Banoffee Ice Cream Bites

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Banoffee Ice Cream Bites

Prep time: 30 minutes + 4 hours freezing

Serves 4

Ingredients

For the base

  • 75g coconut flour
  • 25 g almond flour
  • 2 scoops vanilla protein powder 
  • 2 tbsp maple syrup / honey 
  • 4 tbsp almond milk

For the caramel

  • 200g dates, soaked in hot water for 30 minutes then drained
  • 3 tbsp nut butter
  • 1 tsp vanilla extract
  • 2-3 tbsp almond milk
  • Pinch of salt

For the ice cream topping

  • 2 frozen bananas
  • 3/4 500ml tub Oppo Salted Caramel ice cream
  • 1 tsp vanilla extract

To decorate

  • 30g dark chocolate
  • 1 tsp coconut oil
  •  Flaked almonds, chopped nuts & dried banana pieces

Instructions

  1. First make the base layer. Mix together the coconut flour, almond flour and protein powder in a bowl then stir in the maple syrup/honey and almonds milk to form a soft dough. Add a little extra water if too dry. Press into a small lined rectangular tin or tub to cover the base then set aside.
  2. Next make the caramel. Simply place the ingredients into a blender and whizz until quite thick and smooth. Spread the mixture evenly over the base then place in the freezer for at least 30 minutes.
  3. Finally, make the ice cream topping: Clean the blender and place the banana, Oppo and vanilla extract in. Blend until quite thick and smooth. Spoon this over the caramel and spread evenly to cover. Return to the freezer for at least another 3 hours.
  4. Once frozen, remove from the freezer 5 minutes before serving. Prepare the decoration by gently melting the chocolate and coconut oil until smooth. Transfer the dessert to a chopping board and use a sharp knife to cut into pieces. Drizzle some chocolate over then scatter over the nuts and dried banana.
  5. Now enjoy! Keep any remaining pieces in the freezer for up to 1 month.

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Peach Galette

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Peach Galette

Prep Time 45 minutes

Serves 2

Ingredients

  • 5 tbsp cold water
  • 1/2 tsp rice wine vinegar
  • 1/2 tsp vanilla extract
  • 200g self raising whole-wheat flour (keep 40g aside)
  • 25g ground almonds
  • Pinch of salt
  • 5 tbsp light brown sugar (coconut sugar or xylitol can be used as an alternative) 
  • 60g chilled unsalted butter
  • 1.5 tsp corn flour
  • 4 small (firm) peaches sliced finely
  • 2 tbsp maple syrup
  • 1 tbsp honey
  • 5-6 pecans chopped roughly
  • Lemon thyme
  • 1 scoop of Oppo Salted Caramel ice cream

Method

  1. Preheat the oven to 200C/400F/Gas Mark 6. Line a large tray with cling film. 
  2. In a small bowl, combine the water, vinegar, vanilla and 40g of the whole-wheat flour.
  3. In a larger bowl, mix the remaining whole-wheat flour, ground almonds, salt, butter and half of the brown sugar until bread crumb like (don’t handle the mixture too much!).
  4. Add the contents of both bowls together and knead gently until a dough forms. Add more butter if the mixture is too dry and more flour if it is too wet.
  5. Press the dough into a flat circle that measures roughly 10cm across and transfer gently onto the cling filmed tray. Cover the galette with more cling film and freeze for 15 minutes.
  6. In a small bowl mix the remaining sugar and cornflour.
  7. Remove the tray from the freezer and peel off the cling film from the top and bottom of the galette.
  8. Line the same tray with greaseproof paper and transfer the galette onto it.
  9. Sprinkle half the cornflour mixture over the bottom of the galette.
  10. Arrange the peaches over the top leaving a 1/2 inch gap around the edges.
  11. Fold the edges in and sprinkle the remaining corn flour mixture over the sides of the galette.
  12. Combine the honey and maple syrup in a small cup and brush this mixture over the peaches and galette.
  13. Put the tray in the oven and bake for 35 minutes.
  14. Top with pecans, lemon thyme and a scoop of Salted Caramel ice cream.
peach galette 2.PNG

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Black Forest brownie

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Black Forest brownie

Black Forest brownie

Brownies. Everyone loves them. But have you ever tried to make brownies using ice cream? After Hannaheats deliciously indulgent Oppo slutty brownie recipe last year we had to ask her back for more. Enjoy!  

