24 Kool-Aid Food Recipes: Kool Ice Cream - Part II
Description
This article is from the Kool-Aid FAQ, by Paul and Bess Dawson-Schmidt dawsons@visi.com with numerous contributions by others.
24 Kool-Aid Food Recipes: Kool Ice Cream - Part II
Michael S. Cooper (mscooper@airmail.net)
1 8 oz. tub of Cool Whip (or some other whipped topping)
1 4 oz. box of Junket Ice Cream Mix (Vanilla)
1 packet of unsweetened Kool-Aid (your choice)
Cool Whip - $1.25 US
Ice Cream Mix $1.00 US
Kool-Aid $.25 US
Total: $2.50 US
Since Cool Whip is usually partially frozen at the store, you need to
thaw it in the refrigerator for a couple of hours before using. Empty
the Cool Whip into a two-quart plastic bowl that you have a lid for.
Pour about a fourth of the ice cream mix into the Cool Whip and stir
briskly. I use a wire whip because it helps fold the ingredients
better. Continue adding the ice cream mix a fourth at a time until it
is all mixed in. Then start adding the Kool-Aid the same way. If you
dump it all in at once, it will be a lot harder to mix and maintain
the color throughout the ice cream. After you finish mixing all the
ingredients, you can either eat it as is, or return it to the freezer
(with the lid on) for a couple of hours so it will stiffen up.
Note: This stuff does not get to the consistency of ice cream, but
you may be able to scoop it with a wet scoop if you wish.
Those of you who do not have access to Junket may contact me at
(mscooper@airmail.net). I have a source for it.
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