Orange Creamsicle Jello Mold Spring Dessert
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Orange Creamsicle Jello Mold

A totally retro dessert with cubes of fresh orange juice gelatin seemingly floating in a sea of wobbly vanilla ice cream. Naturally gluten-free!
Course Dessert
Cuisine American
Keyword jello mold, jello salad recipe, orange creamsicle
Prep Time 30 minutes
Cook Time 10 minutes
Chilling time 12 hours
Total Time 40 minutes
Servings 16
Calories 85kcal
Author Brianne @ Cupcakes & Kale Chips

Ingredients

For the Orange Jello

  • 2 envelopes unflavored gelatin
  • 1/2 cup cold water
  • 1/2 cups boiling water
  • 1/2 cup sugar
  • 2 cups freshly squeezed orange juice

For the Vanilla Ice Cream Jello

  • 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 Orange Jello

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

For the Vanilla Ice Cream Jello

  • Melt the vanilla ice cream in a small saucepan on the stove or in the microwave. Set aside to come to room temperature.
  • Sprinkle 3 packets of gelatin over the cold water. Let sit until absorbed and softened.
  • Pour the boiling water over the gelatin and stir until completely dissolved.
  • Add in 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 orange cubes and refrigerate overnight.
  • Cut into slices or cubes.

Notes

Adapted from Root Beer Float Jello from Pint Sized Baker.

Nutrition

Serving: 1slice | Calories: 85kcal | Carbohydrates: 16g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 14mg | Potassium: 94mg | Sugar: 15g | Vitamin A: 2.6% | Vitamin C: 18.9% | Calcium: 2.5% | Iron: 0.4%