Jelly-tipped ice-creams

I found this recipe in a cookbook so it’s unoriginal but super yummy, even just for the ice-cream, super healthy too!


  1. Raspberry jelly
  2. 1 1/2 cups frozen rasperries
  3. 1/4 cup water
  4. 1 1/2 tablespoons chia seeds
  5. 1 1/2 tablespoons sugar/maple syrup/liquid honey
  6. Vanilla ice-cream
  7. 1 cup cream
  8. 2 teaspoons vanilla extract with seeds
  9. 2-3 tablespoons sugar
  10. 1 cup full-fat thick greek yoghurt or coconut yoghurt
  11. Chocolate shell
  12. 100 g dark chocolate, chopped
  13. 2 tablespoons coconut oil


  1. To make the raspberry jelly, blend raspberries and water in a blender for a minute or two, then push (as much as you can) through a sieve to remove the seeds. Whisk strained raspberry juice with sugar and chia seeds and leave in fridge for at least 2 hours (in this time the chia seeds will swell and thicken the sauce, giving a jelly-like texture).

  2. To make the vanilla ice-cream, whip cream, vanilla and sugar until soft peaks form. Fold through yoghurt.

  3. Use a spoon to fill ice-block molds one-third of the way up with the jelly and the remaining two-thirds with the ice-cream. Freeze for at least 8 hours.

  4. When ice-blocks are frozen, gently melt chocolate and coconut oil together, stir until well combined and allow to cool. Remove the ice-blocks from the molds and dip or dribble with chocolate, refreeze for another 10 minutes (in a dish/tray lined with baking paper) until the chocolate shell has hardened.

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