Here’s a recipe that’s been popular in Japan since the 1960s. Who knew? Certainly not I. Only now am I enjoying it myself, thanks to the straightforward recipe from No Recipes. But, if you Google search this recipe, you’ll see it’s everywhere. Easy jello is fitting for summertime, for sure.

My photos are crappy (disclosure: this photo I’ve used here is a stock image), so instead, see Marc Matsumoto’s lovely photos of this dessert. I weigh my sugar (55 grams of sugar = 2 oz.), and use the vegan-friendly gelatin called “agar agar,” derived from the gelatin in seaweed. It’s a powder that sprinkles, just like gelatin. Don’t be afraid.

I stir with a whisk and set overnight. Easy to unmold, the jelly slides right out of the pan without any sticky problems, as jell0 should.

Let’s talk about the sweet-cream drizzle. This will undo our vegan version, but this is what makes our jello and cream taste like coffee ice cream. Simple and sort of elegant. I like this. I’m surprised by this. Let’s make this easy jello more often.

Speaking of vegans and speaking of coffee, allow me to travel back three years to the Camille Cooks archives, to once again enjoy the “Chocolate Coconut Latte Fudge Popsicles,” from Half-Baked Harvest. Just look at this ingredient list, to see the vegan dream…

Soaked, raw cashews become even meatier than they already are. Let’s give all the credit to the innovators of cashew milk.

Coconut milk is always an unashamed, creamy darling.

Dried medjool dates! (Four chopped dates make half a cup.) Dates continue to be the secret vegan ingredient for all sorts of thickening and sweetening in recipes.

I enjoy blending all these things in my plain old KitchenAid (“high-powered blender?”), until “completely smooth.” For the “brewed coffee,” I open a bottle of Café Grumpy cold brew. I pour an extra teaspoon-and-a-half into each of my seven popsicle molds.

Last, but not least, that chocolate drizzle. I’ve come to terms with the drizzling concept, and am really swept away by its luxuriousness, here. I melt some Scharffen Berger semi-sweet dark chocolate. (Eight ounces is way too much; four ounces would be fine, FYI.) It’s a dreamy chocolate. I can’t stop thinking about it.

The final texture of this fantastic popsicle is like ice cream. Really. Great flavor combo and expertly envisaged.