Smoothie jellies with ice cream
- Preparation and cooking time
- Prep:
- Cook:
- Plus 1 hour setting
- More effort
- Makes 12 small or 24 mini pots
Skip to ingredients
Showing items 1 to 3 of 6
- 6 sheets leaf gelatine
- 1l bottle orange, mango and passion fruit smoothie(we used Innocent)
To serve
- 500ml tub good-quality vanilla ice creamsuch as Green & Black's (you might not need it all)
Nutrition: per serving (1/12 of jelly and 1 tbsp ice cream)
- kcal92
- fat2g
- saturates1g
- carbs15g
- sugars13g
- fibre2g
- protein4g
- salt0.05glow
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.
