• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cloudy Kitchen
  • recipes
  • about
  • contact
  • subscribe
go to homepage
Homepage link
  • recipes
  • about
  • contact
  • subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Ice Cream Pops » Jelly Tip Ice Cream Pops

    Jelly Tip Ice Cream Pops

    Published: May 26, 2018 · Modified: Sep 6, 2020 by bigscoots · This post may contain affiliate links · 4 Comments

    13shares

     

    A homemade take on the New Zealand Childhood favourite Jelly Tips - the top of ice cream pops are filled with jelly before being topped up with creamy vanilla bean ice cream, then dipped in a dark chocolate topping.
    A homemade take on the New Zealand Childhood favourite Jelly Tips - the top of ice cream pops are filled with jelly before being topped up with creamy vanilla bean ice cream, then dipped in a dark chocolate topping.
    A homemade take on the New Zealand Childhood favourite Jelly Tips - the top of ice cream pops are filled with jelly before being topped up with creamy vanilla bean ice cream, then dipped in a dark chocolate topping.
    A homemade take on the New Zealand Childhood favourite Jelly Tips - the top of ice cream pops are filled with jelly before being topped up with creamy vanilla bean ice cream, then dipped in a dark chocolate topping.
    A homemade take on the New Zealand Childhood favourite Jelly Tips - the top of ice cream pops are filled with jelly before being topped up with creamy vanilla bean ice cream, then dipped in a dark chocolate topping.
    A homemade take on the New Zealand Childhood favourite Jelly Tips - the top of ice cream pops are filled with jelly before being topped up with creamy vanilla bean ice cream, then dipped in a dark chocolate topping.
    A homemade take on the New Zealand Childhood favourite Jelly Tips - the top of ice cream pops are filled with jelly before being topped up with creamy vanilla bean ice cream, then dipped in a dark chocolate topping.
    A homemade take on the New Zealand Childhood favourite Jelly Tips - the top of ice cream pops are filled with jelly before being topped up with creamy vanilla bean ice cream, then dipped in a dark chocolate topping.

    Confession time. I made these last year. As in, I tested the recipe a few times, made them, styled them, shot them, edited the photos, exported to my computer, drafted the recipe, and then didn't post them because I never got around to it, and suddenly it was cold. And then I totally forgot about them, until yesterday when I was flicking through my computer grabbing some photos for a project and stumbled across a little folder of goodness deep in my hard drive. And i'm not going to lie, I was pretty stoked - a) because the photos look ok ish (i've found old folders of photos before and just deleted on the spot and remade) and b) because it's been an entire week that the gas has been turned off in our building, so neither the stove or the baking part of the oven works, and i'm getting close to cutting someone. I just bought a little hotplate so we can make pasta, and I have a little toaster oven, but I'm not very impressed at all. Here's hoping it gets fixed, and in the mean time you can have last years jelly tip recipe!

    These are based on an ice block (ice cream pop) I grew up on / still eat whenever i'm home - the jelly tip! The concept is very simple - it's literally a jelly tipped ice cream, dipped in chocolate. It's the best thing ever. There have been a bunch of jelly tip inspired ice creams, chocolate, and trashy shots when I was at university, but nothing compares to the real deal.

    These homemade versions are super easy to make, and perfect for this summer! All you have to do is make some jelly (jello for americans) with half the amount of water that you usually would. You then fill up your popsicle moulds (we spell moulds / molds different too haha) a third of the way with this mixture, stick the stick in, and freeze. The jelly is then topped off with a creamy vanilla bean ice cream - you could definitely use store bought here and re-freeze, but making your own ice cream is much easier than it looks, and extra delicious. Once they are nice and frozen, the whole thing is dipped in a chocolate magic shell situation, which hardens into a crispy, thin shell that shatters when you bite into it. The whole thing then goes back into the freezer until you are ready to serve. These would be perfect to bring out of the freezer as a dessert to finish off a summer bbq, or perfect at a party! Secret popsicles in the freezer is one of my favourite things to do if we have people over - all the work is done beforehand, you just have to hand them out when you're ready to serve!

    A few wee tips:

    • I used Raspberry 'jello' for this recipe - I think that most packets of jelly will work, just make sure that you make it with half the amount of water required so it freezes without being too icy. The real jelly tips had a slightly bouncy texture - probably from a specially formulated recipe, but this works just as well!

    • You're going to have some ice cream leftover - store in a covered container in the freezer.

    • I made 6 pops, because that's how many popsicle moulds I had, but you will have some ice cream left over if you only make 6. Either you can make more pops if you have more moulds (you may need another packet of jelly), or you can just transfer the extra ice cream into a container and freeze for another time.

