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Gelatin popsicles are fruity, slightly chewy freezer pops made with juice and unflavored gelatin, so they bite softer and melt less icily than regular ice pops. This version takes about 15 minutes of hands-on time plus 5 hours in the freezer, and makes 8 pops.
Why Gelatin Pops Are Worth Making
A regular juice popsicle freezes into hard, icy crystals. Gelatin changes that. It holds the water in a soft network, so each bite is smooth, a little bouncy, and slower to drip down your wrist.
They are also a great way to use up leftover juice, and you control the sweetness. There is no dye, and the flavor is as bright as whatever juice you pour in.
Kids tend to love the gummy-like texture. Adults tend to love how simple they are: one pot, one whisk, and a mold.
Ingredients
- 4 cups 100% fruit juice, divided (apple, white grape, cherry, orange, or cranberry-apple all work)
- 2 envelopes (0.25 oz each) unflavored gelatin (Knox or any store brand; about 4½ teaspoons total)
- 2 tablespoons honey or sugar (optional, but it makes the frozen pops taste sweeter)
- 1 tablespoon lemon juice (optional, brightens sweet juices)
- ½ cup finely diced berries or canned fruit, drained (optional)
How to Make Gelatin Popsicles
Step 1: Bloom the Gelatin
Pour 1 cup of cold juice into a medium bowl. Sprinkle both envelopes of gelatin evenly over the surface so it does not clump.
Let it sit for 5 minutes. It is ready when it looks thick and wrinkly, like applesauce.
Step 2: Dissolve It in Hot Juice
Heat 1 cup of juice in a small saucepan over medium heat, or microwave it for about 90 seconds. You want it steaming hot, not boiling.
Pour it over the bloomed gelatin and whisk for 2 minutes. Dip a spoon in: if you see no grains on the back, it is fully dissolved. Stir in the honey and lemon juice.
Step 3: Add the Cold Juice and Cool
Stir in the remaining 2 cups of cold juice. Taste it now. The mixture should taste a touch sweeter than you want, because freezing dulls sweetness.
Skim off any foam with a spoon for clearer pops. The mixture should feel lukewarm or cool before it goes into the molds.
Step 4: Fill the Molds
Drop a few pieces of diced fruit into each mold if you are using them. Pour in the juice mixture, leaving about ¼ inch at the top for expansion.
A pitcher or a measuring cup with a spout makes this much less messy. Snap on the lids and sticks, or cover with foil and push the sticks through after 1 hour, once the pops are slushy enough to hold them upright.
Step 5: Freeze and Unmold
Freeze for at least 5 hours, until the pops are solid with no soft center. Run the outside of the mold under warm water for 10 to 15 seconds.
Pull gently on the stick. If it resists, give it another few seconds of warm water instead of tugging.
What Are Gelatin Popsicles?
Gelatin popsicles are frozen pops where gelatin is added to a flavored liquid before freezing. The gelatin gives them a softer, chewier texture than a plain ice pop.
They are the frozen cousin of gelatin desserts. If you like that wobbly, fruity style, you might enjoy my my favorite salad, a classic savory gelatin dish.
How Do You Make Jello Popsicles?
For jello popsicles, dissolve one 3-ounce box of flavored gelatin in 1 cup of boiling water, then stir in 1 cup of cold water. Pour into molds and freeze for 4 to 5 hours.
That makes about 5 pops of 3 ounces each, so double the batch to fill a 10-cavity mold. Stir for a full 2 minutes so no sugar or gelatin grains stay at the bottom.
- Sugar free jello pops: Use sugar-free gelatin mix and follow the same method. They freeze slightly harder, so give them a few extra seconds under warm water to release.
- Jello Kool-Aid pops: Replace the cold water with 1 cup of prepared Kool-Aid. The flavor is stronger, so use a different flavor than the jello, or the same one for a bolder pop.
- Jello pudding pops: These are made with pudding mix, not gelatin. Whisk one 3.4-ounce box of instant pudding with 2 cups of cold milk for 2 minutes, rest it 5 minutes, spoon it into molds, and freeze 5 to 6 hours.
What Kind of Mold Do You Need?
Any standard popsicle mold works, whether it is silicone or plastic. Silicone releases more easily, and molds with built-in stick holders keep the sticks centered.
No mold? Use small paper or plastic cups and wooden sticks. Cover with foil, poke the sticks through, and freeze. An ice cube tray with toothpicks makes bite-size pops.
Do Popsicles Have Gelatin? What About Trolli Popsicles?
Most store-bought fruit popsicles do not contain gelatin, but some creamy, gummy-style, or novelty pops do. The ingredient list is the only reliable answer.
I cannot confirm what kind of gelatin is used in Trolli-branded popsicles, and brands change recipes. Gelatin is usually from pork or beef, so check the label or contact the manufacturer if you avoid either.
Can You Make Gelatin-Free Popsicles?
Yes. Plain juice, blended fruit, or lemonade freeze into good popsicles without any gelatin. They will be icier and harder.
For a softer gelatin-free set, agar-agar powder is a plant-based option. It has to be boiled for a couple of minutes and follows different ratios, so use the package directions.
Can You Make Popsicles Out of Other Things?
Yes. Smoothies, coconut milk, lemonade, pudding, and yogurt all freeze well. For a creamy option, try my Paletas De Yogurt.
Gelatin Popsicles Recipe
Ingredients
- 4 cup 100% fruit juice, divided apple, white grape, cherry, orange, or cranberry-apple all work
- 2 envelopes unflavored gelatin 0.25 oz each
- 2 tablespoon honey or sugar optional, but it makes the frozen pops taste sweeter
- 1 tablespoon lemon juice optional, brightens sweet juices
- ½ cup finely diced berries or canned fruit, drained optional
Instructions
Step 1: Bloom the Gelatin
- Pour 1 cup of cold juice into a medium bowl. Sprinkle both envelopes of gelatin evenly over the surface so it does not clump. Let it sit for 5 minutes. It is ready when it looks thick and wrinkly, like applesauce.
Step 2: Dissolve It in Hot Juice
- Heat 1 cup of juice in a small saucepan over medium heat, or microwave it for about 90 seconds. You want it steaming hot, not boiling. Pour it over the bloomed gelatin and whisk for 2 minutes. Dip a spoon in: if you see no grains on the back, it is fully dissolved. Stir in the honey and lemon juice.
Step 3: Add the Cold Juice and Cool
- Stir in the remaining 2 cups of cold juice. Taste it now. The mixture should taste a touch sweeter than you want, because freezing dulls sweetness. Skim off any foam with a spoon for clearer pops. The mixture should feel lukewarm or cool before it goes into the molds.
Step 4: Fill the Molds
- Drop a few pieces of diced fruit into each mold if you are using them. Pour in the juice mixture, leaving about ¼ inch at the top for expansion. A pitcher or a measuring cup with a spout makes this much less messy. Snap on the lids and sticks, or cover with foil and push the sticks through after 1 hour, once the pops are slushy enough to hold them upright.
Step 5: Freeze and Unmold
- Freeze for at least 5 hours, until the pops are solid with no soft center. Run the outside of the mold under warm water for 10 to 15 seconds. Pull gently on the stick. If it resists, give it another few seconds of warm water instead of tugging. Lori's Tip: Fresh or frozen pineapple, kiwi, mango, papaya, and ginger contain enzymes that break down gelatin, so the pops may stay mushy. Use canned versions of those fruits or juice that has been heated, and your pops will set properly.
Frozen pops keep for about 2 months in the freezer. Wrap them in parchment and store in a zip-top bag to prevent freezer burn.
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more