Over the years, we've collected many recipes that incorporate our great tasting ice cream.
*Original recipe from Redbook magazine, edited to include Blue Bell Ice Cream.
For the cake:
½ c. flour
1/3 c. cocoa
¾ t. baking powder
¼. t. salt
5 eggs at room temperature
¾ c. sugar, divided1 ½ t. vanilla
1 ½ t. peppermint extract
Confectioners’ sugar (for sprinkling on towel)
2 pints Blue Bell Peppermint Bark Ice Cream
For the glaze:
½ c. heavy cream
6 oz. bittersweet chocolate, chopped
2 T. dark corn syrup
1 ½ t. vanilla
1 ½ t. peppermint extract
Dark or white chocolate curls and/or crushed peppermint candy
Heat oven to 400°F. Line a 15½-inch-by-10½-inch-by-1-inch jelly-roll pan with nonstick foil. Combine cake flour, cocoa, baking powder and salt in a small bowl. Separate egg whites and yolks into two large bowls. Beat egg whites on medium-high speed until foamy. Gradually beat in ½ cup of the sugar. Continue to beat on high speed until stiff (but not dry) peaks form. Using same beaters, beat yolks with the remaining ¼ cup sugar and extracts until thickened, about three minutes. On low speed, beat in flour mixture until blended. Stir in ¼ of the beaten egg whites into mixture. Fold in remaining whites. Spread in prepared pan; smooth top. Bake twelve minutes or until top springs back when gently pressed. Let cool two minutes on a wire rack. Dust a clean towel with confectioners’ sugar. Invert cake onto towel. Remove pan. Carefully peel off foil. Starting from the short end, roll up cake in towel. Place seam side down on wire rack. Cool completely. Unroll cake and spread evenly with ice cream. Roll up cake. Wrap tightly in nonstick foil or plastic wrap and freeze, seam side down, overnight until firm. In a small saucepan, heat cream, chocolate and corn syrup over low heat until chocolate is melted and glaze is shiny and smooth, one to two minutes. Stir in extracts. Cool to room temperature. Unwrap cake. Trim ends. Place cake on a wire rack over waxed paper. Pour glaze along top of cake roll, spreading with a spatula to cover sides. Garnish top of cake with chocolate curls and/or crushed mint candy. Freeze cake until firm. Makes 10 servings.
2 c. flour
5 T. cocoa
1 1/8 t. baking powder
1 t. baking soda
½ c. unsalted butter, room temperature
1 c. sugar
2 egg yolks
1 T. vanilla extract
1 c. milk
15 scoops Blue Bell Peppermint Bark Ice Cream, approximately ½ cup each
Preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Combine flour, cocoa, baking powder and baking soda in a medium bowl. Beat butter, sugar, egg yolks and vanilla in a large bowl until well blended, about two minutes. Add flour mixture in three additions alternately with milk in two additions, beating until blended after each addition. Drop dough by very rounded tablespoonfuls onto prepared baking sheets, spacing three inches apart. Bake one sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to 10 minutes. Cool on sheets ten minutes. Carefully transfer cookies to racks and cool completely. Repeat with remaining cookie dough. Cookies can be made one day ahead. Store airtight in single layer at room temperature. When ready to serve, place one cookie flat-side up. Add a scoop of ice cream. Top with a second cookie, flat-side down. Press gently to spread the ice cream to the edge of the cookie. Make one sandwich for each serving. Serve immediately. Makes about 15 sandwiches.
|3 scoops Blue Bell Peppermint Bark Ice Cream, approximately 1/3 cup each
2 chocolate cookies with mint crème filling
Chocolate dessert topping
Canned whipped cream
White chocolate and/or dark chocolate shavings
Crushed peppermint stick candy
Place one scoop of ice cream in a chilled parfait glass. Crumble one cookie over the ice cream. Add a squirt of dessert topping. Repeat layers. Add a third scoop of ice cream. Top with whipped cream. Sprinkle with chocolate shavings and crushed peppermint. Makes one serving.
