Over the years, we've collected many recipes that incorporate our great tasting ice cream.
1 2/3 c. flour
¾ c. butter, cubed
2/3 c. powdered sugar
1/3 c. cornstarch
4 T. butter
4 c. peeled and diced Gala apples
2/3 c. firmly packed light brown sugar
3 - 4 T. bourbon
12 scoops Blue Bell Sea Salt Caramel Ice Cream (approximately ½ cup each)
¾ c. salted roasted pecans
Preheat oven to 350°F. Pulse first 4 ingredients in a food processor 10 to 12 times or until mixture resembles coarse meal. Firmly press on bottom of a 9 x 13 baking dish. Bake 25 to 30 minutes or until lightly browned. Cool completely. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add apples and brown sugar. Cook, stirring constantly, 8 to 10 minutes or until tender and caramelized. Remove from heat; stir in bourbon. Cool slightly and spread over shortbread crust. (Dessert can be served warm immediately, held and served at room temperature or held and serve at refrigerated temperature.) To serve, cut dessert into 12 squares. Place each square on a dessert plate. Top each square with a scoop of ice cream. Sprinkle 1 tablespoon of pecans over each dessert and serve immediately. Makes 12 servings.
1½ c. flour
1 c. rolled oats
½ c. brown sugar
1½ c. chopped pecans
1 c. melted butter
12 – 16 scoops Blue Bell Sea Salt Caramel Ice Cream (approximately ½ cup each)
Caramel dessert topping, optional
Preheat oven to 350°F. In a medium bowl, combine flour, uncooked oats, sugar and pecans. Stir in melted butter. Spread a thin layer of mixture on a cookie sheet and bake until brown, about 20 minutes. Let cool, then crumble. Place a layer of crumbs in a sundae dish. Add a scoop of ice cream. Sprinkle the ice cream with additional crumbs. Drizzle with caramel sauce, if desired, and serve immediately. Makes 12 – 16 servings.
¾ c. unsalted butter
4 oz. unsweetened chocolate
2 c. sugar
1¼ c. flour
2 t. vanilla
1 c. chopped pecans
1 bag (12 oz.) dark chocolate chunks
1 package (14 oz.) soft caramels, unwrapped
¼ c. heavy cream
Coarse sea salt, optional
15 scoops Blue Bell Sea Salt Caramel Ice Cream (approximately ½ cup each)
Heat oven to 350°F. Line a 13 x 9 inch baking pan with foil. Spray foil with cooking spray. In a large microwave-safe bowl, melt butter and unsweetened chocolate for 2 minutes. Stir until smooth. Whisk in eggs, sugar, flour and vanilla. Stir in pecans. Spread half the batter into prepared pan. Sprinkle with 1 cup chocolate chunks. In medium-size saucepan, melt together caramel and heavy cream over medium-low heat until smooth, about 5 minutes. Evenly pour over batter in pan. Spread with remaining batter. Sprinkle with remaining 1 cup chocolate chunks. Bake for about 35 minutes or until top is dry to the touch. Sprinkle very lightly with sea salt, if desired. Let cool completely in pan on wire rack. Hold foil and lift brownie from pan. Cut into fifteen 3 x 2 ½ inch brownies. Serve each brownie with a scoop of ice cream in a dessert dish. Sprinkle with chocolate shavings and serve immediately. Makes 15 servings.
Note: For simpler preparation, omit the first 10 ingredients and use purchased brownies.
1 ½ c. pecan pieces, toasted, divided
¾ c. graham cracker crumbs
¼ c. sugar
6 T. butter
1 qt. (approximately) Blue Bell Sea Salt Caramel Ice Cream, slightly softened
5 ½ oz. bittersweet chocolate, chopped
½ c. heavy cream
1 ½ T. dark corn syrup
¾ t. vanilla
Pinch of salt
Preheat oven to 350°F. Finely chop 1 cup pecans and transfer to medium bowl. Mix in graham cracker crumbs and sugar. Add butter and mix until blended. Press mixture firmly over bottom and up sides of 9-inch glass pie dish. Bake crust until golden brown, about 12 minutes. Cool crust completely. Wrap in foil and freeze for 30 minutes. Spread ice cream evenly in frozen crust. Wrap and freeze. Combine chocolate, cream, and corn syrup in medium microwave-safe bowl. Melt chocolate (approximately 1 to 2 minutes) and stir until mixture is smooth. Whisk in vanilla and salt. Cool ganache at room temperature until thick but still pourable, about 30 minutes. Pour ganache evenly over frozen pie. Sprinkle with remaining ½ cup pecans. Freeze until ganache is firm, at least 45 minutes and up to 24 hours. Let pie stand 10 minutes at room temperature before serving. Cut pie into wedges and serve with caramel topping. Makes 8 to 10 servings.
Note: For simpler preparation, omit crust ingredients and use a purchased graham cracker crust. You can also omit ganache ingredients and use purchased chocolate fudge sauce.