Jello Ice Cream Pies
Description
This Jello Ice Cream Pie is a nostalgic summer favorite that requires no baking. The recipe layers softened vanilla ice cream with a bright, fruity gelatin mixture, creating a refreshing and textured dessert. The combination of cold, creamy ice cream and the slightly firm, flavorful jello set offers a delightful contrast in every bite. Perfect for potlucks, family gatherings, or a quick treat on a hot day, it comes together in minutes. You can customize the flavors by choosing different fruit jello and frozen fruit combinations, making it endlessly versatile. Serve it straight from the freezer for the best texture.Ingredients
Directions
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Let the ice cream sit at room temperature for 10-15 minutes until it is soft enough to blend easily.
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Dissolve the Jello powder in 1 cup of hot water, stirring constantly until completely dissolved.
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Allow the Jello mixture to cool slightly for about 5 minutes so it does not melt the ice cream immediately.
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Gently fold the softened ice cream into the Jello mixture until combined.
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Fold in the frozen fruit with syrup, ensuring it is evenly distributed throughout the mixture.
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Pour the mixture into a prepared pie shell or a greased 9-inch pie plate.
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Cover and freeze for at least 4 hours, or until firm enough to slice.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 850.4kcal
- % Daily Value *
- Total Fat 13.3g21%
- Saturated Fat 8.4g43%
- Cholesterol 46.8mg16%
- Sodium 163.0mg7%
- Total Carbohydrate 184.8g62%
- Dietary Fiber 0.8g4%
- Sugars 98.2g
- Protein 4.2g9%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Flavor Combinations: This recipe is highly versatile. Try using strawberry Jello with frozen strawberries, cherry Jello with frozen cherries, or orange Jello with frozen mandarin oranges. Vanilla ice cream is recommended for the best balance, but you can experiment with other plain flavors.
Pie Shell: You can use a pre-made graham cracker crust, a chocolate cookie crust, or simply serve it in a greased pie plate as a "crustless" pie.
Storage: Store in the freezer for up to 2 weeks. Let it sit at room temperature for 5-10 minutes before slicing to ensure clean cuts.
Texture Tip: If the mixture becomes too soft during mixing, return it to the freezer for 10 minutes before pouring into the crust to help it set faster.
