2020 RAGBRAI

These favorite RAGBRAI recipes will get you in the spirit of the ride

Pie

By Sarah Kay LeBlanc

The week that should have been punctuated by the sound of thousands of wheels spinning into the Mississippi River instead ended without the traditional joyous exclamations of jubilee.

Although the Register’s Annual Great Bike Ride Across Iowa was canceled this year, we suggest filling the hole the ride’s absence made in your hearts with food.

Whether you’re a virtual rider or spending would-be RAGBRAI week at home, these recipes will get you in the spirit of the ride.

Malted mint shake

Makes: 1

Prep time: Varies

Ingredients:

  • Three scoops of mint chocolate chip ice cream
  • ¼ cup malted milk powder
  • 3 fluid ounces whole milk
  • ¼ cup whipped cream
  • 2 tablespoons chopped milk balls

Instructions: 

  1. Add mint chocolate chip ice cream, malted milk powder, and milk to 30 oz. stainless steel malt cup.
  2. Blend, using a spindle, until smooth.
  3. Pour into serving glass.
  4. Top with whipped cream.
  5. Garnish with malted milk balls.

Salted caramel, lemon and cola float

Makes: 1

Prep time: Varies

Ingredients: 

  • 2 tablespoons lemon meringue
  • Two scoops Blue Bunny Salted Caramel Craze premium ice cream
  • One can of cola

Instructions: 

  1. Rim fountain glass with lemon meringue.
  2. Scoop Sea Salt Carmel Blue Bunny ice cream into glass.
  3. Pour cola over ice cream.

S’mores shake

Makes: 1

Prep time: Varies

Ingredients:

  • Three scoops of vanilla ice cream
  • 2 fluid ounces of hot fudge sauce
  • 3 fluid ounces of whole milk
  • 1 tablespoon miniature chocolate chips
  • One graham cracker
  • Three large marshmallows
  • whipped cream
  • Three to four chocolate pieces

Instructions

  1. Place ice cream, half of the graham cracker, one marshmallow, and whole milk into a blender.
  2. Blend until smooth.
  3. Rim a 16-ounce glass with chocolate fudge and pour milkshake into cup.
  4. Top with whipped cream, hot fudge, miniature chocolate chips, the other half of the graham cracker, two marshmallows, and chocolate pieces.

Pie

Blackberry vanilla bean shake

Makes: 1

Total time: 30 minutes

Cook time: Varies

Ingredients: 

  • Three cups of fresh blackberries
  • ¼ cup sugar
  • 2 tablespoons cornstarch water, enough to dissolve the cornstarch
  • Three large scoops of Blue Bunny vanilla ice cream
  • 2 ounces of milk

Instructions:

  1. Place 2 cups of fresh blackberries and sugar in a small saucepan. Let the berries come up to a simmer, stir to dissolve the sugar. Add more sugar as necessary.
  2. Add a little water to the cornstarch and dissolve completely with your finger to break up any clumps. Stir the cornstarch slurry into the berry sauce until thickened. Set the pan aside and allow to cool.
  3. In a blender, add the Blue Bunny Vanilla Bean ice cream and milk. Pulse till smooth. Add in 1 cup of fresh berries and pulse slightly to break up the berries.
  4. To serve, add a little milkshake mixture to your cup and then add a heaping spoonful of berry sauce, keep alternating until the glass is full. Top with a fresh blackberry and a straw or spoon.

Bunny tracks pie with chocolate chip cookie crust

Servings: 8

Total time: 2 hours, 30 minutes

Prep time: 30 minutes

Cook time: 2 hours

Crust: 

  • 2 cups chocolate chip cookies, ground
  • 3 tablespoons granulated sugar
  • ¼ cup unsalted butter, melted

Filling:

  • One carton Blue Bunny Bunny Tracks ice cream
  • 4 ounces bittersweet chocolate, finely chopped
  • 2 tablespoons unsalted butter
  • 3 tablespoons light corn syrup
  • Four to six chocolate chip cookies, broken into larger pieces for layering and topping (you can also use chopped peanuts, peanut butter chips, etc.)

