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How to make the ice gelatin trick recipe — 6 step-by-step photos from blooming to storing
Sarah Hayes

Ice Gelatin Trick Recipe — Weekly Batch

The chewable cube version ofthe viral gelatin trick. Make one batch on Sunday and have a full week ofready-to-eat pre-meal appetite control cubes. Stronger satiety than thewarm drink version.
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Prep Time 10 minutes
3 hours
Total Time 3 hours 10 minutes
Servings: 7 servings
Course: Snack, Wellness
Cuisine: American
Calories: 25
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons unflavored gelatin powder Knox or Great Lakes
  • 1/2 cup cold water for blooming
  • 2 cups hot water 170F / 75C — not boiling
  • 1 cup cold liquid lemon water, hibiscus tea, green tea, or cranberry juice
  • Optional: pinch of himalayan pink salt
  • Optional: 1 tablespoon lemon juice

Method
 

  1. Bloom: Sprinkle all 4 tablespoons of gelatin over 1/2 cup cold water. Let sit 5 minutes until spongy.
  2. Dissolve: Pour 2 cups hot water (170F) over bloomed gelatin. Whisk 1-2 minutes until completely clear.
  3. Flavor: Stir in 1 cup cold liquid plus any optional ingredients. Mix well.
  4. Mold: Pour into silicone ice cube tray or 8x8 glass dish.
  5. Chill: Refrigerate 3-4 hours until completely firm.
  6. Store: Cut into 1-inch cubes. Store in airtight glass container in refrigerator up to 7 days.
  7. Serve: Eat 4-5 cubes 20 minutes before each meal.

Notes

  • Never use boiling water — temperatures above 85C prevent proper gel formation.
  • Always bloom in cold water first — skipping this causes lumps.
  • Avoid fresh pineapple, kiwi, mango — their enzymes prevent setting.
  • Eat cubes 15-20 minutes before meals, not immediately before.
  • For the pink version: use hibiscus tea as your cold liquid.
  • Disclaimer: For informational purposes only. Consult your doctor before starting any new wellness routine.