As much as I love making decadent treats, some of my favourite things to make are based around the desserts of Kiwi childhoods – jelly and ice cream. After all, the best desserts don’t need to be complicated – all you really need are good quality ingredients and great flavour combinations.
Now you’ve all seen smoothie bowls right? Well this Jelly Tip ice cream bowl is my dessert version – a glammed up take on one of my favourite Tip Top flavours. And it is totally worth trying.
Forget a smoothie base, this tasty dessert begins by whipping up a batch of raspberry jelly. The trick? Slipping a smaller bowl inside your bowl to create a little nook for the Jelly Tip ice cream to sit within.
But really, this dessert is all about the ice cream – after all, it’s in the name! What’s great about Tip Top’s range of flavours is that they’re all made with only natural flavours and colours, along with fresh Kiwi milk and cream. So while you may not be eating smoothie bowl, you can still feel good about what you’re treating yourself with.
A Jelly Tip ice cream bowl wouldn’t be complete without an extra hit of raspberry and chocolate, which is why I finished mine with some freeze-dried raspberries and raspberry powder, and a milk chocolate disc. Not only does it look pretty gorgeous, but it tastes even better.
Find out how to make your own Jelly Tip ice cream bowl below or pick up one of Tip Tops awesome tub flavours and create one for yourself.
Jelly Tip ice cream bowl
Creates two generous serves
- 1 packet raspberry jelly
- 1 tub Tip Top Jelly Tip ice cream (don’t worry, you won’t use it all!)
- 1 tsp freeze-dried raspberry powder
- 12 freeze-dried raspberries, whole
- 35g milk chocolate, melted and spooned into a piping bag
- Choose two medium bowls to serve your ice cream bowl in and two small bowls or glasses that sit neatly within them while still leave plenty of space – I used an espresso cup. Wrap the small bowls or glasses in cling film and spray with cooking spray. Fill with rice and sit within medium serving bowls.
- Mix jelly according to the packet instructions and divide into two medium serving bowls. Pop any bubbles that settle around the smaller bowl or glass with a teaspoon, then place in the fridge until set.
- Meanwhile, melt chocolate and spoon into a piping bag. Line a baking tray with baking paper. Snip the end and pipe chocolate onto prepared tray in a disc shape. Make a couple, just in case one breaks. Place in fridge to set.
- Once jelly has set, carefully twist the small bowls or glasses out of the jelly. Scrape off any residual oil using a sharp knife.
- Spoon ½ tsp of freeze-dried raspberry powder onto the edge of the jelly and carefully smooth along the length of the bowl. Place freeze-dried raspberries in a line along the edge of the freeze-dried raspberry powder. Repeat for both bowls.
- Warm remaining chocolate in the microwave until warm but not hot. Drizzle over the jelly, beside the freeze-dried raspberries. Repeat for both bowls.
- Roll 2-3 scoops of Tip Top Jelly Tip ice cream and pop within the prepared nook within the jelly. Repeat for both bowls.
- Carefully peel milk chocolate discs from baking paper and sit behind ice cream in each bowl. Enjoy!
This post was made possible thanks to Tip Top. All words, images and opinions are, and always will be, my own.