Ice Cream
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Monster Mix Ice Cream–Day 10: Ice Cream Marathon

Rounding out the family posts…

Meet my other half.

He’s introduced me to a lot of things like…
Riding fourwheelers across creek beds in Texas.

How to unintentionally coordinate your t-shirt with jewelry store marketing signs.  I still laugh when I see this photo.

How to appreciate New Glarus Spotted Cow beer.  Notice the t-shirt again.  He had 2 grown men compliment him on that shirt in one day.  It says “Wisconsin Beer Lover”.

How to shoot a gun.

And finally how to get completely and utterly addicted to Monster Mix.

Monster Mix is a trail mix blend found at Target.  I don’t think either of us could go more than a few days without having some.  It’s so pathetic and yet so, so good.  This mix has chocolate chips, peanuts, raisins, M&Ms, and peanut butter chips–nothing not to love.

I know you’re thinking what’s the big deal, it’s trail mix?!?  I’m telling you there is something SO addictive about it.  Our Target can’t keep it in stock.  In that whole aisle there are jars and jars of all sorts of blends but Monster Mix is always depleted so we aren’t the only ones with a more than slight addiction.

This flavor is simple–a vanilla ice cream with Monster Mix blended in.  But it’s good.  Really good.

So thanks to my husband.

Thanks for being my best friend, making every day fun, and sharing the Monster Mix with me.

{Monster Mix Ice Cream}
Makes 1 quart
Base adapted from Jeni’s Splendid Ice Creams


  • 2 c. half & half
  • 2 tsp. cornstarch
  • 1 1/2 c. cream
  • A vanilla bean, seeds scraped out
  • 3/4 c. sugar
  • 1 tbsp. corn syrup
  • 1/2 tsp. vanilla
  • 1 oz. cream cheese, softened
  • 1 c. trail mix
  1. Combine 1/2 c. half & half with the cornstarch in a small bowl and set aside.  Place cream cheese in a small bowl and set aside.
  2. In a large saucepan combine the remaining half & half, cream, vanilla seeds, sugar, and corn syrup.  Heat over medium heat until it simmers.
  3. Let simmer 4-5 minutes.  Stir in the cornstarch mixture and simmer for 2-3 minutes until thickened.
  4. Remove 1/2 c. of the warm liquid and whisk into the cream cheese.
  5. Add the cream cheese mixture back to the saucepan and cook for 2-3 minutes.
  6. Take a gallon size ziploc bag and line a bowl or food storage container with it.  This will help keep structure to the bag.  Pour the hot liquid into the bag and seal; trying to eliminate as much as from inside the bag as you can.
  7.  Remove the bag from the container and set in an ice bath for 20-30 minutes to chill the mixture.
  8. Once cooled, pour the ice cream base into your ice cream maker and process according to the manufacturer’s instructions.
  9. In the last 5 minutes of processing, add in the trail mix.  
  10. Transfer to a container and freeze until firm.

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Writer of recipes. Storyteller with a food twist. Sarcasm/humor served on the side.

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