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

Peppermint Bark Ice Cream Pie

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.

Peppermint Bark Napoleon

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.

Peppermint Bark Whoopie Pies

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.

Peppermint Pie with Chocolate Sauce

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.