Smooth Ice Cream Gelatin
- 2 (6 ounce) packages Raspberry (or any flavor) gelatin dessert powder
- 1 packet (1/4-ounce) unflavored gelatin
- 4 cups water, boiled
- 3 1/2 cups vanilla ice cream
- Heart-shaped cookie cutters, various sizes
Smooth Ice Cream Gelatin
Enjoy this recipe from The Electric Kitchen!
Ingredients:
Directions:
- Line two 9 by 13 by 2 inch pans with parchment paper, allowing extra paper to extend over the corners by 2 inches on each side. Set aside.
- In a large bowl combine raspberry gelatin and unflavored gelatin in boiled water. Gently stir until dissolved.
- Add ice cream immediately to hot mixture. Gently stir until dissolved.
- Pour mixture in prepared pans and refrigerate 8 hours or more.
- Place serving dish and cookie cutter in refrigerator for 20 minutes prior to cutting.
- When ice cream gelatin is fully set, lift 4 corners of the parchment paper to remove and place on cutting board.
- Working quickly with the cookie cutter, cut shapes out and place on refrigerated serving dish.
- Return to refrigerator until ready to serve.
Two 3” Hearts per serving. Serves 12.
Approximate Nutrient Analysis per heart:
90 calories, 2 g fat, 1.5 g saturated fat, 10 mg cholesterol, 75 mg sodium, 17 g carbohydrate, 0 g fiber, 16 g sugar, 2 g protein
Approximate Nutrient Analysis per serving:
180 calories, 4 g fat, 2.5 g saturated fat, 15 mg cholesterol, 150 mg sodium, 34 g carbohydrate, 0 g fiber, 33 g sugar, 4 g protein
