Creative Culinary

Food and Cocktail Recipes l Denver, CO

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • Home
  • Recipes
    • Appetizers
    • Beans and Lentils
    • Breads
    • Breakfast
    • Desserts
    • Cookies, Brownies and Bars
    • Meat and Fish
      • Beef
      • Chicken and Turkey
      • Lamb
      • Pork
      • Fish, Seafood
    • Pasta, Potatoes, Rice & Grains
    • Pizza
    • Pressure Cooker Favorites
    • Salads, Dressings, Marinades, Sauces
    • Sandwiches
    • Soups and Stews
    • Vegetables
  • Friday Cocktails
    • Cocktail News
    • Bourbon
    • Champagne, Prosecco, Cava
    • Cognac
    • Gin
    • Liqueurs
    • Mocktails
    • Rum
    • Scotch
    • Tequila
    • Vodka
  • About
    • Tips for High Altitude Baking
    • Ingredient Substitutions
    • Food Blogs in Colorado
    • Privacy Policy
    • Terms of Use
  • Contact
  • Home
  • Recipes
    • Appetizers
    • Beans and Lentils
    • Breads
    • Breakfast
    • Desserts
    • Cookies, Brownies and Bars
    • Meat and Fish
      • Beef
      • Chicken and Turkey
      • Lamb
      • Pork
      • Fish, Seafood
    • Pasta, Potatoes, Rice & Grains
    • Pizza
    • Pressure Cooker Favorites
    • Salads, Dressings, Marinades, Sauces
    • Sandwiches
    • Soups and Stews
    • Vegetables
  • Friday Cocktails
    • Cocktail News
    • Bourbon
    • Champagne, Prosecco, Cava
    • Cognac
    • Gin
    • Liqueurs
    • Mocktails
    • Rum
    • Scotch
    • Tequila
    • Vodka
  • About
    • Tips for High Altitude Baking
    • Ingredient Substitutions
    • Food Blogs in Colorado
    • Privacy Policy
    • Terms of Use
  • Contact
 
You are here: Home / Ice Cream / Vanilla Bean and Strawberry Ice Cream Layered Dessert

Vanilla Bean and Strawberry Ice Cream Layered Dessert

July 16, 2012 38 Comments

For an easy summer treat, simply layer an ice cream cone crust with ice cream and fudge sauce and freeze. This Vanilla Bean and Strawberry Ice Cream Layered Dessert was wonderful but the choices are endless using your favorite flavor.

When I decided near the end of 2010 that I needed to find my own ‘food blogging’ tribe I was unsure what that would mean. It’s clear that some cities on both the east and west coasts have a plethora of people who write, photo and do all things food. Here in Denver I felt very much like what I would call ‘The Lone Stranger; so instead of lamenting what others had, I decided to start a Meetup group for local food bloggers.

Fast forward 18 months and  I’ve been blessed with making some real friendships with people that ‘get it.’ Our families might not, our friends don’t see what the big deal is but having a relationship with real friends who understand the joy, frustration and sometimes even confusion of the world of food blogging can make my day. We can commiserate when too tired to cook, exalt when for some reason we have a un-explainable traffic spike and in the best way, can be a part of the synergy I craved when I thought of starting a group.

As a group we were invited to visit the new Blue Bell Ice Cream facility in the Denver area which is just minutes from me in Centennial, CO. They are a distribution facility so all of the ice cream is still made and packaged in Texas and shipped here for distribution to local grocers. See that truck…there is a goldmine of ice cream in there!

Blue Bell has a long history, starting in 1901 as the Brenham Creamery Company. First established to make butter from excess cream brought to them by local farmers, they would make small batches of ice cream for themselves but it was not a part of their product line.  It took a few years but eventually the creamery did decide to make ice cream for customers and would deliver it to neighbors by horse and wagon. In 1930 it was decided to change the name to Blue Bell Creameries, after the native Texas bluebell which grows as a wildflower.

In keeping with their long tradition of making ice cream for employees, they keep a freezer of ice cream stocked for them in the break room. I just love their saying, “We eat all we can and sell the rest.’ That’s certainly a delicious part of working there; I’m filling out my application very soon!

