milkshake should be so thick that a straw stands up on its own in the middle of the shake.

Steps:

• Preheat the oven to 350˚ F. Prepare the cake mix as directed for a 9-by-13-inch cake; bake as directed. Let cool slightly in the pan, then remove to a rack to cool completely.
• Transfer the cake to a baking sheet lined with parchment and carefully cut into 2 layers. Keeping the cakes stacked, trim a 3/4-inch strip from each long side. Reserve the trimmings (you'll have 4 strips).
• Cut off the carton from the sherbet and slice the block of sherbet lengthwise into thirds. Arrange on the bottom layer of the cake. Let soften slightly, then smooth with an offset spatula.
• Use the 4 trimmed strips of cake to create a border all the way around the sherbet, breaking the pieces as needed. Cover with the top cake layer and freeze 1 hour.
• Cut a large chunk out of one of the top corners of the cake to look like a bite. Trim the other top corner to make it rounded. Press a few of the cake trimmings against the exposed sherbet in the bite.
• Using a paring knife, carve out 2 shallow channels in the cake as shown. Cover the top and sides of the cake with the frosting, making sure to cover the bite. Return the cake to the freezer.
• Make the fondant: Put the marshmallows and water in a microwave-safe bowl; microwave, stirring occasionally, until melted and smooth. Tint orange with red and yellow food coloring. Transfer the mixture to a stand mixer.
• Slowly beat all but 1/2 cup confectioners' sugar into the melted marshmallows (it will be stiff). Beat in the butter. Knead in some of the remaining sugar until rollable. Roll out on a confectioners' sugar-dusted surface until large enough to cover the entire cake.
• Carefully drape the fondant over the cake and smooth with your hands. Trim the excess, cutting around the bite. Press a thin strip of fondant along the bottom of the bite. Insert a wooden spatula for the stick.

Steps:

• In blender process sherbert, ice cream and milk until smooth.
• Seperately, combine 1/2 c whipped topping and orange food coloring. Place orange topping and the other 1/2 c whipped topping (to produce a swirled effect of the topping)in pastry bag fitted with large star tip. Pipe into milkshakes.
• If desired, garnish with orange decorating sugar and orange jelly candy.

Steps:

• In a small pitcher, mix orange juice concentrate, Grand Marnier, and vanilla vodka. Stir to combine. Using an ice cream scoop, pack approximately 1 cup shaved ice into a paper snow cone cup (or cocktail glass), then drizzle with a quarter of the creamsicle mixture. Repeat with remaining ice.