I used to be a DQ addict. I loved me a Blizzard. Was it ice cream? Was it cookies? Oh it’s both all blended up in a paper cup! But now that we are vegan and more health conscious I wouldn’t touch a DQ Blizzard with a barge pole.
Let’s first take a look at the ingredients in the Dairy Queen Cookie Dough Blizzard, shall we?
Chocolate Chip Cookie Dough: Unenriched Wheat Flour, Sugar, Margarine (Palm Oil, Water, Soybean Oil, Mono- and Diglycerides, Artificial Flavor[Milk], Colored with Annatto, Calcium Disodium EDTA added as a preservative, Vitamin A Palmitate added), Chocolate Chips (Sugar, Chocolate Liquor, Cocoa Butter, Soy Lecithin [Emulsifier], Vanilla), Powdered Sugar (Sugar, Corn Starch), Butter (Cream, Salt), Pasteurized Eggs, Brown Sugar, Corn Starch, Natural and Artificial Flavor, Salt.
Dairy Queen Vanilla Soft Serve: Milkfat and nonfat milk, sugar, corn syrup, whey, mono and diglycerides, artificial flavor, guar gum, polysorbate 80, carrageenan, and vitamin A palmitate.
Fudge: High Fructose Corn Syrup, Sweetened Condensed Skim Milk (Skim Milk, Sugar, Corn Syrup), Partially Hydrogenated Coconut Oil, Water, Fructose,
720 calories 28g fat (14 of that saturated) 370mg sodium 78g sugar Yup you read that correctly.
I got this idea for making a DQ style healthy blizzard from the blog Oh She Glows. Here recipes rock my socks. Here’s a link to her blog where you see how she makes this delicious healthy treat. http://ohsheglows.com/2011/03/18/chocolate-chip-cooke-dough-blizzard
The next time you get over ripe bananas then peel, chop into bits and freeze. 3 frozen bananas makes enough for 2 servings of ice cream. When you’ve got bananas frozen and ready to go then make your cookie dough.
Cookie Dough BallsYield: 1 cup packed cookie dough
- 1/2 cup unsalted cashews
- 1/4 cup rolled oats
- 1/4 cup whole wheat pastry flour (I make it gluten free with buckwheat flour)
- 1/2 tsp kosher salt
- 1.5 tbsp natural cane sugar
- 1/2 tsp pure vanilla extract
- 3-4 tbsp pure maple syrup (or a bit more if dough is too dry)
- 2 TB-1/4 cup dark chocolate chips
Directions: In a food processor, add the cashews and oats and process until it forms a fine crumble. Now add in the salt, sugar, and flour and process for a few seconds more. Add in the maple syrup and vanilla and process until combined. It will be sticky, but this is normal! Add in your chocolate chips and stir by hand or process. Form into 16 balls. Store in fridge.
Puree until ice cream consistency. Then add 6 cookie dough balls that you’ve crumbled up and pulse to combine.