🔵 Jell-O Ice Cream Tests - Take 2 

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I just realized...what makes this channel so different from other cooking channels is there is no "above camera". It's like you're standing in the kitchen with Glen, like you are....well....his friend :)

In 1938 they would have chilled it in an icebox to set. Not in a freezer at 0-10°F. That is why the authentic recipe is hard and has ice crystals. Too cold. It worked fine with the technology of the time.

Interesting ... you actually did a small, inadvertent chemistry experiment. When you chose lemon added to the dairy ingredient you actually began to create buttermilk. Hence the curds. Try it again with the raspberry and I'm guessing the result will be different. Also,on the raspberry, I believe another person commented (howabouttaste) that today's freezer is much colder than grandma's icebox ... this would also make all the difference. Love the show, keep up the good work.

Am I the only one still waiting for the version 3 of this? Pretty please!

this man makes quality content and only has 64k subs? ok youtube, you keep your secrets.

I made this (in strawberry w/ cut up berries) and it was a big hit. However all the adults agreed that this would be REALLY good as popsicles during the summer.

For anyone curious, 3% milk is essentially American whole milk.

I think you would have gotten a better result if you had put you gelatin into the fridge or over an ice bath before folding in the whipped cream. Then put the mix into a churn and freeze it that way. Remember, part of the thing is the incorporation of air into the mix is what gives it the ice cream it's airy soft mouth feel.

If I were working from the original recipe, I would have reduced the milk by one cup, and I would have tried chilling the raspberry mixture in the fridge till it started to thicken before folding in the whipped cream, to keep things fluffier before freezing.

try Fluffy Jell-O, i loved it as a kid. Make jell-o per the directions, after 45 mins in the fridge, beat it with an electric mixer, makes lots of bubbles. put back in the fridge to finish setting. That's it! melts in your mouth!

7:51, Isn't she awesome! So much energy!

My nana used to make something called Flummery. This involved almost set chilled jelly being beaten with heavy cream till the peaks hold. Then chilled again till set. The important part was that the jelly was still in that state that is very thickly but smoothly pourable, when the cream was added. My favourite flavour was Port Wine.

My mother, a daughter of the depression who eventually became quite an accomplished home cook, made a jello ice cream a few times in the late sixties-early seventies. I believe the recipe called for evaporated milk (or possibly sweetened condensed milk, I'm really not sure). Upon sampling it, my great uncle Hughie (now long dead, but at the time, a grizzled, retired Irish teamster from Boston) reportedly made the following pronouncement, "It tastes good, but it sure as hell don't taste like ice cream."

Yes! A woman after my own heart, Jules! I love winter. One day I hope to move to the Great White North so I can experience a 12 inch snowfall regularly!

I have tried a similar recipe. I used my stand mixer, and beat it till it was a thick as pudding. Then put in in my Ice cream maker. turned out wonferful.

So nice that your video was recommended. I know this is an older video. This feels normal, it doesn’t feel like there’s a virus to talk about.

Hello, I have just came across this video. When working with jello and milk I always dilute the jello in 1/4 to 1 cup of boiling water (depending if I am using diet or regular jelllo). Then I let it cool until its not longer that hot but hasn't started to get hard. Depending on how much water you are using and how vigorously you are steering the diluted jello this might take 2 to 15 minutes. Then, here comes the important part, always add the diluted jello to the milk or dairy mix, not the other way around. I haven't research the science behind this, but when you add the milk to the diluted jello, curds will be formed ruining the recipe. If you want an homogeneous, creamy mix, add the diluted jello to the milk-dairy mix little by little. Hope this helps.

Maybe try eliminating the milk, use heavy cream only and it should have the consistency you're looking for. Also snow cone syrups can be a good flavor substitute.

I love the dynamic between the two of you. And I second all others in the opinion that you make very intelligent, good, honest and well made videos. Thank you for that. I will recommend you widely.

Again, you should stir your gelatin longer and make sure it is dissolved. And the acid in citrus curdled your milk. Alcohol can do that too, so the limoncello likely did that as well. I would do a different flavor of gello, whip the cream, but make sure your gelatin melts fully, and then add some of the liquid in ice to start it thickening before adding or folding in the cream.

I think if you had dissolved the Jello or plain Gelatin in boiling water before you added the scalded Milk (tempering the Gelatin) it would have come out smoother, by mixing hot milk with cold Gelatin powered you encouraged the production of clumps.

