Place strawberries into food processor with maple syrup and blend until smooth.

In a small glass bowl, dissolve gelatin thoroughly in half cup of boiling water.

Emulsify the gelatin/water mixture by drizzling it in a thin stream into the top of the food processor **while the strawberries/maple syrup mixture is blending**. This quickly mixes the gelatin evenly throughout and prevents it from forming jello-like blobs in the cold strawberry mixture.

Pour the smooth strawberry/maple syrup/gelatin mixture into a large glass bowl.

Place pint of vanilla ice cream carefully into the middle of the bowl with the strawberry mixture.

Gently stir ice cream in the strawberry mixture until completely melted and blended (see video below).

Pour ice cream/strawberry mixture into dessert cups and refrigerate for 4 hours or overnight.

Serve as desired. The texture of the ice cream jello pudding is soft and creamy like mousse but thick like pudding. Enjoy!