Blue Bell makes an extraordinary number of flavors; some year round and others seasonal. This month they have a new flavor, Summer Strawberry Pie which is a strawberry ice cream with sweetened strawberries, flaky pie crust pieces and a whipped topping swirl. Can you say YUM? This was just one of the flavors we were able to enjoy at home. I also had some Orange Swirl which I loved…it’s sort of a Creamsicle in a container as it’s orange sherbet and vanilla ice cream.

During our tasting, we were lavished with samples of ice creams available in their half gallon packaging (YES, a real half gallon!) as well as some of their Snack Products. Filled with enough ice cream I decided I could only try one bite from their Coconut Fruit Bars. Did I love those? Stuffed or not it would have taken every person in that room to have pried that baby from my hands. Not only did I finish it but admit I might have looked around for more. So fabulous!

The day we went to visit was prior to the hellacious heat wave we had in Denver. The part of the facility where the ice cream is stored is kept at twenty degrees below zero. That would have felt so good compared to 107. Next time I hope they’re prepared; I’m coming over and I’m bringing a cot. Add to that respite from the heat the delicious ice cream as far as the eye can see? Heaven.

Strawberry and Vanilla Bean Ice Cream Dessert served on a plate.

Anxious to try making an ice cream treat of some sort at home, we were provided with coupons so that we could choose what appealed to us the most. While I admit I love ice cream, I have a strong affinity towards Vanilla Bean so for me to even consider Vanilla Bean with Fresh Strawberries was a leap of faith. I decided to make a  dessert in a springform pan that began with a crumble made from ice cream sugar cones, butter, brown sugar and pecans. I layered the crumbs with ice cream and a rich fudge sauce, and topped it all with macerated fresh strawberries. I could tell you I ‘recipe developed’ for days putting this one together but the truth is I walked past those cones after buying the ice cream and it was a light bulb moment…how perfect would they be for the crumbs? The finished result was so good and so welcome on another overly warm day.

Serves Serves 8-10

Vanilla, Strawberry and Fudge Ice Cream Dessert

A vanilla and strawberry ice cream frozen dessert combined with a sugar cone crumble and a layer of rich fudge sauce.

30 minPrep Time

10 minCook Time

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

    For the Chocolate Layer:
  • 4 oz Baker's Sweet Chocolate (German's Chocolate Bar in Green Box)
  • 6 Tablespoons half and half
  • For the Crust:
  • One package of 12 sugar cones
  • 1/2 cup (one stick) of butter, melted
  • 1/3 cup brown sugar
  • 1/2 cup roughly chopped pecans
  • For the Ice Cream Dessert:
  • The cooled Sugar Cone Crumble
  • 1/2 Gallon Vanilla Bean with Strawberries Ice Cream
  • The cooled Chocolate Sauce
  • For the Strawberries for Topping:
  • 2 Cups fresh strawberries
  • 2-3 Tbsp sugar

Instructions

  1. Put the ice cream in the refrigerator for at least 30 minutes to soften.
  2. To Make the Chocolate Fudge Sauce:
  3. Break the chocolate bar up into pieces and put into a microwave safe bowl. Add the half and half and heat on medium speed for 1 minute. Remove and stir and heat on medium for another minute, whisking the half and half into the chocolate to result in a spreadable sauce. Allow to cool completely.
  4. To Prepare the Crust:
  5. Preheat oven to 350 degrees
  6. Break up the sugar cones and put them into a food processor; pulse briefly until the pieces are in large chunks.
  7. Add the pecans, brown sugar and butter to the processor and process the mixture until well blended but not smooth. You want the crumble to have some chunks of both the cones and pecans in the mix.
  8. Spread the mixture on a prepared pan (I cover my pans with aluminum foil to facilitate easy cleanup)
  9. Bake for 5 minutes, remove from oven mix and redistribute the crumbs and bake for another 5 minutes until just lightly brown.Cool Completely.
  10. To prepare the Ice Cream Dessert:
  11. Empty all of the ice cream into a large bowl and stir smooth with a large spoon.
  12. Place your springform pan onto double layers of aluminum and wrap the bottom tightly (the ice cream may leak a bit before it starts to freeze. Yes I found this out the hard way.)
  13. Sprinkle half of the cooled sugar cone crumbs in the bottom of the springform pan.
  14. Layer with half of the softened ice cream.
  15. Sprinkle the rest of the crumbs evenly over the ice cream.
  16. Dribble the chocolate sauce using a spoon over the entire surface of the dessert and then using a knife smooth the chocolate layer. Put the rest of the ice cream into the springform pan, smooth the top and wrap the entire pan in foil.
  17. Put in the freezer and freeze until the ice cream has hardened; overnight if possible.
  18. To Prepare the Strawberries for the Topping:
  19. Slice the strawberries in thick slices, sprinkle with sugar, mix, cover and allow to set until time to plate the dessert.
  20. When ready to serve, remove the springform from the dessert. Put it on a large plate or cookie sheet and flip it over to remove the metal bottom of the form. Using a serving plate, flip again to have the crust on the bottom.
  21. To Serve, cut the dessert into slices and spoon the fresh strawberries on top.
7.8.1.2
5767
https://creative-culinary.com/vanilla-strawberry-and-fudge-ice-cream-dessert/
Creative Culinary

