Want a summer treat you don't have to feel guilty about? These Creamsicle Popsicles are so easy and delicious that you won't even notice they're low carb!
Prep Time10 mins
Cook Time5 mins
Freezing time4 hrs
Total Time15 mins
Put boiling water into a heat-proof bowl. Sprinkle the gelatin on top and let it rest for 10 minutes. Stir and ensure the gelatin is well-incorporated. If it is still grainy, place the bowl in the microwave and cook for 30 seconds. Stir again.
Pour cream into a blender jar. Add the gelatin mixture and beat until the mix is creamy and well blended, stopping to scrape the sides down to get all the gelatin crystals mixed in as needed. Do not over-blend, or you will have jello butter from that whipping cream turning into butter (Ask me how I know this.) About 30 seconds in a high powered blender is all you need.
Pour into 6 popsicle molds and freeze for at least 4 hours.
- One note about popsicle molds. I have tried so many popsicle molds, it's a little crazy. I now use two models, and this Zoku pop mold is the one I used to make these popsicles. I like that the mold stands up by itself, and it helps release the pops very easily. It's also a lot easier to clean than some of the others I've tried so I would recommend these.
- Do not over blend the gelatine mixture! If you over blend the mixture it will end up turning into jello butter, which is certainly not what we're going for here. About 30 seconds in a high powered blender is all you need.
- If you're in need of a good, solid blender, check out Vitamix Blenders. They're wonderful blenders and they're what I use in my own kitchen.
- Make absolutely sure the gelatin is well dissolved before you freeze them. Hot/warm water helps a lot with this process, but nothing beats good old fashioned elbow grease for stirring.
- For a vegan version, use a vegetarian/agar-agar based gelatin, such as this Simply Delish Dessert Jel.
- If you are dairy-free, try these with canned, full-fat coconut milk instead of the heavy whipping cream.
- Plan to freeze for at least 4 hours before they harden. Do not leave these in the freezer for too long as the jello seems to get grainier over time. Plan to eat them within a day or two.
Calories: 137kcal | Carbohydrates: 1g | Fat: 14g | Saturated Fat: 9g