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

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

Fresh Cherry Shake

1 cup pitted fresh sweet cherries
2 cups (1 pint) Blue Bell Homemade Vanilla Ice Cream
¾ cup milk
¼ cup black cherry flavored soda
Few drops lemon extract
Place cherries, ice cream, milk, soda and extract in blender container. Blend until smooth. Makes 2 to 3 servings.

Nostalgic Ice Cream Soda

¼ cup cold milk
2-3 tablespoons chocolate syrup
2 scoops Blue Bell Milk Chocolate Ice Cream
1 cup chilled club soda
Pour milk into 12 oz. glass. Add 1 scoop of ice cream and ¼ cup soda and stir; mashing ice cream. Add remaining soda and ice cream. Makes one serving.

Berry Cooler

6 bags blackberry tea
2 c (1 pint) Blue Bell Homemade Vanilla Ice Cream
1 6 oz can frozen orange juice concentrate
1 ½ cups boiling water

Pour boiling water over tea bags. Cover and brew 5 minutes. Remove tea bags and cool. In blender, combine tea, ice cream and orange juice concentrate; blend at high speed until completely blended. Garnish beverages with orange slices if desired. Makes about 4 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.

Mocha Cinnamon Café Au Lait

2 cups Blue Bell Dutch Chocolate ice cream
¼ teaspoon ground cinnamon
3 cups freshly brewed strong coffee
2 oz bittersweet or semisweet chocolate
1 tablespoon golden brown sugar
½  teaspoon vanilla extract
½ cup chilled whipping cream
Ground nutmeg

Combine ice cream and cinnamon in a bowl.   Then add coffee to mixture and stir.  Melt chocolate in the microwave and stir into coffee mixture.  Pour into coffee mugs.  If mixture becomes too chilled from ice cream, simply put mug of coffee in the microwave to heat up.  For the topping, beat cream, pinch of nutmeg, 1 tablespoon brown sugar, and ½ teaspoon vanilla in a bowl until stiff peaks form.  Top warm coffee with cream and sprinkle with nutmeg, cinnamon, or chocolate sprinkles.