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Healthy Home Economist / Archives / Recipes / Dessert Recipes / Pudding Recipes / Ice Cream Jello Pudding

Ice Cream Jello Pudding

by Sarah Pope / Affiliate Links โœ”

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Sumptuous ice cream jello dessert that is a unique texture experience combining the airy lightness of strawberry mousse with the creamy thickness of homemade vanilla pudding.

ice cream jello in dessert glass with decorative strawberries

My mother did not enjoy cooking much, but she did make several dishes that were out of this world fabulous.

One of our family’s favorites was this recipe for ice cream jello that we enjoyed on major holidays.

For Thanksgiving, she would use orange jello from the store and vanilla ice cream.

For Christmas and Easter, she used strawberry jello and vanilla ice cream instead.

My favorite was the strawberry jello ice cream combo, which I tweaked below into a healthy version that uses fresh (or frozen) berries and maple syrup instead of today’s supermarket jello with artificial colors and GMO white sugar.

My Mom tells me that she developed this recipe in the 1960s. I’ve never seen it anywhere else over the years.

It took me a few tries to get it to work with real fruit, a whole sweetener, plain gelatin, and healthy vanilla ice cream…but it was worth the wait!

My Mom was thrilled when I told her about the results!

There are literally no brands of jello on the market that are safe to use these days, so if you wish to try this recipe, please make it as instructed below for the healthiest results!

Ice cream jello is absolutely fabulous for school lunches! Just be sure to put a cool pack in there to keep it cold.

glass of vanilla ice cream strawberry jello pudding on white plate
4.8 from 5 votes
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Ice Cream Jello Pudding

Easy and healthy dessert made by blending vanilla ice cream and natural fruit jello. A sumptuous and unique dessert experience.

Course Dessert
Cuisine American
Keyword creamy, easy, fast
Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings 8
Calories 252 kcal
Author Sarah Pope

Ingredients

  • 1 pint vanilla ice cream
  • 2 cups strawberries fresh or frozen
  • 2 Tbl plain gelatin
  • 2 Tbl maple syrup
  • .5 cup boiling water

Instructions

  1. Place strawberries into food processor with maple syrup and blend until smooth.

  2. In a small glass bowl, dissolve gelatin thoroughly in half cup of boiling water.

  3. Emulsify the gelatin/water mixture by drizzling it in a thin stream into the top of the food processor **while the strawberries/maple syrup mixture is blending**. This quickly mixes the gelatin evenly throughout and prevents it from forming jello-like blobs in the cold strawberry mixture.

  4. Pour the smooth strawberry/maple syrup/gelatin mixture into a large glass bowl.

  5. Place pint of vanilla ice cream carefully into the middle of the bowl with the strawberry mixture.

  6. Gently stir ice cream in the strawberry mixture until completely melted and blended (see video below).

  7. Pour ice cream/strawberry mixture into dessert cups and refrigerate for 4 hours or overnight.

  8. Serve as desired. The texture of the ice cream jello pudding is soft and creamy like mousse but thick like pudding. Enjoy!

Recipe Video

Nutrition Facts
Ice Cream Jello Pudding
Amount Per Serving (1 cup)
Calories 252 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Cholesterol 71mg24%
Carbohydrates 28g9%
Sugar 21g23%
Protein 3g6%
* Percent Daily Values are based on a 2000 calorie diet.
ice cream jello in a glass with strawberries
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Category: Ice Cream Recipes, Pudding Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: Amazon #1 bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (6)

  1. Mary Slanker

    Dec 6, 2022 at 1:37 am

    5 stars
    I just love pudding. I am gonna make it for sure. Thanks for sharing.

    Reply
  2. Cindra

    Aug 21, 2022 at 1:25 pm

    4 stars
    Loved the idea of it, but it didn’t work out for some reason. I love the kitchen & I’m always trying new recipes, especially yours! I used frozen strawberries in the food processor – that worked fine. First time using/preparing gelatin this way (for my daughter & I. It didn’t work in my first attempt, so my daughter stepped in to help w/the 2nd attempt, lol).

    Would it be possible to film the step involving preparing the gelatin for this recipe?

    Thx

    Reply
    • Sarah Pope

      Aug 21, 2022 at 3:32 pm

      Good idea! I will film it next time I make it. If you’ve never used plain gelatin before, perhaps try it with plain fruit juice first to get the hang of it. https://www.thehealthyhomeeconomist.com/video-healthy-jello-dessert/

  3. suzanne

    Aug 11, 2022 at 7:36 pm

    Sometimes a Vita-Mix just doesn’t do the job! It started bogging down right away with the frozen strawberries. I put just a bit of kefir in it to offer some liquid. That didn’t seem to be enough. So, I went ahead and sprinkled the 2T gelatin over the boiling water and taking it off the burner. It sat on top and didn’t dissolve. Got my whisk out, put it back on burner and was able to dissolve most of the blobs. Then I poured slowly into Vita-Mix with berries. That got it smooth. Can this be done with a Vita-Mix and what did I do wrong with the gelatin? My recipes usually call for sprinkling gelatin over room temp water where it almost dissolves and then putting it on some heat to completely dissolve. I really wanted this to work. Tastes good. Shall see if it gets jello-ie in 4 hours.

    Reply
    • Sarah Pope

      Aug 12, 2022 at 10:21 am

      I used a Vita-Mix with no issues.

  4. Chris David

    Aug 9, 2022 at 3:50 am

    5 stars
    Really delicious recipe. I love it yummy!!! It’s really awesome. Will surely try this.

    Reply
4.80 from 5 votes (2 ratings without comment)

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