Jelly-tipped ice-creams

Name: Jelly-tipped ice-creams
Total time: 1020 s
Yield: 8-12 ice-blocks
Cuisine: American
Ingredients: 1 1/2 cups frozen raspberries; 1/4 cup water; 1 1/2 tablespoons chia seeds; 1 1/2 tablespoons sugar/maple syrup/liquid honey; 1 cup cream; 2 teaspoons vanilla extract with seeds; 2-3 tablespoons sugar; 1 cup full-fat thick greek yoghurt or coconut yoghurt; 100 g dark chocolate, chopped; 2 tablespoons coconut oil

Imogen @cook_16295416

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

Imogen @cook_16295416

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

Saved

Ingredients

15 min prep, 2 mins

8-12 ice-blocks

Raspberry jelly
1 1/2 cupsfrozen raspberries
1/4 cupwater
1 1/2 tablespoonschia seeds
1 1/2 tablespoonssugar/maple syrup/liquid honey
Vanilla ice-cream
1 cupcream
2 teaspoonsvanilla extract with seeds
2-3 tablespoonssugar
1 cupfull-fat thick greek yoghurt or coconut yoghurt
Chocolate shell
100 gdark chocolate, chopped
2 tablespoonscoconut oil

Saved

Steps

15 min prep, 2 mins

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.