We all scream for ice cream!
by June Winters
In honor of National Ice Cream Month, Sylacauga’s Blue Bell Creameries opened their doors to the entire city and invited everyone to come and enjoy a fee scoop of ice cream! The party was held last Friday, July 26th, and the people came!

There were old folks, young folks and “in-between” folks. There were children clapping with glee as their cup of ice cream was put before them, and adults enjoying ice cream and greeting friends all over the place.

There were so many flavors to choose from, occasionally the line would slow down when someone had a hard time making a decision. It was a delightful treat on a hot, summer afternoon, and we thank Blue Bell for inviting us to their party. I went with my friend, Joyce Carlton, and we had the pleasure of speaking to some of the executives who were visiting that day.

Blue Bell Creameries is one of this area’s finest friends. I never cease to be amazed when I read about Blue Bell Creameries. For instance, they use milk from 60,000 cows each day, and the cream used during each day’s production is always less than 24 hours old. The folks at Blue Bell like to say, “The milk we use is so fresh, it was grass yesterday!”

There are two new flavors this year – Rockslide Brownie, which contains - dark chocolate ice cream combined with chocolate brownie, miniature marshmallows, chopped almonds, pecans and walnuts, plus a caramel sauce. The other flavor is Orange Swirl, containing vanilla ice cream with swirls of orange sherbet.

Thanks again Blue Bell! We enjoyed the party!


(This brings a taste of the holidays during the hot summer!)

1 & one-half quarts Blue Bell Homemade Vanilla Ice Cream

1 & one-half cups mincemeat pie filling

Two-thirds cup chopped pecans or walnuts, divided

9-inch graham cracker pie crust

(I made 2 pies out of my mixture)

Frozen whipped topping, (optional)

Allow ice cream to soften in a mixing bowl. Add the mincemeat and one-third cup of the nuts to the soft ice cream, and fold in gently. Pour the mixture into the pie shell and freeze at least 2 to 3 hours. Before serving, top each slice with whipped topping and garnish with nuts.

SOUTHERN HOSPITALITY SUNDAE 1 carton Blue Bell Southern Hospitality Ice Cream

1 banana

2 teaspoons Hershey’s Ice Cream Fudge Sauce

2 teaspoons Hershey’s Ice Cream Caramel Sauce

One-fourth cup chopped pecans, toasted

Place a scoop of Blue Bell’s Southern Hospitality Ice Cream in the bottom of parfait glass. Cover with chopped banana, a little chocolate and caramel sauce and a few pecans. Repeat the layers. Top with the chocolate and caramel sauce and nuts. Garnish with a whole stemmed cherry, if desired.


Using your favorite cookies, cover with Blue Bell Vanilla Ice Cream. Place another cookie on top, and repeat, covering tops and bottoms of cookies with ice cream. Place stacked cookies side by side in a pan, and pour caramel sauce and chocolate sauce over all. Freeze until firm and slice just as you would a cake. Garnish each piece with a dollop of whipped topping and chopped nuts.

© 2013