SMOOTHIE JELLIES WITH ICE CREAM
A good alternative to sugary jelly and the perfect treat for a kids party
Provided by Good Food team
Categories Dessert, Supper, Treat
Time 1h7m
Yield Makes 12 small or 24 mini pots
Number Of Ingredients 3
Steps:
- 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.
Nutrition Facts : Calories 92 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 13 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.05 milligram of sodium
PEANUT BUTTER COOKIES WITH GRAPE JELLY ICE CREAM
Provided by Food Network
Categories dessert
Time 4h20m
Yield 1 dozen cookies and 1 pint ice cream
Number Of Ingredients 18
Steps:
- To make the ice cream, split and scrape the seeds of the vanilla bean into the sugar and use your fingers to spread the seeds throughout. Bring milk, cream, and half of the sugar to a boil. Whisk the rest of the sugar with the yolks. Temper the yolks by gradually whisking in about 1/2 cup of the hot cream mixture. Whisk the tempered yolks back into the remaining cream and strain through a fine sieve or chinois. Chill. Process the ice cream in an ice cream maker according to manufacturer's instructions. When done, fold the grape jelly into the ice cream.
- Preheat the oven to 325 degrees F.
- To make the cookies, first melt butter, add oats and cook over medium heat until toasted, about 5 to 7 minutes. Chill. Cream the butter, baking soda, salt, and sugars until fluffy. Add peanut butter. Add oats, then flour on low speed. Roll out the dough to 1/4-inch thickness. Cut out desired shapes and place on sheet pan. Bake for 15 to 20 minutes until golden brown.
- To make the filling, cream all the ingredients together and chill.
- Spread filling on 1 cooled cookie, and top with another cookie to sandwich together. Continue for the rest of the cookies. Serve with a scoop of grape jelly ice cream.
PEANUT BUTTER AND JELLY ICE CREAM CAKE WITH ANGEL FOOD CAKE
This ice cream cake has a classic combo of peanut butter and jelly with a layer of angel food cake and strawberry and vanilla ice creams.
Provided by Food Network Kitchen
Time 5h
Yield 8-10
Number Of Ingredients 10
Steps:
- Butter a 9-inch springform pan and line the bottom with a parchment circle. Cover the bottom of the pan with the angel food cake, using any extra pieces to line the sides of the pan if desired. Dollop with the peanut butter and jelly and spread to coat.
- Scoop the strawberry and vanilla ice creams onto the peanut butter and jelly layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
- Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer on medium-high speed until soft peaks form. This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.
- Frost the top and sides of the cake with the whipped cream frosting and sprinkle with the peanuts. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
OLD-FASHIONED ENGLISH SUMMER BERRY JELLY AND ICE CREAM!
Little wibbly-wobbly ruby red jellies with mixed summer berries, so cooling and great with ice cream. There is nothing I love more than taking a basket to the end of my garden to pick an assortment of ripe summer berries when they are in season! The sense of satisfaction at picking your own fruit is wonderful. Although I have called these little jellies "English" summer berry jellies, I DO make these in France of course - it's just that the berries remind me of my grandparent's gardens and picking the fruit when I was little...............plus, the combination of berries is the same as a traditional English Summer Pudding recipe! I make these in little vintage metal moulds, they look so pretty served this way; you can of course make this recipe in a large mould, but DO allow extra time for the jelly to set.
Provided by French Tart
Categories Gelatin
Time 2h
Yield 6 Little SUmmer Berry Jellies, 6 serving(s)
Number Of Ingredients 5
Steps:
- Place the leaf gelatine in a shallow dish and pour over just enough raspberry juice to cover the surface. Leave to soften for 5 minutes.
- Heat the remaining raspberry juice and caster sugar in a saucepan until piping hot. Mix in the softened leaf gelatine and any juice, stirring until completely dissolved and then set aside to cool.
- Halve the strawberries and mix with the other berries and soft fruits, crushing them slightly.
- Rinse 6 small jelly moulds or one large jelly mould, but do not dry as a wet mould will make it easier to remove the jelly when set.
- Distribute the fruit around the mould/s. Pour over around 300ml of the jelly juice and place in the fridge for an hour. When slightly set, pour the remaining juice into the mould and return to the fridge.
- To turn out the jelly, dip the mould/s into a bowl of hot water and run a knife around the edge of the mould. Invert them onto the serving plate/s, give them a quick shake and the jelly should slide out easily.
