Directions:
- Have eight 1/2 c molds ready.
- Remove ice cream from freezer to room temperature to soften.
- Put gelatin in a medium bowl.
- Stir in boiling water with a whisk until dissolved.
- Whisk in cranberry sauce until well blended.
- Stir in vanilla ice cream until no white streaks are left.
- Ladle into molds.
- Refrigerate at least 4 hours or until firm.
- To unmold: Dip molds into warm (not hot) water.
- Invert onto serving plates and, holding both mold and plate, shake down sharply to release mold. Repeat, if necessary.
- Garnish, if desired, with mint springs and sugared cranberries.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.17 Kcal (553 kJ) | ||
| Calories from fat | 59.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.57g | 10% | |
|---|---|---|---|
| Cholesterol | 26.02mg | 9% | |
| Sodium | 50.5mg | 2% | |
| Potassium | 118.62mg | 3% | |
| Total Carbs | 16.54g | 6% | |
| Sugars | 13.77g | 55% | |
| Dietary Fiber | 0.63g | 3% | |
| Protein | 2.4g | 5% | |
| Vitamin C | 0.7mg | 1% | |
| Calcium | 77.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 163.08 Kcal (683 kJ) | ||
| Calories from fat | 72.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.1g | 10% | |
|---|---|---|---|
| Cholesterol | 32.11mg | 9% | |
| Sodium | 62.31mg | 2% | |
| Potassium | 146.36mg | 3% | |
| Total Carbs | 20.41g | 6% | |
| Sugars | 16.99g | 55% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 2.96g | 5% | |
| Vitamin C | 0.8mg | 1% | |
| Calcium | 95.4mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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