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Low Carb Jello Pops – just 2 ingredients for this keto frozen treat!

by 95 Comments

These low carb jello pops are a delicious and easy treat for summer. Only 2 ingredients and  1.1 carbs for these creamsicle pops.

You might also like these keto cookie dough cheesecake pops!

keto jello pops in their mold and fresh fruit in background

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We used to have a soft serve ice cream place only two miles from our house on the bike trail. This meant we could ride our bikes there and back and call it exercise! I was in heaven that summer because I love ice cream. However they closed it and I’m trying to curb my ice cream cravings so I came up with these low carb Jello pops.

These popsicles are creamy and sweet and only have 1.1g carbs per pop. My husband even asked me if they where store bought!  And did I mention they only use 2 ingredients?

4 flavored low carb jello pops with fresh fruit surrounding

 

Low Carb Ice Cream Recipes

NOTE: I updated this post. Before I get to the recipe, I wanted to share some low carb ice cream recipes that I finally did learn to make.  Last summer made these 3 flavors: my favorite chocolate peanut butter, my hubby’s favorite black cherry and my father in law’s caramel butter pecan ice cream. Some are no churn and they are all delciously sugar free. 

 

Keto Jello Pops Ingredients

As I mentioned above this recipe only needs two ingredients: heavy whipping cream and sugar free flavored gelatin. Because I used sugar free flavored gelatin, there is a lot of flavors to pick from. In this update I made lemon. orange, lime and strawberry.

You make these sugar free popsicles in the blender which easily mixes the cream along with the gelatin. The result is a creamsicle type pop. It was a big hit with my family.  Below is what it looks like before pouring.

 

blender container with mixed jello pop liquid

 

 

Low Carb Jello Pops Recipe In A Nutshell

Because there was some confusion with this recipe, I made these 4 batches to ensure I got the same results. I’m updating the instructions and this is what I did. I made this entirely in the blender and it worked each time.

  • Start with a 0.3oz packet of sugar free Jello (that’s the small box).
  • Add 1/2 cups of boiling water to a blender along with the Jello mix.
  • Blend on low for a couple seconds while the gelatin dissolves in the hot water.
  • Add in the cold heavy cream and blend on medium for just a second or two mix. 
  • Pour into your molds, add popsicle sticks and freeze until they are hard. It takes at least 4 hours in the freezer. 
  • If you don’t have a blender: Just whisk everything in a bowl. Make sure all the gelatin is dissolved before mixing in the cream. No need to whip it just whisk until well blended before pouring.

 

My Newest Batch And Flavors

lemon low carb jello pop with fresh lemons in background

 

Above are the lemon that my husband loved so much. You can add a little fruit to these if you wish. I think a few blueberries would be nice or add a bit of lemon zest.

 

orange low carb jello pop with fresh oranges in background

 

My son preferred the orange. I think they reminded him of an orange creamsicle or an Orange Julius. 

 

strawberry low carb jello pop with fresh strawberries in background

 

The strawberry pops were my favorite because I love berry flavors.  I have another pop I made last summer similar to this one that has a cheesecake layer and salted nuts at the bottom. It’s delicious too!

 

 

lime low carb jello pop with fresh limes in background

 

Since I’m updating this recipe, the lime is my newest creation and I personally love it. Next time I’m going to tinker with it to make it taste like a margarita! Maybe add a bit of lime zest and salt? 

