Last Updated on April 16, 2026 by Deliciously Organic
During my time spent at the Four Seasons Scottsdale Resort, I learned how to make this fun frozen whipped jello recipe.
If you have to move across the country with the kids, I may have figured out the perfect way to do it! My husband didn’t have time off between jobs this time, which meant the girls and I made the journey without him. I’ve had a great relationship with the Four Seasons over the last few years writing for their sites Taste and Have Family Will Travel, so I took a few writing assignments and the kids and I made an adventure out of our journey to Florida.
Our first stop was The Four Seasons Scottsdale Resort. Set at the foot of Pinnacle Peak, the resort provides a gorgeous setting for relaxing and spending time with family. After the first leg of our cross-country move, I got to meet Chef Mel Mecinas and attend the Chef Du Jour program for the evening. Upon my arrival, I received a chef’s coat with my name on it and Chef Mel gave me a tour of all the kitchens. It’s an incredible set-up! I landed in the pastry kitchen (one of my favorite spots) and spent time chatting with Chef Lance Whipple while he made fondant-covered wedding cakes at record speed.
They put me to work piping chocolate whipped cream on top of mousse to get ready for their big Mother’s Day Brunch the following day. Chef Lance and I talked food, cooking and health.
After my Chef Du Jour tour, the kids and I enjoyed a wonderful dinner at Talavera. I was delighted to see a gluten-free option for everything on the menu! To top it off, the chef knew I eat a grain-free diet, so he told me he could make anything on the menu grain-free for me. That’s one of the things I love about the Four Seasons – they take food allergies/intolerance very seriously. A Four Seasons restaurant is a great place to go for a special occasion, where you know you can eat healthfully.
The following day was Mother’s Day, so the girls and I took a long walk around the property and then dined at the Mother’s Day Brunch. Real food ingredients prevailed and many options were grain-free. I was a happy girl!
I was impressed at how family-friendly the Scottsdale property is. From the Kid’s for All Seasons program (complimentary to guests), to the hiking, pool, jeep tours, and botanical gardens, we could have spent a week there and never run out of kid-friendly activities.
Our last meal was at the new restaurant Proof. Chef Jesse (he has a great sense of humor) was inspired by a road trip across the country and serves food from all 50 states. They have everything from hamburgers to huevos rancheros to an old-fashioned soda fountain. The laid-back vibe was a welcome atmosphere and I almost forgot my car was packed to the roof out in the parking lot and I was on a journey across the country.
When I spent time with Chef Lance, he explained to me how pastry chefs are always trying to take things to the next level. Now-a-days, there aren’t many new recipes, but there are new ways of putting your own spin on things. Lately, they’ve been whipping things to see what happens. Whipped, frozen jello is one of his latest favorites. You make jello, cut it into cubes, whip it, freeze it and then create more cubes. It’s a refreshing and fun dessert for kids and adults alike.
Frozen Whipped Jello
I like my jello on the tart side, so if you’d like it sweeter you can increase the honey by a few tablespoons.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 8 hours 35 minutes
- Category: Dessert
- Diet: Gluten Free
Ingredients
- 3 cups fresh lemon juice (you can substitute with apple, orange, cranberry, etc.)
- 1 cup water
- 1/2 cup raw honey
- 3 tablespoons unflavored gelatin (click here to read about the many amazing benefits of gelatin)
- Berries and mint for serving (optional)
Instructions
- Place lemon juice, water and honey in a medium saucepan. Sprinkle gelatin over top and let sit for about 5 minutes. Turn the heat on medium-low and stir until gelatin is dissolved and the liquid begins to steam. Pour into an 8 x 8 – inch dish and refrigerate until firm, about 5 hours.
- Spoon the jello into the bowl of a standing mixer, and with the whisk attachment, whip for 20 minutes (Yep, 20 minutes. That’s not a typo!), until light-colored and fluffy (it will look a bit like whipped egg whites). Pour mixture into an 11 x 7 -inch baking dish, cover with plastic wrap and freeze for 3 hours. Cut into cubes and serve alone or with berries and mint.
