Custom Ice Cream Scoops

start with Schnucks ice cream

vanilla - 1/2 gallon
chocolate - 1/2 gallon

SERVING SIZE: 2 scoops

+ a mix in

pumpkin puree - 15-oz. can
strawberry chunks - 1 cup
pear chunks - 1 cup
banana slices - 1 cup
apple chunks - 1 cup
apple cider - 1 cup
espresso - 1 shot
Jell-O (powder) - 3.4-oz. packet
cinnamon - 1 tsp.
chai spice - 1 tsp.
spirit - 1/4 cup

+ somethin' crunchy

graham crackers - 4.8-oz. sleeve
mini chocolate chips - 1 cup
white chocolate morsels - 1 cup
marshmallows - 1 cup
brownie bites - 1 cup
cookie dough - 1 cup
peanuts - 1 cup
Oreo - 1 cup
pretzels - 1 cup
granola - 1 cup
sprinkles - 1/2 cup
Fruit Loops - 1 cup
candied pecans - 1 cup
chocolate chunks - 1 cup

last but not least, the sauce!

maple syrup - 3 tbsp.
hot fudge - 1 cup
caramel - 1 cup
honey - 1 cup
condensed milk - 14-oz. can

ice cream prep

1. Place a large bowl in the freezer to prepare for ice cream, about 30 minutes.
2. In a small bowl, combine all mix ins. Whisk 2 minutes or until fully combined. Set aside.
3. Add ice cream to the large chilled bowl. Using an electric mixer, mix on low until ice cream is soft but not melted, about 5 minutes.
4. Add mixed toppings. Mix on low until just combined.
5. Working quickly, transfer the mixed ice cream into a smaller bowl or Tupperware container. Immediately cover with a double layer of plastic wrap, pressing the first layer of wrap to surface of ice cream to minimize exposure to air. Wrap tightly with a second layer of plastic to seal the entire bowl. Place in deepest part of freezer, closest to your ice bin. Freeze minimum 4 hours, best overnight, before serving.

now try our faves!