- Serve the jellies with vanilla ice cream or cream.
Nutrition Facts : Calories 95.9, Fat 0.1, Sodium 1.8, Carbohydrate 24.1, Fiber 1.1, Sugar 10, Protein 0.8
JELLO AND ICE-CREAM DESSERT
My sister-in-law gave me this easy to make, delicious recipe for this jello/ice-cream dessert. It's almost like a sherbet...sooo delicious on a summer afternoon!
Provided by Ranikabani
Categories Gelatin
Time 15m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Boil 2 cups hot water.
- Add to all of the jello powder combined.
- Mix well till dissolved.
- Add one cup cold water.
- Mix well.
- Put in fridge until the jello is partially set.
- Then take it out of the fridge, add one cup of vanilla ice-cream and beat until well blended.
- Set in fridge overnight.
JELLY AND ICE CREAM
Make and share this Jelly and Ice Cream recipe from Food.com.
Provided by Perfect Pixie
Categories Frozen Desserts
Time 2m
Yield 6 serving(s)
Number Of Ingredients 2
Steps:
- Prepare jelly as instructed on the packet.
- When set, get six pudding bowls.
- Put some jelly in each one.
- And some ice cream in each one.
- Serve.
Nutrition Facts :
PEANUT BUTTER, BANANA, AND JELLY "ICE CREAM"
Watching frozen bananas and peanut butter blend into ice cream seems like magic; pull out this trick at your next dinner party. Adding grape jelly makes it irresistible to kids and adults.
Provided by Katherine Sacks
Categories Kid-Friendly Quick & Easy Frozen Dessert Banana Summer Peanut Butter Vegan Dairy Free Small Plates
Yield Makes 8 servings (4 cups)
Number Of Ingredients 3
Steps:
- Cut bananas into 1/2" slices. Arrange in a single layer on a large plate or rimmed baking sheet. Freeze until firm, about 1 1/2 hours.
- Purée banana slices in a food processor, scraping down bowl as needed, until mixture becomes creamy, about 3 minutes. Add peanut butter and 3 Tbsp. water; purée until smooth, about 2 minutes more. Drizzle jelly over banana mixture, then pulse a few more times to just incorporate jelly and create a speckled appearance.
- Divide ice cream among serving bowls and serve immediately.
- Do Ahead
- Banana slices can be frozen up to a day in advance.
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STRAWBERRY JELLIES WITH ELDERFLOWER ICE CREAM - BBC GOOD …
From bbcgoodfood.com
Servings 8Total Time 50 minsCategory DessertCalories 530 per serving
- First, make the ice cream. Heat the sugar, milk and glucose in a pan set over a low heat. Stir until the sugar has dissolved.
- Beat the egg yolks with an electric whisk until pale and creamy, then slowly pour the warm milk mix over the yolks, whisking continuously. Pour into a clean, heavy-bottomed saucepan and cook over a low heat, stirring continuously, until the custard has thickened. Be careful not to let it boil. To check it’s ready, dip a wooden spoon into the custard and run your finger over the back of the spoon – if it leaves a channel, it’s done. Pour into a clean heatproof bowl and leave to cool.
- Whip the cream until it holds its shape but isn’t stiff. Fold into the cooled custard along with the crème fraîche, cordial and lime juice. Chill for 30 mins.
- Churn the mixture in an ice cream machine following manufacturer’s instructions, or put in a shallow container and freeze. After a couple of hours, remove the ice cream from the freezer and blitz in a food processor or beat with an electric whisk. Repeat twice more as it freezes – about 6 hrs total.
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- Cheese and tomato pizza. 2 / 37. A much-loved children's food, cheese and tomato pizza is a party favourite. Cut into small slices so everyone can dig in.
- Sausage rolls. 3 / 37. Perfect for picnics and for parties, these yummy savoury bites go down a storm with ketchup. What's more, they taste even better when homemade.
- Sandwiches. 4 / 37. You can't lay on a party spread without a selection of sandwiches. Kids love ham and cheese, tuna mayo, chicken mayo, and egg and cress in particular, while hummus makes a good vegan option.
- Cheese, carrot and courgette muffins. 5 / 37. These yummy savoury muffins are packed with veggies, and make for a relatively healthy choice of party food.
- Meatballs. 6 / 37. These party-friendly meaty bites are ideal for kids of all ages, and taste fantastic with a bit of ketchup. What's more, they're super easy to make too!
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