These keto jello popsicles are a delicious and easy cool treat for hot summer days. You only need 2 ingredients and each creamy sugar free popsicle has just 1.1 carb. This is an easy keto sweet snack to make for those on a low carb or keto diet.
You might also like these keto cookie dough cheesecake pops!
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 the perfect frozen treats – keto Jello popsicles.
These sugar free popsicles have a sweet, creamy texture 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?
The 2 Popsicle ingredients I used.
As I mentioned above these creamy popsicles only need two simple ingredients: heavy cream and sugar free flavored gelatin. Note I used the 0.3 oz package of sugar free jello.
Because I used sugar free flavored gelatin, there is a lot of fruit flavors to pick from. In this update I made our favorite flavors – lemon, orange, lime and strawberry.
You can use any brand of sugar free gelatin and even make your own with unflavored gelatin but then you would have to play around with sweeteners. The point of this recipe is that we just use 2 ingredients for any easy sweet low carb treat.
Note if you want to add fresh fruit and still want to keep it low carb, go for fresh strawberries.
How to make creamy keto jello popsicles.
You are essentially making these like you would make regular jello except you are substituting the cream for the cold water and using less warm water.
Step 1: Using a blender, add the hot water and pour in the jello package. Blend on low until the gelatin mixture dissolves.
Step 2: Add the heavy whipping cream to the blender and blend on low for about 1 minute. Below is what it should look like.
Let it sit for a minute or so to let the bubbles settle out.
Normally when making gelatin you use cold water but in this recipe the cream is taking place of that.
Step 3: Pour the jello mixture into popsicle molds and then place in a popsicle stick. Place into the freezer and freeze for about 4-6 hour
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 the gelatin mixture.
Please scroll down for the printable recipe card.
If you make a lot of homemade popsicles invest in a good mold. I love this popsicle maker. The dark part comes out of another container. You just fill the bottom with warm water, put the dark part in it with the frozen popsicles and they will slide right out.
Also they have reusable sticks so you don’t have to keep buying wooden sticks and they fit perfectly with the mold. Also you don’t have to wait for the pops to freeze a bit before putting the stick to make sure it stays in place.
How I like to store my homemade jello pops.
I like to use those inexpensive sandwich baggies to individually cover the popsicles and then place those into a large ziplock bag. That way it’s easy to grab one and the baggie will protect them.
The results of the 4 fruity popsicle flavors.
- The lemon flavor was my husband’s favorite. 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.
- My son preferred the orange flavor. I think they reminded him of an orange creamsicle or an Orange Julius.
- The keto strawberry popsicles 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
- Since I’m updating this recipe, the creamy lime popsicle is my newest creation and I personally love it. Next time I’m going to tinker with it to make it taste like these keto margarita jello shots! Maybe add a bit of lime zest and salt?
I have many more keto popsicle recipes for you to try such as chocolate pudding pops, boozy pops, coffee pops and even homemade popsicles for your dog!
So that is my easy keto Jello popsicle recipe. If you are ever looking for a fun summer treat on a low carb diet, 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 1.1g net carbs.
PLEASE SCROLL DOWN PAST THE RECIPE CARD FOR READERS TIPS AND QUESTIONS.
Keto Jello Popsicles
These keto jello popsicle recipe is a delicious and easy treat for summer. Only 2 ingredients and 1.1 carbs for these creamsicle pops.
Ingredients
- 1 (0.3 oz) box of sugar free Jello gelatin (in the flavor of your choice)
- ½ cup water, hot
- 1 cup heavy whipping cream, cold
Instructions
- Get your boiling water going and gather your popsicle Pour the hot water in to a blender and then the Jello mix.
- Blend on the lowest setting for a couple seconds until the gelatin is dissolved.
- Pour in the cold heavy cream and blend on the lowest setting until well combined. (Just a few seconds).
- Pour into your popsicle molds, add the sticks and freeze for at least 6 hours.
Notes
Note: For my popsicle mold, I had to wait ½ 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.
Nutrition Information:
Yield: 6 Serving Size: 1 popsicleAmount Per Serving: Calories: 145Unsaturated Fat: 0g
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 thoughts 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!
Tashs
I tried this recipe, but mine separated. I ended up with an inch at the bottom, without cream in it any suggestion as to why that would happen.
Denise
Hi Tasha, I’m sorry I have never had that problem. Maybe if you add the hot water and dissolve the gelatin you can wait a bit to let it cool down first before adding the cream. It might be a hot and cold thing? I’m not really certain. I’m out of town at the moment but I’ll try to experiment when I get back home if I can. Hope that helps a bit.
Lindsay
My heavy cream is 1g carbs per tablespoon, there are 16 tablespoons in a cup of heavy cream. That’s 2.5 carbs per pop if you make 6.
Denise
Hi Lindsay,
I’m not sure what kind of cream you are using. This is from the US Nutritional Database.
