Jelly Tip Ice Creams

Ice blocks aren’t a treat in our house.

We jam pack those little frozen delights with all the goodness we can and the kids love them. Some days it’s and spinach & banana for breakfast and beetroot, strawberry & coconut for afternoon tea! The Jelly Tip recipe I’m sharing with you today however is a little more fancy. Its crunchy dark chocolate coating is a winner with both young and old and with no refined sugar they are basically guilt free!

*Whilst not being a technically difficult recipe, there are a few steps which need to set. Therefore they do take a little time to complete.

Jelly Tip Ice Creams
*makes 8-10 Popsicle size ice creams

Raspberry Jelly
2 cups raspberries (fresh or frozen & defrosted)
2 tablespoons chia seeds
4 tablespoons water
2 tablespoons maple syrup (or 3 if you like it on the sweeter side)

Vanilla Ice Cream
1 cup coconut cream
1 cup ripe banana – sliced (approx. 1 1/2 bananas)
½ teaspoon vanilla essence
¼ teaspoon guar gum (optional)

Chocolate Dip
150 grams dark chocolate (dairy free if required)- broken up (I used Whittaker’s Dark Ghana)

METHOD

Raspberry Jelly: Mix the chia seeds, water and maple syrup together and let them expand for a few minutes, stirring a few times to blend in any lumps. Blend in the blender with the raspberries until smooth. Pour into ice block moulds to 1/3 of the way up and pop in the fridge to set.

Vanilla Ice Cream: Blend the coconut cream, banana, vanilla essence and guar gum (if using) in the blender until combined. Pour into moulds & fill to the top, place ice cream sticks in the centre (I use a piece of tinfoil on top and pierce the sticks through to help them sit upright) freeze overnight.
To take the ice creams out of the mould run water over the mould and pull out. Place on a tray lined with baking paper. Place back in the freezer while you prepare the chocolate.

Chocolate Dip :Place the chocolate in a heat proof bowl and sit over a pot of simmering water. Once melted, take off the heat and leave to cool. Pour into another vessel that will make the ice blocks easy to coat. I used a large mug. One at a time, dip the ice blocks into the cooled chocolate. For a smooth finish hold them into the chocolate for a few seconds or so it sets. Wipe off any excess with a metal spoon. Place on the lined tray and pop back in the freezer until you’re ready to eat.

*Take out of the freezer and leave to come to temperature for 10 mins before eating or the jelly tip is a little icy.

*Guar gum is used to bind the fat and water particles together giving a creamy rather than icy ice cream. If you don’t have any it is not essential.

*Dairy Free
*Vegan
*Refined Sugar Free