 

orange low carb jello pop held by hand by the pool

 

Low Carb Jello Pops Nutrition

That is my low carb Jello pops recipe. If you are ever looking for a low carb, cool treat, give this one a try. It satisfies a sweet tooth and will keep you cool this summer. Enjoy! Nutrition for 1 pop based on making 6 pops is:

145 cals / 14.8g fat / 1.1g carbs / 1.5g protein = 1.1g net carbs

Note that the number of pops you will get will depend on what kind of popsicle mold you use. Mine made 6 so the carbs came out to 1.1

 

Tips & Questions From Readers

  • Sarah
    Heavy cream is whipping cream, if you mix it on high in a powerful blender you end up with clumpy whipped cream and the liquid jello does not blend in, for those people that had the chunky problem, just stir it in a cup or just blend it for like 3 seconds. Thank you for the recipe! my first batch was chunky but the rest turned out so good!
  • Karen
    I made mine with peach jello. I had some fresh blueberries so I threw them in. It was the best!!!!
  • Allison
    I made these with coconut milk and they turned out great!
  • Glenda
    Hi, I am allergic to artificial sweeteners. will this recipe work with regular jello instead of sugar free? 

    Yes, but it will not be low carb. 

  • Misty
    I want to try this recipe so bad but I want to use Great Lakes gelatin and add the flavour with food-grade essential oils instead of using flavoured gelatin (I don’t trust the sweeteners in those jellos). How many tbs of Great Lakes gelatine should I use?

    Hi Misty, I am not sure. I too use Great Lakes gelatin so I think 1 Tablespoon of gelatin (red can) gels 2 cups of liquid and a small box of flavored gelatin usually calls for 2 cups of water so I’m guessing 1 tablespoon. Does that make sense? Good luck!

  • Doreen
    Hi Denise. I’d like to try using original flavor liquid coffee mate for this recipe in place of the cream. Do you think it would work? If so, would I still use 1 cup or do you think it would be a different measurement?

    I don’t think you will have a problem though don’t know what the carb count would be. I would probably use the same amount as the whipping cream. Hope that helps!

  • Rich
    Thank you Denise for such a quick reply and test on your recipe. I am going to make these again this weekend and I’ll let you know how things turn out. I’m not sure if it matters, but I used “Whipping Cream”….at least that’s what it said on the carton. Do you think there is a measurable difference between “Whipping Cream”, “Heavy Cream” and “Heavy Whipping Cream”? Silly question, I know….just curious what your thought s are.

    Hi Rich,
    It doesn’t matter if you use heavy cream or whipping cream. As a matter of fact when I made them the other day I used heavy cream for 1 batch and half and half for another. The half and half had less carbs so I wanted to try it and I felt the taste was the same. So I think any kind of cream will work, just check out the carb content if you doing this for a low carb treat. Hope that helps!

  • Barb
    How do you store them in the freezer? Do you pop them out and then wrap in Foil or Saran?

    I use those cheap sandwich bags that don’t have a ziplock. Do you know the ones? They seem to work the best. We end up eating most of them in a few days so usually I just leave them in the mold. Hope that helps!

 

4 from 13 votes
Print

Low Carb Jello Pops

These low carb jello pops are a delicious and easy treat for summer. Only 2 ingredients and 1.1 carbs for these creamsicle pops.
Course Snack
Cuisine American
Keyword jello, popsicle
Prep Time 5 minutes
Total Time 6 hours 5 minutes
Servings 6
Calories 145 kcal
Author Denise Wright (MyLifeCookbook.com)

Ingredients

  • 1 (0.3 oz) box of sugar free Jello gelatin (in the flavor of your choice)
  • 1/2 cup boiling water
  • 1 cup heavy whipping cream, cold

Instructions

  1. Pour the boiling water in to a blender and then the gelatin mix.

  2. Blend on the lowest setting for a couple seconds until the gelatin is dissolved.

  3. Pour in the cold heavy cream and blend on the lowest setting until well combined. (Just a few seconds).

  4. Pour into your popsicle molds, add the sticks and freeze for at least 6 hours.

Recipe Notes

Note: For my popsicle mold, I had to wait 1/2 hour until they were had frozen enough so I could put the popsicle sticks in. I just set a time so I wouldn't forget to do it. 

To store them, I used plastic sandwich bags (no ziplock) and stored in a larger ziplock bag. You could also wrap them individually in plastic wrap. Or just keep them in the mold until you eat them.