1 cup of heavy cream has 6.82g carbs.
https://fdc.nal.usda.gov/fdc-app.html#/food-details/2340999/nutrients
Not many brands have that many carbs. Some actual have 0 carbs? If you check out that database you can find all kinds of brands and maybe another brand would work better for you. Hope that helps!
Denise
Amy
SF Jello brand products have maltodextrin now. Maltodextrin has an extremely high glycemic index and causes major spikes in blood sugar and insulin levels when consumed. This can severely hamper weight loss and swiftly kick you out of ketosis. Maltodextrin’s glycemic index is between 105 and 185, which is actually worse than white sugar’s glycemic index of 65. Maltodextrin ranks highest on the glycemic index. If sugar will kick you out, maltodextrin certainly will! It is also in SF powdered drink mixes. Pillsbury SF cake and brownie mix. Read your ingredients and regularly because they change them. Jello use to be safe. Now Simply Delish brand is the only keto friendly one out there.
Jessica
I’ve just stumbled across this recipe and was wondering if it would work with Simply Delish and canned coconut milk, since I avoid artificial sweeteners and dairy.
Denise
Yes it will work with Simply Delish and canned coconut milk. I would use the same amounts as the other brands. Hope you like it!
Kathleen Krause
I just poured into six molds so not hardened yet. “Batter” tastes good tho. I would like to submit a photo, but don’t see a place to do that.
Denise
Hi Kathleen. I hope you like them! I don’t think the software that runs my site allows that. Sorry about that.
Denise
Here is your picture Kathleen.
Robin Wilson
can you post the total carbs per popsicle? thanks!
Robin Wilson
Denise
Hi Robin,
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 1.1g net carbs.
Debra
I made these according to your recipe but since I’m watching my fat intake I also tried them with sugar free cool whip which has crazy low fat, zero sugar (obv) and mixes with the jello very easily. I actually liked the texture a little better but there was absolutely nothing wrong with the original recipe. Love these so much. Thanks for this!
Denise
Hi Debra, that’s a good idea! I’ll have to try that. I just made a big batch so I have to wait until we’ve finished them first though. Thanks for sharing!
Amanda
How much cool whip did you use?
Karin
I haven’t tried these but they look great! My thinking cap immediately went to alcoholic jello pops. Has anyone tried this before I start experimenting?
Denise
Hi Karin, I have to low carb jello shot recipes for you. The creamsicle is most like these pops.
https://mylifecookbook.com/creamsicle-keto-jello-shots-recipe/
https://mylifecookbook.com/margarita-sugar-free-jello-shots-keto/
Hope you like them!
Rebecca
Oh my goodness!! Thank you so much! I followed your recipe and used the SF lemon mix. The whole family loves it! I love how simple it is to make. I have a papered chef Quicksickle maker. There will be different flavors now constantly in the freezer. Super thankful for this. .. it helps with my crazy sweet tooth
Denise
Hi Rebecca,
So glad you liked them! Thanks for coming back to comment and sharing your tips. You made my day!
Mimi
Do you mean a 3 oz packet? Because I haven’t found a 0.3 oz packet
Denise
Hi Mimi, No I mean 0.3oz packet. Here is a photo of a box I have at home. The box should make 2 cups of jello. I think the 3oz package makes more and is usually not sugar free. Hope that helps.
Jessica T
Hello! Thank you for this recipe – like others I wanted to alter it and wanted to tell you what I did – I did this recipe with whole milk, took 1/2 c of milk and made it boil then mixed in the Jello, in another bowl I mixed a pudding mix with 1 1/2 c of milk (I wanted pudding but I wanted some jello flavors) I did Strawberry jello and cheesecake pudding. I mixed in the jello after it was dissolved, then whipped it up and added in 1 c of whipped cream (I did coolwhip actually) It was absolutely delicious and got rid of the icy taste! I thought I would share with you!
Denise
Hi Jessica, so glad you liked it. Thanks for coming back and sharing your tips. It’s a simple recipe but there are lots of ways to vary it. I’ll have to try your strawberry cheesecake pudding combo. I’ve been playing around with the sugar free puddings a lot lately. I wish they weren’t so high in carbs though.
Zenia Cox
Denise. I have 5 grandchildren. 3 have type 1 diabetes. And 1 has red meat allergies. So I can’t use gelatin. Can you please help me find a treat they can all enjoy!
Denise
Hi Zenia, can they have dairy if so try this blueberry ice cream (can also make into pops) https://mylifecookbook.com/keto-blueberry-ice-cream-blender-3-ingredients/
I make these chocolate peanut butter treats all the time. https://mylifecookbook.com/low-carb-chocolate-peanut-butter-candy-using-coconut-oil/
This 3 ingredient peanut butter fudge is a good one. https://mylifecookbook.com/keto-peanut-butter-fudge-sugar-free/
Here are peanut butter cups https://mylifecookbook.com/low-carb-peanut-butter-cups-keto-candy/ and marshmallow cups https://mylifecookbook.com/low-carb-coconut-marshmallow-cups/
Mint Chocolate chip pops https://mylifecookbook.com/mint-chocolate-chip-keto-ice-pops/
Brownie cookies https://mylifecookbook.com/low-carb-chocolate-brownie-cookies-keto-snack/
Cherry Ice Cream https://mylifecookbook.com/low-carb-black-cherry-ice-cream/
Lastly here is a link to all my low carb sweets. Hope that helps!
https://mylifecookbook.com/category/low-carb/low-carb-sweets/
Betty
I haven’t tried these yet but the simply delish sugar free jelled dessert is plant based.