Thank you for making the raspberry and lemon Jello ice creams. This puts to rest the comments of many who state there is zero taste difference between the many different flavors of Jello.

I love that you are trying so hard and having such a good sense of humor about it. I can't wait till you perfect it and if it is just in time for summer that will be perfect. Thank you for posting

I love seeing the wintery Canadian landscape❄⛄🌞 I grew up in Calgary but have lived in Asia now for over a decade. Nice to see (and hear) a bit of home☺

You may try making ice cream with Mascarpone. Greetings from Germany.

Lemon + Milk = Curds :O

Just watched the first one about this and then this one, I love it, I’m definitely looking forward to more

I've never seen this recipe before… looks Very tasty

Haute couture! Fantastic and marvelous! I want to be in your test kitchen too! Great stuff, Glen! Thank you!

I made something similar. I put mine in the freezer and stirred occasionally. I used coconut jello pudding mix, cream of coconut and a few shots of rum.

One of my guilty pleasures is frozen keylime pie. As in I like to eat a store bought frozen keylime pie while it's still frozen. It tastes like a really great exotic ice cream. I bet this icy lemon fluff over top would be amazing

Sounds like an amazing hot pie topping! Want to try this now...

I think the peach or black cherry gelatin flavors might work pretty well for this.

Tried this in an ice cream churn & it came out perfect, IMO.

The content on this channel is uplifting and really wholesome.. seem like a really creative guy and you deserve a big break

More! I'm so interested with using jello for ice cream

This was super helpful.. I remember my grandma making ice cream with pistachio jello as a kid… she’s now 102 years old and I wanted to make her jello ice cream so this is so helpful! Thank you! 😊

Jello and whipped cream or heavy cream is called “Moo” my mom used to make it for me 40 plus years a go

Appreciate your honesty when testing out recipes. Anyone can watch a “cooking show”, and duplicate a recipe. BUT when your a regular old cook, those shows are boring. I enjoy how youhave a plan, but it stays flexible as you go. Anyone can read a recipe card. It’s the process and how you verbalize it I appreciate. I must confess between the title of this show and the “Hot Dog Soup” I wondered if I should unsubscribe you. Glad I didn’t. This one was great. Look forward to many more. Cheers.

you should put that plastic wrap right on top of the mixture to cut down on oxygen getting into it as much as possible, it will cut down on ice crystals. or a vacuum seal cannister if possible

Love the interaction between you two...subscribed now☺

If Glen doesn't take a step back, he's unimpressed. He liked this, but it didn't knock his socks off. I may try this. I miss ice cream as a diabetic. Haven't had the real stuff in nearly 30 years. The NSA junk is still high in sugar, and tastes funny. This is a recipe I wouldn't mind playing with. Plenty of SF Jell-O flavors, different low-sugar milks. I'm inspired! :D I love this show so much.

Hey Glen you should revisit this with summer coming up soon!

I'm going to have to try making this without the use of dairy...

Frozen jello is amazing on a hot day

I live in Texa, My Grandmother made something similar with lime jello, cotage,and pineapple. It was delicious. Would like to try your version with whole milk straight from the cow. Bet those Depression Era kids love that. Have noticed in my own experience that when you don't have much to eat, your sense of taste changes. Almost everything tastes good when one is very hungry.

Reminds me very much like a recipe I have for no bake cheesecake....whipped milnot and lemon jello... great frozen or room temp

In the 80 here in the US we had Jello pudding pops. Very popular but, these seam like a richer and more grown up.

these jello ice cream vids reminds me of a treat my mom makes. it's thick, creamy jello over a graham cracker layer with some sprinkled on top. maybe it's just jello pie? idk, it's never really been named that i can remember, it just would be in the fridge (definitely not frozen) all of a sudden and devoured shortly after. i bring this up because the combo makes me think of the suggestion to put pretzels, nuts, etc in it. i love the texture contrast between the jello and graham cracker crust

Tried it and I liked it.... I will try to change the recipe to get it maybe a little More ice creamy. But I love this channel...so many ideas!!!

Having an interesting texture tempts me to wanna layer it with conventional icecream...

Make a small dark chocolate bowl and put it inside, that lemony taste with the chocolate would make an awesome dessert.