Many thanks to Blue Bell’s District Manager Kevin McDermott for hosting us; it was fun to get to see the operation and now Blue Bell has a new Colorado fan! Blue Bell is available at most large grocery stores and Walmart in these states:

Alabama, Arizona, Arkansas, Colorado, Florida, Georgia, Indiana, Kansas, Kentucky, Louisiana, Mississippi, Missouri, New Mexico, North Carolina, Oklahoma, South Carolina, Tennessee, Texas, Virginia and Wyoming.

Disclaimer: We were provided with ice cream but were not required to or compensated for posting and all opinions are mine, all mine.


« Blueberry Nutmeg Coffee Cake
Blueberry Basil Martini Pops »

Comments

  1. Ryan Rose says

    August 6, 2012 at 8:43 pm

    You had me at vanilla and strawberries. Yum :)
    Reply
  2. Terra says

    July 19, 2012 at 10:38 pm

    What a fun experience, I would love to go to a ice cream plant, YUM:-) Your ice cream layer cake looks seriously delicious! I love that you used sugar cone crumbles for the one layer:-) Hugs, Terra
    Reply
  3. Melanie says

    July 18, 2012 at 11:53 pm

    Nice stuff! Keep up the work on posts like this....enjoyed it.
    Reply
  4. Baker Street says

    July 18, 2012 at 11:53 pm

    A crust of sugar cones?! Holy yum! This does look like the perfect summer dessert, Barb!
    Reply
  5. Brian says

    July 18, 2012 at 9:22 pm

    Ha! How nice it would be to take a little nap in that freezer! It certainly has been brutal lately! Love this recipe! The perfect summer dessert!
    Reply
  6. lynn @ the actor's diet says

    July 18, 2012 at 7:24 pm

    sugar cone crust! i'm dying!
    Reply
  7. kitchenriffs says

    July 18, 2012 at 2:49 pm

    I love Blue Bell! I used to live in Texas, and we were lucky enough to have it there. Really good stuff. Parts of Florida (where I also lived) also had it, but they never seemed to get the really great flavors. Nice dessert. The sugar cone idea is great! And ice cream photography is tough - you have so little time before it starts melting, and things begin looking not-so-great. But the pictures you eventually got are wonderful! Good post - thanks.
    Reply
    • Creative Culinary says

      July 18, 2012 at 2:54 pm

      if nothing else I learned a lot that day. I don't have air conditioning but shades and living in a low humidity environment make that no where near as bad as it sounds to some. Still...no more afternoon ice cream shoots. Did popsicles today and I used my own advice and it made a huge difference!
      Reply
  8. Hannah says

    July 17, 2012 at 5:34 pm

    What a fabulous summer dessert - I have to make this one. Love the sugar cone crust! Fun to read about your ice cream tour, too.
    Reply
    • Creative Culinary says

      July 18, 2012 at 2:53 pm

      Thank you Hannah; we did have a great time but then how could we not? It was all about ice cream!
      Reply
  9. Cheryl Arkison says

    July 17, 2012 at 4:45 pm

    What a genius idea for the crumb!
    Reply
    • Creative Culinary says

      July 18, 2012 at 2:52 pm

      Thanks...and it was so good. Sometimes I think I could just eat most of those crumb recipes with a spoon; this was no exception!
      Reply
  10. Jill~a SaucyCook says

