Bob and Kaci celebrate National Ice Cream Month
POSTED: Tuesday, July 3, 2012 - 3:31pm
UPDATED: Tuesday, July 3, 2012 - 3:34pm
Two Blue Bell Territory Managers, Mark Helton and Danny Olsen, stopped by East Texas Live to help KETK celebrate National Ice Cream Month.
They let Bob and Kaci try out Blue Bell's newest flavors, Summer Strawberry Pie, and Christmas Cookie in July.
Here's a few recipes using Blue Bell Summer Strawberry Pie Ice Cream
Summer Strawberry Pie Shots:
For each serving, use 3 shot glasses (2 tablespoons each).
Alcoholic: Fill each shot glass with about 1 teaspoon of an appropriate liqueur (citrus, fruit, berry, coconut, nut, etc.) or rum. Swirl the glass so that the liqueur coats the inside of the glass. Add a small scoop of ice cream to fit the glass. Add a tiny dollop of whipped cream and serve immediately.
Non-alcoholic: Fill each shot glass with about 1 teaspoon of a dessert topping (strawberry or chocolate). Add a small scoop of ice cream to fit the glass. Add a tiny dollop of whipped topping and serve immediately.
Summer Strawberry Pie with Fruit and Granola:
2 c. sliced hulled strawberries
¼ c. sugar
1 large ripe banana
4 scoops Blue Bell Summer Strawberry Pie Ice Cream (approximately ½ c. each)
4 T. your favorite granola
Toss strawberries with sugar in medium bowl to blend. Let stand at room temperature until juices form, about 1 hour. Stir and refrigerate. When ready to serve dessert, peel and slice banana and mix into strawberries. Place one scoop of ice cream on each of 4 chilled dessert plates. Add ¼ of the fruit mixture to each plate beside the ice cream. Sprinkle granola over ice cream and fruit. Serve immediately.
Makes 4 servings.
Summer Strawberry Pie Trifle:
12 oz. shortbread cookies, crumbled
4 c. (approximate) Blue Bell Summer Strawberry Pie Ice Cream
¼ c. sliced almonds, toasted
¼ c. toasted shredded coconut
½ c. strawberry or chocolate dessert topping
frozen whipped topping, thawed
Place half of the cookies in the bottom of a 2 ½-quart straight-sided serving bowl. Scoop half of the ice cream evenly over the cookies. Sprinkle ice cream with half of the almonds and coconut. Drizzle with half of the topping. Repeat layers. Serve immediately in chilled dessert dishes adding a dollop of whipped topping and some fresh strawberries. Makes 12 to 15 servings.
Note: Can be made ahead of time and frozen for up to 24 hours. Remove from freezer 10 to 15 minutes before serving.
Note: Make individual trifles using Old Fashioned glasses.
For more recipes click here.