The best no churn ice cream I've ever made was very simple. You take a can of sweetened condensed milk (Eagle Brand) and mix it with 2/3 cup of Hershey's Chocolate syrup. Set that aside. Take a pint of heavy whipping cream and whip it to stiff peaks. Fold the the milk/chocolate mixture into the the whipping cream and freeze. You can also pour the mixture into two chocolate cookies pie crust and freeze to make make ice cream pies.

Dissolve the gelatin in a small amount of boiling water, first. Temper a couple of egg yolks, with the scalded milk...whisk them into the milk, until it thickens...then proceed as before. I think that would solve the issue with the frozen texture.

One idea I had was that you should put the jello mix in the fridge without the cream. Chill the cream and when the jello mix has cooled down, whip the cream until it reaches soft peaks. Fold the jello mix into the cream and freeze. That might give it a more ice-creamy texture.

Awesome. Im gonna give it a shot

I love your videos and content, LOVE Canada been many times, I just can't wrap my head around milk in a bag!!

With all that snow you have, make some ice cream out of it. Thats what my mom-mom said they did when she was little.

You might want to try freezing it in already frozen shallow metal dishes. This helps it freeze fast which stops large crystals from forming. Sorry, I have a migraine right now and can't for the life of me think why this is true but I assure it is. I make no churn ice cream from mashed bananas, coconut milk and sugar all the time using this method. As long as I use a pie tin, muffin pan, brownie pan, anything metal and shallow I never have crystals. The muffin pan works fastest for obvious reasons.

I'm finally hearing the differences between your Canadian accent and the standard American accent. It's mostly how we say "ou" like in "about" and "mouth". I and many Americans say it like "ow" ("ab-ow-t, "m-ow-th", etc) but you say it like "oo",("ab-oo-t", "m-oo-th", etc).

Just stumbled upon your channel. This is the kind of stuff i want to see. Thank you for exploring the world of food and sharing with the class.

Great video! Keep in mind … JELLO *** gelatin is in jello - in order for the gelatin to dissolve it has to dissolve in a cold liquid first.....that’s why it looked curdled … keep in mind, the reason you heat up the liquid is to dissolve the sugar- happy mixing!

I made it with strawberry, and put the lemon juice in the strawberry juice instead of the ice-cream batter to avoid the lumping, no lumping problem really, and it's a soft ice cream.

I suggest you use a whole box of jello and see if it would work. Home grown milk has a higher milk fat content . You can use the lemon ice technique and stir with a fork every 1/2 hour to an hour they run the fork across the dish and use a casserole flatter baking dish to increase the surface area

I would do whip cream to stiff peaks and then do the jello with half the boiled water then add the cold milk and fold the whip cream into it and freeze in a large square pan. After an hour scrape down the mixture and freeze again in a covered dish.

Thank You!

I like this channel. I like the test testing part..lol. If that is your wife that does the taste tests...she is adorable. I like her.

The 'curdling' was probably caused by the citric acid form the jello.

My kids just always enjoyed jello or Jell-O pudding pops like I had when I was a kid. Grocery stores are kind of low on supplies right now where I live and one of my granddaughter's favorite things is Frozen orange juice. She likes to Crunch it up and make it slushy. We did the same with just pudding and I used evaporated milk. Your recipe looks fantastic I haven't tried it but I think you'll get it and I look forward to it

I’m so excited to have found you aim in Kitchener so only an hour from you!! It’s exciting as it seems all you tubers are in the states or across the ocean

When you add lemon to milk it started to form butter milk that is why you had curds forming.

The mother of a schoolfriend of mine used to make an icecream with condensed milk and gelatine. It involved freezing it a few times and beating it fluffy a couple of times in between the freezing. I hate soft icecream! It has to be relatively solid. I'd try the first jello icecream, use more cream and beat in-between the first and second freezing. Can't wait to try it out. We don't get jello here as a regular thing but I have some American friends. Maybe we can work something out there. Raspberry is my favorite. Or, perhaps orange and chocolate chips. Throw in some orange liqueur.

Wow this is new favorite channel ☺️

Enjoyed your video. I did a double take when Jules appeared because she could be Kate McKinnon twin. She even sounds like Kate.

7:08 thought she was going Halo on us

Thanks for using a spatula this time...when you are vigorously manhandling the "ice cream" after whipping it you defeat the whipping process since you are breaking the air bubbles you just whipped into the mixture...you didn't use any sugar this time around ...try using sugar in the heavy cream when you whip it separately before you FOLD it into the jello milk mixture

Man I used to love pudding pops.

