Smoothie Jellies with Ice Cream

1 min read

Preparation Time: 5 Minutes

Cooking Time: 2 Minutes (+1 Hour Setting)

Serves: 12


  • 6 sheets leaf gelatine
  • 1 litre bottle orange, mango, and passionfruit smoothie
  • 500ml tub good-quality vanilla ice cream


  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.

Credit: BBC Good Food