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


Easter Baskets

4 waffle cone cups
1 cup shredded coconut
2-3 drops green food color
4 scoops of Blue Bell Homemade Vanilla Ice Cream or favorite Blue Bell flavor
Candy strips (such as sour straws or licorice strands)
Easter candy of your choice, optional

Easter Baskets

Pour coconut into a small mixing bowl.  Dye the coconut green by adding a few drops of food coloring and stirring.  Pour ¼ cup of coconut into each waffle cone cup.  Press the coconut against the sides of the cup and make an indention in the center.  Place one scoop of ice cream in each cup.  Place both ends of the candy strips into the ice cream to form basket handles.  Garnish with Easter candy. Serve immediately.  Makes 4 servings.


Easter Bunny Lollipops (Kid Friendly)

8 miniature marshmallows
8 vanilla wafer cookies
4 small scoops Blue Bell Homemade Vanilla Ice Cream (approximately 2-3 T. each)
4 wooden ice cream spoons or 4 wooden ice cream sticks
pink decorating icing (in a tube)

Squeeze and roll the marshmallows to elongate them, and then flatten to make bunny ears.  Place 4 cookies, flat-side up, on a tray lined with waxed paper.  Lay two bunny ears on each cookie so that about 1/3 inch is on the cookie and the rest is above the cookie.  Place one scoop of ice cream on each cookie.  Top each scoop with another cookie, flat-side down.  Gently press the cookies together to fill the cookies to the edge making sure that the bunny ears are attached.  Gently insert the wooden spoon or stick into the ice cream on the opposite side from the ears.  Cover with waxed paper or foil and freeze 1 to 24 hours.  Remove from freezer 5 to 10 minutes before serving.  Use the pink icing to make bunny eyes, nose and mouth on one of the cookies.  Add a streak of pink icing to the center of the ears.  Serve immediately.  Makes 4 servings.

Note:   If you want to make larger treats, use chocolate wafers or sugar cookies with enough ice cream to make an ice cream sandwich and use half of a regular-sized marshmallow to make each ear.


Strawberry-Orange Angel Food Cake

1/2 c. orange marmalade
1 (16-ounce) container fresh strawberries, washed, hulled and halved
8 slices angel food cake
8 scoops Blue Bell Strawberry Ice Cream, about 1/2 cup each
frozen whipped topping, thawed

Stir marmalade and strawberries together. Place one cake slice on a dessert dish. Top with one scoop of ice cream. Spoon the Strawberry sauce over dessert. Add a dollop of whipped topping. Repeat last four steps to make 8 desserts. Serve immediately.

Note: You can replace the angel food cake with pound cake if desired.


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.


Strawberries & Homemade Vanilla Ice Cream Shortcake

1 angel food cake or pound cake, cut into slices
1 half gallon Blue Bell Strawberries & Homemade Vanilla Ice Cream
Frozen whipped topping, thawed

Place slice of cake on dessert plate.  Place one scoop of ice cream on cake.  Add a dollop of whipped topping and garnish with fresh strawberry.