Nutrition
- Serving Size: Makes one 11 x 7 - inch pan.
Is it possible to just keep this in the freezer (for a few days, not hours) until I’m ready to use it? Or will that ruin it? Looks yummy!
Yes, it keeps in the freezer for about 3 days. Make sure to keep it tightly wrapped. Enjoy!
I’m loving all of the recipes using gelatin lately — the version of this with the lemon and mint looks amazing. I’ll be sharing this soon 🙂
Carrie – Your photography is amazing! I feel like I was on the road with you. It looks like you had a fantastic trip east. Well, done!
Gee! I wish i was friends with someone over at the Four Seasons! Nice pics. This looks refreshing gotta give it a whirl..or should I say a whip!
My sister’s wedding was here. It was an amazing experience all should enjoy. It captures AZ beauty to the fullest!!!
This looks so refreshing. I’m a vegetarian so I intend to try to make it with agar-agar. If you buy the powdered you can switch it out 1 to 1. Thank you for what sounds like a great recipe.
That looks like an incredible place! Beautiful photos! I love that they are so allergy/diet friendly 🙂 I don’t think my old vintage Kitchen Aid would survive 20 minutes being on lol :)))
I don’t have a stand mixer and I know my arm wouldn’t last 20 minutes! Any other suggestions? Blender? I would love to try this.
I haven’t tried it, but I think a blender or food processor would work well.
What a beautiful resort and how fun that you were able to spend time relaxing and of course learning something new to share with us all. This looks absolutely delightful! Since I don’t have a standing mixer (still on the wish list), I’ll have to try this in my Vitamix and see what happens. Thank you! Lots of blessings, Kelly
I bet it would work well in the VitaMix!
What a cool idea! I have tried making “jello” for my kids but they did not like it. I think however that they would like this one!
This sounds (and looks) delicious! Plan to definitely try this. BTW, my Dad came close to being a test pilot. But when asked, he turned them down. His claim to fame was he headed up the Saber Dancers way back before the Thunderbirds.
What a small world! 🙂
I can’t wait to make this tonight for a cool treat tomorrow. This is a great idea!
Hey — this was an awesome desert! – I made it for a dinner party for 6 — boy did it make a BUNCH! lol it was also a little more sour than we liked but still quite delicious! It also lasted about a month and a half — we couldn’t eat as much as it made — we started with strawberries on top, then we did it with cherries, then we put cream cheese frosting on top (omg that was delish!) the rest was with the cream cheese frosting on it — we did caramelized peaches, pears, brown sugar and strawberries, brown sugar by itself, this last bit we put bananas on the side, with strawberry sauce on top and chocolate on the other side for my own personal play of banana split — was all really good — what I am saying is you can have it on its own or use it for a base on any number of ideas — I will say that the consistency changed after about 2 weeks and became a little more dense but still tasted good. (just was less fluffy) — thanks for the recipe! In the future I will probably half it but was awesome when I have to eat gluten free 🙂
Thanks for all of the tips! I’m so glad you all enjoyed it!
I followed the recipe but for the mixing step I used my bullet blender. After blending for about a minute and a half or so, the jello looked opaque in color and a little fluffy in texture. Because the recipe said 20 minutes, I kept on blending, but I think maybe my blender gets a little warm when it keeps going for too long, so after about another three minutes the jello had turned to a milk-like consistency (not thick like before) and was a little warm. I put it in the freezer at this point and when it solidified it just looked like an ever so slightly more opaque version of itself pre-blender.
Ugg… Maybe I shoulda stopped blending after the first minute.
Oh no! Yea, it sounds like the mixture got warm.
Do you have to use unflavored gelatin?
Yes. If you don’t use the gelatin, the mixture won’t gelatinize.
What an interesting dessert idea. Question: could 20 mins burn out the motor on my stand mixer?
I’ve never had that issue with my mixer. I made this recipe with a standing Kitchen Aid.