Strawberry Jello Ice Cream Mold Recipes

CREAMY STRAWBERRY JELLO MOLD

Steps:

• In a large bowl, completely dissolve the gelatin in the boiling water. Whisk in the cold water. Place in the refrigerator for about 15-20 minutes to cool to the touch.
• In a medium bowl, whisk together the cranberry sauce and sour cream until thoroughly combined.
• Thoroughly combine the sour cream mixture with the cooled gelatin.
• Transfer to a nonstick Jello mold lightly coated with cooking spray; place in the refrigerator to set, about 5-6 hours.
• Loosen Jello and invert onto a serving plate. Slice and enjoy with some whipped cream!

STRAWBERRY JELLO ICE CREAM MOLD

Steps:

• Combine gelatin, salt and jello.
• Add water and dissolve.
• Add ice cream.
• Stir well.
• Rinse mold with ice water before adding mixture.
• Chill until firm.

FRESH HOMEMADE STRAWBERRY JELLO

Steps:

• In a saucepan cook the strawberries and 1 cup sugar over medium-low heat. If you are using fresh strawberries you may need to add 2 tablespoons of water. Cook until the fruit is softened. Frozen and VERY ripe fruit will cook faster.
• Use a regular or immersion hand blender to puree the fruit. Strain the seeds and return to the pot. Using a chinoise strainer will make the job go much faster.
• In a small bowl, pour the 3 packets of gelatin over 1/2 cup of water, making sure no dry powder remains. Let the gelatin sit until it "blooms" and absorbs all the water.
• Heat the strained puree to a simmer, turn off the heat and add the bloomed gelatin. Stir until the gelatin is melted and evenly distributed in the puree.
• Choose a mold that fits at least 5 cups. I used a silicone mold, such as the Lekue Imperial Monarch Mold.
• Fill the mold with 3/4 of the puree. Set the mold in the refrigerator for 30 minutes or until a skin is formed on the top.
• Pour half the remaining puree into a bowl. Whip the heavy cream with 2 tablespoons sugar and add it to the puree in the bowl.
• Gently fold the cream into the puree.
• Add the cream/puree mixture to the mold, refrigerate for about 15 minutes, or until it has set slightly. Add the remaining strawberry puree to the top. Set in the refrigerator for about 3 hours or until well set.
• To un-mold the jello: fill a large vessel with hot water.
• Dip the jello into the hot water, being careful not to get water over the lip of the mold. You may need to use a knife to carefully separate the edge of the mold from the jello. Let the mold sit in the water for 15 to 30 seconds. Set the jello on a platter.
• Refrigerate until ready to serve.
• Use a thin bladed knife dipped in hot water to cut the jello.

EASY STRAWBERRY JELLO SALAD WITH COOL WHIP

Steps:

• Boil one cup water on stove top, and mix into bowl with jello powder in mixing bowl. Add in one cup cold water and stir. Chill jello, preferably in a shallow pan, for about 45 minutes or until it is completely cool, just starting to set. Pour the jello into a large mixing bowl. Mix the jello up vigorously, for about one minute. Using an electric mixer is great for this step. But watch out it splashes. This breaks up any jello bits that have started to set, and adds air to the mix. Then fold in the Cool Whip and then strawberries. Mix completely, but be gentle and don't deflate the mix by stirring too aggressively. If you want to add in mini marshmallows, do it now. Add them in about 1/2 cup at a time to make sure you don't overdo it. Transfer to a 9×13 pan for serving, or into individual dishes if you prefer. You can top with whipped cream and sliced strawberries if you prefer. If you want to dress up this dish, spread a spoonful of strawberry jam in the bottom of a glass dessert dish or shallow glass. Then add the salad mix. After the dish has chilled, dollop with some fresh whipped cream and a slice of strawberry.

STRAWBERRY JELLO MOLD -

Steps:

• Add boiling water to jello. Add frozen strawberries and stir until separated. Add crushed pineapple with juice. Pour half of mixture into glass bowl lightly sprayed with cooking oil and refrigerate to set. When firm, spread whipped cream cheese on top of the chilled strawberry jello and pineapple mixture. Add the rest of the jello mixture to top the cream cheese layer. Refrigerate until well firm and serve.