Denise
Hi Betty, I just started to buy these and they are very good!
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.
Denise
Hi Julie, that sounds delicious! I’ll have to give it a try. Thanks for sharing.
Jessica
Your healthy substitutions sound delicious! May I ask the amounts? I need measurements the first time I make something!
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.
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.
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!
Denise
Hi Barbara, that’s genius! Thanks for sharing!
Lisa Thorn
Can I use unsweetened vanilla almond milk instead of heavy whipping cream?
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!
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!
Denise
Hi Debra, so glad you liked them. Yes it’s nice that you can use so many different flavors. Enjoy!
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!!!
Denise
Hi TT, so glad it worked out for you. I agree, that simple is better sometimes. 😉
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.
Denise
Sorry you didn’t like them Janiel. You could always eat them like a fluff instead of a popsicle.
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.
Denise
Hi Christine, so glad you liked them!
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.
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.
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!
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.
Debbie
I can’t believe how easy these are to make! What a quick and easy delicious treat!
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?
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!
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 😋
Cynthia Bedolla
Can i use half and half instead of whipping cream?
Denise
Hi Cynthia, I don’t see why not. Good luck!
KIm
These, for my family, were a NO. Nothing about them would make me want make them again. Sorry. 🤷♀️
Denise
So sorry they didn’t work out for you.
Chad Wright
Can you use vanilla protein shake instead of heavy cream?
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.
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
Denise
Hi Terri,
Here is the nutritional information for a cup of heavy whipping cream. And remember you are dividing this by 6 servings. I don’t use this particular calculator though. I just grabbed the first one I could easily copy and paste.
https://www.calorieking.com/foods/calories-in-cream-heavy-whipping-cream_f-ZmlkPTY4MTI1.html
Michelle Chayeb
Can I add fresh fruits?
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!
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?
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!
Donna
Can I just make this like ice cream and not popsicles?
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!
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!
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,
antoniette
That would be great! I will definitely stay tuned. Love your site and the recipes.
Thank you so much for the quick 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.
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
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!
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
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??
Denise
Hi Kara,
I don’t see why not. Maybe even try coconut cream. Please let me know if you try it!
Good luck!
Alison
I made these with coconut milk and they turned out great!
Denise
Thanks for chiming in about the coconut milk Alison and helping out my readers! I’ll have to try that next time.
Valerie
Did you use coconut milk in a carton? Or the stuff in a can?
Denise
Hi Valerie, I’m guessing that she used the canned coconut milk. But I’m just guessing.
Sandra Roy
Hi, I use cream of coconut, coconut milk, I toast sugar free shredded coconut, add Torani sugar free syrup and pour in molds. They are delicious!
Denise
Hi Sandra, that sounds fantastic! Thanks for sharing.
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!
Denise
Thank you for the tips Sarah! I’m sure my readers will appreciate it as much as I do!
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
Glenda
Hi, I am allergic to artificial sweeteners. will this recipe work with regular jello instead of sugar free?
Denise
Glenda, sure it would!
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?
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!
Jenni LeBaron
Ice pops make me so ready for some warmer weather! These are so colorful.
Denise
Me too! Bring on the sunshine and warmth!
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?
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!
Rosely
How and when do you add the fruit flavors?
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.
Karen
I made mine with peach jello. I had some fresh blueberries so I threw them in. It was the best!!!!
Denise
Hi Karen,
That sounds great! I’ll have to try it next! Thanks for taking the time to comment and share your tips.
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.
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.
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.
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.
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
Jodi
Did you ever experiment with pudding flavors? I was thinking the cheesecake pudding flavor would be awesome!?!?
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!
Judy
Yummy! FYI… Ikea popsicle molds work great…got 2 for less than $5!
Denise
Great to know! Thanks for stopping by and I’ll check those out the next time I’m there. I love Ikea!
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?
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.
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
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!
Barb
How dovyou store them in the freezer? Do you pop them out and then wrap in Foil or Saran?
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!
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.
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!
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!
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!
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.
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.
Alexis
I can only find sugar free jello gelatin in 0.3 oz size so does that mean I need to use 12 boxes?
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.
jessie enloe
Hello, so to clarify – I should use 1 box of .3 not 1.3?
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.
Sta
I have a question… did you use heavy whipping cream? I just want to make sure before I make this.
Thanks
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!
Maureen
Looks fantastic Denise, can’t wait to try this! Nice and cool and yummy in this hot weather we are experiencing.
Denise
Thanks Maureen! I’m really happy with how they turned out!