Over the years, we've collected many recipes that incorporate our great tasting ice cream.
4 clear plastic cups (8 or 9 oz. size)
1 cup shredded coconut
2-3 drops green food color
4 scoops Blue Bell Homemade Vanilla Ice Cream or Blue Bell Homemade in the Shade Ice Cream
Easter candy - marshmallow chicks (4) or jelly beans (12) or appropriate candy of your choice
Candy strips (such as sour straws or licorice strands), optional
Pour coconut into a small mixing bowl. Dye the coconut green by adding a few drops of food coloring and stirring. Pour ¼ cup of coconut into each plastic cup. Press the coconut against the sides of the cup and make an indention in the center. Place one scoop of ice cream in each cup. Top each scoop with Easter candy. Place both ends of the candy strips into the ice cream to form basket handles. Serve immediately. Makes 4 servings.
8 miniature marshmallows
8 vanilla wafer cookies
4 small scoops Blue Bell Homemade Vanilla Ice Cream (approximately 2-3 T. each)
4 wooden ice cream spoons or 4 wooden ice cream sticks
pink decorating icing (in a tube)
Squeeze and roll the marshmallows to elongate them, and then flatten to make bunny ears. Place 4 cookies, flat-side up, on a tray lined with waxed paper. Lay two bunny ears on each cookie so that about 1/3 inch is on the cookie and the rest is above the cookie. Place one scoop of ice cream on each cookie. Top each scoop with another cookie, flat-side down. Gently press the cookies together to fill the cookies to the edge making sure that the bunny ears are attached. Gently insert the wooden spoon or stick into the ice cream on the opposite side from the ears. Cover with waxed paper or foil and freeze 1 to 24 hours. Remove from freezer 5 to 10 minutes before serving. Use the pink icing to make bunny eyes, nose and mouth on one of the cookies. Add a streak of pink icing to the center of the ears. Serve immediately. Makes 4 servings.
Note: If you want to make larger treats, use chocolate wafers or sugar cookies with enough ice cream to make an ice cream sandwich and use half of a regular-sized marshmallow to make each ear.
2 c. sliced almonds
1/3 c. firmly packed light brown sugar
¼ c. flour
6 T. butter, melted and cooled
1 quart Blue Bell Peaches & Homemade Vanilla Ice Cream
4 peaches, peeled, pitted, and coarsely chopped
¼ c. powdered sugar
Preheat the oven to 375°F. Coarsely chop nuts with brown sugar and flour in processor. Add butter and process until nuts are finely chopped. Press half of the mixture over bottom of 9-inch spring form pan. Press remaining half of mixture over bottom of 9-inch cake pan. Bake until crusts are golden, about 20 minutes. Cool completely. Break crust in cake pan into crumbs. Cover and freeze crust in spring form pan for 30 minutes. In the spring form pan, spread half of the ice cream over the crust. Sprinkle with half of the crumbs. Repeat layers. Cover and freeze 4 to 24 hours. Mix peaches and powdered sugar. Stir until sugar dissolves (Can be used immediately or refrigerated.). Remove dessert from freezer 10 to 15 minutes before serving. Using a knife, cut around pan sides to loosen torte. Release pan sides. To serve, cut torte into 10 wedges and place each wedge on a chilled dessert plate. Top with sweetened chopped peaches. Makes 10 servings.
Blue Bell Southern Blackberry Cobbler Ice Cream
In a large trifle bowl, layer Southern Blackberry Cobbler Ice Cream, fresh banana slices and granola. Top with a layer of whipped topping, fresh bananas and blackberries.