Sparkling Ice Cream Float Gelatin Mold
Pop open that bottle of sparkling cider, because this Ice Cream Float Jello Mold deserves a toast! This old-school dessert gets a little pizzazz with colorful cubes floating in a sea of vanilla ice cream gelatin. Sweet, creamy, and fun, it’s worthy of a special celebration with very little effort!
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free
- Skill Level: Easy
Ever since I was a kid, sparkling cider was my favorite way to make any celebration a little extra special. While we enjoy toasting with a glass or making actual Sparkling Cider Floats, it can also be a fun way to add a deliciously sweet and fruity flavor, plus colorful flair to this ice cream jello mold recipe.
While it does take a little time and attention, it’s actually quite simple to make this gorgeous dessert that puts a modern spin on a favorite retro treat. Just follow along with the simple steps, pop it in the fridge, and slice into the showstopper dessert the next day.
Why This Ice Cream Jello Mold Will Turn Heads
You’ve got to know why I love it, and you will too:
- Absolutely gorgeous. While you can use regular sparkling cider, the availability of colorful cider-juice blends adds a stunning contrast to this showstopper dessert.
- No store-bought mixes. With just a handful of basic ingredients, including your favorite sparkling drink and vanilla ice cream, you can create this tasty sweet treat. By using unflavored gelatin, you are choosing the colors and flavors.
- Naturally gluten free. No special ingredients to make a party or potluck dessert that GF folks and gluten eaters can enjoy together.
Recipe Ingredients
Below is a list of the ingredients you’ll need to gather to make this ice cream jello mold recipe, with some tips and substitutions to help out. Scroll all the way down for the full recipe card with measurements and detailed instructions.
- Unflavored gelatin. You’ll need a total of five packets–two for the sparkling cider gelatin, and three for the ice cream gelatin.
- Water. For each jello layer, you will use cold water to bloom or hydrate the gelatin, and boiling water to dissolve the gelatin and sugar.
- Granulated sugar.
- Sparkling cider or juice. While you can use regular sparkling apple cider, I like the color contrast of using one of the darker blends like Apple-Grape, Apple-Cranberry, or Apple-Pomegranate. Really, any kind of juice or even soda will work.
- Vanilla ice cream. You are going to melt it to mix into the gelatin layer. Choose a good-quality brand so that it is rich in both consistency and vanilla flavor.
For step-by-step photos that show the technique, plus additional tips and information, check out my Creamsicle Jello Mold post.
More Colorful Treats
Ice Cream Float Jello Mold
Ingredients
For the Sparkling Gelatin
- 2 envelopes unflavored gelatin
- 1/2 cup cold water
- 1/2 cup boiling water
- 1/4 cup granulated sugar
- 2 cups sparkling cider or 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 granulated sugar
Instructions
For the Sparkling Cider Gelatin
- Sprinkle 2 envelopes unflavored gelatin over 1/2 cup cold water. Let it sit until absorbed and softened.
- Pour 1/2 cup boiling water over the gelatin and stir until completely dissolved.
- Stir in 1/4 cup granulated sugar and 2 cups sparkling cider or juice, and stir to dissolve the sugar.
- Pour into a 9×13 baking dish and refrigerate for at least 4 hours, or until firm.
- Cut into small cubes and transfer to a mold or square baking dish. Store in the refrigerator.
For the Vanilla Ice Cream Gelatin
- Melt 2 cups vanilla ice cream in a small saucepan on the stove or in the microwave. Set aside to come to room temperature.
- Sprinkle 3 envelopes unflavored gelatin over 1/2 cup cold water. Let it sit until absorbed and softened.
- Pour 1 cup boiling water over the gelatin and stir until completely dissolved.
- Add in 1/4 cup granulated sugar and stir to dissolve. Stir in the melted ice cream.
- After ensuring the mixture is at room temperature, pour the ice cream mixture over the sparkling cider cubes and refrigerate overnight.
- Cut into slices or cubes to serve. Store covered in the refrigerator for up to 4 days.
Notes
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