Little Roc Recipe Company

Blue Bunny® Sand Bucket Sundae

This make-ahead dessert is great fun for summer parties or family desserts.

Difficulty: Easy

Prep Time: 7 minutes

Makes: 8 servings

Ingredients

• 4 cups Blue Bunny® Caramel Praline Crunch Frozen Yogurt or any Blue Bunny® Premium Ice Cream flavor
• 1/2 cup Butterscotch-Caramel ice cream topping, at room temperature
• 1/2 cup cinnamon graham cracker crumbs
• Gummi sea shaped candies
• Sea shell shaped chocolate candies
• 2 small pails or buckets (about 2 cups in size)

Instructions

In each bucket, layer 1 cup frozen yogurt, 2 tablespoons butterscotch-caramel topping and 2 tablespoons cinnamon  graham cracker crumbs; repeat layers ending with graham cracker crumbs. Dessert may be eaten immediately or frozen at least 1 hour. If eating immediately, decorate with gummi and chocolate candies. If freezing, decorate just before serving.

Indulge in this decadent ice cream dessert without guilt by using reduced fat and sugar ingredients.

Blue Bunny® Salt River Bars

Difficulty: Easy

Equipment: Plate

Makes: 4 servings

Ingredients

• 4 Blue Bunny® Sweet Freedom® Snack Size Chocolate & Vanilla Ice Cream Bars
• 4 tbsp. reduced-fat crunchy peanut butter
• 4 reduced-fat buttery, crunchy crackers
• 1/2 small ripe banana, diced
• 4 tsp. sugar-free caramel sundae syrup
• 4 tsp. sugar-free chocolate syrup

Instructions

Spread 1 tablespoon peanut butter on top of each ice cream bar. Top each with about 1 tablespoon diced banana. Crumble 1 cracker on each and drizzle with 1 teaspoon caramel syrup and 1 teaspoon chocolate syrup. Serve immediately.

Warm, honey-sweetened fresh peaches are the perfect complement to frozen vanilla bean yogurt.

Blue Bunny® Honey-Peach Frozen Yogurt Sundae

Difficulty: Easy

Ingredients

• 4 (1/2 cup) scoops Blue Bunny® Vanilla Bean All Natural Frozen Yogurt
• 1/3 cup walnut halves
• 2 medium fresh peaches, sliced
• 1/4 cup honey
• 1/4 tsp. ground cinnamon
• Pinch ground cloves
• 2/3 cup fresh raspberries

Instructions

In a medium skillet over medium heat, cook walnuts until toasted, about 5 minutes; stirring constantly. Cool. When cool enough to handle, very coarsely chop. Set aside. In same skillet over medium heat, combine peaches, honey, cinnamon and cloves; cook and stir until peaches soften. Cool several minutes, then spoon over frozen yogurt. Top each serving with walnuts and about 4 raspberries. Serve immediately.

Blue Bunny® Georgian White Chocolate Peanut Butter Squares

A delectable combination of brownie, white chocolate, and peanut butter, these luscious squares are sure to satisfy any sweet tooth!

Difficulty: Moderately Easy

Prep Time: 25 minutes – freeze time extra

Cook Time: 45 minutes

Makes: 12 servings

Ingredients

• 4 cups Blue Bunny® Premium Peanut Butter Panic® Ice Cream
• 2 cups whipped topping, divided
• 4 oz. premium white chocolate baking squares
• 1 approx. 20 oz. box chocolate brownie mix (without chocolate syrup packet)

Instructions

Bake brownie mix according to package directions using a 9 x 9-inch baking pan; cool completely. Melt white chocolate in medium bowl according to package directions. Stir in 1/2 cup whipped topping; cool to room temperature. Fold in remaining whipped topping. Chill 1 hour. Spread ice cream over brownies. Spread mousse over ice cream. Freeze at least 4 hours, until solid. Cut into squares, garnish as desired.

Blue Bunny® Carrot Cake Pie

Blue Bunny Premium Chef Duff 24 Karat Carrot Cake™ flavored ice cream, carrot cake and glazed apples combine to create a luxurious pie.

