Recipe of Quick Jelly-tipped ice-creams

Jelly-tipped ice-creams.

Hey everyone, I hope you're having an incredible day today. Today, we're going to prepare a special dish, jelly-tipped ice-creams. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Jelly-tipped ice-creams is one of the most well liked of recent trending foods on earth. It's appreciated by millions every day. It's simple, it's quick, it tastes yummy. They are fine and they look fantastic. Jelly-tipped ice-creams is something which I've loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can have jelly-tipped ice-creams using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Jelly-tipped ice-creams:

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

Steps to make Jelly-tipped ice-creams:

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..

So that is going to wrap this up for this exceptional food jelly-tipped ice-creams recipe. Thanks so much for your time. I'm confident you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!

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