Written by Patti Pauley
As I was perusing the Interwebs looking for fun party foods for an upcoming event I’m hosting, I stumbled across something that immediately forced me to do a double-take. I had to click on the article and read it three times to ensure my boggled mind that this wasn’t some cruel joke the Internet was playing on me. However, there it was. It was that glorious green box from my childhood that recently had made a much welcomed comeback in a curious, delightful looking form. That sweet, sweet nectar of the gods that up until just a week ago, wasn’t able to find in my local stores, only from Amazon. However, after harassing the fine gentleman at Smiths Foods for about three months, they finally appeared at my local market- sometimes a little nagging goes a long way folks. So naturally, after uncovering this little recipe I was pretty much on cloud nine. Behold, Ecto Cooler sherbet ice cream!
Now, I honestly feel like I would be doing a disservice to 80s and 90s kids everywhere if I didn’t share this glorious find with the rest of you. Blogger website Cooking With Janica deserves a standing ovation for not only concocting this delicious dessert, but sharing it with the world so we may partake in Ecto-Heaven. So don’t thank the messenger. Be sure to head on over to her website if you so happen to whip up this fine little frozen treasure and let her know what you think! So end the dog days of Summer on a high note and check out the recipe below!
Here’s the simple steps according to Janica’s cooking website:
You will need:
- 30 oz of Hi-C Ecto Cooler (You can buy here)
- 1 cup of whole milk
- 1/8 cup of sweetened condensed milk
- Obviously, an ice cream maker ( This may be the reason I go out and buy one today)
- Mix all ingredients well into a large bowl.
- Pour into the ice cream maker. Janica suggests mixing for 15-20 mins.
- Pour blended mixture into a glass bowl. Cover and freeze for about 2 hours.
- When reached desired consistency in freezer, omnomnom into a frozen coma.
Thanks cooking blogger Janica for this awesome recipe!
All photo credits belong to the CookingWithJanica.com.