My favorite mooshing mix is vanilla ice cream, Hershey’s syrup, and–this is the key–fresh frozen raspberries from my grandmother’s garden. (Every summer my family picks a bunch of Grandma’s raspberries and keeps them in a big bag in the freezer. Sometimes we thaw them out to use in jams etc., but I prefer to eat them frozen.)
The frozen berries make it a bit harder to mash up, but the results are sooooo good…
Why go to all that trouble? Toss it in a blender and you have a Blizzard. Mmm, Blizzard.
I mooshed it as a child. When I became a man I gave up mooshing it.
I’d say the ‘mooshers’ have it!!!
Definetly out voting the conservative, mature grown ups.
‘Mooshing’ has a few benefits, some of those include:
a) it allows the ice-cream time to warm up a little to prevent ‘the freeze’.
b) It also ensure no-one else will touch it… Yahoooo, I don’t have to share!
c) helps you to let the child in you free.
d) and it pretty much means that you have to eat the whole thing, because once you ‘moosh’ it, you have to eat it all…
I could go one, but I think I have made my point.
I used to moosh ice cream more when I was a kid. Now I only moosh on birthdays- the only time I ever have cake and ice cream at the same time. I take the icing off the cake because it must not be diluted in the moosh. Then the cake and ice cream must be mooshed together. Mmmmm… cake soggy with ice cream.
Honestly, how absurd.
If you have a Cold Stone Creamery in your area, go there - they smash it up for you and put whatever yummy candy or extra stuff you want in. If you don’t have a Cold Stone, I suggest you move to somewhere that does.
Even from a tub. I have to let it thaw for a while and then I tend to eat from the edges where it’s meltier and smooshier.
However, I don’t like to mix it together with the topping. I must be scary to watch, trying to get the ice cream melty while leaving the caramel (or ribbons of whatever) intact.
I did this with Vanilla only as well, except I would add a table spoon of cinnamon to it and mix it in…
Ardent moosher checking in.
Sometimes I add a bit of milk, too.