Carrot Popsicles

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Makes 6


1/4 cup + 1 3/4 cups fresh-squeezed carrot juice, divided
1 1/2 tsp gelatin
1/2 cup raw cream
2 tsp raw honey *

In a small pot, combine 1/4 cup carrot juice and gelatin over medium heat. Stir until gelatin is dissolved, approx 3 minutes. In a large measuring cup or small bowl, combine melted gelatin mixture, remaining 1 3/4 cup carrot juice, raw cream and raw honey. Whisk very well. Evenly divide among a six-pack of popsicle molds. Freeze immediately, overnight.

* Regular store-bought honey has been pasteurized, which means it has been heated and strained to obtain a clear product that is easier to pour. Unfortunately, many of nature’s beneficial enzymes get lost in the process. Raw honey still contains all of those valuable enzymes. If raw honey can’t be found, regular honey may be substituted in equal measurements.


  • Viola

    Hi Molly,
    I’ve been following your blog for some time and just recently tried this recipe, which turned put delicious but crunchier and more icy than expected. I used Jensen’s pure bovine gelatin – not the commercial gelatin – which think doesn’t gel as much. What do you use?

    April 25, 2011
    • Molly Chester

      I also use Jensen’s. Hmmm… did you use fresh squeezed carrot juice? That might make a difference? How fresh is your gelatin? I’m not sure that would make a difference, but otherwise, I am not sure what is causing the ice… Let me know what you try! Warmly – Molly

      May 3, 2011
  • Sandy

    Do you have a dairy substitute suggestion here? Thank you :)

    September 13, 2014
    • Molly Chester

      Coconut Cream would work!

      December 11, 2014

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