Jewel ice cream is a nostalgic dessert-shop favorite: vanilla ice cream studded with colorful, jewel-like gelatin cubes and often a ribbon of whipped cream. It is simple to make at home, and the gelatin cubes add a fun, wobbly texture that contrasts with the creamy base. This recipe builds the whole thing from scratch, so you control the sweetness and the colors.
Ingredients
- 1 cup (240 ml) cold water
- 3 packages (3 oz / 85 g each) flavored gelatin, in 3 different colors (e.g., strawberry, lime, orange)
- 1 cup (240 ml) boiling water
- 1 cup (240 ml) cold water, divided
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 3/4 cup (150 g) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
- Pinch of salt
- 1 cup (240 ml) cold heavy cream (for whipped cream, optional)
- 2 tablespoons (30 g) powdered sugar (for whipped cream, optional)
Instructions
- Make the gelatin cubes: In a small bowl, sprinkle one package of gelatin over 1/3 cup (80 ml) cold water. Let stand 5 minutes. Add 1/3 cup (80 ml) boiling water and stir until completely dissolved. Pour into a small square or rectangular dish (about 8×8 inches) and refrigerate until firm, about 2 hours. Repeat with the other two flavors, using separate dishes. You can speed this up by using three dishes at once.
- Once firm, cut each gelatin into 1/2-inch (1.25 cm) cubes. Use a knife or cookie cutter. Place the cubes on a plate lined with parchment paper and refrigerate while you make the ice cream.
- Make the ice cream base: In a medium bowl, whisk together the heavy cream, milk, sugar, vanilla, and salt until the sugar dissolves. If you have an ice cream maker, churn according to the manufacturer’s instructions (usually 20–25 minutes) until it reaches soft-serve consistency. If you don’t have an ice cream maker, skip to the no-churn note in Tips.
- Gently fold the gelatin cubes into the churned ice cream with a spatula. Work quickly so the ice cream doesn’t melt too much.
- Transfer the mixture to a freezer-safe container. Press a piece of parchment paper directly onto the surface, then cover with a lid. Freeze for at least 4 hours, or until firm.
- If making the optional whipped cream: In a cold bowl, beat the cold heavy cream and powdered sugar with an electric mixer until soft peaks form. Serve a dollop on top of each scoop.
Tips
- No ice cream maker? Pour the base into a shallow metal pan and freeze for 1 hour. Stir vigorously with a fork, then freeze for another hour and stir again. Repeat 3–4 times until creamy, then fold in the gelatin cubes and freeze until firm.
- Use good gelatin: The cubes are the star, so use a brand you like. You can use sugar-free gelatin, but the texture will be slightly softer and the flavor less sweet.
- Don’t overmix: Fold the cubes in gently. Overmixing can break them apart and turn the ice cream pink or green.
- Chill the bowl: If using an ice cream maker, chill the bowl for at least 24 hours before churning. This ensures a smooth, creamy texture.
Serving Suggestions
Serve jewel ice cream in chilled bowls or cones. Top with the whipped cream and a maraschino cherry for a classic soda-fountain look. It also works well as a birthday party dessert—kids love the bright colors.
Variations
- Berry jewel: Use raspberry, blackberry, and blueberry gelatin for a deeper berry flavor.
- Citrus jewel: Use lemon, lime, and orange gelatin for a tart, refreshing version.
- Creamy base: Swap half the milk for buttermilk for a tangy twist.
- Add-ins: Fold in 1/2 cup (85 g) mini chocolate chips or 1/2 cup (60 g) chopped nuts along with the gelatin cubes.
Storage and Reheating
Store jewel ice cream in an airtight container in the freezer for up to 2 weeks. The gelatin cubes will soften slightly over time, but the texture remains pleasant. To serve, let the container sit at room temperature for 5–10 minutes to make scooping easier. Do not microwave the ice cream to soften it—that will melt the cubes. If the ice cream becomes too hard, scoop it with a warm spoon.
Frequently Asked Questions
Can I use store-bought ice cream instead of making it from scratch? Yes. Soften 1.5 quarts (1.4 L) of vanilla ice cream until spreadable, fold in the gelatin cubes, then refreeze. It’s a great shortcut.
Why did my gelatin cubes turn to mush? This happens if the cubes are too soft or if you overmix. Make sure the gelatin is fully set (firm to the touch) before cutting, and fold gently. Also, use cold cubes straight from the fridge.
Can I make this dairy-free? Yes. Use full-fat coconut milk or a dairy-free creamer in place of the heavy cream and milk. The texture will be slightly icier, but it still works.
How long does it take to set the gelatin? Usually 2 hours in the fridge, but it can take longer if your fridge is warm or the dish is deep. Check by gently pressing the surface—it should feel firm and spring back.
Can I use gelatin sheets instead of flavored powder? Yes, but you’ll need to add flavoring. Bloom 3 sheets in cold water, then dissolve in 1/2 cup (120 ml) boiling water with 2 tablespoons (30 g) sugar and a few drops of food coloring. Proceed as directed.
What if I don’t have three flavors? You can use one flavor for all the cubes, or even mix two. The visual effect is less rainbow, but it still tastes great.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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