Jelly and ice-cream is such a childhood classic and I decided to make it recently with a bit of a twist. Adding a little alcohol takes this dessert to a whole new level.
Leave out a pint of vanilla ice-cream to soften. Pop the lot in to a large bowl and then stir in 100ml of Kahlua. Transfer the mix to a suitable container and freeze until firm. Make up raspberry jelly according to packet instructions and when it has cooled, add in a good splash of raspberry vodka. Divide the liquid in to disposable shot glasses and leave to set in the fridge for a couple of hours or overnight. Serve a scoop of the ice-cream with a couple of jelly shots on the side for a fun summer dessert!