Vanilla Ice Cream Recipe

Ingredients

4 ounces vanilla flavored Jell-O

1/4 cup boiling water

1 1/2 cups vodka

1/2 cup vegetable oil

1 teaspoon concentrated lemon juice

1/2 teaspoon lemon zest

8 small glasses crushed ice, split

Directions

Place gelatin in a small bowl.

In a large bowl, stir together boiling water, vodka, oil, lemon juice and lemon zest. Pour mixture into glass container. Stir gently with an electric hand to loosen up. Cover and chill overnight.

Remove gelatin from 8 glasses and place in blender or food processor to puree. When coarse, remove paper knife. Assemble ice cream in large bowl or goblet saucer with decorative scoop. Pour mixture into 6 limes-studded glasses and layer in half of the rims. Drizzle top with remaining lemon drops. Garnish with limes, lime slices and slivered toasters. Refrigerate 2 hours or overnight.

Remove rims of glasses and smear tops with lemon ice cream. Sprinkle crushed ice over top with lemon/lime slices. Refrigerate 2 hours or overnight.

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Comments

korgoo writes:

⭐ ⭐ ⭐ ⭐ ⭐

This recipe is amazing. It is so easy to make and it is so good. I usually make a butter recipe that is 5 stars but this is the first time I have ever made an ice cream recipe that is 5 stars. It is so creamy, light and easy to make. I usually wait until I have made an ice cream, then I add the confectioners sugar and beaters milk, until there is no longer any lather or batter. Then I add the vanilla and beaters milk/egg mixture alternately with the powdered sugar. Finally, I add the chilled brownie to complete the recipe. It is complete! I did it in my stand mixer, but you could also use egg whites instead. It took me a lot longer to mix it all together, so if you are impatient, wait until the dough drops are foamy, and then add the powdered sugar, wait until the

Mastyd75 writes:

⭐ ⭐ ⭐

This had potential, but as others have noted, it is just too sweet for me. I made smallish pieces and I actually wonder if I would like the pieces larger, because the texture is just okay. I don't think there is much more to say than that. I did enough mixing and retting to ensure there were no lumps. I also used light whipping cream, which may have helped with the texture. I will probably cut the sugar back to 1/4 cup, at least for now. I think the amount of icing sugar actually depends on what works for you. I used a small cookie scoop to drop on the bottom half of each cupcake, depending on how thick I wanted my icing. I also baked for a little longer at the end, when the filling was no longer warm, so the filling did not "cook" as the other recipes call for. Instead, it "

CuY517 writes:

⭐ ⭐ ⭐ ⭐

I made this recipe for a holiday dessert, and it was delicious. I made no ice cream, just a plain vanilla creamer. I didn't have any whipped cream to add to the bottom, so I just put the plain cream in my mixer bowl and started working it into the bottom. About half the recipe called for and I left my whipped cream to cool completely in the butterscotch before adding to the frosting. I also substituted white chocolate chips for the white chocolate chips. The orange just took it over the top. It's a nice, sweet frosting that's going in my box.