Instructions:

  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine all of the crust ingredients until the ground cookies are moistened. If the mixture looks too dry, you can gradually add in more melted butter. Press the mixture onto the bottom and up the sides of a 9-inch pie dish. Place in oven and bake 5-10 minutes, until the crust starts to dry out. Let the crust cool completely.
  3. Take the carton of Blue Bunny Bunny Tracks from the freezer 10-15 minutes before you assemble the pie.
  4. Meanwhile, make the ganache. In a medium saucepan, combine the bittersweet chocolate, butter, and corn syrup on low heat. Stir the mixture over low heat until melted. Set aside to cool. You don’t want the mixture too warm or else it will melt the Bunny Tracks.
  5. Once the Bunny Tracks is softened (but not melted), scoop out a layer over the crust. Then pour half the ganache over the Bunny Tracks layer and spread with the back of a large spoon. Next, sprinkle half the chopped chocolate chip cookies. Repeat these steps with another layer of Bunny Tracks, the rest of the ganache, and the rest of the chopped cookies.
  6. Place in the freezer until fully set, then cover with plastic wraps and/or aluminum foil.
  7. When ready to serve, use a heated knife or a knife dipped in hot water (then dried with a towel) to cut slices of the pie. Keep leftovers in the freezer, wrapped well.

Pie

Farm Kids breakfast burritos

Servings: 6

Ingredients:

  • Six flour tortillas
  • 2 cups frozen potato cubes
  • 2 tablespoons butter
  • 1 cup cooked and crumbled breakfast sausage
  • Six slices of cooked and crumbled bacon
  • 12 scrambled eggs
  • ½ cup milk
  • ½ teaspoon salt

Suggested toppings: 

  • Salsa
  • Sour cream
  • Diced fresh yellow onion
  • Jalapenos (fresh or canned)
  • Finely shredded yellow cheddar cheese
  • Hot sauce

Instructions:

  1. Stack tortillas and wrap in foil and place in 350-degree oven for 10 minutes until heated through.
  2. In a nonstick skillet, melt the butter over medium heat. Place potatoes in pan and shake pan until potato cubes are covered in butter. Cook until golden brown on all sides, flipping potatoes as needed. (The less potatoes are stirred, the better. Extra crispy, unmashed potato cubes are achieved by flipping in the pan versus stirring. If you have stopped to watch us cook on RAGBRAI, you will see us flipping our potatoes!) Remove from heat and keep warm.
  3. Whisk eggs, milk and salt in bowl.
  4. In a large skillet, cook eggs until fully scrambled, folding and stirring constantly on medium heat to avoid sticking and browning.
  5. Once eggs are no longer in liquid state, chop with spatula to finely scrambled and eggs are a drier consistency. Remove from heat.
  6. Divide eggs evenly among tortillas, placing eggs in center of tortillas.
  7. Top with the potatoes, sausage, bacon crumbles and desired amounts of toppings.
  8. Fold burrito up from bottom, then wrap sides into middle of burrito, leaving top of burrito open. Wrap in foil or wax paper wraps.

Brownie ice cream sandwich

Servings: Varies

Total time: 1 hour

Prep time: 15 minutes

Cook time: 45 minutes

Ingredients:

  • Blue Bunny Homemade Vanilla ice cream
  • Brownies
  • Toppings of choice (toffee chips, mini chocolate chips, mini chocolate candies, sprinkles, etc.)

Instructions:

  1. Bake brownie mix, and allow brownies to cool completely.
  2. Spread softened ice cream in a shallow pan and freeze.
  3. Cut brownies into 2-inch-squares and allow to freeze for about 10 minutes.
  4. Using a cookie cutter, cut the ice cream the same size as your brownie.
  5. Top one square of brownie with Blue Bunny ice cream square.
  6. Top with another brownie.
  7. Press edges of brownie sandwich into toppings of choice.

