Name: Smoothie jellies with ice cream
Cook time: 2 min
Total time: 1 h 7 min
Yield: Makes 12 small or 24 mini pots
Cuisine: British
Ingredients: 6 sheets leaf gelatine; 1l bottle orange, mango and passion fruit smoothie (we used Innocent); 500ml tub good-quality vanilla ice cream such as Green & Black's (you might not need it all)

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Smoothie jellies with ice cream

Smoothie jellies with ice cream

Good Food team

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Makes 12 small or 24 mini pots

More effort

Prep: 5 mins

Cook: 2 mins

Plus 1 hour setting

A star rating of 4.2 out of 5.9 ratingsRate

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A good alternative to sugary jelly and the perfect treat for a kids party

Easily doubled

Easily halved

Freezable

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Cheese & fruit sticks

A star rating of 4.2 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

6 sheets leaf gelatine
1l bottle orange, mango and passion fruit smoothie

(we used Innocent)

To serve

500ml tub good-quality vanilla ice cream

such as Green & Black's (you might not need it all)

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Nutrition: per serving (1/12 of jelly and 1 tbsp ice cream)

kcal92
fat2g
saturates1g
carbs15g
sugars13g
fibre2g
protein4g
salt0.05g

low

Method

step 1

Put the leaf gelatine into a bowl and cover with cold water. Leave for a few mins until soft and floppy. Meanwhile, gently heat the smoothie in a saucepan without boiling. Take off the heat. Lift the gelatine out of the water, squeeze out the excess water, then add it to the smoothie pan. Stir well until smooth, then pour into 12 moulds, pots or glasses, or use 24 shot-glass-sized pots. Chill for at least 1 hr to set.
step 2

For perfect mini scoops of ice cream, dip a tbsp measuring spoon into a cup of hot water, then shake off the excess. Scoop the ice cream, dipping the spoon in the hot water each time. Serve each smoothie jelly topped with ice cream.

Recipe from Good Food magazine, July 2007

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A star rating of 4.2 out of 5.9 ratings

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