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Smoothie Jellies with Ice Cream

By on May 29, 2015
Smoothie Jellies with Ice Cream


Smoothie jellies with ice cream


  1. Sheets leaf gelatine – 6
  2. Bottle orange -1l, mango and passion fruit smoothie (we used Innocent)
  3. 500ml tub good-quality vanilla ice cream such as Green & Black’s (you might not need it all)


  • 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.
  • 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.

About Shanila Akhter

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