Chocolate, Jelly, Ice Cream Cubes Recipe

These bite sized, sugar-free ice cream cubes are the perfect treat for warm spring and summer days. Follow the recipe below, or have fun changing the jelly layer flavour, or add flavoured drops or jelly crystals to the homemade icecream layer, for your very own delectable creation!

REMEMBER: always ask permission from a grown-up before you start cooking

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What you need:

  • 1x 90g packet of sugar-free jelly crystals
    We used the Weight Watchers sugar-free raspberry flavoured jelly

  • 1 cup boiling water

  • 4 teaspoons gelatine powder

  • 1.5 cups cream

  • 1 tablespoon sweetener
    To make sugar-free treats, try using a sugar substitute

  • 100g dark chocolate
    We used Lindt 70% Cocoa chocolate

  • 2 tablespoons coconut oil

  • Ice cube or chocolate mould trays

  • A whisk

  • A saucepan

  • A jug

What to do:

This recipe is made up of three delicious layers. Each one needs to be created, and allowed to set… but, it’s worth the effort!

Layer one: Jelly

  1. Mix the jelly crystals in 1 cup of boiling water, until dissolved. Stir carefully to avoid splashing!

  2. Add 1 teaspoon of gelatine powder to the jelly mixture and stir with a whisk until dissolved.

  3. Pour the jelly mixture into a jug.

  4. Carefully fill your ice cube trays to 1/3 full and place in the freezer for 15 minutes.
    Note: make sure your trays are sitting on a flat surface to ensure your jelly sets evenly.

Layer two: Homemade Ice Cream

  1. Add 1 1/2 cups of cream to a saucepan and warm on a low-medium heat.

  2. Once warmed, add 1 tablespoon of sweetener to the cream and mix until dissolved.

  3. Add 3 teaspoons of gelatine powder to the cream mixture and stir until dissolved.

  4. Remove the mixture from the heat and transfer to a jug.

  5. Remove your ice cube trays from the freezer and pour the cream over the jelly layer to 2/3 full.

  6. Place the trays back into the freezer for 15 minutes.

Layer three: Chocolate

  1. Add 2 tablespoons of coconut oil to a clean, dry saucepan and heat on a low-medium heat, until the coconut oil has melted.

  2. Add dark chocolate chips or pieces to the saucepan and stir until the chocolate has melted.

  3. Pour the melted chocolate into a clean, dry jug.

  4. Remove your ice cube trays from the freezer and pour the chocolate over the ice cream layer until each cube is full (but not overflowing!).

  5. Return to the freezer to store until you are ready to enjoy them!

Get CookingWendy Schollum