    • The recipe for the chocolate shell makes quite a lot - the reason for this is that you need to have enough of it to dip the ice creams into it completely. I put it in a narrow mason jar (make sure the ice cream pop will fit in), so that when I dipped in the ice cream pop, it displaced the chocolate shell enough to cover the whole pop nicely. You can keep the extra in the jar and re-heat when needed to serve as chocolate shell on your leftover ice cream 😉

    • I made the jelly, poured into the moulds, froze, then made the anglaise and left to cool. A few hours later, once the anglaise was cool and the jelly was frozen, I churned the ice cream and added to the moulds. They were left to freeze overnight, then unmoulded, briefly re-frozen and dipped the next day. You can make the anglaise the day before you start if you like! Just make sure you allow enough time for the different components to freeze.

    • I use this popsicle mold. It's a little expensive, but so worth it when it comes to getting them out of the mold. So much easier to use, and the little lids help suspend the sticks perfectly in the ice cream.

     


     

    Jelly Tip Ice Cream Pops

    - Makes about 6 -

    Jelly
    One box raspberry flavoured jelly / jello, made with half the quantity of water called for on the packet

    Vanilla Bean Ice Cream
    4 large egg yolks
    ⅔ cup (135g) sugar
    1 ½ cups (360ml) whole milk
    1 Tbsp vanilla paste, or the seeds from 1 vanilla bean
    1 ½ cups (360ml) heavy whipping cream

    Chocolate Shell Coating
    225g good quality dark chocolate
    ¼ cup (55g) refined coconut oil

    - PROCESS -

    JELLY TIPS

    Make up the packet of jelly, using half the amount of boiling water specified in the instructions. Fill each popsicle mould (I used 6) either a quarter or a third of the way full, depending on your desired jelly to ice cream ratio. Do not add the sticks yet. Freeze until solid.

    VANILLA BEAN ICE CREAM

    In a medium bowl, combine the egg yolks and sugar. Whisk well until pale. Set aside.

    In a large pot over medium heat, combine the whole milk and vanilla paste. Warm until bubbles begin to form around the outer edge of the pot. Bring to a light simmer. Remove from the heat. Pour half of the milk into the bowl with the egg yolks, whisking constantly. Whisk briskly until combined. This will temper the egg yolks and stop them from scrambling.

    Pour the milk yolk mixture back into the pot, and return to a low heat. Whisk constantly, until the mixture begins to thicken enough to coat the back of a spoon, and registers at 170˚f / 75˚c on a thermometer.

    Strain though a fine mesh strainer. Stir in the cream. Transfer to an airtight container and chill for at least two hours, or overnight. Churn in an ice cream maker according to manufacturer's instructions.

    Remove the popsicle moulds from the freezer, and fill each one to the top with ice cream, making sure that you tap the mould firmly on a flat surface to ensure there are no air bubbles between the jelly and the ice cream. Add the sticks to the ice cream pops, and freeze until completely solid.

    CHOCOLATE SHELL

    Just before you are ready to dip the ice creams, Place the dark chocolate and coconut oil in a small heatproof bowl. Microwave in 30 second increments, stirring well between each, until smooth and shiny. Transfer to a jar wide enough to fit the ice cream pop (I used a narrow mason jar), and allow to cool slightly.

    ASSEMBLY

    Line a baking tray with parchment paper, and place in the freezer. Quickly run each popsicle mould under hot water, and carefully remove from the mould. Place each ice cream pop on the lined baking sheet in the freezer, and repeat until all the pops have been unmoulded. Leave to freeze for 10 mins or so just to allow them to re-set a little.

    Working with one pop at a time, dip each ice cream in the chocolate shell, ensuring it is evenly covered. Allow to set, then place back in the freezer. Repeat with each ice cream until all are coated. Store in the freezer until ready to serve. Extra pops, once frozen and coated, can be stored in a ziploc bag in the freezer. Allow to freeze completely solid before transferring to the bag, so they don't stick together.

     

    Print this Recipe

    A homemade take on the New Zealand Childhood favourite Jelly Tips - the top of ice cream pops are filled with jelly before being topped up with creamy vanilla bean ice cream, then dipped in a dark chocolate topping.
    Previous Post: « Frozen Yogurt Cookie Sandwiches with Brown Butter Streusel Cookies
    Next Post: Lemon and Basil Macarons with Lemon and Basil Cream and Lemon Gel »

    Reader Interactions

    Comments

    1. Afshin

      December 18, 2020 at 1:55 am

      Hi,
      Thank you for your useful website.
      I make the ice cream in the cup by myself so I would like to make both jelly and ice cream at the same time in the freezer.
      How can I make the jelly in the freezer to have a good texture and the body ?

