How to make Rainbow Tie-Dye Ice-Cream -with yoyomax12





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Published on May 30, 2013

This colourful ice cream is so easy to make using just vanilla ice cream and some Jell-o powder.

Rainbow cake roll video:

For the inevitable "what if I don't want to use/ can't find Jello powder?" substitution question.
You may be able to try kool aid powder (I would suggest the sugar free kind that is pre-sweetened) the regular unsweetened powder might be a bit tart.

Divide 2 quarts (2 litres) of ice cream into 6 portions (see hint and tips about this).
In the bottom of the container place 3 tablespoons of jello powder and cover it with one portion of ice cream. Sprinkle the next flavour of jello over the layer of ice cream and cover with a portion of ice cream. Continue like this, jello- ice cream-jello - ice cream until you have used up all the colours. I used six jello flavours. Red (strawberry or cherry) Orange (orange), Yellow (lemon), Green (lime), Blue (blue berry mix) and Violet (grape)
You will end up with a layer of ice cream on the top.
Chill the ice cream in the freezer for several hours or overnight until firm.

The tie-dye effect is derived by scooping across the "grain" of the ice cream layers and those show on the sides of your block. I found it easy to remove the block and place it in another resealable container on its side. If you aren't using a boxed ice cream, warm the bottom and sides of your ice cream container in some warm water for a few seconds to loosen it from the container.

The jello does not set up like a gelatin dessert, it stays in a more or less in a granulated form, giving it a sweet gritty texture that is not unpleasant. It goes remarkably well with vanilla ice cream and the fruit flavours are all complimentary.

When I make this again, I will divide the ice cream into seven portions and put a layer of ice cream on the bottom of the container first before adding the first layer of jello powder.
I found that the first layer I put in (the violet) stuck to the bottom of the container and quite a bit of it was lost (you see me scraping it up a bit in the video).

Let the ice cream set in a deep freeze if you have one available, it is much easier to scoop if the ice cream has had a chance to set properly.

Prepare your jello portions (3 tbsp) ahead of time because you need to work fairly quickly as to not have a melted mess at the end (especially if you are working in a warm kitchen).

The brand of ice cream I used is the cheapest available at my grocery store, but because you are adding so much extra flavours to it, it tasted just fine regardless.

I found this idea on Pinterest original website here:


My name is Tammy and I live in Northeastern Ontario Canada.
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Cupcake decorating tutorials for all occasions
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Decadent desserts
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Quilling (the art of paper filigree)
Fun paper crafts


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