Over the years, we've collected many recipes that incorporate our great tasting ice cream.
1 ½ c. graham cracker crumbs
½ c. butter, melted
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) bag semi-sweet chocolate chips
1 1/3 c. flaked sweetened coconut
1 c. chopped nuts
1 half-gallon Blue Bell Magic Cookie Bar Ice Cream
Canned whipped cream
Chocolate shavings (optional)
Preheat oven to 350°F. Line 13 x 9-inch baking pan with foil, extending foil over edge of pan. Coat lightly with cooking spray. Combine graham cracker crumbs and butter in small bowl. Press into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with chocolate chips, coconut and nuts. Press down firmly with fork. Bake 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm. Cool on wire rack. Lift bars out of pan by lift up on edges of foil. Cut into 20 bars. Place each bar on small dessert dish. Add a scoop of ice cream (approximately 1/3 cup per scoop) to each dish. Top each dessert with a dollop of whipped cream and a sprinkle with chocolate shavings, if desired. Serve immediately. Makes 20 desserts.
1 purchased 9-inch graham cracker crust
1 qt. Blue Bell Magic Cookie Bar Ice Cream (approximate), slightly softened
Canned whipped cream or frozen whipped topping (thawed)
¼ c. chopped roasted pecans
1 ½ T. toasted coconut
Caramel or chocolate dessert topping (optional)
Place pie crust in freezer and freeze for 30 minutes. Remove pie shell from freezer and unwrap. Fill with ice cream. Smooth the top of the ice cream mounding slightly higher in the center of the pie. Re-wrap pie and freeze for 4 – 24 hours. 15 minutes before serving, remove pie from freezer and unwrap. Decoratively cover the top of the pie with whipped cream or whipped topping. Sprinkle with nuts and coconut. Cut pie into eight wedges. Place each wedge on a dessert plate. Drizzle with topping if desired. Serve immediately. Makes eight servings.
2 scoops Blue Bell Magic Cookie Bar Ice Cream
2 T. roasted chopped pecans
2 T. chocolate shavings, optional
1 round pecan shortbread cookie, broken in half
2 T. chocolate dessert topping
Place one scoop of ice cream into a chilled glass (use enough ice cream to fill the bowl of the glass, leaving the surface around the rim empty). Sprinkle 1 tablespoon of pecans and 1 tablespoon of shavings (optional) around the ice cream. Place half of one cookie, broken-side down on the rim and partially in the ice cream (to resemble a lime wedge). Drizzle 1 tablespoon of chocolate over all ingredients in a zigzag manner. Repeat for the second dessert. Serve immediately. Makes 2 servings.
1 2x3-inch chocolate brownie (purchased or homemade)
1 scoop Blue Bell Magic Cookie Bar Ice Cream (approximately ½ cup)
1 T. chocolate sauce
Frozen whipped topping, thawed
½ t. toasted coconut (optional)
Place brownie on dessert dish. Top with ice cream. Drizzle with chocolate sauce. Add a dollop of whipped topping. Sprinkle with coconut, if desired. Serve immediately. Makes 1 serving.