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


Chocolate Pretzel Ice Cream Bites

Blue Bell Sweet ‘n Salty Crunch Ice Cream

48 mini square pretzels

1 bottle Smucker's® Magic Shell® Chocolate Pretzel Flavored Topping

Line baking sheet with wax paper. Scoop 1 rounded teaspoon of ice cream between two pretzels. Place on prepared baking sheet. Freeze 30 minutes. Place topping in small bowl. Dip bites in topping to coat or drizzle over top for television demonstration. Return to baking sheet. Freeze 15 minutes. Makes 24 bites.


Sweet ‘n Salty Mega Sundae

Chocolate Icing
Pretzels
Mini Chocolate Chips
Blue Bell Sweet ‘n Salty Crunch Ice Cream
Whipped Topping
Chocolate Sauce
Caramel Sauce

Coat the rim of a glass with a thin 1 inch wide strip. Break a few pretzels and place them on a plate with the mini chocolate chips. Roll the rim of the glass in the toppings to adhere them to the glass. Scoop Blue Bell Sweet ‘n Salty Crunch ice cream into the glass until full. Garnish with whipped topping and drizzle chocolate and caramel sauce as desired.


Sweet ‘n Salty Pie

1 ¼ c. crushed pretzels
¼ c. sugar
½ c. melted butter
1 ½ c. milk chocolate morsels
½ c. chopped roasted almonds
1 qt. Blue Bell Sweet ‘n Salty Crunch Ice Cream, softenedCaramel and chocolate sauce and whipped topping for garnish.

Make crust ahead of segment. Mix crushed pretzels, sugar and butter.  Press mixture firmly in a thin layer on bottom and up one-inch of the sides of a 9-inch pie pan.  Bake crust at 350°F for 5 minutes.  Remove from oven and sprinkle chocolate morsels onto hot crust. Using the back of a small spoon carefully spread melted chocolate evenly over bottom crust.  Cool.  Cover crust and store for television segment.

 

Take prepared crust and sprinkle almonds evenly into crust.  Scoop ice cream into crust spreading evenly to fill.  Cover and freeze 4 to 24 hours.  Remove pie from freezer 15 minutes before serving.  Slice into 8 to 10 wedges, add whipped topping, and drizzle with chocolate and caramel sauce. Serve immediately. Makes 8 to 10 servings.