Choc-chip jelly muffins

• 
  85g packet creaming soda jelly crystals
• 1 cup boiling water
• 4 choc-chip muffins
• 1/3 cup vanilla ice-cream, softened

1. Step 1
   Place jelly crystals in a large heatproof bowl. Add boiling water. Stir to dissolve. Stir in 200ml cold water. Refrigerate for 2 hours or until just set.
2. Step 2
   Meanwhile, using a small sharp knife, cut tops from muffins. Reserve tops. Using a melon baller or teaspoon, hollow out centre of muffins leaving a 5mm border. Fill each muffin with 2 tablespoons jelly (see note). Using a melon baller or teaspoon, place 1 scoop icecream in centre of each muffin. Sandwich with muffin tops. Transfer to plates. Serve.