Indulge in a delightful summer treat with our tantalizing Strawberry Jello Ice Cream recipe! This refreshing dessert combines the sweet tang of strawberries with the creamy smoothness of ice cream, creating a symphony of flavors that will tantalize your taste buds. With just a few simple ingredients and easy-to-follow steps, you can whip up this delectable treat in no time.
Our recipe features two variations: a classic Strawberry Jello Ice Cream and a luscious Strawberry Swirl Ice Cream. The classic version offers a straightforward approach, blending fresh strawberries, sugar, and Jello mix with heavy cream and milk for a creamy, fruity delight. For those who crave a more extravagant indulgence, the Strawberry Swirl Ice Cream incorporates a vibrant swirl of strawberry puree, adding an extra layer of flavor and visual appeal.
In addition to these two main recipes, we also provide a delightful Strawberry Jello Popsicle recipe. These frozen treats are perfect for hot summer days, offering a refreshing and fruity snack that's both fun and delicious. Made with a simple combination of strawberry Jello mix, water, and fresh strawberries, these popsicles are a breeze to make and will be a hit with kids and adults alike.
So gather your ingredients, prepare your ice cream maker, and get ready to embark on a culinary journey that will leave you craving more. Our Strawberry Jello Ice Cream, Strawberry Swirl Ice Cream, and Strawberry Jello Popsicle recipes are guaranteed to bring joy and sweetness to your dessert table.
GELATIN ICE CREAM DESSERT
This is one of my mom's quick & easy desserts, & she was partial to strawberry gelatin & strawberry ice cream, but obviously other flavors can also be used. I'm sure that the recipe came out of some 'JELL-O' booklet way back when! Preparation time does not include time to chill.
Provided by Sydney Mike
Categories Gelatin
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Completely dissolve gelatin in boiling water.
- Spoon in ice cream, stirring until ice cream is melted.
- Pour into individual dessert glasses OR a serving bowl.
- Chill about 30 minutes, or until set.
- If desired, garnish with fresh fruit.
Nutrition Facts : Calories 207.7, Fat 5.5, SaturatedFat 3.4, Cholesterol 19.1, Sodium 139.8, Carbohydrate 37.5, Fiber 0.6, Sugar 18.3, Protein 3.8
STRAWBERRY JELLO ICE CREAM MOLD
Make and share this Strawberry Jello Ice Cream Mold recipe from Food.com.
Provided by looneytunesfan
Categories Gelatin
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine gelatin, salt and jello.
- Add water and dissolve.
- Add ice cream.
- Stir well.
- Rinse mold with ice water before adding mixture.
- Chill until firm.
STRAWBERRY ICEBOX PIE
If you adore creamy strawberry desserts, this deluxe icebox pie topped with glossy, springy homemade strawberry gelatin is a treat you won't want to miss. The recipe, from Morgenstern's Finest Ice Cream in New York, updates a classic strawberry icebox pie with two major tweaks. Instead of using frozen whipped topping and a box of strawberry gelatin, it calls for freshly whipped heavy cream and the juice drained from an entire pound of macerated berries. The recipe does take some time to put together, but results in the richest, silkiest and most deeply strawberry flavored pie imaginable. You'll need to start this at least one day before you want to serve it, but it keeps well for up to three days in the fridge. The wafer cookies get softer and more cakelike as they sit.
Provided by Melissa Clark
Categories pies and tarts, project, dessert
Time P1D
Yield 8 servings
Number Of Ingredients 12
Steps:
- For the strawberry gelatin: combine sliced strawberries and sugar in a medium heat proof (preferably metal) bowl, cover the bowl with plastic wrap, and refrigerate 18 to 24 hours.
- To make the crust: Heat oven to 325 degrees and lightly grease a 9- or 10-inch pie dish (don't use anything smaller). In a food processor combine wafers, sugar and melted butter. Process until mixture is well blended. Transfer to prepared pie dish and, using the bottom of a flat-bottomed measuring cup, press crumb mixture into an even layer on the bottom and up the sides, pressing up about 1/4-inch past the rim of the pie pan. Bake until the crust darkens slightly at the edges, 8 to 12 minutes. Transfer to a wire rack to cool.
