OUTSTANDING DESSERTS

These signature sweets won't last the night. Find more at delish.com/copycat-desserts.

- By LIZZY BRISKIN

MCDONALD'S SHAMROCK SHAKE

MAKES 1 10 MIN

4 (1½-cup) scoops vanilla ice cream

½ cup whole milk ¼ tsp. peppermint extract

6 drops green food coloring Whipped cream and maraschino cherry, for serving

1. In a blender, blend ice cream, milk, peppermint extract, and food coloring until smooth.

2. Pour milkshake into a glass. Top with whipped cream and garnish with a cherry.

KLONDIKE BARS

MAKES 9

9 HR

ICE CREAM

½ cup whole milk

⅓ cup (66 g.) granulated sugar

1 tsp. pure vanilla extract

¼ tsp. kosher salt

1 cup heavy cream

COATING & ASSEMBLY

1½ cups (255 g.) semisweet chocolate chips

⅔ cup refined coconut oil

1 Ice Cream: Line an 8" square baking dish with 2 (14" x 8") perpendicular sheets of parchment, leaving an overhang on all sides (to make it easy to lift ice cream out of dish).

2 In a medium saucepan over medium-low heat, cook milk, sugar, vanilla, and salt, stirring occasionally, until sugar is dissolved, about 2 minutes. Let cool to room temperature.

3 Meanwhile, in a large bowl, using a handheld mixer on medium speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat cream until stiff peaks form, 3 to 5 minutes. Gently fold cooled milk mixture into whipped cream until combined.

4 Pour mixture into prepared dish and spread into an even layer. Cover with foil (being careful not to let it touch surface of cream mixture) and freeze until firm, at least 8 hours, preferably up to 12. If you have space, place a large cutting board in freezer. (A cold board will help keep the ice cream cold when you're assembling the bars.)