20 Things You Didn't Know About Dairy Queen

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Whether you're craving a plain vanilla cone or an elaborate banana split, your local Dairy Queen has been the go-to spot for summertime soft-serve since 1940.

1. THE FIRST DQ WAS LOCATED IN JOLIET, ILLINOIS.

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To promote the new soft-serve store, founder Sherb Noble suggested an "all you can eat for 10 cents" sale. The promotion was so popular, Noble worried that the stampede of customers would break the glass windows of the store front.

2. A "BRAZIER" DAIRY QUEEN IS ONE THAT SERVES HOT FOOD IN ADDITION TO ICE CREAM.

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A "brazier," by the way, is another word for a charcoal grill.

3. THERE'S A RHYME AND REASON TO THE COMPANY'S NAME.

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The original store was deemed Dairy Queen because Jack "Grandpa" McCullough, the "driving force" behind DQ's soft serve, said his creation was a queen among dairy products.

4. DAIRY QUEEN'S SOFT SERVE RECIPE IS A HIGHLY GUARDED TRADE SECRET.

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And just like KFC and Coke, they'll never reveal the ingredients. "[The formula] is kept in a safe deposit box and there are only a few keys to it," DQ's chief branding officer, Michael Keller, has said.

5. NO DOUBT FORMED AT A DAIRY QUEEN IN 1986.

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Gwen Stefani and her brother Eric worked with other founding member John Spence at an Anaheim store, where they discussed forming a band. Other celebrity DQ employees include former Attorney General John Ashcroft, actress Bonnie Hunt, and singer Martina McBride.

6. THOUGH DAIRY QUEEN HAS BEEN AROUND SINCE 1940, IT DIDN'T INTRODUCE ITS TRADEMARK BLIZZARDS UNTIL 1985.

the one image of a Dairy Queen blizzard available on stock photo websites
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They sold more than 175 million Blizzards in the very first year.

7. MANY FRANCHISES TURN BLIZZARDS UPSIDE DOWN IN FRONT OF CUSTOMERS BEFORE SERVING.

image of Warren Buffett and Bill Gates holding DQ blizzards upside down
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It's proof of how thick and delicious their soft-serve is—but it's also a total marketing gimmick. Some stores offer the treat for free if the employee fails to perform the trick.

You can credit a teenage boy in Missouri for inspiring the practice. In the 1950s, Ted Drewes Jr. ran a frozen custard stand located in St. Louis, where he sold concretes—frozen custard mixed with bits of fruit. In 1959, 14-year-old Steve Gamber made a habit of visiting Drewes's stand nearly every day and asking for a chocolate malt. Every time Drewes handed it to him, Gamber would ask for him to make it thicker.

Eventually, Gamber said, Drewes got fed up and started turning it upside down "just to shut me up." But the tradition lasted, and Drewes began turning every customer's concrete upside down before serving it. In the 1970s, Dairy Queen franchisee Sam Temperato, who owned several DQ restaurants in St. Louis, took notice of both Drewes's concretes and cheeky presentation and went to Dairy Queen executives with the proposal for the first Blizzard. (Ted Drewes, meanwhile, is still a St. Louis institution.)

8. THE GREEN TEA BLIZZARD IS THE #1 SELLER IN CHINA.

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In the U.S., the most popular Blizzard is Oreo.

9. WARREN BUFFETT LOVES DAIRY QUEEN.

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Of course, he owns it—at least, Berkshire Hathaway does—but he really supports the product. Once, while dining at the Four Seasons in New York City, he asked staff to pick him up some DQ ice cream for dessert. Unfortunately, the city didn't have a DQ location at the time, so he had to settle for some cookies.

10. DQ SOLD A FROZEN YOGURT OPTION IN THE '90S, BUT IT DIDN'T CATCH ON.

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You may remember the Breeze, a lower-calorie Blizzard alternative that was made with frozen yogurt. It was around for about a decade before the company pulled it from the menu, saying demand was so low that the frozen yogurt would often go bad before it could be used.

