Over the years, we've collected many recipes that incorporate our great tasting ice cream.

Blue Bell Special Dessert

2 1/2 cups graham cracker crumbs (36 crackers)

1/3 cup butter
3 (1 oz.) squares semi-sweet chocolate
2 cups confectioners sugar
1 cup chopped pecans
3 eggs, beaten
1 teaspoon vanilla
2 quarts Blue Bell Homemade Vanilla Ice Cream, slightly softened
9" x 13" cake pan

Spread 1 1/2 cups crumbs in bottom of 9" x 13" pan.  Melt butter and chocolate together over low heat in heavy pan or in double boiler, cooking slowly and stirring constantly until mixture boils.  Stir in sugar, eggs and nuts.  Add vanilla.  Pour mixture over crumbs in pan.  Chill.  Spoon softened ice cream over chocolate.  Sprinkle remaining crumbs over top of ice cream.  put in freezer.  Cut into squares to serve.  This keeps well for weeks.  Makes 20 servings.

Ice Cream Smores

8 graham cracker squares
2 chocolate bars
4 scoops Blue Bell Homemade Vanilla

Ice Cream Smores

Place ½ of 1 chocolate bar onto each graham cracker square. Place one scoop of ice cream onto the chocolate bar, flattening slightly. Place remaining graham cracker squares on top of ice cream. Serve immediately. Makes 4 servings.

Tailgate Floats

1 liter of your favorite carbonated beverage
Food coloring
Clear plastic cups
½ gallon Blue Bell Homemade Vanilla Ice Cream

You will have to experiment in advance:  Using the guide on the food coloring package, make the beverage an appropriate color to symbolize your team (You may have to use a clear beverage if it is a light color.).  Depending on the size of your cup, place one or two scoops of ice cream in a cup.  Fill the cup with the colored beverage.  Serve with a straw and/or spoon.  Make sure that the color is still appropriate when the beverage is mixed with the ice cream.  For tailgating, transport the ice cream to the game in a thick-walled Styrofoam container filled with Styrofoam packing chips.  The ice cream will stay frozen for up to 4 hours (depending on proper packaging).  If the ice cream will be held longer, pack it in dry ice (DO NOT use regular ice cubes or the ice cream will melt.).  If using dry ice, remove the ice cream from the ice chest at least l5 to 20 minutes before scooping so that the ice cream can temper.  Makes about 12 servings.

Note:  You can also use Blue Bell Homemade Vanilla Ice Cream cups 12-pack (instead of the half-gallon container) and spoon the ice cream out of its container directly into the serving cups.

Luscious Tropical Shake

1 c. Blue Bell Homemade Vanilla Ice Cream
¾ c. light cream
1 can (8¼ oz.) crushed pineapple, undrained
1/3 c. frozen ornage juice concentrate
1 banana, sliced
3-4 ice cubes
Toasted coconut, if desired
Blend together ice cream, crea, pineapple, frozen orange juice concentrate and banana. Add ice cubes one at a time until mixture is thick and foamy. If desired, sprinkle ½ teaspoon toasted coconut on top of each serving. Serve immediately. Makes 6 servings.

Ice Cream Cheesecake

1 cup graham cracker crumbs
1/2 teaspoon cinnamon
3 tablespoons sugar
4 tablespoons margarine, melted

2 (8 oz.) packages cream cheese
1 quart Blue Bell Homemade Vanilla
1 (12 oz.) jar red raspberry preserves
1 cup whipped cream topping (or 1/2 cup whipping cream, whipped)
9" buttered spring form pan

Combine graham cracker crumbs, cinnamon, sugar and margarine and press over bottom and sides of 9" buttered spring form pan.  Chill.

Prepare filling by softening and whipping cream cheese.  Be sure to use chilled bowl and beaters and beat ice cream, adding cream cheese.  Spoon 1/2 of cheese mixture over crust.  Drizzle 1/3 of preservers over mixture.  Preserves will sink to the bottom.  Repeat with ice cream layer and preserves.  Save last third of preservers for later.  Freeze mixture with crust. 

Before serving, add whipped cream topping (or whipped whipping cream) and remaining preserves to top.

Mocha-Cinnamon Café au Lait

2 c. Blue Bell Dutch Chocolate Ice Cream
¼ tsp. ground cinnamon
3 c. freshly brewed strong coffee
2 oz. bittersweet or semisweet chocolate
1 tbsp. golden brown sugar
½ tsp. vanilla extract
½ tsp. chilled whipping cream
ground nutmeg
chocolate sprinkles

Combine ice cream and cinnamon in a bowl. Then add coffee to mixture and stir. Melt chocolate in the microwave and stir into coffee mixture. Pour into coffee mugs. If mixture becomes too chilled from ice cream, simply put mug of coffee in the microwave to heat up. For the topping, beat cream, pinch of nutmeg, 1 tablespoon brown sugar and ½ teaspoon vanilla in a bowl until stiff peaks form. Top warm coffee with cream and sprinkle with nutmeg, cinnamon or chocolate sprinkles.