Over the years, we've collected many recipes that incorporate our great tasting ice cream.
Dessert Combos with Italian Cream Cake Ice Cream
|
|
1 serving of cake, brownie, dessert bread or muffin
1 scoop Blue Bell Italian Cream Cake Ice Cream (approximately ½ c.)
Canned whipped cream or frozen whipped topping (thawed)
Dessert topping
Other toppings (optional) |
|
Here is a way to jazz up some of your favorite desserts. Simply place a portion of the sweet treat on a dessert dish. Add a scoop of Blue Bell Italian Cream Cake Ice Cream. Top with a swirl of whipped cream or topping. Drizzle with a dessert topping. Sprinkle with other toppings (optional). Serve immediately. See suggested combos below:
| Dessert |
Dessert toppings |
Other toppings |
| Banana nut bread |
Caramel |
Chopped pecans |
| Chocolate brownies |
Chocolate |
Shredded coconut |
| Blonde brownies |
Butterscotch |
Chopped pecans |
| Coconut pound cake |
Caramel |
Toasted coconut |
| Cream cheese pound cake |
Dulche de leche |
Shredded coconut |
| Chocolate chip muffin (split) |
Chocolate |
Shredded coconut |
Note: you can also try using the caramel rum sauce or the cream cheese sauce (mentioned in the following recipes) on these desserts.
Italian Cream Cake Ice Cream "Appetizers"
|
|
1 doz. Pecan Shortbread Cookies (purchased or homemade)
12 small scoops Blue Bell Italian Cream Cake Ice Cream (approximately 1-2 T. each)
1T. toasted shredded coconut (approximate)
Chopped maraschino cherries (optional) |
|
Place cookies flat-side up on a small serving tray. Place a small scoop of ice cream on each cookie. Flatten the scoop to fit the width of the cookie. Sprinkle lightly with coconut. If desired, add 3 or 4 tiny pieces of cherries as a garnish (adds color and helps with the “appetizer” appearance). Serve immediately. Makes 12 servings.
Note: Instead of pecan shortbread, try plain shortbread, coconut macaroons or any type of sugar cookie.
The Best Italian Cream Cake
|
|
4 oz. cream cheese, softened
½ c. sour cream
¼ c. sugar
½ t. vanilla
1 slice of your favorite Italian Cream Cake
1 scoop Blue Bell Italian Cream Cake Ice Cream (approximately ½ c.)
Roasted chopped pecans, optional |
|
Mix first four ingredients until well blended (can be made ahead of time and refrigerated). Place cake slice on dessert dish. Top with ice cream. Add approximately one tablespoon of cream cheese sauce and garnish with chopped pecans (optional). Serve immediately. Makes one serving.
Note: You have enough cream cheese sauce for 8 to 10 desserts. Instead of making the cream cheese sauce, you can simply substitute a dollop of whipped cream.
Italian Cream Cake Sundae
|
|
½ c. caramel ice cream topping
1 T. rum (or to taste)
4 scoops Blue Bell Italian Cream Cake Ice Cream (approximately ½ c. each)
roasted pecan halves
toasted or shredded coconut
canned whipped cream
cinnamon (optional) |
|
Mix caramel sauce and rum (Rum can be omitted.). For each dessert, place one scoop of ice cream into a chilled dessert dish. Sprinkle with pecans and coconut. Top with a swirl of whipped cream. Drizzle with caramel sauce. Lightly dust with cinnamon (optional). Serve immediately. Makes 4 servings.
Note: Customize each dessert to the recipients taste by omitting any one or more of the suggested toppings.
Italian Cream Cake Ice Cream Pie
|
|
1 frozen 9-inch pie shell or 1 9-inch pie shell from scratch
1 qt. Blue Bell Italian Cream Cheese 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)
|
|
Bake pie shell according to package or recipe directions. Cool completely. Wrap in plastic wrap or foil 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.