11. DALLAS MAVERICKS OWNER MARK CUBAN ANGERED DAIRY QUEEN EMPLOYEES ACROSS THE NATION IN 2002.

image of Mark Cuban at a DQ restaurant holding an ice cream cone and wearing a nametag that says "Tony"
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Cuban suggested that Ed Rush, the NBA's head of officiating, wasn't even capable of managing a Dairy Queen. In response, the company invited the billionaire to give it a shot himself—and he accepted their offer. Wearing a "Tony" nametag, Cuban spent two hours serving customers at a Dairy Queen in Coppell, Texas, in 2002. He had trouble perfecting the trademark "Q" swirl at the top of soft-serve cones.

12. TECHNICALLY, WHEN YOU ORDER A CONE OR CUP AT DAIRY QUEEN, YOU'RE NOT GETTING ICE CREAM.

image of a soft serve ice cream cone
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According to the company, "Our soft-serve does not qualify to be called ice cream. To be categorized as ice cream, the minimum butterfat content must be 10 percent, and our soft-serve has only 5 percent butterfat."

13. THE DILLY BAR WAS INVENTED IN 1955.

The soft-serve round coated in chocolate and finished with that signature Dairy Queen swirl was introduced to the franchise by Robert Litherland, the co-owner of a store in Moorhead, Minnesota. Employees of an ice cream distributor in Minneapolis showed up at Litherland's door to demonstrate the technique, and finished by holding up the completed bar and saying, "Now, isn't that a dilly!" The name stuck, though Litherland had one regret: "We weren't smart enough to copyright that name." Too bad; it's been getting plenty of use elsewhere lately.

14. THE "MOOLATTE" ICE CREAM TREAT GENERATED SOME CONTROVERSY.

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When DQ rolled out the MooLatte frozen coffee drink in 2004, more than a few eyebrows were raised at the made-up word's similarity to the slur "mulatto." But the controversy wasn't enough to squash the product; it's still around today.

15. DENNIS THE MENACE WAS THE COMPANY SPOKESTOON UNTIL 2002.

When the copyright license expired, Dairy Queen chose not to renew it. It's been speculated that company execs felt Dennis was no longer a character kids related to.

16. THERE WAS ONCE A "LITTLE MISS DAIRY QUEEN."

Clad in a Dutch-style cap, dress, and shoes, Little Miss Dairy Queen was featured as a 5-foot weather vane in a select few locations. Most are gone now, but see if you can spot one on your next road trip.

17. THE WORLD'S LARGEST BLIZZARD WEIGHED 8260.85 POUNDS.

image of soft serve ice cream with Snickers bars mixed inside
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It was made in 2005 in Springfield, Massachusetts. Guinness doesn't specify the flavor, but if we had to guess, we'd say it was Oreo.

18. DAIRY QUEEN ALSO HOLDS THE RECORD FOR THE WORLD'S LARGEST ICE CREAM CAKE.

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Made of sponge cake and vanilla ice cream, the dessert was constructed in Toronto in 2011. It weighed more than 10 tons and was topped with a ridiculous amount of crushed Oreo cookies.

19. SAUDI ARABIA REALLY LOVES DAIRY QUEEN.

image of the exterior of a DQ restuarant
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It must, anyway—otherwise, Berkshire Hathaway wouldn't have opened the world's largest Dairy Queen in Riyadh. The two-level restaurant is 7500 square feet and can seat 240 customers.

20. THE BLIZZARDMOBILE WAS A THING.

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To celebrate the 25th anniversary of the Blizzard in 2010, DQ took a cue from Oscar Mayer and rolled out the Blizzardmobile, a large truck that stopped at 25 cities in the U.S. and Canada. The truck distributed free mini Blizzards and conducted various games for coupons and prizes.

A version of this list first ran in 2016.

9 Vintage Thanksgiving Side Dishes We Shouldn’t Bring Back

We all have that aunt—the one who’s been bringing her Miracle-Whip-bound pimiento-pea salad to Thanksgiving dinner since time immemorial. Although you may swear she got her recipe straight from the devil, it turns out that cheese-and-lime-Jell-O salads and their ilk were all the rage in her day. So it’s not (totally) her fault! To cut her a little slack, here are some examples of vintage Thanksgiving-themed recipes that will make her salad look like a perfectly golden-brown turkey.

1. CRANBERRY CANDLE SALAD

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Nothing complements the tart, refreshing flavor of cranberry sauce like some gelatin and salty, eggy mayonnaise. If that weren’t weird enough, this recipe also tells you to shove a real candle in there and then light it. Ostensibly, you’re supposed to eat around the melted wax, but we can’t be sure—maybe it’s considered a condiment.

