If you haven’t already realised from the flurry of chocolate love heart themed recipes flooding your inbox and social media, it’s Valentine's Day tomorrow. We’ve never been that big on commercial type celebrations in our house (no queuing for overpriced roses tomorrow morn). But if it means an excuse to make a love-filled ruby-red chocolate-dipped recipe then you know I’m all for it.
It's still super hot here in Auckland, and so ice cream and ice blocks seem to be on everyone’s wish list right now. As a child growing up, I was always very fond of a particular ice cream we have here in New Zealand called a Jelly Tip. It was first produced back in the 1950s, and is still a top favourite for kids especially over the summer months. So when we were visiting a berry orchard a few weeks back, I thought how fun would it be to make a healthy version of the original!
So here it is – a delicious ice cream, ice pop, popsicle or paleta, however you like to call it. Think gooey raspberry jelly tip, creamy vanilla ice cream base, all coated in rich dark chocolate. Except my version is obviously sans dairy, refined sugars, additives and colourings.
This recipe in fact contains only 8 simple ingredients, and is super easy to put together. 20 minutes to make the raspberry jelly and vanilla ice cream, overnight to set, 10 minutes for the chocolate coating then half an hour to set. So so good - you are going to love them!
Chia seeds – Omega 3s, protein, antioxidants and more!
I've made the tip using fresh raspberries picked from the orchard, but I tried a batch with frozen defrosted berries too and they were equally as good. To this I've then added chia seeds which expand and absorb moisture, and then blended that all together to create a delicious fruity jelly. Chia seeds contain some of the highest levels of Omega 3 essential fatty acids on the planet, and by blending them and letting them expand, we’re enabling the highest absorption by our bodies of those valuable nutrients.
I’ve talked about Chia Seeds in detail before, but for now let’s just say they’re not only high in Omega 3’s, but also contain 20% complete protein with all essential amino acids, have twice as many antioxidants as blueberries, are full of iron, calcium, magnesium, potassium and zinc, provide a great source of sustained energy, and are packed with fibre to keep your bowels regular.
The vanilla ice cream base meanwhile is simply coconut cream, ripe bananas to sweeten, and pure vanilla extract for flavour. I’ve then added lecithin (from sunflowers or non-GMO soy beans) or guar gum to bind the ice cream together, which gives it a much creamier authentic ice-creamy result. The lecithin or guar gum helps to bind together the fat and water particles so they don’t separate on freezing, giving a more creamy rather than icy finished texture. But if you don't have those on hand you can happily make them without.
The topping is a simple dark chocolate made with cacao butter, cacao powder, vanilla and a dash of coconut nectar to sweeten. The whole ensemble is really too simple, but so fun to eat through all the different layers! And as I've mentioned before, Chocolate and Raspberry really is one of those flavour combos that never fails to impress.
I can't wait for you to try these little numbers. You are going to love them! And whilst I made these with Valentine's day (and Tony) in mind, I was also foreseeing our 11 month old Mila pinching them out of our hands too. So yes, these are entirely kiddy friendly as well, with no refined sugars, very low overall sugar content and glycaemic load (GI), and largely consisting simply of fruit plus healthy fats.
I hope you love these cute-as-pie Jelly Tip Ice Creams. If you give them a go, I'd love to hear what you think in the comments below, or share your versions on Instagram with the tags @begoodorganics and #begoodorganics. I can't wait to see what you come up with!
Enjoy the sun, stay cool, and til next week.
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30 mins + freeze time Serves 4
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Always use certified organic, local and fairly traded ingredients wherever possible
c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon
* You can also use brown rice malt syrup in place of the coconut nectar here.
** The lecithin or guar gum helps to bind the fat and water particles together so they don’t separate on freezing, giving a more creamy rather than icy finished texture. If you don't have them on hand though you can happily make these without.
If you have extra raspberry jelly leftover, simply place in a jar and store in the fridge for up to five days. Spread on toast, drizzle over ice cream, or dollop on top of your morning muesli like I've done here.
If you don't have coconut nectar (my preferred sweetener due to its low GI and lovely flavour), you can also use brown rice malt syrup (also low GI) or alternatively maple syrup (higher GI and with a more characteristic flavour).
These deliciously dark and mysterious tarts are just a little bit special, with a secret ingredient. Modestly sweet, with an earthy, nutty flavour- a lovely change from the usual fruity/chocolate affairs - give them a go, and fall in love!
These light and fruity muffins use one of my favourite fruits – feijoas! If you’re a feijoa fan you’ll love these (and if not, come to NZ to try them). Best of all, they have no added sugar – just the natural sweetness of feijoas, coconut, dates, and vanilla.