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


Ice Cream Cheesecake

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

Filling:
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.


Caramel-Toffe Bombe

1&1/3  cups gingersnap cookie crumbs (about 20 cookies)
¼  cup butter or margarine
1  pint Blue Bell Homemade Vanilla Ice Cream, softened
4  (1.4-ounce) English toffee-flavored candy bars, crushed
Praline Sauce

Praline Sauce
½  cup firmly packed brown sugar
½  cup half-and-half
¼  cup butter or margarine
¼  cup slivered almonds, toasted and chopped
1  teaspoon vanilla extract

Line a 2-quart bowl with heavy-duty plastic wrap.  Set aside.  Combine cookie crumbs and butter; press mixture into prepared bowl.  Combine ice cream and crushed candy, and spoon into bowl.  Cover and freeze at least 8 hours.  To serve, let bowl stand at room temperature 5 minutes; invert onto a serving plate.  Carefully remove bowl and plastic wrap.  Cut into wedges, and serve immediately with warm Praline Sauce.  Yield: 10 to 12 servings.

Praline Sauce
Combine first 3 ingredients in a small saucepan; bring mixture to a boil over medium heat, stirring occasionally.  Boil 2 minutes, stirring occasionally.  Remove from heat; stir in almonds and vanilla.


Blue Bell Special Dessert

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

Filling:
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.

Strawberry Summer Pie

1 10” baked pie crust
1 (3 oz.) package strawberry gelatin
1/8 teaspoon salt
1 C boiling water
1 (10 ox) package frozen, sliced, sweetened strawberries, partially thawed
1 pint Blue Bell Homemade Vanilla Ice Cream

Dissolve gelatin and salt in boiling water. Add ice cream t hot gelatin mixture. Stirring to melt. Add partially thawed strawberries andjuice, stirring until fruit is separated. Cut up any large pieces. Pour into baked pie shell and freeze approximately four hours before cutting. Slice, letting each individual piece stand about 5 minutes before serving. Keep remaining pie in freezer until served. This is really a cool, light dessert for hot summer days.