      Reply
      • Erin

        December 18, 2020 at 7:52 am

        Hi! I'm not quite sure what you mean sorry? The jelly needs to set first before the ice cream is added

        Reply
    2. James in Oamaru

      December 29, 2020 at 8:40 pm

      Hi there, I'm an American living in New Zealand, and just had a whole exchange with friends online about the concept of the "jelly tip" that your page helped to explain. I forgot that "jelly" here is what in the US is referred to as "jell-o" or "gelatin", and thus I couldn't understand why you'd want to put raspberry "jam" on top of an ice cream pop and not have it surrounding the entirety of the ice cream under the chocolate shell. Now it starts to make sense (but it still doesn't sound all that tempting...).

      Hope your oven is fixed soon!

      Reply
      • Erin

        December 31, 2020 at 7:09 am

        Hi! Ahhh yesss sneaky hahahah we use different words. It's super good - go and get yourself one from the dairy and find out for yourself! 🙂

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Primary Sidebar

    Hi, I'm Erin

    I am originally from New Zealand but moved to Brooklyn, New York, six years ago. I live in a little wee apartment with my husband Rich, far too many house plants, and often a foster kitten or five... more

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Follow me on IG:

    Here’s a fun fact for you: in New Zealand, TV a Here’s a fun fact for you: in New Zealand, TV a stations and radio stations don’t run ads on some public holidays. So TV on Easter was prime time to record all your fave movies on video because you didn’t have to fast forward through the ads when you were re watching them back. The sound of music and the parent trap both had “Good Friday, great movie” on them and were so good to watch because no frantic fast forwarding needed. Anyway that’s just a random thought for you. We also never really had an Easter dinner or anything growing up but it seems like it’s more popular here! I’d like to let you know that if you need a super squishy garlic butter dinner roll, there’s one on my website. Ok that’s all happy Saturday 💕

.
.
.
.
.
#cloudykitchen #foodblogger #thebakefeed @thebakefeed #feedfeed @thefeedfeed @food52 #f52grams #f52community #buzzfeedfood #tastingtable  #buzzfeast #kingarthurbaking #thekitchn #wsbakeclub  #mypinterest #dinnerroll #garlicbutter #bread
    There’s some small batch malted mini egg chocola There’s some small batch malted mini egg chocolate chip cookies up on the blog for you RN! The base is super versatile and you can really add whatever you want. Adding malt powder to baking is a super quick way to add an incredible depth of flavour. Alllll the notes are on the blog, link is in my profile! Choc ones coming this weekend :)
.
.
.
.
.
#cloudykitchen #foodblogger #thebakefeed @thebakefeed #feedfeed @thefeedfeed @food52 #f52grams #f52community #buzzfeedfood #tastingtable  #buzzfeast #kingarthurbaking #thekitchn #wsbakeclub  #mypinterest #minieggs #cookies #smallbatch
    Slowly slowly reformatting my website (PLEASE if y Slowly slowly reformatting my website (PLEASE if you’re ever starting a food blog just do it on Wordpress because moving it all over when you realise you should have done it years ago and now have massive regrets and will be reformatting forever SUCKS), and came across these super cute creme egg macarons! If you need an unnecessarily involved Easter project this weekend, may I suggest these? Or just make hot cross buns. Link for these is in my profile 💕

.
.
.
.
.
#cloudykitchen #foodblogger #thebakefeed @thebakefeed #feedfeed @thefeedfeed @food52 #f52grams #f52community #buzzfeedfood #tastingtable  #buzzfeast #kingarthurbaking #thekitchn #wsbakeclub  #mypinterest #macarons #cremeeggs
    Easter is sneaking up on us.... I gave my classic Easter is sneaking up on us.... I gave my classic hot cross bun recipe a wee bit of a refresh just in case you need a few options. This one is the one to go for if you’re making your dough by hand (the soft ones I posted recently need the mixer for sure), or you need an egg free dough (notes in the recipe for an egg free cross too). I love both but the pastry cream cross on these ones is particularly good. You can swipe to see how that gets there, or check out the recipe in my profile 💕 pop any questions you have on the blog post for me - there’s alllll sorts of notes there for you too to help you. As always I love when you leave me feedback / ratings so much. Appreciate you all 😘

