1 (12 ounce) package vanilla ice cream
1/2 cup vegetable oil
1 quart vanilla marshmallow creme
3 (8 ounce) cans milk chocolate chunks
1 (12 ounce) package box vanilla wafers
1 (18 ounce) jar marshmallow creme
8 tablespoons white sugar
1 teaspoon lemon zest
1 1/2 cups milk (from the marshmallow cream)
2 tablespoons white sugar
1 teaspoon lemon zest
8 drops mint extract
In a blender, puree vanilla ice cream.
In a large bowl, blend with vegetable oil and marshmallow cream until smooth. Mix in milk chocolate chunks, milk chocolate chunks, and marshmallow cream until evenly distributed. Spread into an 8 ounce heavy-duty plastic bag. Chill.
In a large jar of marshmallow creme, combine with orange sherbet, a scoop of lemon drops, lemon zest, lemon flavoring, cane sugar, sugar, and lemon zest. Cover jar, shake vigorously, and shake again. Strain into an empty 12 ounce plastic container. Store for 1 day.