When you eat these jello pops, they will be hard and have different texture. That is the gelatin. I personally liked them but some people did not. I feel for 1.1g net carbs they were well worth the different texture. 

Some people had trouble with the cream mixing with the gelatin. I think it was the heavy whipping in the blender though I'm not sure because it's never happened to me. For these 4 batches, I just mixed them in the blender for a few seconds before pouring and I had no problem. 

If using a blender, make sure to clean it out right away as the gelatin will be very sticky in the container. 

4 flavored low carb jello pops with fruit and text overlay

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We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate I earn from qualifying purchases.

Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

Comments

  1. Julie

    HI, I use whole earth Nature Sweet made with stevia and monk fruit, coconut cream and unflavored gelatin as my base. No dairy, no artificial sweeteners (aspartame), no artificial colors or flavors (Kool-aid and jello). Coconut cream has less than half the carbs of heavy whipping cream and almost always can be substituted. It makes a great base for any natural flavors. Last week I made mocha with espresso powder and cocoa powder.

    Reply

    • Denise

      Hi Julie, that sounds delicious! I’ll have to give it a try. Thanks for sharing.

      Reply

  2. Altie Metcalf

    Hi! I just found this article and recipe. Do you have a popcicle mold that you use and like? There are so many to choose from on Amazon!
    Thanks for any recommendation.

    Reply

    • Denise

      Hi Altie, that depends. I have used tons of molds. I talk about different types of molds in this post. https://mylifecookbook.com/low-carb-ice-pops-summer-snack/
      It just depends. If you are only making a few and counting carbs, smaller ones you get at the dollar store are just fine. Silicone molds are good in that they come out easily. Silicone pushup pops are nice because you they don’t take up too much room in the freezer and you just clean them and reuse. Let me know if there is something you are particularly looking for or not looking for and maybe I can help you more.

      Reply

  3. Barbara

    I didn’t have sugar free Jello, so I used 1 tsp unsweetened Koolaid, 1 envelope Knox gelatin and 1/4 cup Lakanto Classic with the HWC. Worked great!

    Reply

    • Denise

      Hi Barbara, that’s genius! Thanks for sharing!

      Reply

  4. Lisa Thorn

    Can I use unsweetened vanilla almond milk instead of heavy whipping cream?

    Reply

    • Denise

      Hi Lisa, I think you can but it won’t be as creamy. However the jello might give it a good enough consistency. Please let me know how it goes if you make it. Good luck!

      Reply

  5. Debra S

    I just made these last night. I am in love with them! I only had a box of orange so made that, and WOW!!! Can’t wait to get to the store to pick up some new flavors.. This is my evening snack plus my FAT boost for the day!

    Reply

    • Denise

      Hi Debra, so glad you liked them. Yes it’s nice that you can use so many different flavors. Enjoy!

      Reply

  6. TT

    I made these today! I used just a whisk and followed your instructions and they are awesome! So nice to find a very simple recipe that curves the occasional sweet tooth while on keto. Thanks a million!!!

    Reply

    • Denise

      Hi TT, so glad it worked out for you. I agree, that simple is better sometimes. 😉

      Reply

  7. Janiel

    I used black cherry. They tasted great before freezing.. I’m not keen on the texture. It’s like eating jello- cottage cheese. Did not care for these. I am grateful for you sharing.

    Reply

    • Denise

      Sorry you didn’t like them Janiel. You could always eat them like a fluff instead of a popsicle.

      Reply

  8. Christine

    I made mine with half and half as I was out of heavy cream. I will have to get a few more flavors of jello. These made a nice dessert.

    Reply

    • Denise

      Hi Christine, so glad you liked them!

      Reply

  9. Carolyn

    Made the cherry first. My husband loved them. Just need to make sure you leave them in the freezer long enough. Our freezer had to do overnight or the handle came out. But definitely a hit. Just made the orange to try.