Horchata slushie

Makes: 1

Prep time: Varies

Ingredients: 

  • Two scoops Blue Bunny vanilla ice cream
  • ¼ tablespoon Chai tea
  • 1 teaspoon maple syrup
  • ¼ cup dark roast coffee, brewed
  • ½  cup ice
  • ¼ teaspoon cinnamon, garnish
  • One cinnamon stick, garnish

Instructions:

  1. In a blender, combine ice cream, Chai tea, maple syrup, coffee and ice.
  2. Blend on high until smooth.
  3. Transfer to a serving glass.
  4. Garnish with ground cinnamon and cinnamon stick.
  5. Serve immediately.

Lytton, Iowa’s Marlene Glasnapp rhubarb pie

Serves: 6-8

Ingredients: 

  • 4 cups rhubarb, diced
  • 1 ½ cup sugar
  • ⅓ cup flour
  • Two to three eggs, beaten

Instructions: 

  1. Mix the above together and put in unbaked crust
  2. Top with another crust or strips
  3. Bake 15 minutes at 400 degrees
  4. Bake 30 minutes at 350 degrees or until brown

Pie

Dang Brother Pizza standard RAGBRAI recipe

Instructions: 

  1. Buy a fire truck on eBay, rope in Grandpa Larry Spenla from Woodward, Iowa, to help install Italian stone wood-fired oven onto the fire truck.
  2. Chase down thousands of hungry cyclists across God’s country during RAGBRAI every year.
  3. Drink 600-700 Busch Lattes to stay hydrated.
  4. Hopefully make enough pizzas to fuel the fire truck across Iowa and pay for the Busch Lattes.
  5. Repeat

Dang Brother Pizza alternative recipe

This recipe is for the random year COVID-19 causes RAGBRAI to be canceled.

Instructions: 

  1. Get on your bike or put your Peloton in a sauna and ride 60 to 75 miles.
  2. Drink 600 to 700 Busch Lattes to stay hydrated.
  3. Purchase a custom Dang Brother Pizza koozie made from a firehose to keep your beverage cold.
  4. Stop by Casey’s to pick up a pizza during or after your ride. After enough miles on the bike it won’t matter anyway.
  5. Repeat.

Breakfast Delights RAGBRAI combo french toast sticks

Dutch apple bread:

  • ½ cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 ½ cups green apple, peeled, cored, and diced

French toast bath:

  • 1 egg
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • Dash of nutmeg

Toppings:

  • Sliced strawberries
  • Whipped cream
  • Powdered Sugar
  • Maple Syrup

Instructions:

  1. Preheat oven to 350 degrees. Line an 8-inch or 10-inch bread pan with parchment paper or spray with non-stick cooking spray.
  2. Cream butter and sugar (see below) in a mixing bowl. Add in eggs, milk, and vanilla and stir to incorporate. Mix in flour, salt, and baking powder. Fold in apples and nuts. Transfer mixture to prepared baking pan.
  3. Bake for 55 to 60 minutes, until a toothpick inserted in bread comes out clean. Let cool then remove bread from pan.
  4. Cut bread into French toast sticks.
  5. Dip French toast sticks into the French toast bath and grill
  6. Top with sliced strawberries,

Breakfast Delights RAGBRAI combo breakfast bowl

Ingredients: 

  • Scrambled eggs
  • Sausage
  • Fried potatoes
  • Onions
  • Green peppers
  • Red peppers

Toppings:

  • Salsa
  • Sour Cream
  • Shredded Cheese

Instructions:

  1. Scramble eggs with sausage, fried potatoes, onions, red and green peppers
  2. Top with salsa, sour cream and shredded cheese.

Sarah LeBlanc covers trending news for the Register. Reach her at 515-284-8161 or sleblanc@registermedia.com.

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