Jello Sherbet Ice Cream (Jello Ice Cream)

Freeze the KitchenAid ice cream-making bowl according to manufacturer instructions.
Place the four small glass bowls in the freezer for about 30 minutes.
In a large bowl, whisk together the Junket Ice Cream Mix, whole milk, and heavy whipping cream until completely dissolved.
Attach the frozen ice cream bowl to the mixer and set to stir.
Slowly pour the cream mixture into the bowl and churn for 25–30 minutes, until vanilla ice cream forms.
Remove the four chilled glass bowls from the freezer.
Divide the vanilla ice cream evenly between the bowls.
Add 1/2 tablespoon of a different Jello powder flavor to each bowl and gently mix until combined. Work quickly to avoid melting.
Spoon all four flavors into one large freezer-safe container.
Lightly swirl the flavors together with a spoon or spatula.
Cover and freeze for 1–2 hours before serving.

In a large bowl, combine the Junket Ice Cream Mix, whole milk, and heavy whipping cream.
Stir until fully dissolved.
Pour the mixture into a freezer-safe dish and freeze until firm.
Break the frozen mixture into chunks using a fork.
Transfer chunks to a mixing bowl and beat with an electric mixer until smooth, about 2 minutes.
Divide the ice cream into four bowls.
Mix 1/2 tablespoon of Jello powder into each bowl.
Combine the flavored ice creams into one container, swirl gently, cover, and freeze for 1–2 hours.

Use classic flavors like strawberry, orange, lime, or raspberry for a rainbow sherbet effect.
Sugar-free Jello can be used if preferred.
Do not overmix when swirling to keep the colors distinct.

Store covered in the freezer for up to 2 weeks. Let sit at room temperature for a few minutes before scooping for best texture.

Servings: 4
Prep Time: 10 minutes
Freeze Time: 1–2 hours
Total Time: About 2 hours