Magic Ice Cream
Recipe courtesy of Casey Elsass for Food Network Kitchen

Magic Ice Cream

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  • Level: Easy
  • Total: 5 hr 10 min (includes chilling and freezing times)
  • Active: 10 min
  • Yield: 8 servings
If you’ve ever tried the Internet-famous no-churn ice cream recipe, think of this as the next level of kitchen magic. Just grab a packet of gelatin—you pick the flavor, although I’m partial to strawberry—mix in some milk, fold in whipped cream and freeze overnight. The result: a refreshing frozen treat that’s like a mashup of ice cream and sorbet. An easy project for little helpers, it’s a perfect summertime, or anytime, dessert!



  1. Combine the gelatin, sugar and boiling water in a large heatproof bowl; whisk until the sugar and gelatin are dissolved, about 2 minutes. Add the milk and whisk to combine. Cover the bowl and refrigerate until completely cold and the gelatin just starts to set, about 1 hour. (It should not be completely set and firm so you can easily and thoroughly fold in the cream mixture).
  2. Whip the heavy cream and the vanilla with a handheld mixer in a medium bowl until stiff peaks form, about 3 minutes. Remove the chilled gelatin mixture from the refrigerator and fold in half of the whipped cream. Add the remaining whipped cream and fold until fully incorporated. Pour into a 2-quart storage container or an 8-by-8-inch baking pan. Cover tightly and freeze for at least 4 hours, up to overnight. Scoop and serve.