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Milk jello made in a bundt cake pan and topped with raspberries.

Milk Jello Recipe

5 from 15 votes
This milk jello recipe has all the richness and creaminess of traditional Mexican milk jello, minus the carbs and calories! Made with only a few simple ingredients, this jiggly gelatin cake with hints of caramel and cinnamon will shake for you. You can even make it sugar free if you want to and it offers over 8 grams of protein per serving!
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Prep Time:20 minutes
Refrigeration - I refrigerate overnight:8 hours
Total Time:8 hours 20 minutes
Course: Dessert, Snack
Cuisine: American, Mexican
Keyword: gelatina de leche, gelatina de leche recipe, healthy milk jello recipe, how to make jello with milk, jello made with milk, mexican desserts jello, mexican gelatin, mexican gelatina, mexican jello, mexican milk jello, mexican milk jello recipe, milk in jello, milk jello, milk jello cake, milk jello recipe, milk jello recipe with evaporated milk, sugar-free jello cake, sugar-free milk jello, white jello
Servings: 12
Calories: 158kcal

Equipment

  • 1 Large Pot
  • 1 sieve
  • 1 10-12 Cup Nonstick Cake Pan or Bowl or Cups
  • 1 A Plate to flip the 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

  • 4 envelopes Gelatin 4 Tbs gelatin
  • 1 cup Water
  • 3 cups Milk
  • 2 Cinnamon Sticks
  • 1.5 cups Granulated Sweetener of Choice
  • 2 cans Evaporated Milk each can is 11.5 oz
  • 2 teaspoons Vanilla
  • 1.5 cups Heavy Whipping Cream
  • 1 teaspoon Caramel Flavor (optional) If you want a caramel flavor.
  • 1 cup Raspberries or Other Berries (optional decoration) Berries taste really good with milk jello.

Instructions

Milk jello: Note that the entire process is documented in photos in the post.

  • Pour 4 envelopes of gelatin into small bowl. Then add 1 cup water and stir until no lumps remain in the gelatin. Give it 5-10 minutes to thicken.
  • Gently heat 3 cups milk in a pan.
  • Add 2 cinnamon sticks. Snap them in half for a more pronounced cinnamon flavor.
  • Add 1½ cups sweetener.
  • Add 2 cans evaporated milk.
  • Add 2 teaspoons vanilla.
  • Stir in the thickened gelatin mixture and stir at medium flame until sweetener and gelatin dissolve.
  • Remove the cinnamon sticks with a slotted spoon.
  • Turn off flame and add 1½ cups heavy cream.
  • If you notice any stray pieces of cinnamon, then run the milk jello through a sieve.
  • Spray a nonstick cake pan with baking spray.
  • Pour the milk jello into the cake pan and refrigerate for at least 8 hours or overnight, if possible.

Remove milk jello from cake pan

  • Remove from refrigerator and use your fingers to gently pull the milk jello away from the sides of the pan. This will help it release easily.
  • Next, put a plate or serving platter on top of the cake pan. Flip it and put the platter on your work surface. Then remove the cake pan.
    Note: Be sure to chose a plate you like, because you can't move the milk jello afterwards.
  • If the milk jello doesn't release from the pan, put hot (not boiling) water in a large pot (a wok works great for this) and put the cake pan in the hot water for 5 seconds. If you put it in longer, you might melt the milk jello. The hot water loosens the milk jello from the sides of the pan. I make this recipe a lot and only had to do this once.

Optional toppings

  • Serve nude or top with raspberries or berries of choice.
  • My dad is a fan of pouring Rompope, a Mexican liqueur, over a slice. Rompope is a Mexican vanilla liqueur that contains sugar, so it isn't ideal if you are on a low-carb diet. A little, however, goes a long way.

Video

Notes