Over the years, we've collected many recipes that incorporate our great tasting ice cream.
1 pkg. devil’s food or dark chocolate cake mix
¾ c. ready-to-spread chocolate fudge frosting
¾ c. water
¼ c. oil
1 ½ qts. Blue Bell I ♥ Chocolate Ice Cream
Preheat oven to 350°F. Generously grease bottom, sides and rims of two 9-inch pie pans or round cake pans. In large bowl, blend first four ingredients at low speed until moistened. Beat two minutes at high speed. Spread half of batter in bottom of each pan. Do not spread up the sides of pan. Bake for 25 to 30 minutes. Do not over bake. Cakes will collapse to form shells. Cool completely. Cover and freeze for 30 minutes. Remove shells from freezer, unwrap and fill with scoops of ice cream using half the ice cream for each pie. Cover and freeze for 2 to 24 hours. Remove from freezer 10 minutes before serving. Cut dessert into wedges and serve. Makes 12 – 16 servings.
Note: If desired, heat any remaining frosting just until softened and drop by spoonsful on top of wedges or add a dollop of sweetened whipped cream.
1 brownie (2½-inch square), purchased or from your favorite recipe
1 scoop Blue Bell I ♥ Chocolate Ice Cream (approximately ½ c.)
2 T. purchased chocolate fudge sauce
Shaved chocolate, optional
Place brownie on a dessert dish. Top with the scoop of ice cream. Cover ice cream scoop with fudge sauce. Sprinkle with shaved chocolate, if desired. Serve immediately. Makes 1 serving.
NOTE: If not a chocolate purist, try adding:
- raspberry or strawberry sauce in addition to/instead of the chocolate fudge sauce
- top with cherry pie filling (red tart or dark sweet) or sweetened sliced strawberries
- a dollop of sweetened whipped cream
- a sprinkle of chopped toasted pecans or walnuts
NOTE: For Valentine’s Day, use a heart-shaped cookie cutter and cut brownie into a heart.
18 oz. chocolate or chocolate chocolate chip cookie dough (from your favorite recipe or from a package of cookie mix)
½ - 1 c. chocolate fudge sauce
1½ qt. Blue Bell I ♥ Chocolate Ice Cream, slightly softened
Chocolate dessert topping
Shaved chocolate, optional
Press cookie dough onto bottom of greased 12-inch pizza pan. Bake as directed on package or recipe; cool. Wrap in plastic wrap and freeze for 30 minutes. Remove from freezer and unwrap. Spread crust with chocolate fudge sauce and refreeze for 15 minutes; top gently with small scoops of ice cream. Spread ice cream to cover crust. Cover with plastic wrap and freeze 1 to 24 hours. Remove from freezer 10 minutes before serving. Unwrap and drizzle decoratively with chocolate topping. Sprinkle with chocolate shavings (optional). Cut into wedges to serve. Make 12 - 16 servings.
NOTE: For Valentine’s Day, shape the cookie dough into a heart by drawing a heart on parchment paper (make it similar in size of your pizza pan); place the parchment paper on your pizza pan or cookie sheet and press the dough into the outline of the heart. Bake as directed. Let the cookie cool 5 to 10 minutes on the parchment paper. Gently loosen cookie from paper using a large spatula. Set paper and cookie on cooling rack to cool completely. Gently and carefully slide cookie off of paper and onto serving platter. Wrap and freeze for 30 minutes as instructed above. Continue with above instructions. Instead of chocolate shavings, top each serving with an unwrapped chocolate kiss or heart-shaped chocolate candy (optional).
Half-gallon Blue Bell I ♥ Chocolate Ice Cream
1 cup shaved chocolate, milk, dark or white (or combination of two or three)
¾ cup chocolate dessert sauce
12 chocolate covered fresh strawberries
Work quickly so that ice cream does not melt. Using kitchen shears or sturdy scissors, cut the paper carton off the ice cream, leaving the ice cream “block” intact. Place ice cream on chilled serving plate top-side down (wider side down). Cover the exposed sides and top with chocolate shavings, patting to make them adhere to the ice cream (Alternatively, sprinkle chocolate shavings onto waxed paper and roll ice cream over the sprinkles to cover the ice cream. Place ice cream on chilled serving plate.). Slice ice cream as you would a cake or pie into 12 slices. Serve each slice on a chilled dessert plate. Drizzle with chocolate sauce and serve with a chocolate covered strawberry. Makes 12 servings.
Take one serving of any of your favorite chocolate desserts—
- Chocolate Bundt Cakes
- Chocolate-iced Chocolate Cakes
- Molten Chocolate Cakes
- Chocolate-filled Pies
- Chocolate Dessert Bars
- Chewy Chocolate Cookies
- Chocolate Mousse
--and serve it with one scoop (approximately ½ cup)—
- Blue Bell I ♥ Chocolate Ice Cream
--and add one tablespoon of a decadent chocolate topping—
- Warmed chocolate fudge sauce
- Chocolate dessert topping
- Shredded chocolate fudge
- Shaved chocolate (dark, milk or white)
- Chocolate chunks or chips
--and maybe just a little bit of (don’t want to dilute the chocolate flavor…)—
- Sweetened Whipped Cream
- Toasted chopped nuts
- Toasted shredded coconut
- Finely chopped chocolate-coated candy bars
- Colorful heart-shaped candy sprinkles
- Fresh berries
- Caramel or fruit-flavored sauces