Magic Ice Cream
Votes: 1
Time: 5 hours 10 minutes
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 297, total fat 14 G., saturated fats 9 G., proteins 4 G., carbohydrates 40 G., fiber 0 G., cholesterol 50 mg, sodium 101 mg, sugar 40 G.
Calories 297, total fat 14 G., saturated fats 9 G., proteins 4 G., carbohydrates 40 G., fiber 0 G., cholesterol 50 mg, sodium 101 mg, sugar 40 G.
If you've ever made that internet-famous ice cream without an ice cream maker, consider this a whole new level of kitchen wizardry. Simply take a packet of jelly mix (any flavor will do), mix it with a little milk, top with whipped cream, and freeze overnight. The result: a refreshing frozen treat that's like a cross between ice cream and sorbet. The perfect summer dessert all year round!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 packet (90 g) of jelly mix, any flavor
- 1 cup of sugar
- 0.5 cups of boiling water
- 3 cups whole milk
- 1 cup heavy cream
- 1 tsp vanilla extract
We recommend
Cooking the dish according to the recipe:
- Combine the jelly mix, sugar, and boiling water in a large heatproof bowl. Stir until the sugar and gelatin dissolve, about 2 minutes.
- Add the milk and stir. Cover the bowl and refrigerate until the mixture cools completely and begins to set, about 1 hour. The jelly should remain almost liquid, allowing you to easily fold it into the cream.
- In a medium bowl, beat the heavy cream and vanilla with a hand mixer until stiff peaks form, about 3 minutes. Remove the chilled gelatin mixture from the refrigerator and fold it into half of the whipped cream with a spatula.
- Add the remaining whipped cream and mix until smooth. Transfer to a 2-quart container or a 20x20 cm baking dish. Seal tightly and freeze for at least 4 hours or overnight.
Categories:
Recipe collections
Similar recipes
