These homemade carob and yogurt gelatin gummy dog treats were inspired by the classic kiwi Jelly Tip ice cream treats. Yum! We’re making dog treats here (of course) but if you’re into gelatin then you can easily adapt this recipe to create a sweeter human version of our Jelly Tip gummy treats. Here’s the recipe and the scoop on making the gummies.
From Jelly Tips to Doggy Lips
For our furfriends overseas, Jelly Tips are an ice cream stick treat of vanilla ice cream topped with raspberry jelly (the jelly tip) and coated in chocolate. They’re a kiwi icon! I’ve been wanting to share a carob gummy recipe with you for a while and simply couldn’t get my brain past the combination of chocolate and rosy red jelly. And really. Can you blame me? So let’s dogify it!
We’re ditching the sugars, swapping chocolate for dog-friendly carob, and making these as gummy treats instead of frozen pupsicles dog treats. Jelly all the way, not just at the tip! Of course, the recipe can be easily adapted to a frozen pupsicle. Or you can freeze the gummies and serve them as pupsicles. Choices choices… So many doggone delicious treat options!
"Jelly Tip" Gummy Dog Treat Recipe
Carob and Yogurt Gelatin Gummies with Raspberry Beetroot Jelly Middle
These Jelly Tip gummy treats were created in three layers. When making layered gummies, the gelatin base can be made in one batch and split or prepared in separated batches. If splitting, the base will need to be kept warm enough not to gel before layering. The recipe below prepares each layer individually, but you can adapt it for splitting if you prefer. See our layered green and gold St. Patrick’s Day gelatin gummies for a split batch example.
Treat Ingredients:
Carob top layer:
- 1 cup cool water
- 3 tbsp quality powdered gelatin
- 1 tbsp carob powder
Jelly middle layer:
- 1/2 cup cool water
- 1.5 tbsp quality powdered gelatin
- 1 tsp beetroot powder (optional for colour, adjust to suit preferences for flavour and/or colour)
- 1 tbsp pureed raspberries or dog-safe raspberry jam
Milky yogurt bottom layer:
- 1/2 cup cool water
- 3 tbsp quality powdered gelatin
- 1/2 cup plain low-fat yogurt
You can use more water and less yogurt if you prefer, just keep the total liquid ratio at 1 cup per 3 tbsp of gelatin. I also like to use a pan instead of a pot when I prepare gelatin for making gummies. The larger surface area is easier to sprinkle, hydrate, and bloom.
Making the Treats:
Carob top layer:
- Measure the water into a small pan.
- Sprinkle the surface with gelatin powder.
- Wait and let sit for approximately five minutes or longer for the gelatin powder to bloom / gel.
- Gently stir the mixture over low heat until the gelatin is completely dissolved. Take care not to shortcut with high temperatures or overheat. Heat can reduce the setting strength of gelatin.
- Remove from heat.
- Measure your carob powder into a suitable container for mixing and pouring. I’ve tried a variety of methods over the years, but I like using a coffee milk jug when I make gummies. They’re stain resistant, heat safe, easy pour, and dishwasher-friendly. Awesome!
- Mix a small spoonful of the prepared liquefied gelatin with the powder to dissolve/mix with minimal lumps and clumps. Once mixed, add in the rest of your gelatin and stir to thoroughly combine.
- Pour into a glass pan (cut and slice) or silicone moulds (shapes).
- Chill to set while you prepare the next layer. It will need to be added when the carob layer has set to a gentle touch so that the liquids don’t mix, but before it has fully set and cured in order to adhere the layers. Just like making layered jelly for humans.
Jelly middle layer:
- Measure the water into a small pan.
- Sprinkle the surface with gelatin powder.
- Wait and let sit for approximately five minutes or longer for the gelatin powder to bloom / gel.
- Gently stir the mixture over low heat until the gelatin is completely dissolved.
- Remove from heat.
- Measure your pureed raspberries and beetroot powder into a suitable container for mixing and pouring.
- Mix a small spoonful of the prepared liquefied gelatin with the puree and powder to dissolve/mix with minimal lumps and clumps. Once mixed, add in the rest of your gelatin and stir to thoroughly combine.
- Pour gently over the prepared carob layer
- Chill to set while you prepare the yogurt base.
Milky yogurt bottom layer:
- Measure the water into a small pan.
- Sprinkle the surface with gelatin powder.
- Wait and let sit for approximately five minutes or longer for the gelatin powder to bloom / gel.
- Gently stir the mixture over low heat until the gelatin is completely dissolved. Take care not to shortcut with high temperatures or overheat. Heat can reduce the setting strength of gelatin.
- Remove from heat.
- Measure your yogurt into a suitable container for mixing and pouring.
- Check that your liquid temperature is below 50C (120F) to protect your probiotic content (allow to cool a little if needed), then slowly combine the prepared gelatin with the yogurt. Stir as you incrementally dilute the yogurt to avoid lumping or clumping.
- Carefully pour over your existing layers.
- Chill to set thoroughly before removing from moulds (shapes) or slicing (pans).
If your mixture is a bit too warm when layered and/or as time passes, the strong red tint of the beetroot may bleed into the white (as shown), but it still looks lovely! My Jelly Tip gummy treats started as a clear white and red, but by the next day they’d ended up with an ombre effect, which is also rather pretty. Not that the dogs care about looks. Just that the Jelly Tip gummy treats were doggone delicious. Woofs!
Gummy Dog Treat Making Tips and Tricks
- See our comprehensive post on making and storing homemade gelatin gummy dog treats for additional information.
- These treats should be kept refrigerated and can be frozen for longer storage, although freezing can affect consistency.
Recipe and Ingredient Tips and Tricks
- In my experience, 3 tbsp of gelatin powder per cup of liquid makes firm gummies. If you prefer, you can use more gelatin for added supplementation or less for a jigglier jelly treat with lower gelatin content. Individual gelatin powders may be a little stronger / weaker. Find a ratio that works for your preferences and, of course, your dog.
- Take care when shopping and check labels to avoid artificial sweeteners and other doggy no-nos in ingredients like yogurt for your dogs. Xylitol (also identified as sweetener E967) is particularly dangerous for dogs.
- If your dog is sensitive to dairy, you can use a milky dog-safe non-dairy ingredient instead of the yogurt. Check out our other gummy recipes for alternative ideas. If it isn’t probiotic, you can alter the method above to simplify prep, if you wish.
Hungry for more tasty treats? There are all sorts of homemade dog treat ideas in our blog archives. You can use the category and tag labels to find other recipes that might be of interest or use our internal search tools to find something specific. Remember, treats (bought or homemade) are for spoiling your pup in moderation. We share ideas from treats that we’ve made ourselves for our pets, but different animals have different preferences (likes/dislikes), just like people. Some pets may have special dietary requirements and/or food allergies/intolerances. If you are ever in doubt or have questions about what’s suitable for your pet, have a chat with your trusted vet.
