These are all the ingredients you need. Defrost the ice cream a little bit at room temperature.
Combine 50 ml of milk with gelatin and microwave (at about 600 W for 30 seconds). Stir the remaining milk (50 ml) into the mixture.
Add the slightly melted ice cream. Stir until the ice cream is completely melted and the mixture is smooth.
Mix the mixture from Step 2 into the ice cream mixture. Once it's slightly thickened, quickly transfer to any container you like.
Vanila ice cream version. Topped with yogurt sauce (I use mango and blueberry flavored sauce).
Here is a chocolate ice cream version. Top with chocolate sauce (optional).
Story Behind this Recipe
A while ago, I found out that you can make bavarois with ice cream. I adjusted the amount of the ingredients for this recipe to make easy ice cream bavarois that doesn't require refrigeration.
Step 2: Morinaga gelatin doesn't require any soaking. Step 4: Ice cream and gelatin mixed together thicken fairly quickly. Be sure to transfer the mixture into the containers quickly. Refrigerate if the mixture does not harden, or if you prefer a firmer texture (about 220 kcal/serving).