    July 17, 2012 at 1:38 pm

    Now Barb, you know I love you, but the reason I don't drop by as regularly as I would like to is because I can't afford the calories from the amazing cakes you produce like this one and judging by the fact that I am now salivating and clawing at my screen, I lack the will power to pass up! And yes, I know from that time you presented me with just a sliver of your orgasmic candied orange cake with buttercream, that these things can be eaten in moderation, I continued to dream about that damn cake for a month!
    Reply
    • Creative Culinary says

      July 17, 2012 at 2:07 pm

      I could sure use some help eating it...I just cut it into a bunch of slices and stuffed them into single freezer containers to make room in the fridge for...boozy popsicles for Friday! I love making this stuff; I always have to have company come by or drop off goodies to neighbors. It's a pricey hobby sometimes isn't it? :)
      Reply
  11. This is How I Cook says

    July 17, 2012 at 9:07 am

    Oh, this looks delicious. And I love the sugar cone idea. I see so many woonderful possibilities here. Not good for a mom whoose kids are now grown up!
    Reply
  12. kelley {mountainmamacooks} says

    July 17, 2012 at 6:48 am

    That strawberry ice cream is gorgeous! I feel so lucky to be part of a local group of food bloggers. What started out as a group of similarly minded women who supported each others work has turned into some real friendships. Good for you for creating that for yourself!
    Reply
    • Creative Culinary says

      July 17, 2012 at 8:23 am

      For me too; I did a wine tasting last week with another member and one has helped me make an Indian dish which was a real challenge. We even have our own mascot, the Little Dipper, born to a member with the Saucy Dipper blog. :)
      Reply
  13. Lea Ann says

    July 17, 2012 at 6:28 am

    Great post Barb! I'm so glad you started that meet up. I've enjoyed our gatherings. Your dessert looks beautiful Barb. Incredibly clever to use cones for the crust. I swear, I need to hang out with you more. That inconvenient day job keeps me too busy. :) Hugs.
    Reply
    • Creative Culinary says

      July 17, 2012 at 8:25 am

      I only get away from the day job because I beg my boss for time off. :)
      Reply
  14. Kate | Food Babbles says

    July 16, 2012 at 6:13 pm

    Holy cow, I am drooling all over my computer right now! I want a slice of this in the worst way right this very moment. I'm sure it's all gone now because there is no way that would last longer than a day in my house. What a great outing too! I wish I had a close knit group of food blogger friends close by. But I am happy with the friends I have here in NJ, even if they aren't as close to me as I would like or I don't get to see them quite as often as I would like but they're keepers so I'm blessed. Great recipe! I want to make this for my family soon soon soon!
    Reply
    • Creative Culinary says

      July 17, 2012 at 8:29 am

      I wish you were here cause it's not gone and I have to stop having a slice for breakfast! Even more I wish you were here to join our group...I know everyone would love you!
      Reply
      • Kate | Food Babbles says

        July 17, 2012 at 8:50 pm

        Aww! Well I wish I were there to join in both your group and sharing a slice. I think I would love being a part of both!
        Reply
  15. Maureen says

    July 16, 2012 at 1:52 pm

    No Blue Bell way down here but this recipe is definitely mine. Everything about it pleases me immensely. Very clever! I know what you mean about being the lone stranger but today I met a local food blogger for breakfast. I'm no longer alone!
    Reply
    • Creative Culinary says

      July 17, 2012 at 8:30 am

      Even if it's just one other person; you have a tribe Maureen! There is something about knowing others that do this crazy thing that really makes a difference; the rolled eyes from my friends and children were getting to me. :)
      Reply
  16. Cookin' Canuck says

    July 16, 2012 at 1:39 pm

    Finding kindred food lovers and bloggers really is a wonderful feeling...like you're coming home. This dessert looks so darn good, Barb and it makes me want to dive right into a quart of ice cream.
    Reply
    • Creative Culinary says

      July 17, 2012 at 8:31 am

      A quart of sherbet for you my dear. And yes, finding those kindred spirits really does make a difference.
      Reply
  17. Karen Harris says

    July 16, 2012 at 11:53 am

    Thanks so much for coming with me on the tour and tasting. Your recipe is genius. I too love your use of the cones for your crust.
    Reply
    • Creative Culinary says

