Jelly (based on this, and other internet sites I've lost track of)
1T raspberry jelly crystals (1 box is 95-100mL)
1T + 1 tsp sugar
1/4 cup boiling water
Dissolve jelly crystals and sugar in boiling water. Make sure everything's fully dissolved - may need to microwave it to achieve this. Pour into four 100-150mL disposable paper cups and freeze at least 3 hours.
Adding icecream (based on this)
Slightly soften approx 1.5C vanilla icecream and spoon into cups. Add posicle sticks, teaspoons or sticks from iceblock molds and freeze overnight.
Chocolate coating (based on this)
Melt together 90g dark chocolate (we used milk chocolate, but I think dark would be nicer) and 60g refined coconut oil and mix well.
Cut cups open to remove the ice creams and dip them in the melted coating. The topping will freeze in a few seconds. This gives quite a thin coating of chocolate so do at least two coats.
Note that this makes about twice as much coating as you need: this means you have more depth, which makes it easier to coat the ice cream. Put the remaining coating in a glass jar and use like 'magic shell' ice cream topping (will need to remelt in the microwave first).
|Anna and I enjoying our jelly tip ice creams in yesterday's glorious spring sunshine :-)|
These worked really well. The only thing I'd do differently next time is use dark chocolate instead of milk chocolate.
Martin suggested that, in the future, we could make jelly tip ice cream slices instead: a bit less fiddly and just as yummy :-) Here's the recipe I'll use for my first go at that:
- Mix 1 box raspberry jelly crystals with 1/2 cup sugar and 1 1/2 cups boiling water. Pour into flat tray (around 20cm x 30cm) and freeze at least 3 hours. Should give a layer of jelly about 7-8mm thick.
- When set, soften 5-6 cups vanilla icecream and spread over jelly. Freeze till firm (probably overnight).
- Melt together 250g dark chocolate and 165g refined coconut oil. Pour around 1/3 evenly over ice cream and wait until fully set.
- Cut into bars, put on a tray chocolate-side down, spread remaining chocolate over exposed sides.