Smoothie jellies with ice cream

Smoothie jellies with ice cream

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

Difficulty and servings

Moderately easy

Makes 12 small or 24 mini pots

Easily doubled

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 2 mins

Plus 1 hour setting
Freezable

Method

  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.
  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.

Per serving (1/12 of jelly and 1 tbsp ice cream)

92 kcalories, protein 4g, carbohydrate 15g, fat 2 g, saturated fat 1g, fibre 2g, sugar 13g, salt 0.05 g

Recipe from Good Food magazine, July 2007.

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Latest comments and suggestions

  • 14 April 2009

    Steph & Matt commented on this recipe

    looks lush can't wait to make it!!!

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  • 21 April 2009

    KamKam rated and commented on this recipe

    5 stars

    A very tasty recipe. I added some fruit to the jelly to make it that extra bit more lovely.

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  • 19 July 2009

    DIANE commented on this recipe

    r A very tasty recipe,I will make it for my grandchildren next time.

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  • 18 May 2010

    emmsy rated and commented on this recipe

    5 stars

    very easy and very yummy!

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  • Binder photo Raj

    14 February 2012

    Raj commented on this recipe

    Can I use vegetarian gelatin sheets?

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  • 06 August 2012

    Belit commented on this recipe

    I made these together with my 10-year old daughter - I figured it would be a perfect recipe to make with a child: easy, yummy and pretty healthy too. I was ready to post a cross comment about the recipe as the jellies didn't set, so I thought the gelatine/smoothie ratio was way off. Then I realized there was pineapple in the smoothie base I used. I can confirm that pineapple prevents jelling.... However, we will try it again. This time without pineapple or kiwi :-)

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  • 16 October 2012

    Jodie Rees rated and commented on this recipe

    5 stars

    These were fantastic for my son's 1st birthday party. Will make them again.

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  • 14 December 2012

    Karina rated and commented on this recipe

    1 stars

    It was a disaster. I got banana & strawberry Innocent smoothie but It never set. I couldn't get leaf jelly so I bought Dr Oetker powder jelly. I added more jelly powder but no, it didn't work :(

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  • 02 March 2013

    Buttercup rated and commented on this recipe

    3 stars

    Can't wait to make this! My friend suggested I use carte d'or vanilla ice-cream to make it even more delicious!!

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  • 07 April 2013

    slbsamantha commented on this recipe

    I thought it looked and tasted great. Unfortunately the kids didn't. Guess they are too used to sugary muck.

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Difficulty and servings

Moderately easy

Makes 12 small or 24 mini pots

Easily doubled

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 2 mins

Plus 1 hour setting
Freezable

Ingredients

  • 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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Per serving (1/12 of jelly and 1 tbsp ice cream)

92 kcalories, protein 4g, carbohydrate 15g, fat 2 g, saturated fat 1g, fibre 2g, sugar 13g, salt 0.05 g

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