Blue Bell Candy Jar Ice Cream Recipes

Candy Jar Split

Ingredients:

2 bananas

4 scoops Blue Bell Candy Jar Ice Cream, slightly softened

2 T. chocolate or caramel ice cream topping

½ c. frozen whipped topping, thawed

1 T. chopped roasted peanuts

2 stemmed maraschino cherries

Directions:

Peel one banana.  Slice in half lengthwise.  Place two slices, sliced side up, on a dessert plate or banana split boat.  Place 2 scoops of ice cream on the banana slices.  Drizzle ice cream topping over scoops.  Add a dollop of whipped topping.  Sprinkle with ½ T. peanuts and top with one cherry.  Repeat steps with second banana.  Makes 2 servings.

Candy Jar S'Mores

Ingredients:

8 graham cracker squares

¼ c. purchased thick fudge sauce

4 scoops Blue Bell Candy Jar Ice Cream, slightly softened

Directions:

Gently spread ½ T. fudge sauce on the flat side of each graham cracker square.  Slightly flatten ice cream scoops.  Place one scoop of ice cream on the fudge-side of four crackers and top each with another cracker, fudge-side towards the ice cream.  Serve immediately.  Make 4 servings.

Note: Try substituting peanut butter for the fudge sauce on one graham cracker in each sandwich.

Candy Jar Pie

Ingredients:

1 9-inch deep dish ready-made graham cracker or chocolate cookie pie crust

1 quart Blue Bell Candy Jar Ice Cream, slightly softened

¼ c. dark chocolate shavings

¼ c. chopped roasted peanuts

frozen whipped topping, optional

chocolate ice cream topping, optional

Directions:

Gently fill pie crust with scoops of ice cream, slightly mounding the ice cream in the center of the pie.  Smooth the top of the ice cream to make an attractive appearance.  Sprinkle with chocolate shavings and peanuts.  Cover with plastic wrap or foil and freeze for at least 4 hours.  Remove from freezer 10 minutes before serving.  Uncover and slice into 8 wedges.  Place each slice on a chilled dessert plate and top with whipped topping and drizzle with chocolate sauce, if desired.  Serve immediately.  Makes 8 servings.