From the Homemade in Hatch article in the September 2016 issue.
Sparky’s Green Chile Milkshake
- 20 ounces soft-serve ice cream (or substitute regular ice cream, slightly softened)
- 1/4 cup green chile, roasted, peeled, and chopped.
- Whip ingredients in a blender until combined.
Recipe by Josie and Teako Nunn, owners of Sparky’s restaurant in Hatch.