Recipe courtesy of Brooke Peterson

Modern Wedge Salad with Blue Cheese Ice Cream

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  • Level: Easy
  • Total: 2 hr
  • Prep: 2 hr
  • Yield: 4 servings
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1 (16-ounce) container blue cheese

1 (14-ounce) container high quality vanilla icecream

1 tablespoon brown sugar

1/2 teaspoon hot sauce (recommended: Tabasco)

4 small heads iceberg lettuce

2 cups diced heirloom tomatoes

4 strips fried bacon

4 tablespoons olive oil

4 tablespoons balsamic vinegar

Freshly cracked black pepper


  1. To prepare blue cheese ice cream, combine the blue cheese, vanilla ice cream, brown sugar, and hot sauce together in a medium bowl. Freeze for at least 2 hours or until frozen.
  2. Slice a1/4-inch off the bottom of each head of lettuce to allow it to sit flat like a bowl. Slice 1-inch off the top and remove the middle leaves of lettuce to create a bowl. Fill each 'bowl' with the blue cheese ice cream, diced tomatoes, and one strip of fried bacon.
  3. Whisk the olive oil, balsamic vinegar, and cracked black pepper, to taste, in a small bowl and drizzle the dressing over the salad.