2. CANDIED SWEET POTATOES WITH ANGOSTURA BITTERS

This recipe for candied sweet potatoes, which involves baking them in a mixture of butter, sugar, and angostura bitters, is probably either really good or really bad. It sort of makes sense, adding bitters to cut down on the sugar factor. Alternatively, you could just not make a candied version of something that already has the word sweet in its name.

3. CREAMED ONIONS

This once-popular Thanksgiving mainstay has been neglected over the last century, for perhaps obvious reasons. In some households, the idea was to pour creamed onions over the turkey, like gravy, to add a little moisture. Or possibly because eating a chunky mouthful of pearl onions and cream sauce by itself is gross.

4. TURKEY AND STUFFING ON JELL-O

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There’s not much to this one, is there? It’s a pile of turkey and stuffing dumped on top of a cranberry orange Jell-O ring—sounds delicious!

5. WINTER CORN

This mixture of corn, sour cream, and bacon is sometimes found on Midwestern Thanksgiving tables. It’s mostly off-putting because its main ingredient is creamed corn. That said, creamed corn really needs all the help it can get, so adding bacon can only improve it.

6. SWEET AND SOUR TANG POPCORN (A.K.A. ASTRONAUT POPCORN)

Reportedly, this was a popular Thanksgiving dessert in the ’70s. The idea seems to be an offshoot of caramel corn, but … with Tang powder.

7. HOT DR. PEPPER

You gotta give the good folks at Dr. Pepper a few points for at least trying here. They noticed that soda was not often considered a cozy, comforting holiday drink, and they stepped up to the bat undaunted. Bold move.

8. FROZEN JELLIED TURKEY-VEGETABLE SALAD

There’s only one way to improve a dish as alluring as Jellied Turkey-Vegetable Salad, and that’s to stick it in the freezer. From the sound of the recipe—which combines cream of celery soup, salad dressing, diced turkey, vegetables, and gelatin—this is basically the inside of a turkey pot pie if it was served frozen. And also if it was square.

9. JELL-O FRUIT CORNUCOPIA

Sure, cornucopias were for holding food in olden times, but don’t you wish you could eat one? Well, guess what—your years of longing are finally over, because someone has made a Jell-O version of one with fruit trapped in it. You don’t even have to take the fruit out of the cornucopia this time—you can just pop the whole thing in your mouth. Dreams do come true.

Up Your Turkey Game With This Simple Buttermilk Brine

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iStock.com/4kodiak

Whoever chose turkey to be the starring dish of Thanksgiving dinner has a sick sense of humor. Not only does the bird take hours to thaw and cook before it's safe to eat, but its size makes it very difficult to cook evenly—meaning there are many opportunities for the millions of amateur cooks who prepare it each year to screw it up. But there's no reason to settle for dry, flavorless turkey this Thanksgiving. With this buttermilk brine recipe from Skillet, the breast will come out just as juicy as the thighs with little effort on your part.

A brine is a salty solution you soak your uncooked meat in to help it retain its moisture and flavor when it goes into the oven. A brine can be as simple as salt and water, but in this recipe, the turkey marinates in a mixture of buttermilk, water, sugar, salt, garlic, citrus, bay leaf, and peppercorns for 24 hours before it's ready to roast.

Rather than a whole bird, this recipe calls for a bone-in turkey breast. White meat contains less fat than dark meat, which is why turkey breast often turns out dryer and less flavorful than legs and thighs when all the parts are left to cook for the same amount of time. The buttermilk brine imparts a tangy creaminess to the turkey breast that it otherwise lacks, and by cooking the breast separately, you can pull it out of the oven at peak juiciness rather than waiting for the meatier parts to cook through fully.

After the turkey breast has had sufficient time to soak, remove it from the refrigerator and drain it on paper towels. Blot any excess buttermilk and pop the meat into a roasting pan and into a 375°F oven. In addition to lending flavor, buttermilk promotes browning, which is essential to a tasty Thanksgiving turkey.

When the internal temperature reads 150°F (which should take 90 minutes to 2 hours), pull out the bird, let it rest for 15 minutes, and commence carving the most succulent turkey breast ever to hit your Thanksgiving table.

[h/t Skillet]

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