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Sparkling Cider Ice Cream Float Gelatin Mold

Preparation 00:00 2017-06-28T00:00:00+00:00 Cook Time 00:00 2017-06-28T00:00:00+00:00 Total Time 0:00 2017-06-28T00:00:00+00:00
Serves 12     adjust servings

Ingredients

For the Sparkling Gelatin

  • 2 envelopes unflavored gelatin
  • 1/2 cup cold water
  • 1/2 cups boiling water
  • 1/4 cup sugar
  • 2 cups Martinelli’s Sparkling Apple Cider or Sparkling Juice (I used Sparkling Apple-Grape)

For the Vanilla Ice Cream Gelatin

  • 2 cups vanilla ice cream
  • 3 envelopes unflavored gelatin
  • 1/2 cup cold water
  • 1 cup boiling water
  • 1/4 cup sugar

Instructions

For the Sparkling Gelatin

  1. Sprinkle the 2 packets of gelatin over the cold water. Let sit until absorbed and softened.
  2. Pour the boiling water over the gelatin and stir until completely dissolved.
  3. Stir in the sugar and Sparkling Cider, and stir to dissolve the sugar.
  4. Pour into a 9x13 baking dish and refrigerate for at least 4 hours, or until firm.
  5. Cut into small cubes and transfer to a mold or square baking dish. Store in the refrigerator.

For the Vanilla Ice Cream Gelatin

  1. Melt the vanilla ice cream in a small saucepan on the stove or in the microwave. Set aside to come to room temperature.
  2. Sprinkle 3 packets of gelatin over the cold water. Let sit until absorbed and softened.
  3. Pour the boiling water over the gelatin and stir until completely dissolved.
  4. Add in sugar and stir to dissolve.
  5. Stir in the melted ice cream.
  6. After ensuring the mixture is at room temperature, pour the ice cream mixture over the sparkling cider cubes and refrigerate overnight.
  7. Cut into slices or cubes.

Recipe Notes

Adapted from Root Beer Float Jello from Pint Sized Baker.