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Battle of the Hometowns

A group/individual activity

Difficulty Gauge Icon 1143713 Difficulty level: Easy

Compete with your friends and decide whose hometown is the best!

WHAT YOU'LL DO

Represent your hometown with a flavor! Show it off on TikTok/Instagram and challenge your followers to create a better hometown flavor.

 

SAMPLE RECIPES

1. CHICAGO: Salted Butter and Garett Mix

The original Chicago-style popcorn deserves to be an ice cream too. Butter ice cream is the perfect base for the cheddar and caramel crunchy combo.

INGREDIENTS
  • HIJINX ice cream mix
  • 1 ½ cups whole milk
  • 1 teaspoon sea salt
  • 1 tablespoon butter
  • 1 cup Garett mix popcorn, lightly crumbled
INSTRUCTIONS

1. Warm the milk and butter over medium heat or microwave for 30 - 60 seconds (do not boil). Make sure the butter is fully dissolved.

2. Using a blender, combine 1 packet of HIJINX ice cream mix with the milk mixture and salt. Blend for one minute or until thoroughly combined.

3. Transfer to a freezer-safe container with an airtight lid.

4. Let the mixture rest for 30 minutes on your counter.

5. After 30 minutes, gently stir in the popcorn. For better distribution, stir in after freezing for 1 - 2 hours. 

6. Freeze for 3 - 6 hours. Enjoy!

CLICK HERE to read our best practices so your ice cream is the best! 

 

2. CINCINNATI: Montgomery Inn BBQ Ice cream

A Cincinnati staple, this award-winning BBQ sauce has just the right amount of sweetness for ice cream. You may even want to pair it with a side of ribs.

INGREDIENTS
  • HIJINX ice cream mix
  • 1 ½ cups whole milk
  • 2 tablespoons BBQ sauce
INSTRUCTIONS

1. Warm the milk over medium heat or microwave for 30 - 60 seconds (do not boil).

2. Using a blender, combine 1 packet of HIJINX ice cream mix with milk. Blend for one minute or until thoroughly combined.

3. Transfer to a freezer-safe container with an airtight lid.

4. Let the mixture rest for 30 minutes on your counter.

5. After 30 minutes, gently swirl in the BBQ sauce.

6. Freeze for 3 - 6 hours. Enjoy!

CLICK HERE to read our best practices so your ice cream is the best! 

 

3. BOSTON: Dunkin' Donuts Ice cream 

Sure, America runs on Dunkin', but Boston thrives. Your go-to breakfast can only be better as ice cream.

INGREDIENTS
  • HIJINX ice cream mix
  • 1 ½ cups whole milk
  • 1 cup Dunkin' donuts coffee, black
  • 2 donuts of choice, chopped
INSTRUCTIONS

1. Warm the milk and coffee over medium heat or microwave for 30 - 60 seconds (do not boil).

2. Using a blender, combine 1 packet of HIJINX ice cream mix with milk and coffee. Blend for one minute or until thoroughly combined.

3. Transfer to a freezer-safe container with an airtight lid.

4. Let the mixture rest for 30 minutes on your counter.

5. After 30 minutes, stir in the chopped donut pieces. For better distribution, stir in after freezing for 1 - 2 hours. 

6. Freeze for 3 - 6 hours. Enjoy!

CLICK HERE to read our best practices so your ice cream is the best! 

 

4. ATLANTA: Peanut Butter Biscoff 

Biscoff, otherwise known as the "Delta airplane cookie," makes the perfect addition to any ice cream. Pair with some local Georgian peanut butter for the ultimate Atlanta flavor.

INGREDIENTS
  • HIJINX ice cream mix
  • 1 ½ cups whole milk
  • ½ cup peanut butter
  • 1 cup biscoff cookies, crushed (about 8 cookies)
  • ½ cup salted peanuts
INSTRUCTIONS

1. Warm the milk and peanut butter over medium heat or microwave for 30 - 60 seconds (do not boil). Make sure the peanut butter is fully dissolved.

2. Using a blender, combine 1 packet of HIJINX ice cream mix with the milk mixture. Blend for one minute or until thoroughly combined.

