Make your version of Friendly’s Monster Mash Sundae with homemade mint chocolate chip ice cream, peanut butter cups and chocolate candies.
When I was growing up, my parents used to take my brother and I to Friendly’s on occasion as a special treat. Sometimes we would go for dinner and dessert; other times, we just went for ice cream. I still remember that my dad would always order the same thing: a black-and-white milkshake.
If you’re not familiar with Friendly’s, it’s a family restaurant with locations mostly on the east coast of the United States. The first location opened in Massachusetts in 1935. It’s now owned by the Hershey Foods Corporation, but still serves the same delicious ice cream.
One of the things Friendly’s is known for is its sundaes. One of the kids’ menu sundaes is called the Monster Mash. Served in a fluted ice cream dish, it contains mint chocolate chip ice cream, peanut butter cups for horns, M&Ms for eyes, and a maraschino cherry for a nose. It’s topped off with chocolate sauce and whipped cream.
I’ve recreated this delicious dessert with homemade mint chocolate chip ice cream. This egg-free ice cream is one of the easiest things I’ve ever made. Simply stir the ingredients together, chill, churn, freeze, and scoop! I froze my peanut butter cups to make it easier to cut them evenly in half. Kids and adults alike will love having this frozen monster face for a fun dessert.
- 14 oz sweetened condensed milk
- 2 cups heavy cream
- 1 cup whole milk
- Generous pinch of table salt
- 2 tsp pure vanilla extract
- ½ tsp pure mint extract
- 2 to 3 drops green food coloring
- 2 to 3 oz bittersweet chocolate, finely chopped
- Standard size Reese's Peanut Butter Cups (1 per sundae)
- Brown and red M&Ms (2 brown and 1 red per sundae)
- Chocolate syrup
- Whipped cream
- Combine the condensed milk, cream, milk, salt, and extracts in a large mixing bowl, and whisk until well combined.
- Add green food coloring, one drop at a time, whisking thoroughly until you achieve the color you want.
- Cover the mixing bowl with plastic wrap and refrigerate at least 6 hours, or overnight.
- Just before churning, melt the bittersweet chocolate over a double boiler, or in a microwave. Set aside to cool slightly.
- Place the mixture in your ice cream maker and churn according to the manufacturer's directions.
- Use a spoon or fork to drizzle thin lines of melted bittersweet chocolate in your freezer container. Scoop some of the churned ice cream into the freezer container and gently spread to cover the bottom. Drizzle more thin lines of chocolate over the ice cream, then cover with another layer of ice cream. Repeat until all ice cream is scooped into the container. Drizzle more chocolate over the top, then cover the container and freeze until the ice cream is hard, at least 4 hours, or overnight.
- To make a monster mash sundae, scoop some ice cream into a dish. Cut a peanut butter cup in half, and place one half on each side of the scoops to look like horns. Place two brown M&M's as eyes, and one red M&M as a nose.
- Drizzle chocolate syrup over the back, and squirt whipped cream on top. Enjoy!
Adapted from Amanda’s Cookin’
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