Fruit Ice Jellies

I’d been trying to create a half ice, half jelly concoction for the Royal Selangor Jellyriffic Challenge, but didn’t quite know how to go about it.

Fruit Ice Jellies

The problem was, if I froze the ice portion then made the jelly, the ice portion would be too heavy and cause the jelly to collapse under the weight. If I made the ice portion on the bottom, the jelly portion would be frozen while waiting for the ice portion to freeze. So that wouldn’t work either. Hmm….

And then, I figured it out.

The solution was so simple, I had to smack my head for not thinking of it sooner. I would use my Gladwrap “Press’n Seal” plastic wrap to create a seal on the Royal Selangor Jelly Mould so that I could upturn it and freeze the ice portion FIRST, then make the jelly after. Brilliant!

Rambutan with Pineapple

So two nights ago, I took out a can of rambutans that were stuffed with pineapples along with some of the juices in the can and measured out a scant half cup. I also used a can of mandarin oranges with their juices for the second mould. Once I had put them into the mould, I placed my Gladwrap “Press’n Seal” plastic wrap over the top of the mould and pressed it down. It worked like a charm and when I turned the mould over, it stayed completely dry and sealed. Both moulds went into the freezer overnight.

Making Fruit Ice Jellies

The next day, I popped these fruit ices out and put them back in the freezer in a ziplock bag. Now, I used the same moulds to make the jelly portion. Of course, I had measured out exactly how much liquid and fruit I had used for the ice portion and knew exactly how much I needed for the jelly portion.

The only problem I faced was with the rambutan ice. For some reason, the rambutan fruit had decided to float on top instead of remaining in the liquid. I ended up having to cut the portions that stuck up in order for the jelly portion to stay in place when I was assembling.

Rambutans Floating on Ice

Pineapple Rambutan Ice

Choosing the jelly flavors were easy. For the rambutan/pineapple ice, I chose Jello’s tropical Pineapple Jello and for the mandarin orange ice, I used a sugar-free orange Jello. To ensure that the jellies would be firmer, I added an additional teaspoon of unflavored gelatine powder to each of the jellos I used. For both jellies, I only used half a packet of the Jello flavors. The rest I will use some other time.

Two Fruit Ice Jellies

So there you have it–Ice Jellies! Loads of fun to make and eat. First gobble up the softer jelly, then follow that up with scrapes of sweet ice and frozen fruit!

Cheers, Annie

This is Day 20 of the 30-day Jellyriffic Challenge! Just 10 more to go – we’re in the home stretch! Hope you’ve been enjoying all the creations so far. We’re really having fun developing the ideas and let me tell you: the best is yet to come!  So do remember to come back each day to check out our latest posts.

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3 Comments Post a Comment
  1. Like your bravery in holding the moulds upside down. It’s the same as holding whipped egg whites over your head. :-)
    Great summer recipe!

  2. babe_kl says:

    You have so much patience! I would have failed completely at this :p

  3. I’m amazed at your resourcefulness and creativity. There seems to be no end to it, and lucky for us. Thanks for showing us the value of participating in a 30-day challenge–and this Royal Selangor challenge seemed not for the lazy or uninspired. Of all your creations, this one brought me back to my childhood. Not that I’ve ever had anything as fantastic as this, but it reminded me of one of those desserts that I had beheld and didn’t know where to start first, because all of it looked so wonderful.

    Best of luck for the remaining 10 days!


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My Photo Annie is mistress of the kitchen while Nate is the master of the grill and smoker. We cook the homestyle Asian and Hawaiian foods of our younger days while also exploring the wider worlds of Western foods.

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