You know I’m giving away 12 cartons of Blue Bunny ice cream right? Well, as a reminder I thought I’d share some terrific holiday recipes from Blue Bunny ice cream.

Now, it’s not all desserts and ice cream treats. Blue Bunny’s Chef Joe and Culinologist John Kennedy have come up with everything from Blue Bunny® Coconut Prosciutto Shrimp Skewers to Blue Bunny® Honey Glazed Ham. (Click here for their more adventurous recipes.)

There are even videos showing you how to make the recipes.

Here are two pumpkin themed recipes that would be perfect for Thanksgiving!

Blue Bunny® Butter Pecan Pumpkin Soup
Serves 4 to 6.

Ingredients:

1. 2 cups BLUE BUNNY® Butter Pecan ice cream
2. 3 tablespoons butter
3. 1/2 medium onion, finely chopped
4. 1 1/2 tablespoons all-purpose flour
5. 3 tablespoons ground ginger
6. 4 cups chicken stock
7. 2 cups canned pureed pumpkin (not pie filling)
8. Salt and freshly ground pepper to taste

Directions:

1. Heat the butter in a pot over medium heat and sauté the onion until tender but not brown.
2. Stir in the flour and ginger and cook for 3 minutes.
3. Add the remaining ingredients and bring to a boil, stirring to incorporate the pumpkin and simmer for a few hours.

Blue Bunny® Toasted Almond Fudge Ice Cream Pumpkin Pie

Ingredients:

1. 2-ounce scoop BLUE BUNNY® Toasted Almond Fudge ice cream
2. 4-ounce scoop BLUE BUNNY® Toasted Almond Fudge ice cream
3. 1 – 18-ounce can pumpkin
4. 1 egg
5. 2 ounces cold whipped cream
6. 1 tsp. cinnamon
7. 1 graham cracker pie crust (round)

Directions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, mix together the cinnamon, egg, 2-ounce scoop of BLUE BUNNY® Toasted Almond Fudge ice cream and canned pumpkin until well blended.
3. Spread evenly into the prepared graham cracker crust.
4. Bake for 25 to 30 minutes or until a fork inserted into the center comes out clean. You can also lightly press your finger on the top of the pie; it should have a little bounce when it’s ready.
5. Refrigerate for three hours or overnight.
6. Garnish with whipped cream and 4-ounce scoop of ice cream. This tastes even better the next day.

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