    Reply

    • Denise

      Hi Carolyn, thanks for taking the time to come back and share your experience. Glad you liked them. Try different flavors because I normally don’t like lime and I loved the lime flavor of these pops.

      Reply

  10. Marlene Bielawski

    Just finished making these and popped in freezer. I couldn’t let the delicious bowl scrapings go to waste so I tossed in a small handful of blackberries from my garden; stirred until every drop was ‘sopped up’. Wow what a delish treat that was! Can’t wait to try the pops tomorrow!

    Reply

    • Denise

      Hi Marlene, I’m going to have to try that! Hope you like them. I have a bunch in the freezer right now too.

      Reply

  11. Debbie

    I can’t believe how easy these are to make! What a quick and easy delicious treat!

    Reply

  12. Anna

    Hi, thanks for this recipe! I followed your directions but the cream would not mix with the jello no longer how long I left it in the blender it stayed separate, tiny white beads.. Any tips?

    Reply

    • Denise

      Hi Anna, this is from another reader….hope it helps.

      From: sarah
      Heavy cream is whipping cream, if you mix it on high in a powerful blender you end up with clumpy whipped cream and the liquid jello does not blend in, for those people that had the chunky problem, just stir it in a cup or just blend it for like 3 seconds. Thank you for the recipe! my first batch was chunky but the rest turned out so good!

      Reply

    • Brighteyes

      Anna, did you dissolve a half of a cup of boiling water with your jello? It sounds like you tried mixing the cold heavy cream with the jello, maybe? I boiled my water in a small saucepan then added my jello after it came to a boil. Stirred with a whisk until jello granules dissolved. Added my heavy whipping cream and stirred gently until combined. Easy, peasy recipe. Thanks for sharing!! Total lifesaver 😋

      Reply

  13. Cynthia Bedolla

    Can i use half and half instead of whipping cream?

    Reply

    • Denise

      Hi Cynthia, I don’t see why not. Good luck!

      Reply

  14. KIm

    These, for my family, were a NO. Nothing about them would make me want make them again. Sorry. 🤷‍♀️

    Reply

    • Denise

      So sorry they didn’t work out for you.

      Reply

      • Chad Wright

        Can you use vanilla protein shake instead of heavy cream?

        Reply

        • Denise

          Hi Chad, to be honest I don’t know. I can’t hurt to try! Please let me know how it works out if you try it. Sorry I’m not much help.

          Reply

  15. Terri

    How are these 1 carb a piece and it calls for a cup of whipping cream? A tablespoon of cream is 1 carb? Just wondering an i doing something wrong

    Reply

  16. Michelle Chayeb

    Can I add fresh fruits?

    Reply

    • Denise

      Hi Michelle, if you are watching carbs you might want to just be careful what fruits you use and how much. However I don’t think a single pop would need that much fruit so yes you can. Hope that helps!

      Reply

  17. Amy

    Hi Denise. What if I just wanted to make the popsicles more like ice pops without the cream? Would it still have popsicle consistency? I tried to make ice pops with Crystal Light and they came out solid like a flavored ice cube that I couldn’t bite. I’m wondering if the gelatin would fix this problem?

    Reply

    • Denise

      Hi Amy, I am not sure but it might. I am in the process of making some boozy pops and I’ve added a bit of gelatin to them to make them more creamy (it’s for a milky one). So I think you are on the right tract. Please let me know if you try this and it works!

      Reply

  18. Donna

    Can I just make this like ice cream and not popsicles?

    Reply

    • Denise

      Hi Donna,
      I have no idea what the outcome would be. Sorry about that. If you do make it, let me know how it goes!

      Reply

  19. antoniette

    Hello! This recipe sounds amazing. Im all for the fruit flavor jello but what would I do to make a chocolate or vanilla flavored pop? Can I use unsweetened cocoa powder or unsweetened choco mixed with gelatin?

