Attention Chocolate Lovers

Written by Colleen McNally, Photo Courtesy of Blue Bell Creameries

I Love ChocolateYou can find all your heart desires in your grocer’s frozen section, just in time for Valentine’s Day. Chock-full of luscious dark chocolate-filled chocolate hearts, cake pieces and icing swirl, I Chocolate Ice Cream is Blue Bell Creameries’ newest creation. Available for a limited time only, be sure to buy enough to share with someone sweet, or try heating things up in the kitchen with this recipe for baked ice cream pie.

Serves 12 – 16
Recipe courtesy of Blue Bell Creameries
1 package devil’s food or dark chocolate cake mix
¾ cup ready-to-spread chocolate fudge frosting
¾ cup water
¼ cup oil
1 ½ quarts Blue Bell I ♥ Chocolate Ice Cream

Preheat oven to 350°F.  Generously grease bottom, sides and rims of two 9-inch pie pans or round cake pans.  In large bowl, blend first four ingredients at low speed until moistened.  Beat two minutes at high speed.  Spread half of batter in bottom of each pan.  Do not spread up the sides of pan.  Bake for 25 to 30 minutes.  Do not over bake.  Cakes will collapse to form shells.  Cool completely.  Cover and freeze for 30 minutes.  Remove shells from freezer, unwrap and fill with scoops of ice cream using half the ice cream for each pie.  Cover and freeze for 2 to 24 hours.  Remove from freezer 10 minutes before serving.  Cut dessert into wedges and serve.

Note:  If desired, heat any remaining frosting just until softened and drop by spoonfuls on top of wedges or add a dollop of sweetened whipped cream.