In a small bowl, combine 1 cup of the boiling water and 1 package of Jello. Stir until dissolved. Add 1 of the cut quarters of ice cream to the Jello and stir until it melts. Pour the Jello and ice cream into a 9x13 pan. Refrigerate until the Jello is set. Repeat the layers and refrigerate until ready to serve.
By Robin from Washington, IA
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For an easier to make, lower carb and less fattening (thus arguably less delicious) version, simply use milk or milk powder. It has fewer carbs because vanilla ice cream adds sugar. Milk has no additional sugar (except lactose). Simply follow the directions on the package, but substitute some of the water with milk. Stir in the cold milk in after you remove the Jello from the stove. The cold milk helps solidify the Jello.
To make it even easier and lower fat, stir in fat free milk powder instead. In this case, use the normal amount of water for the Jello.
The amount of milk and milk powder can vary according to your taste. And if you like vanilla, simply put in a dash of vanilla extract.
Alternatively, if you like it very creamy but don't want the extra carbs from sugary ice cream, simply substitute cream (whole or half-and-half) for some of the water. As before, stir in the cold liquid after the Jello has dissolved. If you want to go very low carb, use sugar-free Jello.
To make a foamy version of this (called Bavarian Jello), let the jello mixture set up in the fridge until syrupy before whippng in the ice cream. Mini-marshmallows, crushed pineapple, and maraschino cherry halves are fun to add, too. Then return to fridge until set before serving.
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