Ingredients
For the Root Beer Jell-o
- 2 envelopes Knox gelatin Approx. 4 tsp total
- ½ cup cold water
- ½ cups boiling water
- ½ cup sugar
- 2 cups Root Beer Use a high-quality brand like A&W or Barq's
For the Ice Cream Jell-o
- 3 envelopes Knox gelatin
- ½ cup cold water
- 1 cup boiling water
- ¼ cup sugar
- 2 cups Vanilla Ice Cream
Step by Step
Start PreparationFor the Root Beer Layer
- Sprinkle the 2 packets of gelatin over the cold water and let it sit until it’s absorbed and softened. Pour boiling water over it and stir until dissolved.
- Add in sugar and root beer and combine. When the sugar is completely dissolved, pour into a 9×13 baking dish and refrigerate for at least 4 hours.
- Cut into cubes and transfer to an 8 x 8 baking dish. Store in the fridge while making the ice cream layer.
For the Ice Cream Layer
- Sprinkle 3 packets of gelatin over cold water and let it sit until it’s absorbed and softened. Pour boiling water over and stir until dissolved. Add in sugar and stir, then set aside.
- Place the 2 cups of ice cream in a small pot. Melt it over medium heat on the stove, or in the microwave, until it’s liquid. Stir the melted ice cream into the gelatin mixture, then let it sit to come to room temperature.
- Pour the ice cream over the root beer cubes and refrigerate overnight. Cut into cubes and serve them up for a no-melt treat!
My tips
To get your Jell o cubes out of the pan without easily, lightly spray your baking dish with a neutral oil (like canola) and wipe it with a paper towel before pouring. Don`t worry, you won't taste the oil.
Equipment
Nutrition
Serving: 1 pieceCalories: 57 kcalCarbohydrates: 11 gProtein: 1 gFat: 1 gSaturated Fat: 1 gPolyunsaturated Fat: 0.05 gMonounsaturated Fat: 0.3 gCholesterol: 5 mgSodium: 13 mgPotassium: 22 mgFiber: 0.1 gSugar: 11 gVitamin A: 46 IUVitamin C: 0.1 mgCalcium: 15 mgIron: 0.03 mg