I make ice cream with 1 can of evaporated milk, 1 cup of sugar, and 1 package of Kool- Aide. While contemplating these two recipes, yours and mine, and you asked for ideas, I thought IF I tried it, I might start with putting the whipping cream in a bowl and set it in the freezer until ice crystals start to form around the inside of the bowl; also, put the beaters in the freezer. Next, remove the beaters and your bowl of VERY cold whipping cream. Whip your cream with the cold beaters ( attached to your electric mixer , of course.). Add the package of Jell•O, continue to whip, then add 1 cup of sugar ( if not sweet . Otherwise, done) Place cover over top of bowl and place in freezer to harden like ice cream.( This is how I make my ice cream with the Kool-Aide and sugar after freezing the beaters and bowl of whipping cream and whipping the cream. I add the sugar and Kool-Aide. Whip again and then stow in freezer. Oh, do not use any citrus flavor Jell•O , because they just don’t seem to turn out the way you want; best to use fruit flavor. ) Just some ideas, you asked for , maybe these will work. 🤷‍♀️

You guys re great to watch, glad this popped up in my recommended

I've found that using a more conductive container, or multiple smaller ones where the surface area of the ice cream is larger results in a smoother texture. Glass is really not ideal for that. Something thin and metal would likely be ideal. Also just chilling the mixture as much as possible before freezing will increase the speed at which it freezes, resulting in smaller ice crystals.

Watching from brampton! Just started watching your videos. But im already a Big fan!

Perhaps make the jelly with only half or two thirds cup of water. Wait till it is half set, like a very thick semi liquid. Then proceed with the rest of the recipe. I would whip it before freezing, as you did.

I am not Neil , There use to be a recipe on jello box where you took half the jello after partly set you would whipped it then altered the whipped jello with the un whipped other half altering making layers and left it in fridge topped with whip cream when served .What if you whipped partially set jello , and in a separate bowl whipped the cream then folded them together , then freeze .

I def like the idea because I can twist that into a keto frozen desert

I really like the idea of the jell-o. Have you try to add some sweet condense milk??? We do a really good ice cream of same amounts of sweet condense milk and heavy cream, and any added flavor you want for example nutella is really nice, or oreos. I will try it with jell-o.

Oh my goodness, once upon a time lemon ice cream was my very best favorite ice cream flavor in the whole world. 1950!

I tried the condensed milk with whipping cream and it tasted good but felt like solid shortening. I softened it, and added milk (about as much milk as there had been whipping cream), refroze it, and it was better. Still creamy, less taste of solid fat. Now I use equal parts whipping cream and half-and-half, and I add flavoring (coffee, chocolate syrup, etc.), and sugar to taste. Usually 1/2 cup or more for the mix, maybe 1 pint of cream and 1 pint of half and half. For fruit flavors, a little citric acid with the flavoring (juice or pureed fruit) adds the tartness I want. I did wonder about using the jello as just flavoring (as a powder), so I'll have to try that the next time... And I have heard that lower sugar content makes for a harder ice cream. I am still working on that part.

I'm definitely going to try it. Thanks Glen🍧🍧

Try whipping cream and adding sweetened condensed milk. It’s very good

Love it ...

You make such comfy videos. I could watch them all day.

I want version 3! I think you need to use unflavored gelatin in a smaller quantity and try for chocolate or vanilla. Unflavored gelatin won't curdle the milk

It sounds like you make frozen ambrosia. Gonna try it :)

Perhaps try using a powdered milk and mix it with the gelatin powder before dissolving in cream and very little water. Then whip it. Adding water as you go to help incorporate more air. Might be worth a shot?

Beautiful 👍🥰

I think the lemon pudding packet may have been a bit acidic in nature, likely causing the milk to curdle. That's probably why your texture was lumpy

4:54, Here's my favorite Canadian in the who world!

There is or was a product called Whip & Chill that was just whipped up with a beater and would be light and airy without even having to be cold! It was found in the area of the store where the Jello was. It could have been frozen, I bet.

I know this is more than a year old, but just a head's up: the pH that milk curdles at is different at different temperatures. At room temperature, it's about 4.8, but at 90C it's all the way up near 6.1 (I'm sure the exact pH... I wish I could find a table somewhere). So there would have been some citric acid in the lemon flavour that brought the pH down to the point where the milk would curdle. Gelatin will dissolves at temperatures between 50 and 60 C. So if you keep the temp of the milk nearer to that it will give you a bit more wiggle room for not curdling the milk.