Over the years, we've collected many recipes that incorporate our great tasting ice cream.
1 2x2-inch brownie, purchased or homemade
1 scoop Blue Bell Christmas Cookies Ice Cream, about ½ cup
1 to 2 T. chocolate fudge sauce, warmed
Serve in a clear glass mug if possible, or use short clear glasses with a wide diameter. Fit brownie into glass (may have to crumble into pieces. Top with scoop of ice cream. Cover ice cream with warmed fudge sauce. Top with miniature marshmallows. (If you have a kitchen torch, you can lightly toast the marshmallows.) Serve immediately. Makes one serving.
For the pie:
1½ c. chocolate wafers, crushed
1/3 c. melted butter
1½ quarts Blue Bell Peppermint Ice Cream, slightly softened
3 egg whites
¼ t. cream of tartar
½ c. sugar
For the Chocolate Sauce:
6 oz. semi-sweet chocolate chips
½ c. butter, cut into pieces
Preheat the oven to 350°F. In a 9-inch pie plate, combine crushed wafers and butter. Press mixture against the bottom and side to form a crust and bake 6 to 8 minutes. Let crust cool completely on a wire rack. Place in freezer for at least 30 minutes. Remove crust from freezer and fill with ice cream mounding it slightly in the center. Return to freezer while preparing the meringue. In a small bowl with mixer at high speed, beat egg whites and cream of tartar until foamy. Gradually add sugar, 1 T. at a time, beating well after each addition, until sugar is completely dissolved and whites are stiff but not dry. Spread meringue over ice cream, sealing it well to the crust. Place in freezer for at least 8 hours or up to 3 days. To serve, preheat the oven to 475°F. Melt chocolate and butter in a microwave-safe dish at low power for approximately 2 – 3 minutes. Stir until blended and keep warm. Bake pie in oven about 2 minutes, just until the meringue turns golden. Drizzle 3 T. of chocolate sauce over pie. Serve immediately with remaining sauce. Makes 8 – 10 servings.
1 baked pie shell
1 ½ quarts Blue Bell Spiced Pumpkin Pecan Ice Cream, slightly softened
2 to 3 T. caramel dessert topping
8 roasted and salted pecan halves
More caramel dessert topping, optional
Wrap cooled pie shell in plastic wrap and freeze for 30 minutes. Remove pie shell from freezer and unwrap. Scoop ice cream into pie shell, mounding slightly in the center. Smooth surface of ice cream. Wrap dessert in plastic wrap or foil and freeze for 4 to 24 hours. Remove pie from freezer 10 minutes before serving. Unwrap and drizzle caramel sauce over the ice cream. Place the pecans in a circle between the center and the edge of the ice cream. Slice into eight slices so that each slice has a pecan on the center top. Place each slice on a chilled dessert plate. Drizzle more caramel topping on the slice or plate, if desired. Makes 8 servings.
Note: A graham cracker pie shell can be substituted for the baked pie shell.
1 purchased ice cream cone
1 rounded scoop Blue Bell Christmas Cookies Ice Cream, about ½ cup
cookie crumbs (from sugar cookies, vanilla or chocolate wafers)
candy coated chocolate candies
fruit leather (red and green in color)
Place scoop of ice cream on cone. Sprinkle the top with cookie crumbs for the elf’s hair. Press two candies (flat) into ice cream for the eyes. Press two candies (sideways) half-way into the ice cream on either side of the face for the ears. Break one candy into quarters and use one quarter for the nose. Use a sliver of red fruit leather for the smile. Make a conical hat out of the green fruit leather and place on the head. Serve immediately. Makes 1 elf (serving).
Serve scoops of Blue Bell Peppermint Ice Cream and let your guests choose a Christmas candy topping:
Peppermint Candy Canes, crushed
Peppermint bark, broken into small pieces
Almond bark, broken into small pieces
Chocolate fudge, chopped
20 scoops Blue Bell Christmas Cookies Ice Cream (will need 2 half-gallons)
canned whipped cream
green candy sprinkles
chocolate candy sprinkles
yellow candy sprinkles
Using 9-ounce clear disposable cups, place one scoop of ice cream into each of 20 cups. Top each with whipped cream. Place on a large tray in the following manner: Use 15 cups to make a triangle with rows of 1, 2, 3, 4 and 5 cups. Sprinkle with green candy sprinkles to make the “tree”. Place 4 cups at the bottom of the tree (forming a square) to make the trunk and sprinkle with chocolate sprinkles. Sprinkle the last cup with yellow sprinkles and place on top of the tree for the star. Serve immediately. Makes 20 servings.
Notes: You can add additional rows to the tree if more servings are needed. Folding green dinner napkins in the shape of the “tree” and placing it under the cups with green sprinkles will help with the illusion. You could also use green plastic cups for the “tree” portion if available. Colorful candy-coated chocolate candies can be added to the green cups to look like ornaments.
4 c. crisped rice cereal
6 oz. milk chocolate chips
½ cup butter
½ gallon Blue Bell Peppermint Ice Cream, softened
2 c. frozen whipped topping, thawed
2-3 small peppermint candy canes, crushed
Purchased chocolate ice cream topping
In a large microwave-safe mixing bowl, melt butter and milk chocolate on a low power setting until melted, approximately 2 minutes. Add cereal and stir to coat. Press mixture into the bottom of a greased 10-inch spring form pan. Freeze for 30 minutes. Spoon ice cream over crust. Freeze for 30 minutes. Spread whipped topping over ice cream. Cover and freeze for 4 – 24 hours. Remove from freezer 10 minutes before serving. Sprinkle the top of the dessert with crushed candy. Drizzle with chocolate topping. Remove sides of pan. Cut cake into wedges and serve immediately with additional chocolate topping. Makes 8 – 10 servings.