Recipe: Jelly Belly Jelly Cake (no bake, using ice cream)

I couldn't find a jelly belly cookie recipe. It seems they melt in cookies and cupcakes. But I did find this cake recipe.

JELLY BELLY JELLY CAKE

85g packet bubblegum jelly crystals (1 (3 oz) pkg jello)
1 cup boiling water
200ml cold water (7 oz)
200g packet jelly babies (7 oz)
2 litres vanilla ice cream (about half a gallon)

Place jelly crystals in a large heatproof jug. Add 1 cup boiling water. Stir to dissolve. Stir in 200ml (7 ounces) cold water. Refrigerate for 1 hour 30 minutes or until just set.

Grease a 6cm (2 1/2-inches)-deep x 22cm (8 1/2-inches)-round cake pan. Pour half the jelly into prepared pan. Arrange jelly babies over jelly layer. Carefully pour remaining jelly over the back of a large metal spoon into pan. Freeze for 20 to 25 minutes or until jelly is just firm.

Place ice cream in a large bowl. Set aside for 10 minutes, stirring occasionally, until smooth and softened. Carefully spread ice cream over jelly mixture. Smooth top. Cover surface with plastic wrap, then foil. Freeze overnight or until firm.

Remove from freezer. Run a palette knife around cake. Stand at room temperature for 2 minutes to soften. Turn onto a plate. Serve.

Source: Taste Magazine - Australia