• ½ gal. vanilla ICE CREAM
  • ½ gal. cold MILK
  • ½ cup maple syrup

Allow ice cream to soften; add milk and syrup in a punch bowl. Stir and serve!

  • 1 cup sliced strawberries
  • 1 cup YOGURT
  • 1 cup MILK
  • 2 Tbsp. honey
  • Whip all ingredients in a blender until smooth. Makes 3 cups
  • 1 cup vanilla yogurt
  • 1 cup fresh fruit of any kind
  • 1/4 cup pineapple or orange juice
  • 1/2 cup ice

Add all in a blender and whip it up! Makes about 2 cups (16 oz.)


Sometimes simple is better than complicated! We all love milkshakes, but often the ones we get at a fast food place contain stuff we don’t really want. Emulsifiers, stabilizers, mysterious flavoring additives, and preservatives. Sometimes the milkshakes don’t even contain milk, but whipped oil made to taste like milk.
To get away from all that, make your own tasty milkshake at home for a fraction of the cost and a fraction of the time. Bet you can make this one in less time than it takes to order one at the counter!
The buttermilk adds a little tang and body to the milkshake, but you can use whole or even lowfat milk instead. Get adventurous and add a half cup of your favorite fruit – the buttermilk tang complements the natural fruit sugars.

  • 3 scoops vanilla ice cream
  • 3/4 cup buttermilk
  • 1 tsp vanilla extract

Put all in a blender and whip it up! Makes enough to fill a tall 20 oz. glass.


from Pennsylvania Dairy Princess and Promotion Services

  • 1 ½ quarts vanilla ice cream, softened
  • 3 cups pineapple juice, chilled
  • 1/3 cup orange juice, cold
  • 3 tsp lemon juice
  • 4 cups milk, cold

Beat softened ice cream in a large mixing bowl. Add pineapple juice, orange juice, lemon juice and milk. Serve chilled.


No one knows exactly why this beverage is called “egg cream”, as there are no eggs in it, but it’s delicious and thirst quenching nevertheless! You may use other flavored syrups such as strawberry as well.

  • 1/2 cup milk
  • 4 Tbs chocolate syrup
  • 1 cup club soda chilled

Mix chocolate syrup into milk in a 16 oz. tall glass, then add the soda and stir. It makes a fine head, so allow room for that. For two or more servings, you may also use a blender. Pour the milk and chocolate syrup into the blender container and whip for a few seconds, then turn it down to the slowest speed, take off the lid, and gradually add the club soda. Pour immediately into tall chilled glasses and enjoy!

  • 1 (12-ounce) can evaporated milk
  • 4 ounces chopped bittersweet or semisweet chocolate (chocolate chips work fine too)
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1 scant teaspoon instant coffee powder or espresso powder
  • 1 teaspoon vanilla extract

Whisk the milk, chocolate, sugar, salt and coffee powder in a small saucepan over medium heat until the chocolate is completely melted and everything is combined. Stir in the vanilla. Cover and cook on low heat for 7-8 minutes more, stirring occasionally. Turn the heat off and let the hot cocoa sit (still covered) for 5 minutes before serving to allow it to thicken. Serve immediately. Serves 2.
**Some of you might want to thin it out with a little extra milk or water- it’s VERY rich! 😉
Recipe source: Sing For Your Supper original

  • by Kaitlyn Coughenour, 2006 Dairy Princess
    1 cup milk
  • 2 Tbsp instant pudding mix (any flavor)
  • 1/2 cup ice cream
    • Pour milk into a blender. Add pudding mix and ice cream, and put lid on tightly. Blend on high until smooth. Pour into glass and drink immediately before someone else does.

    by Daniella Shriner, 2004 Dairy Princess
    1 (20 oz.) can crushed pineapple, undrained

    1 cup plain non-fat yogurt

    1 banana

    1 cup pineapple juice

    ½ cup fresh or frozen strawberries

    ½ cup ice cubes

      • Combine all ingredients in a blender or food processor. Cover and blend until smooth. Makes four servings.

      • 2 Tbs canned pumpkin puree
      • 2 tsp vanilla
      • 2 Tbs sugar
      • 2 cups milk
      • 1/2 tsp pumpkin pie spice
      • 1/2 cup hot strong coffee
      • whipped cream

      Add milk, pumpkin, and sugar in a small saucepan and heat on medium till hot but not a boil – the milk will curdle if boiled. Remove from heat and add vanilla, spice, and coffee. Pour into two 12 ounce mugs, and top with whipped cream and a dash of spice.

      If you do not have pumpkin pie spice, or cannot find it in the store, you can make your own. Use it in many recipes, not just pumpkin latte.
      Simply mix these spices to make 4 Tbs of pumpkin pie spice:

      • 2 Tbs cinnamon
      • 2 tsp ginger
      • 2 tsp nutmeg
      • 1 1/2 tsp allspice
      • 1 1/2 tsp cloves