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Pink Lemonade Cream Recipe
|Pink lemonade concentrate||6 Ounce, frozen|
|Vanilla ice cream||1 Quart, softened|
|Unflavored gelatin||2 Tablespoon|
|Red food coloring||4 Drop|
Calories 416 Calories from Fat 156
% Daily Value*
Total Fat 17 g26.7%
Saturated Fat 10.7 g53.5%
Trans Fat 0 g
Cholesterol 69.4 mg
Sodium 135.9 mg5.7%
Total Carbohydrates 57 g19.1%
Dietary Fiber 1.1 g4.4%
Sugars 52.1 g
Protein 10 g19.6%
Vitamin A 13.3% Vitamin C 14.9%
Calcium 20.5% Iron 1.1%
*Based on a 2000 Calorie diet
Heat stirring constantly, until gelatin dissolves; remove from heat.
Place softened ice cream in large bowl of electric mixer; beat until soft and creamy.
Quickly add gelatin mixture and food coloring.
Beat on medium speed for 1 minute longer.
Immediately pour mixture into a 4 cup mold.
Place in refrigerator.
Mold will set in 15 minutes.
Loosen around edge with a knife.
Dip mold very quickly in and out of hot water.
Cover with a serving plate; turn upside down; gently lift off mold.
Garnish with whipped cream, if you wish.
Serve immediately or chill until serving time.