Creamsicle Jello Mold
Take your throwback dessert game to the next level with this stunning creamsicle jello mold, a playful take on your favorite old-school ice cream bar. With vibrant orange jello cubes floating in a creamy vanilla base, this easy treat screams nostalgia.
Table of Contents
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-bake
- Dietary Info: Gluten-free
- Skill Level: Easy
Looking for a showstopper dessert grandma would be proud of? Remember those creamsicles you used to get from the ice cream truck? This jello mold takes ’em as inspirations and runs with it with vibrant orange gelatin cubes suspended in smooth vanilla ice cream “jello”. The whole thing sets beautifully in the fridge overnight, ready to slice and serve the following day.
And guess what? You don’t need a store-bought mix to make it. With just a handful of basic ingredients, including fresh orange juice and your favorite vanilla ice cream, you can create a jello mold that’s free of artificial flavors and colors. It’s a homemade twist on a classic childhood favorite, making it a dessert everyone will love.
Grandma Would Absolutely Approve of This Creamsicle Jello Mold
Wondering why, of all things, you should try this jello mold recipe? Hear me out! Here’s what keeps me coming back for more:
- Nostalgic flavor. This orange creamsicle jello mold delivers the classic, beloved taste of an ice cream truck favorite. Between the tang of fresh orange juice and the creamy vanilla ice cream, it’s a sweet throwback that’s sure to inspire smiles.
- No artificial flavors. Jello is often loaded with artificial flavors and coloring. Not here. Even the orange jello cubes are flavored naturally with orange juice and granulated sugar. So, you can feel good about enjoying this nostalgic fave.
- Off-the-charts presentation. Who knew jello could look so good!? With vibrant orange cubes seemingly floating in a creamy vanilla “sea,” this mold is a true showstopper for any party or potluck.
- Naturally gluten free. No special ingredients to make a sweet treat for GF folks and gluten eaters alike!
What You’ll Need
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
For the Orange Jello
- Unflavored gelatin – It may be tempting to doll things up with flavored gelatin. Don’t do that. You’re adding your own flavor!
- Cold water – You need to “bloom”(aka hydrate) the gelatin in cold water before you do anything else. This prevents it from clumping and ensures it dissolves smoothly when you add the boiling water.
- Boiling water – Once the gelatin is nice and hydrated with cold water, the boiling water will dissolve it the rest of the way.
- Sugar – No need to get fancy with anything other than plain ol’ granulated sugar.
- Orange juice – Freshly squeezed for the best flavor.
For the Vanilla Ice Cream Jello
- Vanilla ice cream – Not all ice cream is gluten-free. So, if you’re following a gluten-free diet, make sure you pick a product that specifically states it’s free of gluten, or make your own.
- Unflavored gelatin – Do not use flavored gelatin. You’re adding all the flavor and sweetness you need yourself.
- Cold water – To bloom/hydrate the gelatin.
- Boiling water – The boiling water helps dissolve the gelatin all the way. So, make sure it’s piping hot!
- Sugar – Granulated sugar is perfect.
How to Make This Creamsicle Jello Mold Recipe
Here comes a quick look at how to make creamsicle jello. You’ll find more detailed instructions in the recipe card below.
For the Orange Jello
- Dissolve the gelatin. Sprinkle the unflavored gelatin over the cold water and let it sit for 5 minutes before stirring in the boiling water until completely dissolved.
- Add flavor. Add the sugar and orange juice. Stir to dissolve the sugar.
- Chill. Pour the mixture into a 9×13-inch baking dish, and chill in the fridge for 4 hours.
- Cut. Cut the jello into small cubes and transfer to a jello mold. Refrigerate until you’re ready to use.
For the Vanilla Ice Cream Jello
- Melt. Melt the ice cream and then let it come to room temperature.
- Dissolve the gelatin (and sugar). Sprinkle the unflavored gelatin over the cold water and let it sit for 5 minutes before stirring in the boiling water until completely dissolved.
- Add flavor. Add the sugar and stir to dissolve, then stir in the ice cream.
- Chill. Pour the ice cream mixture over the orange cubes and chill in the fridge overnight.
- Serve. Remove the chilled jello from the mold, slice, and serve.
Tips for Success
This jello mold recipe is pretty straightforward. That said, I have a few pro tips that’ll help you get it right:
- Get the right mold. I use my mom’s vintage Tupperware mold, which, surprisingly, you can still buy! But a silicone bundt pan would be a great option, and even easier to get it to slide out versus a regular metal cake pan.
- Start with cold water. While it may be tempting just to add all of the water at once, don’t. Let the cold water and gelatin sit for a bit before adding the boiling water. The gelatin will hydrate during this time, preventing it from clumping and ensuring it dissolves smoothly when you add the boiling water.