Equipment: Non-stick skillet

Makes: 8 servings

Ingredients

• 4 cups Blue Bunny® Premium Chef Duff 24 Karat Carrot Cake™ Ice Cream, softened, or any Blue Bunny® Premium Ice Cream flavor
• 1 (6 oz.) prepared graham cracker crust
• 3 large crisp, red-skinned apples, cored
• 2 tbsp. fat free caramel sundae syrup
• 1-1/2 tsp. lemon juice
• Fat Free Caramel Sundae Syrup (optional)
• 1/4 cup roasted and salted pecan halves, broken

Instructions

1. Spread softened ice cream evenly in pie crust; cover and freeze at least 4 hours or until solid.
2. Ten minutes before serving pie, remove pie from freezer; uncover and set aside.
3. Thinly slice apples, leaving peeling on. In a large non-stick skillet over medium heat, toss apples with lemon juice and 2 tablespoons caramel syrup. Cook just until apples soften but still maintain their shape, about 10 minutes, turning often.

(If necessary, remove apple slices to a bowl as they cook to prevent overcooking.) Cut pie into 8 slices; top each with about 1/3 cup glazed apples. Drizzle with caramel syrup and sprinkle with broken pecans. Serve immediately.

Blue Bunny® Candy Corn Cups

This impressive ice cream dessert is so simple to make and will bring squeals of delight from your family.

Equipment: 4 Small Martini Glasses

Makes: 4 servings

Ingredients

•  8 tbsp. Blue Bunny® Premium Vanilla Ice Cream, softened
• 12 tbsp. Blue Bunny® Orange Sherbet, softened
• 12 tbsp. Blue Bunny® Pineapple Sherbet, softened
• 4 tbsp. lite whipped topping, thawed if frozen
• 8 pieces candy corn candies
• 4 small Martini Glasses

Instructions

For each dessert, spread 2 tablespoons Premium Vanilla ice cream into the bottom of a martini glass. Top with 3 tablespoons Orange Sherbet, spreading smooth, and 3 tablespoons Pineapple Sherbet, spreading smooth. Place in freezer while assembling remaining servings. Just before serving, top each with 1 tablespoon whipped topping and 2 candy corn candies. Serve immediately. To make ahead: layer ice cream and sherbet in each martini glass; cover and freeze until serving time. Top each with whipped topping and candy corn just before serving.

Blue Bunny® Butter Pecan Decadence

Chocolate sandwich cookies, pecan patties, hot fudge, and Blue Bunny® Sweet Freedom® Butter Pecan Ice Cream make a delightfully decadent treat!

Difficulty: Easy

Makes: 12 servings

Ingredients

• 1 (6.5 oz) box sugar free chocolate sandwich cookies (18 cookies)
• 5 cups Blue Bunny® Sweet Freedom® Butter Pecan Ice Cream, softened
• 1 (11.75 oz) jar sugar free/fat free hot fudge ice cream topping
• 1/4 cup fat free half and half cream
• 2 (3.5 oz) bags sugar free chocolate covered caramel pecan patties (14 patties)
• 1/8 tsp vanilla extract
• pinch of salt

Instructions

Coarsely break sandwich cookies into chunks; place in bottom of an ungreased 8 inch square baking pan. Spoon softened ice cream over cookies; spread evenly. Heat fudge topping according to package directions; pour over ice cream. Freeze until solid, about 2 hours. In a small saucepan over low heat, combine caramel pecan patties and half and half. Cook, stirring constantly until caramel patties are melted and mixture is slightly thickened. Stir in vanilla and salt. Cool 15 minutes before serving. Cut dessert into 12 squares; topping each with 2 teaspoons of caramel sauce. Store remaining caramel sauce in refrigerator.

To rewarm sauce: microwave in a microwave-safe container on high 45 seconds or until pourable.