  • Serves 2
  • Prep time - 5 minutes
  • Cooking time - 15 minutes

Ingredients:

  • 200ml of melted Oppo Chocolate Hazelnut ice cream  
  • 1 tbsp of cacao powder  
  • 1 egg
  • 1/2 a teaspoon of baking powder
  • 1 scoop of chocolate protein powder (or more flour)
  • 50g of flour
  • 100g of Black Forest fruits
  • Toppings of choice

Method:

  1. Grease your skillet and pre heat your oven to 180'C
  2. Combine all of the dry ingredients  
  3. Mix the wet ingredients in with the dry and then stir in the fruit
  4. Pour the mix into your skillet
  5. Put the skillet in the oven and cook the mix for 15 minutes
  6. Add your toppings and ENJOY!

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Coconut Chip Flapjacks

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Coconut Chip Flapjacks

Coconut Chip Flapjacks

These sticky, gooey, Oppo Mint Chocolate topped flapjacks make a delicious mid-afternoon snack or an equally indulgent dessert. Check out this awesome recipe by Libby of Libby's Healthy Bites and find out how you can make them for yourself.

 

Ingredients (serves 8)

  • ·         100 g Coconut Oil 

  • ·         3 Tbsp honey 

  • ·         3 Tbsp date syrup

  • ·         50 g coconut sugar

  • ·         ½ Tbsp cinnamon

  • ·         ½ Tbsp ground Ginger 

  • ·         200 g rolled oats

  • ·         20 g baked coconut chips (or crumbled nuts or seeds if you prefer)

 

Method: 

  1. Preheat the oven to 180’C and line a 25 cm square tin with baking paper.

  2. Combine the coconut oil, honey, date syrup and coconut sugar in a large saucepan and pop it onto a medium heat to melt the ingredients together. 

  3. Add the cinnamon, ginger and oats to the saucepan, remove it from the heat and add your oats. Stir everything together.

  4. Put all the mixture into your lined tin and flatten it down with the back of a spoon. 

  5. Sprinkle the coconut chips over the flapjack surface and pat them down gently to make sure they stick.  

  6. Pop the tin into the oven and bake it for 12-14 mins, at which point the top of the flapjack should have gone golden brown. 

  7. Remove the tin from the oven and leave the flapjack to cool for at least 30 minutes before slicing into 8 squares. 

  8. Serve each flapjack with a big scoop of Oppo Mint Chocolate Swirl and enjoy! 

 

 

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Summer Berry Coulis with Vanilla Ice Cream

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Summer Berry Coulis with Vanilla Ice Cream

Summer Berry Coulis with Vanilla Ice Cream

Cool down with a coulis – This is our tasty solution to those sweltering afternoons when you’re craving something refreshing. And when you see how easy this is to make you’ll be running to the kitchen to make it. Get those spoons ready. It’s time for a little mixology.

Ingredients (serves 4)

  • 200 g raspberries
  • 200 g fresh blackberries
  • ½ tsp lemon juice
  • 1 tbs honey (or use stevia drops for a sugar free version)
  • 1 tub Oppo Madagascan Vanilla

Method

  1. In a large bowl add your raspberries, blackberries, lemon juice and mash them together to create a pourable sauce.
  2. Taste your coulis and add honey until you reach the perfect sweetness (or for a sugar free variant, add some stevia drops instead).
  3. To serve, pop two of scoops of Oppo Madagascan Vanilla into a bowl and drizzle over a few generous tablespoons of your coulis. Grab that spoon and enjoy!

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Mint Chocolate Acai And Chia Bowl

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Mint Chocolate Acai And Chia Bowl

Mint Chocolate Acai and Chia Bowl

As it’s healthy, there's no reason why you can't have Oppo for breakfast. This Mint Chocolate breakfast bowl is a great way to enjoy a nutritious and indulgent meal at the start of the day. All it takes is little mixing, layering and a bit of thinking ahead (but then who doesn't go to bed thinking about tomorrow's breakfast anyway...?).