.
.
.
.
.
#cloudykitchen #foodblogger #thebakefeed @thebakefeed #feedfeed @thefeedfeed @food52 #f52grams #f52community #buzzfeedfood #tastingtable  #buzzfeast #kingarthurbaking #thekitchn #wsbakeclub  #mypinterest #easter #hotcrossbuns
    Hi! These super soft hot cross bun babies are up o Hi! These super soft hot cross bun babies are up on the blog! There’s another HCB recipe lurking there too that I’ve just updated, it has a pastry cream cross which is 🙌🏻. Both are so good but these ones are my current fave - I adapted my recipe to use the Tangzhong method which gives an impossibly soft dough which stays nice and soft for so long! This recipe is small batch ish and makes 9 buns but there’s alllll the tips and tricks there for you in the blog post! Enjoy! 💕
.
.
.
.
.
#cloudykitchen #foodblogger #thebakefeed @thebakefeed #feedfeed @thefeedfeed @food52 #f52grams #f52community #buzzfeedfood #tastingtable  #buzzfeast #kingarthurbaking #thekitchn #wsbakeclub  #mypinterest #tangzhong #hotcrossbuns
    If you know, you know. My chocolate crackle recipe If you know, you know. My chocolate crackle recipe is on my site! These are a Nz / Australian kid’s bday party staple and they are just SO GOOD. Marshmallows in Nz are different so we don’t really have Rice Krispie treats (but we have rice bubble slice which is EPIC and I gotta make ASAP) so this was and still is the best thing ever. There’s a recipe for both the super nostalgic tasting version and also a slightly fancied up version using melted chocolate instead on the site! Link is in my profile!

.
.
.
.
.
#cloudykitchen #foodblogger #thebakefeed @thebakefeed #feedfeed @thefeedfeed @food52 #f52grams #f52community #buzzfeedfood #tastingtable  #buzzfeast #kingarthurbaking #thekitchn #wsbakeclub  #mypinterest #newzealand #chocolatecrackles
    Hi hi 💕 there’s a carrot cake loaf on the blo Hi hi 💕 there’s a carrot cake loaf on the blog today. It’s lightly spiced, and has a maple cream cheese frosting that is so, so good. The cake part happens to be dairy free so there’s a few options to keep the whole thing dairy free in the blog post if you need. I used my fave @filippoberio_us delicato EVOO in there which is so perfect for when I want a wee bit of olive oil flavour but not have it as the main character. I hope you give this one a go because I really, really love it. Link is in my profile 🥰 #sponsored #filippoberio 

.
.
.
.
.
#cloudykitchen #foodblogger #thebakefeed @thebakefeed #feedfeed @thefeedfeed @food52 #f52grams #f52community #buzzfeedfood #tastingtable  #buzzfeast #kingarthurbaking #thekitchn #wsbakeclub  #mypinterest #dairyfree #carrotcake
    Happy Monday! Friendly PSA that the sourdough cinn Happy Monday! Friendly PSA that the sourdough cinnamon rolls from @rushyama’s book are a 12/10 on the delicious scale and the recipe is on my website, link is in my profile. Ok that’s all byeeeeeee

.
.
.
.
.
#cloudykitchen #foodblogger #thebakefeed @thebakefeed #feedfeed @thefeedfeed @food52 #f52grams #f52community #buzzfeedfood #tastingtable  #buzzfeast #kingarthurbaking #thekitchn #wsbakeclub  #mypinterest #sourdough #cinnamonrolls
    Hi 💕 I don’t have any new St Patrick’s day Hi 💕 I don’t have any new St Patrick’s day stuff for you this year but there’s lucky charms cereal milk macarons in this pic so I’m going to go ahead and say that counts. There’s also trix and frosted flakes macs there too - milk infused with cereal and then turned into a German buttercream?! Uhhhh yes please. You could also just eat lucky charms straight from the bag too as an alternative option. Recipe link is in my profile 💕

.
.
.
.
.
#cloudykitchen #foodblogger #thebakefeed @thebakefeed #feedfeed @thefeedfeed @food52 #f52grams #f52community #buzzfeedfood #tastingtable  #buzzfeast #kingarthurbaking #thekitchn #wsbakeclub  #mypinterest #macarons #cerealmilk #luckycharms #frenchmacarons
    Follow me

    My Current Fav:

    Spiced Sugar Crullers

    Spiced Sugar Crullers

    Footer

    back to top

    Links

    • About
    • Contact
    • Work with me

    Newsletter

    • Sign Up! for emails and updates

    Resources

    • FAQ
    • Policies
    • All recipes at once

    Copyright © 2020 Cloudy Kitchen

    • Pinterest
    • Facebook
    • Twitter