Gingerbread with Vanilla Glaze

Serves: 11
Prep time: 15 minutes
Cook time: 45 minutes*
Total time: 1 hour*

Ingredients

• 1 cup plus 1 tbsp. lowfat milk, divided
• 3/4 cup packed light brown sugar
• 2/3 cup butter
• 3 tbsp. molasses
• 1/3 cup peeled, grated gingerroot
• 2 cups flour
• 1 tsp. baking soda
• 1 tsp. ground ginger
• 3/4 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1 cup powdered sugar
• 3/4 tsp. pure vanilla extract

Directions

1. Preheat oven to 350°F. Coat an 8×4 1/2-inch loaf pan with nonstick baking spray. In a small saucepan over medium heat combine 1 cup of the milk plus sugar, butter, and molasses; bring to boiling, stirring occasionally. Remove from heat; stir in grated ginger. Set aside.
2. In a large bowl combine flour, baking soda, ground ginger, cinnamon, and cloves; stir to combine. Gently stir in milk mixture, stirring just until combined. Pour into pan.
3. Bake 45 minutes or until a wooden toothpick inserted into the center comes out clean. Let cool 20 minutes in pan on a wire rack. Remove gingerbread from pan; let cool completely.
4. Meanwhile, for the glaze, in a medium bowl whisk together powdered sugar, remaining 1 tablespoon milk, and vanilla; add more milk to thin, if needed. Drizzle gingerbread with glaze. Let stand 30 minutes before slicing.

Recipe notes:   *cooling time plus 30 minutes stand time extra

Nutrition

* Recipe developed for Integrated Marketing Services Photography by Visual Cuisines

All American Blueberry Pie

Serves: 8
Prep time: 20 minutes
Cook time: 50 minutes*
Total time: 1 hour, 10 minutes*

Ingredients

• 2 (9-inch) unbaked deep-dish pie crusts
• 6 cups fresh blueberries
• 1/2 to 3/4 cup packed light brown sugar
• 1/4 cup cornstarch
• 1 tsp. orange zest
• 3/4 tsp. almond extract

Directions

1. Preheat oven to 425°F. Coat a deep-dish pie plate with nonstick baking spray. Line with 1 pie crust. Roll the other crust into a 12-inch circle; cut into 10 strips 3/4-inch wide. Set aside.
2. Place blueberries in a large bowl. In a small bowl combine brown sugar, cornstarch, orange zest, and extract; mix well. Add to blueberries; toss to  coat. Pour into pie crust.
3. Place 5 pastry strips on top of berries in vertical rows. Weave the remaining 5 strips horizontally through the vertical strips. Seal all of the strips to edge of crust, crimping with fingers or a fork. Place pie on baking sheet.
4. Bake 20 minutes; reduce temperature to 350°F. Loosely cover with foil; bake 30 minutes more or until juices are bubbling and thickened. Remove from oven; remove foil. Let cool completely before slicing.

Recipe notes:     *cooling time extra

Serving suggestion: Serve with vanilla ice cream and coffee or tea.

Nutrition

* Recipe developed for Integrated Marketing Services Photography by Visual Cuisines

Ingredients

• 1/2 cup granular erythritol
• 1/2 tsp. xanthan gum
• 1 tsp. stevia powder (equivalent to 1 cup sugar)
• 6 oz. unsweetened baking chocolate, coarsely chopped (high quality is best)
• 1-1/2 tsp. vanilla
• 1-1/2 to 1-2/3 cups canned lite coconut milk, unsweetened almond milk, or other non-dairy milk (evaporated milk may also be used), divided*
• 1/4 cup butter or Earth Balance

Directions

Put erythritol, stevia, and xanthan gum in a blender; process until a fine powder. Let set briefly so powder settles. Add chocolate and vanilla. Heat 1 cup milk until hot but not boiling, add to blender and cover; let stand 2 to 3 minutes to soften chocolate; process until chocolate is melted. Add remaining (cold) milk and butter; cover and blend on high until frosting thickens and is smooth, scraping sides, if necessary. Mixture will thicken slightly as it sets and will thicken more if chilled.

*Stir in additional milk to desired consistency.

Makes about 3 cups.

Developed by: Little Roc Recipe Company