The Blue Bell ice cream brand is still not available in stores but it is expected to coming very soon! If you have been to your local grocery store shopping for ice cream you have surely noticed the empty spot in the freezer where the once beloved Texas ice cream used to call home.
When #BlueBell resumes making ice cream, there will be only 10 flavors, only half gallons. More on @NBCDFW at 10. pic.twitter.com/rFl23Ryr1R
— Brian Curtis (@BrianCurtisNBC5) July 18, 2015
And while you may be getting used to seeing the empty spot don’t get to comfortable with that yummy private label store brand just yet. Blue bell is coming back and will be cleaner than ever, with tons of precautions taken the famous creamery will be making a come back with 10 flavors and half gallons as they reintroduce themselves to the public.
Each day we’re getting closer to bringing Blue Bell back!
— Blue Bell Ice Cream (@ILoveBlueBell) July 22, 2015
On July 22, 2015 Blue Bell Ice Cream posted the following message on their Facebook and twitter page:

“Exciting news from our Sylacauga, Alabama, facility! Today our machines cranked up and we began evaluating our enhanced production processes. Each day we’re getting closer to bringing Blue Bell back!”
So while we wait let us hope that atlas Blue Bell Ice Cream will be back in time for the Christmas Holiday!


1. Size, and sometimes shape can vary greatly from squash to squash but the very first step to cooking this vegetable is to cut it length wise. This is the hardest part of the entire process and should be done with care and caution.

5. When both squash halves have been cooked until tender remove and allow to cool off by placing them (rind side) down to allow the heat and some of the moisture to dissipate.
6. When cool enough to handle (yet still warm -maybe 5-10 minutes of cooling) take a fork and begin scraping out the inside meat of the spaghetti squash into a bowl. Scrap both halves until all of the useable meat is ready and in the bowl.