Over the years, we've collected many recipes that incorporate our great tasting ice cream.
1 Blue Bell Vanilla Ice Cream Sandwich, cut in half diagonally
red decorating icing (in a tube, or spreadable)
small candy-coated milk chocolate candies or kisses, optional
1 small scoop Blue Bell Homemade Vanilla Ice Cream
In a chilled dessert dish, place the two pieces of sandwich together to form a triangle. Spread red icing to cover the top surface or squeeze red icing from a tube in a decorative zigzag pattern. Dot with a few candy pieces, optional. Place one small scoop of ice cream at the apex or tip of the triangle. Use coconut along the base of the triangle to represent white trim and sprinkle coconut on the scoop of ice cream. Serve immediately or cover and keep frozen until ready to serve.
1 package Hot Chocolate mix
1 small scoop Blue Bell Peppermint Ice Cream (approximately 2-3 tablespoons)
In a mug, prepare hot chocolate according to package directions using hot water and mix. Add a scoop of ice cream and serve immediately. Makes one serving.
½ gallon Blue Bell Homemade Vanilla Ice Cream
1 pint whole cream
2 cups brandy, whiskey, or bourbon (liquor of choice)
*amount of liquor to your taste
Mix all in a gallon container; let sit, refrigerated, for 3 days. Shake well everyday. Serve eggnog sprinkled with nutmeg.
3 egg whites
1/8 t. cream of tartar
¾ c. sugar
8 large scoops of Blue Bell Fudge Divinity Ice Cream (approximately ¾ cup each)
Chocolate desert topping
Line one large cookie sheet with parchment paper. Draw 8 circles, about 4 inches in diameter, on the paper. Beat egg whites with cream of tartar in large bowl until foamy and double in volume. Add sugar, 1 tablespoon at a time, beating constantly on high speed, until sugar is dissolved completely and meringue stands in firm peaks. Spoon meringue into pencil outlines building up sides and hollowing out center with tip of spoon. Bake 250°F for 30 minutes. Turn off heat and leave meringues in oven with door closed at least one hour or overnight. Store cooled meringues in container with tight-fitting cover for as long as 3 weeks. Place each meringue on a dessert dish. Place one scoop of ice cream into each shell. Garnish each dessert with topping. Makes 8 servings.
Serve scoops of Blue Bell Peppermint Ice Cream and let your guests choose a Christmas candy topping:
Peppermint Candy Canes, crushed
Peppermint bark, broken into small pieces
Almond bark, broken into small pieces
Chocolate fudge, chopped
20 scoops Blue Bell Christmas Cookies Ice Cream (will need 2 half-gallons)
canned whipped cream
green candy sprinkles
chocolate candy sprinkles
yellow candy sprinkles
Using 9-ounce clear disposable cups, place one scoop of ice cream into each of 20 cups. Top each with whipped cream. Place on a large tray in the following manner: Use 15 cups to make a triangle with rows of 1, 2, 3, 4 and 5 cups. Sprinkle with green candy sprinkles to make the “tree”. Place 4 cups at the bottom of the tree (forming a square) to make the trunk and sprinkle with chocolate sprinkles. Sprinkle the last cup with yellow sprinkles and place on top of the tree for the star. Serve immediately. Makes 20 servings.
Notes: You can add additional rows to the tree if more servings are needed. Folding green dinner napkins in the shape of the “tree” and placing it under the cups with green sprinkles will help with the illusion. You could also use green plastic cups for the “tree” portion if available. Colorful candy-coated chocolate candies can be added to the green cups to look like ornaments.
4 c. crisped rice cereal
6 oz. milk chocolate chips
½ cup butter
½ gallon Blue Bell Peppermint Ice Cream, softened
2 c. frozen whipped topping, thawed
2-3 small peppermint candy canes, crushed
Purchased chocolate ice cream topping
In a large microwave-safe mixing bowl, melt butter and milk chocolate on a low power setting until melted, approximately 2 minutes. Add cereal and stir to coat. Press mixture into the bottom of a greased 10-inch spring form pan. Freeze for 30 minutes. Spoon ice cream over crust. Freeze for 30 minutes. Spread whipped topping over ice cream. Cover and freeze for 4 – 24 hours. Remove from freezer 10 minutes before serving. Sprinkle the top of the dessert with crushed candy. Drizzle with chocolate topping. Remove sides of pan. Cut cake into wedges and serve immediately with additional chocolate topping. Makes 8 – 10 servings.
1 purchased ice cream cone
1 rounded scoop Blue Bell Christmas Cookies Ice Cream, about ½ cup
cookie crumbs (from sugar cookies, vanilla or chocolate wafers)
candy coated chocolate candies
fruit leather (red and green in color)
Place scoop of ice cream on cone. Sprinkle the top with cookie crumbs for the elf’s hair. Press two candies (flat) into ice cream for the eyes. Press two candies (sideways) half-way into the ice cream on either side of the face for the ears. Break one candy into quarters and use one quarter for the nose. Use a sliver of red fruit leather for the smile. Make a conical hat out of the green fruit leather and place on the head. Serve immediately. Makes 1 elf (serving).
½ gallon Blue Bell Homemade Vanilla Ice Cream
1 lb. coconut macaroons, crushed ½ lb. red and green candied cherries, chopped
¾ cup slivered almonds
4 tablespoons cognac (optional)
Soften ice cream in large mixing bowl. Add macaroons, candied cherries, almonds and cognac. Mix well; store in freezer. Yield: ½ gallon.
3 chocolate-coated graham cookie squares
2 scoops Blue Bell Fudge Divinity Ice Cream (approximately 1/3 cup each)
Canned whipped cream
Chocolate shavings and/or chopped toasted pecans
Dessert topping (chocolate, caramel or raspberry)
Divinity candy, optional
Place one chocolate-coated square on a dessert plate. Top with a scoop of ice cream. Place another square on top of the ice cream. Top with another scoop of ice cream and another square. Press gently to adhere squares and ice cream. Place a small decorative swirl of whipped cream on center of the top square. Sprinkle with chocolate shavings and /or pecans. Drizzle sauce around the base of the dessert. Add a piece of divinity candy to the plate (optional). Serve immediately. Makes 1 serving.
Note: For a smaller, less fancy dessert, you could also make a sandwich using 2 chocolate-coated graham cookies and a scoop of ice cream. Make ahead of time and store in freezer wrapped in plastic wrap. One sandwich makes 1 serving.