Monster Shake - Choose Your Own 4 Pack

• Ice Cream ships frozen with dry ice.
• Do not remove dry ice with bare hands.
• Upon arrival, remove from packaging and place the pints of ice cream in your freezer for at least 6 hours to come to scooping temperature.
• Ice Cream may be stored in the freezer for up to 1 month.
• Place whipped topping in refrigerator to thaw prior to making milkshake.
• Hershey’s syrup and graham cracker crumbs may be stored at room temperature for up to 3 months.
• Marshmallows may be stored at room temperature for up to 1 month.
• Icing and sprinkles may be stored at room temperature for up to 6 months.
• Mini cupcakes may be stored in the refrigerator for up to 2 weeks.
• Cookie dough may be stored in the freezer for up to 1 month.

To Serve

Just Dough It Milkshake Kit

• Prepare the rims of 2 mason jars by using a butter knife to smear the buttercream icing on each rim so it covers all of the threads on the mason jar.
• Carefully roll each mason jar into chocolate sprinkles until all white icing is covered.
• Prepare milkshake: using a blender, combine one full pint of French Vanilla ice cream, 1 cup of cookie dough bites, and 5 oz of whole milk and blend until smooth. Pour into mason jar until you reach the rim.
• Repeat this step with the other pints.
• Using the big bag of whipped topping, gently squeeze the bag inside the 2 jars until it fills to the top and then use it to create a rim of whipped topping around the base and then continue to create a small peak with the whipped topping.
• Place the big cookie towards the back of the rim until it feels stable.
• Place a handful of cookie dough bites in front of the cookie.
• Drizzle top with Hershey’s syrup (front-to-back).
• Enjoy!

Batter Up Milkshake Kit

• Prepare the rims of 2 mason jars by using a butter knife to smear the buttercream icing on each rim so it covers all of the threads on the mason jar.
• Carefully roll each mason jar into rainbow sprinkles until all white icing is covered.
• Prepare milkshake: using a blender, combine one full pint of Cake Batter ice cream and 6 oz of whole milk and blend until smooth. Pour into mason jar until you reach the rim.
• Repeat this step with the other pint of Cake Batter ice cream and another 6 oz of whole milk for the remaining jars.
• Using the big bag of whipped topping, gently squeeze the bag inside the 2 jars until it fills to the top and then use it to create a rim of whipped topping around the base and then continue to create a small peak with the whipped topping.
• Pierce each cupcake with a skewer through the bottom in the center (go through the cupcake paper).
• Put 3 mini cupcakes on top of shake in a triangle (one left, one right, one back)
• Drizzle cupcakes with caramel sauce (front-to-back).
• Enjoy!

Double Stuff Milkshake Kit

• Prepare the rims of 2 mason jars by using a butter knife to smear the buttercream icing on each rim so it covers all of the threads on the mason jar.
• Carefully roll each mason jar in crushed Oreos until all white icing is covered.
• Prepare milkshake: using a blender, combine one full pint of Oreo Cookies & Cream Chocolate ice cream and 6 oz of whole milk and blend until smooth.
• Repeat this step with the other pint of Oreo Cookies & Cream and another 6 oz of whole milk and finish filling this jar.
• Using the big bag of whipped topping, gently squeeze the bag inside the 2 jars until it fills to the top and then create a small peak with the whipped topping.
• Drizzle the peak of whipped topping with Hershey’s syrup (front-to-back).
• Place 3 large Oreos on each shake by carefully pressing them into the peak of the whipped topping. See photo.
• Enjoy!

Torched S’more Milkshake Kit

• Prepare the rims of 2 mason jars by using a butter knife to smear the buttercream icing on each rim so it covers all of the threads on the mason jar.
• Carefully roll each mason jar into graham crumbs until all white icing is covered.
• Prepare milkshake: using a blender, combine one full pint of Double Dark Chocolate ice cream and 6 oz of whole milk and blend until smooth. Pour into mason jar until you reach the rim.
• Repeat this step with the other pint of Double Dark Chocolate Ice Cream and another 6 oz of whole milk and finish filling this jar.
• Using the big bag of whipped topping, gently squeeze the bag inside the 2 jars until it fills to the top and then create a small peak with the whipped topping.
• Drizzle the peak of whipped topping with Hershey’s syrup (front-to-back).
• Skewer the marshmallows and place 3 on each shake as shown. Optional: You can use a culinary torch to toast the marshmallows or pop them in the broiler for 30 seconds.
• Enjoy!