Orange Cream Gelatin is a mouthwatering, creamy-orange gelatin dessert made with real fruit. Fun to serve at parties, you’ll also find tips to spike this jiggly orange milk jello dessert.
If you like classic white milk jello, try my most viral recipe, Mexican Milk Jello, where you’ll find delicious variations including Chocolate Milk Jello, Mexican-Chocolate Milk Jello and Chocolate-Kahlua Milk Jello.
Table of Contents
- Why Try Orange Cream Gelatin?
- Ingredients in Orange Milk Jello
- How to Spike Orange Milk Jello
- How to Make Orange Cream Gelatin
- Equipment You’ll Need
- FAQs
- How to Store Orange Cream Gelatin
- Want More Healthy Jello Recipes?
Why Try Orange Cream Gelatin?
Creamy orange milk jello is a must-try recipe for fans of all things orange!
Orange milk jelly is popular with everyone: kids, adults, older people.
You can even spike orange milk jello for parties.
Or follow my tips and make it super healthy!
Also mouthwatering: Strawberry Milk Jello made with fresh strawberries.
Ingredients in Orange Milk Jello
Inspired by classic Mexican Milk Jello, this amazing orange milk jello recipe contains three types of milk: regular milk, evaporated milk and heavy cream. So, enjoy this tres leches gelatin dessert made with real orange juice.
- Gelatin – 2 envelopes of gelatin.
- Milk – Whole or lowfat milk.
- Orange-juice concentrate – You really need to make orange milk jello with orange-juice concentrate, because fresh-squeezed orange juice alone doesn’t give this gelatin dessert enough orange flavor.
- Fresh-squeezed orange juice – adds fresh fruit and optional pulp for texture.
- Evaporated milk – doesn’t contain added sugar, so it’s lower in carbs and calories than condensed milk. Regular, lowfat and nonfat evaporated milk all taste great in this recipe, but the orange milk jello will be a little less creamy if you use lowfat or nonfat evaporated milk.
- Vanilla extract – for flavor
- Orange extract (optional) – to further enhance the orange flavor.
- Heavy whipping cream – makes orange milk jello creamier. For less saturated fat, you can replace some or all of the cream with milk. But that will make the dessert less creamy.
- White granulated sweetener of choice – If you’re calorie-conscious, try a natural sugar substitute such as monk fruit blended with allulose.
- Food dye or gel – optional to enhance the orange milk jelly’s color.
- Baking spray – If you’re making this creamy orange gelatin cake in a jello mold or cake pan, lightly spray the inside of the mold or pan to ensure a smooth release.
- Mandarins or other fruit (optional decoration) – Mandarins look gorgeous on orange milk jelly and match the flavor perfectly.
Trending now: Mango Jelly Cake.
How to Spike Orange Milk Jello
In the Recipe Card, you’ll find instructions for these fun orange milk jello variations:
- Vodka – turns orange milk jello into a Screwdriver for the ultimate party refreshment.
- Vodka + Orange Liqueur – transforms orange Mexican jello into the perfect dessert for Orange Crush cocktail fans.
- Rompope – is a Mexican cane liqueur that tastes great in orange milk jello. Note: It’s quite sweet, so add the Rompope before adding any additional sweetener.
You might also like Super Fudgy Chickpea Brownies or Keto Orange Indian Spice Cake.
How to Make Orange Cream Gelatin
You can make orange milk jello in a pretty jello mold, bundt pan, loaf pan, bowl or cups.
You’ll find the full instructions with measurements below in the Recipe Card.
- Firstly, combine gelatin and water and give it about 10 minutes to thicken.
- Then, heat and combine milk, orange juice concentrate, fresh-squeezed orange juice, evaporated milk, vanilla extract, and optional orange extract.
- Stir in thickened gelatin.
- Add heavy cream.
- Add sweetener.
- If you’re adding alcohol to this creamy orange gelatin recipe, see the instructions in the Recipe Card.
- Pour orange milk jello into mold and refrigerate at least 8 hours or overnight, if possible.
Equipment You’ll Need
- 1 pot – to mix and cook this creamy orange gelatin recipe in.
- 1 jello mold, cake pan, bowl or cups – A single recipe makes about 6 cups of orange milk jello. So, double the recipe for a 10-12 cup cake mold.
- 1 juicer – to juice an orange.
- A sieve – If you want to remove the pulp from your orange milk jello, strain the milk jello.
- A large plate – to flip the milk jello onto. Note that after you flip it, you can’t move the jello cake anymore. It has to stay on whatever plate it lands on, so pick a nice plate.
FAQs
Yes, evaporated milk is great in milk jello cakes because, unlike condensed milk, evaporated milk doesn’t contain added sugar. That means you can sweeten your jello creations yourself and even opt for a natural zero-calorie sweetener such as monk fruit.
Monk fruit is a natural sweetener made from an actual fruit called monk fruit. Monk fruit is very sweet, so when monk fruit brands process it into a 1:1 sugar replacement, they cut it with erythritol or allulose. I recommend trying the monk fruit allulose blend, since no negative health effects are associated with allulose.