- To make the filling: Purée 3 ounces strawberries in a food processor, blender or immersion blender until smooth. You should have about 1/4 to 1/3 cup strawberry purée. Set aside. Quarter another 2 ounces of strawberries to yield about 1/3 cup, and set aside.
- With a whisk or an electric mixer fitted with the whisk attachment, beat heavy cream and sugar until soft peaks form, 2 to 3 minutes. Whisk in strawberry purée until just combined, making sure not to over beat. Using a rubber spatula, fold in quartered strawberries. Scrape strawberry cream into the cooled pie crust and smooth the top. Press the halved vanilla wafers vertically into the filling so that it is studded throughout with wafers. Cover pie with plastic wrap or parchment paper, place on rimmed sheet pan and chill in refrigerator for at least 3 hours (and up to 3 days). The longer the pie sits, the more cakelike the cookies get.
- Once the pie has chilled, thinly slice the remaining 5 ounces of strawberries. Remove pie from refrigerator and place sliced strawberries over the filling to cover it, overlapping slightly if necessary. Place back into the refrigerator, covered, as you make the strawberry gelatin.
- Put an inch or two of water in a medium saucepan and bring water to a simmer. Place the still-covered bowl of strawberries on top of the saucepan. Be sure the water is not touching the bottom of the bowl; if so, pour some water out. Heat strawberries to release more juice, swirling the bowl occasionally (use oven mitts), for 15 minutes; they should look very juicy. Using a fine sieve, strain strawberries until there is about 2/3 cup juice. You can press gently on the berries to release more juice but don't press too hard or the gelatin will get cloudy. Save the strawberry solids for something else, like smoothies.
- Transfer about 2 tablespoons of the hot strawberry juice into a bowl and sprinkle gelatin over the top; let it sit for a few minutes to soften. Add remaining strawberry juice to gelatin mixture and whisk until completely dissolved. Whisk in lemon juice.
- With the pie still in the refrigerator on a sheet pan, pour the gelatin over the sliced strawberries (pouring the gelatin over the back over a spoon suspended over the pie can be helpful to get an even layer of gelatin over the top and doing this work while the pie is in the fridge ensures the glossiest topping and keeps everything from spilling). Let pie chill in the refrigerator, uncovered, until the gelatin sets, at least 2 hours or overnight. Serve with whipped cream dolloped on top.
STRAWBERRY & ICE CREAM JELL-O
My mom made this every Thanksgiving and Christmas. I have continued the tradition.
Provided by Sue Huhn
Categories Other Side Dishes
Number Of Ingredients 4
Steps:
- 1. Drain pineapple. Melt Jell-O in 1 ½ cups boiling water. (I use the liquid from the pineapple, then supplement with water.)
- 2. Add the ice cream and stir until melted.
- 3. Add the crushed pineapple.
- 4. Pour into Jell-O mold or bowl. Refrigerate.
STRAWBERRY PRETZEL DESSERT
Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. -Aldene Belch, Flint, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.
Nutrition Facts : Calories 295 calories, Fat 15g fat (10g saturated fat), Cholesterol 39mg cholesterol, Sodium 305mg sodium, Carbohydrate 38g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
Tips:
- Use fresh strawberries. Fresh strawberries have the best flavor and will give your ice cream a vibrant color. If you can't find fresh strawberries, you can use frozen strawberries that have been thawed and drained.
- Chill your ingredients before you start. This will help the ice cream freeze faster and smoother.
- Use a blender or food processor to blend the strawberries. This will make a smooth puree that will easily incorporate into the ice cream.
- Add the strawberry puree to the ice cream base slowly. This will help prevent the ice cream from curdling.
- Churn the ice cream according to the manufacturer's instructions. This will ensure that the ice cream is properly churned and has a smooth texture.
- Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours before serving. This will allow the ice cream to firm up and develop its full flavor.
Conclusion:
Strawberry jello ice cream is a delicious and refreshing treat that is perfect for any occasion. It is easy to make and can be customized to your liking. With a few simple tips, you can make the perfect strawberry jello ice cream that will be enjoyed by everyone.
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