Over the years, we've collected many recipes that incorporate our great tasting ice cream.
2 ½ c. Blue Bell Malt Shoppe Ice Cream
½ c. milk
1 T. caramel sauce plus more for drizzling
Malted milk balls, coarsely crushed (by placing on work surface and pressing down on flat side of large knife)
Place two 8-ounce glassed in freezer to chill. Combine first two ingredients plus 1 tablespoon caramel sauce in blender. Process on high speed until thick and smooth, about 30 seconds. Squirt chocolate syrup and caramel syrup into both glasses. Split malt mixture between glasses. Top with malted milk balls. Serve immediately. Makes 2 servings.
1 c. butter
¾ c. brown sugar
1/3 c. sugar
2 t. vanilla
2 ¼ c. flour
2 T. instant chocolate drink mix
1 t. baking soda
½ t. salt
2 c. malted milk balls, crushed
About 18 small scoops Blue Bell Malt Shoppe Ice Cream
Preheat oven to 350°F. Cream butter and sugars in mixing bowl. Beat in eggs and vanilla. Combine flour, drink mix, baking soda and salt. Gradually add to creamed mixture. Stir in malted milk balls. Shape into 1½-inch balls. Place two inches apart on greased baking sheets. Bake 10 – 12 minutes. Cool for one minute before removing from pans to wire racks. Cool completely. This will make about three dozen cookies. For each sandwich, place scoop of ice cream on flat surface of one cookie. Press flat surface of second cookie on top. Gently press cookies together to spread ice cream to edges of cookies. Use enough ice cream to have an ice cream layer about 1/2-inch thick. Repeat sandwich steps to make additional sandwiches. Serve immediately or wrap each sandwich in plastic wrap and freeze up to 24 hours. Makes about 18 servings.
3 scoops Blue Bell Malt Shoppe Ice Cream (approximately 1/3 cup each)
3 chocolate crème cookies, crumbled and divided
Frozen whipped topping, thawed
Place one scoop of ice cream into a chilled parfait glass. Sprinkle the crumbs of one cookie over scoop. Repeat steps two more times. Add a dollop of whipped topping and sprinkle with jimmies. Serve immediately. Makes one serving.
Note: Try miniature marshmallows instead of or with cookies.
1 ¼ c. chocolate cookie wafer crumbs
5 T. butter, melted
24 small scoops Blue Bell Malt Shoppe Ice Cream, approximately ¼ cup each
½ c. whipping cream
4 oz. semi-sweet chocolate, chopped
Mix cookie crumbs and butter in small bowl. Press crumb mixture on bottom and up sides of 24 mini-muffin tins. Place in freezer for 30 minutes. Place 1 scoop of ice cream into each crust. Freeze 30 minutes. Bring whipping cream to simmer in heavy small saucepan. Reduce heat to low. Add chocolate. Stir until melted. Cool completely, stirring occasionally. Spoon 2 teaspoons chocolate mixture over each pie. Place in freezer until set. Using tip of small knife as aid, gently pry pies from tins. Let stand at room temperature for 10 minutes. Serve immediately. Makes 24 pies.