Yes, this orange milk jello recipe mixes dairy products with fresh orange juice, recalling the cult Creamsicle popsicle.
How to Store Orange Cream Gelatin
Refrigeration is required, since you really shouldn’t leave it out for more than 30 minutes. It will, however, keep for a week in the refrigerator. Please note that gelatin cakes are not suitable for freezing.
Want More Healthy Jello Recipes?
Check out my sugar free jello recipe collection or view all my healthy recipes.
DID YOU MAKE THIS ORANGE CREAM GELATIN RECIPE?
I’d love to hear your feedback. Please leave a comment/star rating ⭐️⭐️⭐️⭐️⭐️ below. And, of course, be sure to tag me on Instagram as I love seeing photos of the recipes you’ve made.
Orange Cream Gelatin: An Orange Milk Jello Recipe with Fresh Fruit
Equipment
- 1 pot
- 1 Jello Mold, Cake Pan, Bowl or Cups A single recipe makes about 6 cups of orange milk jello. Double the recipe for a 10-12 cup jello mold.
- 1 Large Plate to flip the orange milk jello onto. After you flip it, you can’t move the cake anymore. It has to stay on whatever plate it lands on, so select a nice plate.
Ingredients
"Bloom" or thicken the gelatin
- 2 envelopes Gelatin
- ½ cup Water
Heat and mix in pan on stove
- 1½ cups Milk Tastes great with whole or low-fat milk.
- 12 ounces Orange Juice Concentrate, thawed, unsweetened
- ½ cup Fresh-Squeezed Orange Juice With or without the pulp.
- 1 can Evaporated Milk One can is 11.5 ounces.
- 1 teaspoon Vanilla Extract
- 1 teaspoon Orange Extract (optional)
- 1 cup Heavy Cream
- 1¼ cups Granulated Sweetener of Choice – for fewer calories, use zero-calorie monk fruit. If you plan to spike this recipe with a sweet liqueur such as Rompope, then sweeten the milk jello after adding the liqueur.
- Food Dye or Gel (optional) Food dyes sometimes leave an aftertaste so don't use too much.
To make it with optional vodka
- ½ cup Vodka Slowly pour in half of the vodka and taste it. Then add the rest.
To make it with optional vodka and orange liqueur
- ½ cup Vodka Slowly pour in half of the vodka and taste it. Then add the rest.
- ⅛ cup Orange Liqueur
To make it with Rompope – Add the Rompope before you add additional sugar, since Rompope already contains sugar.
- ½ cup Rompope Slowly pour in half of the Rompope and taste it. Then add the rest.
Decoration
- Mandarin slices
Instructions
"Bloom" or thicken the gelatin
- Put the gelatin in a small bowl. Add the water and let it thicken (about 10 minutes).
Heat and mix in pan on stove
- Gently heat the milk in a pot on the stove. When it's hot, reduce to a simmer.
- Add thawed orange juice concentrate.
- Add fresh-squeezed orange juice and optional pulp which adds texture.
- Add evaporated milk.
- Add vanilla extract.
- Add optional orange extract.
- Add thickened gelatin, gently stirring on low flame until it dissolves.
- Stir in heavy cream.
If you aren't adding liqueur
- Add sweetener and gently stir the milk jello on a low flame until the sugar dissolves.
- If you're adding liqueur
- For Rompope: Add the Rompope before you add the sweetener, since Rompope already contains sugar. Then add any sugar that may be needed, gently stirring until it dissolves.For vodka: Simply add the vodka and the full amount of sweetener, gently stirring on a low flame until the sugar dissolves.For vodka and orange liqueur: Add ¾ cup of sweetener plus the vodka plus the liqueur. Taste it. Then gradually add the remaining ½ cup sweetener, tasting along the way since you may not need the full ½ cup sweetener. Stir gently on a low flame until sweetener dissolves.
Prepare your cake pan and pour the orange milk jello into it
- Spray your jello or cake mold with baking spray. This makes removing the orange milk jello a lot easier. Or use bowls or cups.
- Pour milk jello into mold.
- Refrigerate 8 hours or overnight if possible.
Tips for releasing the orange milk jello
- Before releasing, use your fingers to gently pull the milk jello away from the sides of the pan and also from the center cone. Then put a serving platter on top of the milk jello. Flip and put the platter on your work surface. Remove the jello or cake mold. Note: After the milk jello lands on a platter, you can't move it any more, so be sure to choose a nice platter.
- If, for some reason, the milk jello won't release from a cake pan, put pan in hot (not boiling) water for 5 seconds, then try again. Don't leave the pan in the hot water for longer than 5 seconds, because you could melt your milk jello. 5 seconds should be long enough to get it to unstick from the pan.
Decorate
- Decorate with mandarin slices or other fruits.
Julian says
Wow! This recipe is super yummy. We totally loved making it. It looks pretty too