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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 Ice Cream
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.


Ice Cream Smores

8 graham cracker squares
2 chocolate bars
4 scoops Blue Bell Homemade Vanilla

Ice Cream Smores

Place ½ of 1 chocolate bar onto each graham cracker square. Place one scoop of ice cream onto the chocolate bar, flattening slightly. Place remaining graham cracker squares on top of ice cream. Serve immediately. Makes 4 servings.


Luscious Tropical Shake

1 c Blue Bell Homemade Vanilla Ice Cream
¾ c. half and half
1 can 8.25 oz. crushed pineapple, undrained
1/3 c frozen orange juice concentrate
1 banana, sliced
3-4 ice cubes
Toasted coconut
Blend together ice cream, half and half, pineapple, frozen orange juice concentrate and banana. Add ice cubes one at a time until mixture is thick and foamy. If desired, sprinkle ½ tsp. toasted coconut on top of each serving. Serve immediately. Makes 6 servings

Mocha Frosty

3  tablespoons sugar
3  tablespoons cocoa
2/3 cup ice
1  tablespoon instant coffee granules
2  cups milk
1  pint Blue Bell Homemade Vanilla Ice Cream
Frozen Whipped Topping, thawed

Combine first 3 ingredients in a small saucepan; bring to boil, stirring constantly.  Add coffee granules, stirring to dissolve; chill.

Combine chocolate mixture, milk, and ice cream in container of an electric blender; process until smooth.  Top each serving with a dollop of whipped topping.  Serve immediately.  Yield: 5 cups.


Turtle Pecan Pie

3    cups chocolate wafer crumbs
½   cup butter or margarine, melted
1¼  cups semisweet chocolate morsels
1     cup evaporated milk
1     cup miniature marshmallows
1/8  teaspoon salt
2    pints Blue Bell Homemade Vanilla Ice Cream
1    cup pecan halves, toasted

Combine chocolate crumbs and butter; firmly press into a 9-inch, deep-dish pie plate, and freeze 15 minutes.  Combine chocolate morsels and next 3 ingredients in a heavy saucepan.  Cook over low heat, stirring constantly, until thickened and smooth.  Remove from heat, and set aside.  Spread 2 cups ice cream into prepared pie plate; cover and freeze 30 minutes.  Pour half of chocolate mixture over ice cream layer; cover and freeze 30 minutes.  Spread remaining ice cream over chocolate mixture; cover and freeze 30 minutes.  Spread remaining chocolate mixture over ice cream, and top with pecans.  Cover and freeze.  Yield: one 9-inch pie.


Sunshine Fizz

1 cup orange juice, chilled
1 cup pineapple juice, chilled
1 cup Blue Bell Orange Sherbet
½ cup club soda, chilled
Blue Bell Orange Sherbet
Garnish: pineapple wedges, maraschino cherries

Combine first three ingredients in container of an electric blender; process until smooth. Stir in club soda, and pour into soda glasses. Add a scoop of orange sherbet to each glass, and garnish if desired. Serve immediately. Makes 3 servings.