      July 17, 2012 at 8:33 am

      Well thank you for asking even though I'm still eating ice cream pie for breakfast when it should be Special K. :)
      Reply
  18. Lana @ Never Enough Thyme says

    July 16, 2012 at 11:50 am

    Oh, yeah, we love Blue Bell here in Georgia, too! It tastes more like homemade than any brand I've ever tried. And that sugar cone crust? Pure genius!
    Reply
    • Creative Culinary says

      July 17, 2012 at 8:34 am

      Seems Blue Bell has been a southern secret for a long time. I'm impressed; everything I've tried has been great.
      Reply
  19. Nancy@acommunaltable says

    July 16, 2012 at 11:14 am

    Oh my..... those flavors sound great and such a nice change from the ordinary ones that I see in the stores out here! LOVE this pie idea Barb and will definitely be giving it a go... that crust sounds perfect!!!
    Reply
    • Creative Culinary says

      July 17, 2012 at 8:35 am

      One tip. Make this in a cool and/or air conditioned house. I had ice cream slip sliding everywhere! :)
      Reply
  20. Aly ~ Cooking In Stilettos says

    July 16, 2012 at 10:47 am

    This looks divine and love the tour recap! I first tried Blue Bell when I moved to Orlando - loved it. So glad that they carry it up here in Philly :)
    Reply
    • Creative Culinary says

      July 17, 2012 at 8:37 am

      I was unfamiliar with it but now I love it and once you hear the history and see the operation and meet some of the people...well it does lend itself to a greater sense of brand recognition for me. It was a fun experience while educational too.
      Reply
  21. Paula says

    July 16, 2012 at 10:45 am

    A sugar cone crust is THE PERFECT crust for this delicious looking pie. I'm so happy that your blogging group is bringing you much happiness and new, lasting friendships. This was a great post on the Blue Bell Creamery (love the origin of the name).
    Reply
    • Creative Culinary says

      July 17, 2012 at 8:41 am

      I can't deny that the crust was perfect and a bit different; I know that's exactly what I strive for! It has made a change for me in this whole blogging business; that meeting of like minded souls. Like minded yet all so different. Some post seldom, only when the spirit moves them, others have made it their full time business and then there are several of us in the doing it for fun and loving it and OK if we make a few bucks with it mode. :)
      Reply
  22. Suzanne says

    July 16, 2012 at 9:29 am

    Love this especially using sugar cones for the crust!! Brilliant
    Reply
    • Creative Culinary says

      July 17, 2012 at 8:42 am

      Thanks Suzanne; I can't deny it was a great choice; seems the perfect flavor to have combined with ice cream in a bit different format!
      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

 

SUBSCRIBE and NEVER MISS A RECIPE!


Recipes by Category

Recipes by Month

Amazon Disclosure

Creative Culinary is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com .

About Me

I’m Barbara Kiebel, the cook, photographer, author, and everyday eater at Creative Culinary. I hope you enjoy the recipes I prepare for family and friends and appreciate every one of you that come visit my virtual home! Read More…

About – Privacy Policy – Terms of Use – Contact Us

Copyright © 2021 Creative Culinary

  • Pinterest
  • Facebook
  • Twitter
MENU
  • Home
  • Recipes
    • Appetizers
    • Beans and Lentils
    • Breads
    • Breakfast
    • Desserts
    • Cookies, Brownies and Bars
    • Meat and Fish
      • Beef
      • Chicken and Turkey
      • Lamb
      • Pork
      • Fish, Seafood
    • Pasta, Potatoes, Rice & Grains
    • Pizza
    • Pressure Cooker Favorites
    • Salads, Dressings, Marinades, Sauces
    • Sandwiches
    • Soups and Stews
    • Vegetables
  • Friday Cocktails
    • Cocktail News
    • Bourbon
    • Champagne, Prosecco, Cava
    • Cognac
    • Gin
    • Liqueurs
    • Mocktails
    • Rum
    • Scotch
    • Tequila
    • Vodka
  • About
    • Tips for High Altitude Baking
    • Ingredient Substitutions
    • Food Blogs in Colorado
    • Privacy Policy
    • Terms of Use
  • Contact