by Buffy Ellen
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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Raspberry Jelly:2 c raspberries (fresh or frozen and defrosted)2 tbsp chia seeds4 tbsp water1 tbsp coconut nectar*
Vanilla Ice Cream:1 c coconut cream1 c ripe banana, sliced (~1 1/2 bananas)1 1/2 tsp vanilla extract1 tsp lecithin OR 1/4 tsp guar gum (optional*)
Chocolate Topping:1/3 c cacao butter1/3 c cacao powder4 tsp coconut nectar*1 tsp vanilla extract
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).
Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes.
Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.
by Buffy Ellen
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I'm Buffy, a food obsessed nutrition nerd, former financial research analyst and investment banker, and now - full time blogger, nutritionist and soon to be naturopath. I live in Auckland, New Zealand with my partner Tony, our two cats Zeus and Luna, and our cute-as-pie little girl Mila. Can't wait to share some healthy recipes with you!
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