- Dissolve ALL the way. This goes for the gelatin and the sugar in both the orange and vanilla mixtures. Once you add the hot water, keep on stirring until the gelatin has dissolved completely. After adding the sugar, stir until it’s dissolved. If you try to skimp on this step, you’ll wind up with gritty, potentially improperly set jello.
- Don’t skimp on chill time. When chilling the orange jello, and then again when chilling the entire mold, don’t cut the time short. Chill until the jello has fully set… unless you want runny jello.
- Melt with care. Microwave the ice cream in 15-second intervals, stirring between each, until it’s just melted. You can also melt it on the stovetop slowly over low heat. Do not overheat the ice cream! It will negatively impact the texture of your dessert.
- Room temperature. Let the vanilla ice cream (and, later, the vanilla jello mixture) come to room temperature before you pour it over the orange jello cubes. If it’s too warm, it’ll melt the cubes.
- Grease the mold. If you’re using a bundt pan as your mold, grease it liberally with cooking spray to avoid sticking. You don’t have to grease silicone or plastic molds. Once set, the jello should slide right out with some gentle pressing/squeezing.
Variation Ideas
Feeling creative? Try experimenting with these fun variations:
- Try a different fruit juice. Whether it’s guava, grapefruit, cherry, or maybe even cranberry juice for a festive holiday color, it’s tough to go wrong. Regardless, using freshly squeezed fruit juice will yield the best flavor.
- Ice cream swap. Vanilla ice cream is a no-brainer pairing with orange jello. That said, you can 100% play with other flavors. Chocolate or pistachio ice cream would be fun. So would my No-Churn Cheesecake Ice Cream.
- Add some bubbles. If you’d like to swap the orange juice out for sparkling apple cider, root beer, or Fanta (orange soda), go for it! I actually have a recipe for Sparkling Ice Cream Float Gelatin Mold that uses apple cider. What a dream.
How to Store a Jello Mold
Store leftovers in an airtight container in the fridge. You can wrap the whole thing in a double layer of plastic wrap or arrange slices in an airtight container. This jiggly dessert will keep for up to 5 days. I do not recommend freezing it. It won’t thaw well.
More GF Dessert Ideas
It can be tricky to find a quality gluten-free dessert recipe. But not impossible! Here are a few more great options for you:
Orange Creamsicle Jello Mold
A totally retro dessert with cubes of fresh orange juice gelatin seemingly floating in a sea of wobbly vanilla ice cream. Naturally gluten-free!
Servings: 16
Ingredients
For the Orange Jello
- 2 envelopes unflavored gelatin
- 1/2 cup cold water
- 1/2 cups boiling water
- 1/2 cup granulated sugar
- 2 cups freshly squeezed orange juice
For the Vanilla Ice Cream Jello
- 2 cups vanilla ice cream
- 3 envelopes unflavored gelatin
- 1/2 cup cold water
- 1 cup boiling water
- 1/4 cup granulated sugar
Instructions
For the Orange Jello
- Sprinkle the 2 envelopes unflavored gelatin over 1/2 cup cold water. Let it sit for about 5 minutes, until absorbed and softened.
- Pour 1/2 cups boiling water over the gelatin and stir until completely dissolved.
- Stir in 1/2 cup granulated sugar and 2 cups freshly squeezed orange juice, and stir to dissolve the sugar.
- Pour into a 9×13 baking dish and refrigerate for at least 4 hours, or until firm.
- Cut into small cubes and transfer to a jello mold or square baking dish. Store in the refrigerator.
For the Vanilla Ice Cream Jello
- Melt 2 cups vanilla ice cream in a small saucepan on the stove or in the microwave. Set aside to come to room temperature.
- Sprinkle 3 envelopes unflavored gelatin over 1/2 cup cold water. Let it sit for about 5 minutes until absorbed and softened.
- Pour 1 cup boiling water over the gelatin and stir until completely dissolved.
- Add 1/4 cup granulated sugar and stir to dissolve.
- Stir in the melted ice cream.
- After ensuring the mixture is at room temperature, pour the ice cream mixture over the orange cubes and refrigerate overnight.
- Cut into slices or cubes.
Notes
Adapted from Root Beer Float Jello from Pint Sized Baker.
Nutrition Facts
Orange Creamsicle Jello Mold
Amount Per Serving (1 slice)
Calories 85
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Cholesterol 7mg2%
Sodium 14mg1%
Potassium 94mg3%
Carbohydrates 16g5%
Sugar 15g17%
Protein 1g2%
Vitamin A 130IU3%
Vitamin C 15.6mg19%
Calcium 25mg3%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.
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Made this for Christmas. It came out pretty, but lacked flavor. Wouldn’t make it again.
The kids got a kick out of it though. Jello molds aren’t seen a lot these days.