Note: This can also be served as a sundae: Crumble the cookies in a dessert bowl. Add the ice cream. Drizzle with chocolate topping. Top with whipped cream. Sprinkle with chocolate shavings and crushed peppermint.
2 oz. clear hard peppermint candies
12 oz. bittersweet chocolate, finely chopped
8 scoops Blue Bell Peppermint Bark Ice Cream, approximately 1/3 cup each
Canned whipped cream
Crushed peppermint sticks (red & white only, or red & white and green & white for Christmas)
Line two large baking sheets with parchment. Finely grind mints in processor. Place half of chocolate in a microwave-safe bowl and heat chocolate just enough to melt completely, stirring often. Pour onto one prepared sheet. Using a spatula, spread chocolate to 1/16-inch thickness over parchment. Sprinkle half of ground candies over half of chocolate. Fold parchment in half to seal candies in chocolate. Repeat with remaining chocolate and candies. Cover and chill 1 to 24 hours. Peel parchment off chocolate bark. Break or cut each sheet of bark into 6 large irregular pieces, reserving any small pieces for garnish. To serve: Place one bark piece on a dessert plate. Top with one scoop of ice cream. Place another bark piece atop ice cream. Top with another scoop of ice cream. Place a third piece of bark atop the second scoop of ice cream. Place a dollop of whipped cream atop the chocolate and garnish with any smaller bark pieces, standing pieces upright. Sprinkle crushed candies on the plate around the dessert. Repeat steps to make 4 desserts. Serve napoleons immediately. Makes 4 servings.
Note: For a simpler napoleon, omit the first two ingredients and use 12 chocolate wafer cookies to replace the layers of bark. Garnish with shaved chocolate and/or red and green Christmas sprinkles.
4 c. crisped rice cereal
1 – 7-ounce milk chocolate bar
½ c. butter
½ gallon Blue Bell Peppermint Bark Ice Cream, slightly softened
2 c. frozen whipped topping, thawed
Peppermint candy canes and/or crushed peppermint candies
Place cereal in large bowl. Grate or shave 2 tablespoons chocolate from candy bar and set aside. Melt butter and remaining chocolate in microwave safe bowl. Pour over cereal and stir to coat. Press into the bottom of a greased 10-inch spring form pan. Freeze 30 minutes. Spoon ice cream over crust. Freeze for 15 minutes. Spread with whipped topping. Sprinkle with the shaved chocolate. Cover and freeze for 4 to 24 hours. Remove cake from freezer ten minutes before serving. Sprinkle with peppermint candy. Remove sides of pan. Cut pie into wedges with a sharp knife and serve immediately. Makes 8 – 10 servings.
Note: To save time, omit the first three ingredients and use a purchased chocolate cookie crust. Make the dessert in the prepared crust instead of in the spring form pan. Use the amount of ice cream needed to fill the crust.
3 c. bittersweet chocolate chips
½ t. (scant) peppermint extract
18 large marshmallows, snipped in half lengthwise
8 chocolate wafer cookies, each broken into 4 pieces
½ gallon Blue Bell Peppermint Bark Ice Cream
Crushed peppermint sticks
Line a 9x5-inch loaf pan with foil, extending foil over sides of pan. Melt chocolate in microwave-safe bowl until smooth, stopping occasionally to stir, about two or three minutes. Mix in peppermint extract. Spread ½ cup warm chocolate evenly in pan. Sprinkle half of marshmallows and half of cookie pieces over. Pour remaining chocolate over, reserving 1 tablespoon chocolate in bowl. Top with remaining marshmallows and cookies, pressing to partially submerge. Using spoon, drizzle reserved chocolate in bowl over marshmallows in zigzag lines. Freeze until firm enough to cut, about 30 minutes. Using foil as aid, lift chocolate out of pan. Peel foil off chocolate. Cut into 21 squares. Store chilled in airtight container. To serve dessert, scoop ice cream into a chilled dessert dish. Sprinkle with crushed peppermint and serve with a piece of Rocky Road candy. A half-gallon of ice cream will make about 10 servings. You will have candy left over.