Description
A colorful and refreshing Jello Rainbow Sherbet Ice Cream recipe that combines vibrant layers of flavored gelatin with creamy sherbet and light whipped topping, perfect for a delightful summer dessert.
Ingredients
Scale
Jello Layers
- 1 (3 oz) box Jello mix (your favorite flavors)
- 1 cup boiling water per flavor
- 1 cup cold water per flavor
Sherbet Mixture
- 2 cups sherbet (store-bought or homemade, softened)
- 1 cup light whipped topping
Instructions
- Dissolve Jello Mix: In a medium bowl, dissolve each flavor of Jello mix in 1 cup of boiling water until fully blended, making sure the powder is completely dissolved to avoid any graininess.
- Cool Jello Mixture: Stir in 1 cup of cold water for each flavor to cool the mixture down and prepare it for setting.
- Set Jello Layers: Pour each cooled Jello mixture into separate shallow dishes or an ice cube tray, layering them if desired. Refrigerate for about 4 hours or until each layer becomes firm and gelatinous.
- Prepare Sherbet Mixture: Cut each Jello layer into cubes and combine them with the softened sherbet and light whipped topping in a mixing bowl. Stir gently until the mixture is smooth and evenly blended, incorporating the colorful Jello pieces.
- Freeze the Ice Cream: Transfer the blended mixture to an airtight container and place it in the freezer for at least 2 hours, or until it solidifies into a scoopable ice cream consistency.
Notes
- Make sure the sherbet is softened before mixing to ensure a smooth blend.
- You can use different Jello flavors to create a more vibrant rainbow effect.
- This dessert is best served chilled and should be kept frozen until serving to maintain texture.
- For a richer texture, substitute light whipped topping with heavy cream whipped to soft peaks.
- Use airtight containers for freezing to prevent ice crystals from forming.
