I’m happy to be part of the 2013 Kraft Tastemakers team and continue sharing family-friendly recipes made from pantry staples.
Do you remember the Jell-O Pudding Pops from the 1980s? I certainly do. Growing up, the camp my dad ran stocked them by the crate, and I’d sneak into the walk-in cooler for one whenever the mood struck. Equally memorable were the Jell-O Gelatin Pops—fruity, icy, and drip-free, with a light, almost whipped texture.
Since those treats aren’t available anymore, I decided to recreate them at home. I used Knox unflavored gelatin, a bottle of cranberry-raspberry juice, a little sugar, and my stand mixer. After some tinkering, the result was fluffy, airy Whipped Fruit Ice Pops—an easy, refreshing, dairy-free snack perfect for summer.
The process is simple but a little unusual: I prepared a firm gelatin block, chilled it until set, cut it into small cubes, then whipped those cubes with the mixer until the mixture became fluffy and cream-like. The texture can look a bit irregular—filling molds evenly can be a little messy—but it freezes up nicely and the small imperfections add to the charm.
If you don’t have popsicle molds or prefer a more polished presentation, spread the whipped gelatin into a lightly sprayed 9- by 13-inch pan, cover with plastic wrap, and freeze. Once solid, remove the slab and cut into squares or use a round cutter to make neat shapes. Top with fresh berries for an elegant, no-bake dessert.
Though whimsical on a stick, this gelatin dessert can be surprisingly sophisticated—after all, gelatin has a long culinary history. It’s an easy, no-bake recipe that keeps both kids and adults happy and would be a festive, fuss-free addition to a Fourth of July spread.
Whipped Fruit Ice Pops
Rebecca Lindamood
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Ingredients
- 1 package Knox unflavored gelatin (4 envelopes)
- 4 cups unsweetened fruit juice (cran-raspberry or grape work well)
- 1/4 cup sugar or honey
- Also handy:
- non-stick cooking spray
- popsicle molds or paper cups with popsicle sticks
- fresh berries (if serving in shapes rather than molds)
Instructions
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Pour 1 cup of juice into a heatproof 2-quart dish. Sprinkle the gelatin evenly over the surface and let it sit undisturbed for 1 minute.
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In a heavy pan, stir the remaining juice and the sugar or honey over medium heat until the sugar dissolves and the mixture simmers. Pour the hot juice over the gelatin and whisk gently until dissolved, about 5 minutes. Spray a cake pan lightly with non-stick spray, pour the mixture into the pan, cover with plastic wrap, and refrigerate until firm, about 3 hours.
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Cut the firm gelatin into small cubes and transfer them to the bowl of a stand mixer fitted with the whisk attachment (or use a large bowl and hand mixer). Start on low to prevent splattering and gradually increase to high. Beat until the gelatin breaks into very small pieces and becomes creamy and fluffy, about 15 minutes.
If Making Ice Pops:
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Lightly spray the inside of molds or cups with non-stick spray. Use two spoons to fill molds, insert sticks into the center, and freeze until solid. Pops will keep up to a month in the freezer.
If Making Whipped Gelatin to Serve on Plates:
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Spritz a 9- by 13-inch pan with non-stick spray. Scrape the whipped gelatin into the pan, smooth the surface, and lay plastic wrap directly on top. Freeze until solid, about 5 hours. Remove the plastic, pry the frozen slab out, and cut into squares or punch out rounds. Serve immediately with fresh berries.
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you use with your preferred calculator.
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Disclosure: This post is sponsored by KraftFoods. I am a compensated 2013 Kraft Tastemakers team member. All opinions are my own.