    Thanks!

    Reply

    • Denise

      Hi Antoinette,
      I have not done this yet but here are a few ideas. You could always use a box of chocolate sugar free pudding with the cream however that will have more carbs. Realistically however it won’t be too many carbs. Or you can use unsweetened cocoa powder, sweetener, gelatin and cream. However this would require paying around to get the amounts right. I am going to be making something similar to this soon so I’ll let you know. Hope that helps!
      Sincerely,

      Reply

      • antoniette

        That would be great! I will definitely stay tuned. Love your site and the recipes.

        Thank you so much for the quick reply!!!

        Reply

        • Denise

          Hi Antoniette, I have a post coming up that I was playing around with and here is the basics of what I did. I put a little cream in a bowl and sprinkled some gelatin over it. About a teaspoon. You want to let that sit for about 5 minutes. Then I add cocoa powder and Torani’s sugar free syrup (or sweetener). Heat up some almond milk to boil and add that to the rest of the mixture and whisk until the gelatin dissolves. Then pour and freeze. Hope that made sense. So it’s cream, gelatin, cocoa powder and sweetener. Then add boiling almond milk, whisk and freeze. Let me know if that works for you.

          Reply

  20. colleen

    hi, Correct me if I am wrong but these ingredients are not keto complaint such as Maltodextrin, Aspartame and Red 40. I would love to find a sugar free jello without all these bad ingredients. Do you by chance know of any?

    thanks

    Reply

    • Denise

      Hi Colleen,
      I would agree with you that these are not keto. I mainly follow a low carb diet and do not label my recipes keto unless the macros match up to a keto profile.
      As for the chemicals, yes they are not good for you but you could probably make a more natural pop. What I would recommend is using Great Lakes gelatin (red can) or any unflavored gelatin.
      Then to make a berry taste, use some berries, sweetener and perhaps to a bit of lemon juice. The sour brings out the sweet taste. Then add in the cream or coconut milk.
      You would have to play around with the amounts to get it right. Hope that helps!

      Reply

      • Katherine

        Wal-Mart’s generic is the only one I’ve found without maltodextrin ( jello brand has it) so I’m going to do this recipe now issuing that,that way the only carbs comes from the cream

        Reply

  21. Kara

    Hi- I love the thought of this recipe, but I’m doing a candida cleanse and can’t have whipping cream (or dairy). Do you think coconut milk would work the same??

    Reply

    • Denise

      Hi Kara,
      I don’t see why not. Maybe even try coconut cream. Please let me know if you try it!
      Good luck!

      Reply

    • Alison

      I made these with coconut milk and they turned out great!

      Reply

      • Denise

        Thanks for chiming in about the coconut milk Alison and helping out my readers! I’ll have to try that next time.

        Reply

      • Valerie

        Did you use coconut milk in a carton? Or the stuff in a can?

        Reply

        • Denise

          Hi Valerie, I’m guessing that she used the canned coconut milk. But I’m just guessing.

          Reply

  22. sarah a truesdail

    Heavy cream is whipping cream, if you mix it on high in a powerful blender you end up with clumpy whipped cream and the liquid jello does not blend in, for those people that had the chunky problem, just stir it in a cup or just blend it for like 3 seconds. Thank you for the recipe! my first batch was chunky but the rest turned out so good!

    Reply

    • Denise

      Thank you for the tips Sarah! I’m sure my readers will appreciate it as much as I do!

      Reply

    • Carol

      Thank you so much, Sarah!!! I ruined two batches and could not figure out what I was doing wrong. I’ll attempt a third batch your way. Third time should be the charm, right? LOL

      Reply

  23. Glenda

    Hi, I am allergic to artificial sweeteners. will this recipe work with regular jello instead of sugar free?

    Reply

    • Denise

      Glenda, sure it would!