3. Transfer to a freezer-safe container with an airtight lid.

4. Let the mixture rest for 30 minutes on your counter.

5. After 30 minutes, mix in the biscoff cookies and peanuts. For better distribution, stir in after freezing for 1 - 2 hours.

6. Freeze for 3 - 6 hours. Enjoy!

CLICK HERE to read our best practices so your ice cream is the best! 

 

5. NOLA: Beignet Chicory Coffee Ice cream 

Inspired by the infamous Café du Monde, a warm beignet and chicory coffee is a match made in Nola heaven.

INGREDIENTS
  • HIJINX ice cream mix
  • 1 ½ cups whole milk
  • ½ cup chicory coffee
  • ½ cup beignet, chopped
INSTRUCTIONS

1. Warm the milk and coffee over medium heat or microwave for 30 - 60 seconds (do not boil).

2. Using a blender, combine 1 packet of HIJINX ice cream mix with milk and coffee. Blend for one minute or until thoroughly combined.

3. Transfer to a freezer-safe container with an airtight lid.

4. Let the mixture rest for 30 minutes on your counter.

5. After 30 minutes, stir in beignet pieces. For better distribution, stir in after freezing for 1 - 2 hours. 

6. Freeze for 3 - 6 hours. Serve with a sprinkle of powdered sugar. Enjoy!

CLICK HERE to read our best practices so your ice cream is the best! 

 

6. AUSTIN: Mango Chamoy Swirl 

Chamoy, a salted pickled sour fruit that's spiked with chiles, is in Mexican cuisine and an Austin staple. Swirl with a sweet mango ice cream for an incredible treat.

INGREDIENTS
  • HIJINX ice cream mix
  • 1 ½ cups whole milk
  • 1 ½ cups mango, chopped
  • ½ cup chamoy
INSTRUCTIONS

1. Warm the milk over medium heat or microwave for 30 - 60 seconds (do not boil).

2. Using a blender, combine 1 packet of HIJINX ice cream mix with milk and chopped mangoes. Blend for one minute or until thoroughly combined.

3. Transfer to a freezer-safe container with an airtight lid.

4. Let the mixture rest for 30 minutes on your counter.

5. After 30 minutes, gently stir in chamoy. For better distribution, stir in after freezing for 1 - 2 hours. 

6. Freeze for 3 - 6 hours. Enjoy!

CLICK HERE to read our best practices so your ice cream is the best! 

 

7. SAN FRANCISCO: Sourdough

Tangy, chewy sourdough bread is what makes a San Francisco sourdough so special. The yeasty flavor is infused into the milk for an unique ice cream flavor representing SF!

INGREDIENTS
  • HIJINX ice cream mix
  • 1 ½ cups whole milk
  • 2 slices sourdough (lightly toasted), diced
  • 2  slices sourdough, for bread crumbs
  • 1 teaspoon sea salt
  • 2 tablespoons butter
INSTRUCTIONS

1. Warm the milk and salt over medium heat or microwave for 30 - 60 seconds (do not boil). Add the sourdough, submerging it in the milk mixture. 

2. Remove from heat, cover and let it sit for 30 minutes. Strain bread from the milk. Be sure to press out milk from the bread to get as much as possible.

3. Reheat milk on stove or in microwave for 30 - 60 seconds (do not boil).

4. Using a blender, combine 1 packet of HIJINX ice cream mix with milk mixture. Blend for one minute or until thoroughly combined.

3. Transfer to a freezer-safe container with an airtight lid.

4. Let the mixture rest for 30 minutes on your counter. Freeze for 3 - 6 hours.

5. While freezing, make breadcrumbs by pulsing sourdough in food processor until the consistency of crumbs. Melt butter in saucepan over medium heat. Add  the bread crumbs until evenly coated. Continue to cook and stir until golden brown, about 5 - 7 minutes. Spread out baking crumbs on a baking sheet to cool.

6. Finally, top the ice cream with sourdough bread crumbs. Enjoy!

CLICK HERE to read our best practices so your ice cream is the best! 

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