Sparkling Cider Ice Cream Float Gelatin Mold
Description
Make that gelatin dessert special with this recipe. It isn't difficult to make, but it does require a bit of time to prepare. You'll be glad that you took that extra time because it provides a festive quality to an otherwise boring gelatin.
Ingredients
Sparkling Gelatin:
2 envelopes unflavored gelatin
1/2 c. cold water
1/2 c. boiling water
1/4 c. sugar
2 c. Martinelli’s Sparkling Apple Cider or Sparkling Juice (I used Sparkling Apple-Grape)
Vanilla Ice Cream Gelatin:
2 c. vanilla ice cream
3 envelopes unflavored gelatin
1/2 c. cold water
1 c. boiling water
1/4 c. sugar
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Sparkling Gelatin:
Sprinkle both gelatin packets over the cold water; allow to sit until absorbed and softened. Pour the boiling water over the gelatin; stir until completely dissolved. Stir in the sugar and Sparkling Cider; stir to dissolve the sugar.
Pour into a 9 x 13 baking dish; refrigerate for at least 4 hours, or until firm.
Cut into small cubes; transfer to a mold or square baking dish. Store in the refrigerator.
Vanilla Ice Cream Gelatin:
Melt the vanilla ice cream in a small saucepan on the stove or in the microwave in a microwave safe bowl. Set aside until it comes 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; stir until completely dissolved. Add in sugar; 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. Refrigerate overnight.
Cut into slices or cubes.
Serve.
12 servings.