      Reply

  24. Misty

    I want to try this recipe so bad but I want to use Great Lakes gelatin and add the flavour with food-grade essential oils instead of using flavoured gelatin (I don’t trust the sweeteners in those jellos). How many tbs of Great Lakes gelatine should I use?

    Reply

    • Denise

      Hi Misty, I am not sure. I too use Great Lakes gelatin so I think 1 Tablespoon of gelatin (red can) gels 2 cups of liquid and a small box of flavored gelatin usually calls for 2 cups of water so I’m guessing 1 tablespoon. Does that make sense? Good luck!

      Reply

  25. Jenni LeBaron

    Ice pops make me so ready for some warmer weather! These are so colorful.

    Reply

    • Denise

      Me too! Bring on the sunshine and warmth!

      Reply

  26. Doreen

    Hi Denise. I’d like to try using original flavor liquid coffee mate for this recipe in place of the cream. Do you think it would work? If so, would I still use 1 cup or do you think it would be a different measurement?

    Reply

    • Denise

      I don’t think you will have a problem. I don’t know what the carb count would be though. I would probably use the same amount as the whipping cream. Hope that helps!

      Reply

  27. Rosely

    How and when do you add the fruit flavors?

    Reply

    • Denise

      Hi Rosely,
      The fruit flavors come from the gelatin. I will update the recipe to let others know that. So the two ingredients are a package of sugar free gelatin in the flavor of your choice and heavy cream. You add the gelatin mix to bowl along with boiling water. Whisk until the gelatin has dissolved completely. Then you add that to a blender along with the heavy cream. Blend for about 20 seconds or well combined and then pour into the popsicle molds. Please let me know if you have any other questions.

      Reply

      • Karen

        I made mine with peach jello. I had some fresh blueberries so I threw them in. It was the best!!!!

        Reply

        • Denise

          Hi Karen,
          That sounds great! I’ll have to try it next! Thanks for taking the time to comment and share your tips.

          Reply

  28. Rich

    I just made these tonight. I was pretty happy with the result. Thanks SO much for the recipe. I could not however get a nice homogeneous mix. The cream seemed to want to separate from the gelatin. Do I need to blend longer? I let the blender have at it for about 2 minutes on high.

    Reply

    • Denise

      Hmm…..I don’t remember having that problem but I’ll try to make them again tonight and see if I can figure out your problem.

      Reply

      • Denise

        Hi Rich,
        I made them again and I didn’t have any problems.
        I poured the hot water over the gelatin and mixed well until the jello was dissolved. Then I poured that mixture
        and the cream into the blend and mixed for about 20 seconds? It seemed to work for me. Here is a picture of them.
        Please let me know if you have any other questions about this recipe.
        Hope this helps.

        pops

        Reply

        • Rich

          Thank you Denise for such a quick reply and test on your recipe. I am going to make these again this weekend and I’ll let you know how things turn out. I’m not sure if it matters, but I used “Whipping Cream”….at least that’s what it said on the carton. Do you think there is a measurable difference between “Whipping Cream”, “Heavy Cream” and “Heavy Whipping Cream”?

          Silly question, I know….just curious what your thought s are.

          Reply

          • Denise

            Hi Rich,
            It doesn’t matter if you use heavy cream or whipping cream. As a matter of fact when I made them the other day I used heavy cream for 1 batch and half and half for another. The half and half had less carbs so I wanted to try it and I felt the taste was the same. So I think any kind of cream will work, just check out the carb content if you doing this for a low carb treat. Hope that helps!
            Denise

  29. Jodi

    Did you ever experiment with pudding flavors? I was thinking the cheesecake pudding flavor would be awesome!?!?

    Reply

    • Denise

      Hi Jodi,
      I have never tried the pudding flavors because they have quite a few carbs compared with the jello.
      However I agree the cheesecake would be fantastic. Please let me know if you try it!

      Reply

  30. Judy

    Yummy! FYI… Ikea popsicle molds work great…got 2 for less than $5!

