As a teenager, I worked at a cafe where I learned how to make a perfect cappuccino — but didn’t drink coffee. Then in college, I worked at a boutique chocolate shop — but didn’t really eat chocolate. And though I’ve since begun eating chocolate every now and again, I’ve always been more attracted to fruity things, like this ice cream Jell-O.
My aunt has made this recipe for family parties since I can remember and it’s a crowd pleaser: creamy, fruity, and light. For Valentine’s Day, I’ve made it with strawberry Jell-O, but I’ve also made it with orange (for Halloween) and lime (with some vodka, for St. Patrick’s Day). It makes a big batch and takes only about 10 to 15 minutes of hands-on time, so it’s the perfect thing for a party. Or you could be like us and just eat the whole batch yourself. No judgments.
2 big boxes of Jell-O (I used strawberry)
3/4 quart vanilla ice cream
1 packet Knox gelatin
4 cups of water
1. Boil the water and then transfer it to a big bowl. Add in the Jello and gelatin. Whisk until dissolved.
2. Add in the ice cream and whisk until it’s all melted into the mixture.
3. Pour the mixture into a 9 x 13″ casserole dish. Refrigerate overnight, or for at least four hours. The ice cream will rise to the top, making pretty layers.
4. Cut into squares or use a cookie cutter to make shapes. I found it easiest to make a hole in the middle so that you can slide the cookie cutter out rather than trying to lift it with the Jell-O in-tact. This is also a great excuse to taste test, using that middle piece.
Refrigerate for up to 3 days.
What desserts are you craving for Valentine’s Day?