    Reply

    • Denise

      Great to know! Thanks for stopping by and I’ll check those out the next time I’m there. I love Ikea!

      Reply

  31. Maria

    Do you have the nutritional facts for these? Also could you do cream cheese instead of heavy cream or might that add a lot more carbs?

    Reply

    • Denise

      Hi Maria, I’ve just added it. It’s for 1 pop: 145 cals / 14.8g fat / 1.1g carbs / 1.5g protein = 1.1g net carbs
      As for the cream cheese, it might add a few more carbs but it might taste like more cheesecake like. I’m not sure as I’ve never tried it. If you do let me know how it goes.

      Reply

      • LINDA

        GONNA USE CREAM CHEESE AS WELL FOR MY FIRST TRY….HOW MUCH OF THIS WOULD BE EQUAL TO THE AMOUNT OF HEAVY CREAM NEEDED? GOING TO USE THE HEAVY CREAM NEXT TO COMPARE..THANKS

        Reply

        • Denise

          Hi Linda,
          I’m going to just guess on this one because I have never done it but I would say half of a block of cream cheese (4 oz). I was worried it wouldn’t mix then I remembered the hot water. Let me know how it goes!

          Reply

  32. Barb

    How dovyou store them in the freezer? Do you pop them out and then wrap in Foil or Saran?

    Reply

    • Denise

      I use those cheap sandwich bags that don’t have a ziplock. Do you know the ones? They seem to work the best. We end up eating most of them in a few days so usually I just leave them in the mold. Hope that helps!

      Reply

  33. Em

    I tried this tonight and they seemed to have a weird texture. I might try just koolaid pops or maybe I could do jello with less cream.

    Reply

    • Denise

      Hi Em, the texture is probably from the gelatin. It didn’t bother me but I think that is what you might not like. I think your idea would work just blend it really well in the blender to get it creamy. You would have to use a sugar free koolaid and possibly sweetener to keep it low carb though. Please let me know how it comes out if you do. Thanks for stopping by!

      Reply

  34. Marie G.

    this recipe sounds awesome! which molds did you order on amazon? i want to make sure i get the correct ones so that each serving size is correct.. thanks!

    Reply

    • Denise

      Hi Marie,
      I used these http://amzn.to/2ru79vj however you can use any kind of mold as long as you make the same number of servings as I did. That way you would get the the correct nutritional information per pop. Hope that helps!

      Reply

  35. Laura

    I don’t have a blender so I attempted this with my mixer. It is super lumpy and not creamy at all. We’ll see what the end result looks like.

    Reply

    • Denise

      Hi Laura, I think the blender adds air to the cream to make it more of a whipped cream. Maybe try to whip the cream first and then add the gelatin slowly? I have never tried it but I think that should work.

      Reply

  36. Alexis

    I can only find sugar free jello gelatin in 0.3 oz size so does that mean I need to use 12 boxes?

    Reply

    • Denise

      Hi Alexis. The 0.3oz size is correct. Thank you so much for bringing this to my attention. Please let me know if you have any other questions.

      Reply

      • jessie enloe

        Hello, so to clarify – I should use 1 box of .3 not 1.3?

        Reply

        • Denise

          Hi Jessie,
          That is confusing….you want to use 1 of the small box (0.3 oz). So it’s is 0.3 oz.

          Reply

  37. Sta

    I have a question… did you use heavy whipping cream? I just want to make sure before I make this.
    Thanks

    Reply

    • Denise

      Yes I used heavy whipping cream. If you have any other questions, please let me know. And I’ll add that to the recipe so
      thanks for bringing that to my attention!

      Reply

  38. Maureen

    Looks fantastic Denise, can’t wait to try this! Nice and cool and yummy in this hot weather we are experiencing.

    Reply

    • Denise

      Thanks Maureen! I’m really happy with how they turned out!

      Reply

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