Ingredients

  • 2 tbs chia seeds
  • 70 ml water (or milk for extra indulgence)
  • 1 tsp cacao powder
  • Stevia drops (to sweeten)
  • 2 tbs desiccated coconut
  • 30 g rolled oats
  • 1 tsp matcha powder
  • 200 ml milk (your choice what kind)
  • 1 tsp acai powder mixed with 2tbs runny honey
  • 1 scoop Oppo Mint Chocolate Swirl
  • Chopped dark chocolate to garnish

Method

  1. Start by soaking your oats and chia seeds the night before making the. First, add together the oats with 200 ml of milk, the matcha powder and stir well. Pop this mixture into the fridge to soak.
  2. Next combine the chia seeds, cacao powder, water, peppermint extract and a few drops of stevia and put this into the fridge too.
  3. The following morning you're ready to build the bowl. Take a serving glass, add the chia mixture, then sprinkle over the desiccated coconut followed by the soaked oats.
  4. Top your bowl with a big scoop of Oppo Mint Chocolate Swirl and drizzle over the honey and acai sauce.
  5. Finally, add a spoonful of chopped dark chocolate for some crunch-factor and tuck in!

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Salted Caramel Iced Coffee

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Salted Caramel Iced Coffee

Salted Caramel Iced Coffee

It may be hot outside but don’t let that stop you from enjoying your daily caffeine-kick! This quick and easy recipe for our Salted Caramel Iced Coffee is the perfect refreshing pick-me-up to sip on a summers afternoon. All it takes is 3 simple ingredients which you'll likely have at home already, so no need for time-consuming trips to the supermarket either. We like the sound of that!

Ingredients (serves 1)

  • 1-2 shots of strong espresso coffee
  • 250ml ice cold water
  • A handful ice cubes
  • 2 scoops Oppo Salted Caramel

Method

  1. Add the espresso, water and ice cubes into a serving glass and stir everything together.
  2. Mix up half of the ice cream until its melted and pourable, then drizzle it into your coffee and watch it swirl.
  3. Finally, pop a big scoop of ice cream into the glass, grab a straw and get sipping!

 

 

 

 

 

 

 

 

 

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Nutty Chocolate Caramel Ice Cream Cake

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Nutty Chocolate Caramel Ice Cream Cake

Nutty Chocolate Caramel Ice Cream Cake

This simple and delicious recipe by Debs Thompson from the awesome blog, Salted Mint makes for a perfect dessert to share with your friends. And celebrating not just one, but two ice cream flavours, it's guaranteed to satisfy all flavour preferences too. So, set aside 30 minutes, pop this ice cream cake together and you'll be in for the ultimate summer treat.

Ingredients

  • 1 tub Oppo Chocolate Hazelnut

  • 1 tub Oppo Salted Caramel

  • 200g fresh raspberries

  • 150g chopped pistachios

  • Fresh cherries (to garnish)

  • Dark chocolate (to garnish)

  • Chopped pistachios (to garnish)

Method

  1. Line a 1lb loaf tin with cling film.
  2. Leave the ice cream tubs out of the freezer for 20 minutes until they are soft and mixable.
  3. Scoop out the contents of each tub into two separate bowls and mix the raspberries into the Salted Caramel and the pistachios into the Chocolate Hazelnut.
  4. Layer the two ice creams in your loaf tin starting with the Salted Caramel and then adding the Chocolate Hazelnut on top.
  5. Freeze the ice cream cake for at least 4 hours or overnight.
  6. To serve, turn out the cake onto a plate, peel off the cling film and top it with melted dark chocolate, fresh cherries and pistachios. Enjoy!

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Single serving baked oatmeal cookie

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Single serving baked oatmeal cookie

Single Serving Baked Oatmeal Cookie

Warm, chocolaty cookie dough topped with Salted Caramel ice cream. Yes, you heard us right. This week, Charley from Charley's Health brings us her awesome recipe and trust us, it tastes as good as it looks and sounds. Plus, this cookie dough is different from the standard sugary type - it's packed with protein, is easy to put together and makes the perfect breakfast, snack or dessert. Yum.

Ingredients:

  1. 1 scoop cookies & cream protein (Charley recommends Women's Best)
  2. 2tbsp rolled oats
  3. 1tbsp peanut butter (Charley recommends Pip & Nut Crunchy Maple Peanut)
  4. 1/3tsp baking powder
  5. A pinch of salt
  6. 3tbsp almond milk
  7. 1 square of dark chocolate
  8. 1 scoop Oppo Salted Caramel

Method:

  1. Combine the oats, protein powder, peanut butter and almond milk and stir everything together.
  2. Add in the baking powder and mix until all the ingredients are well combined.
  3. Pop your mixture into a small baking dish, then break up the chocolate into small pieces and scatter it through the cookie dough.
  4. Bake your cookie dough in a 180 degree over for 10 minutes and serve it warm with lashings of nut butter and a big scoop of Oppo Salted Caramel. Enjoy!

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Crunchy home made cones

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Crunchy home made cones

Crunchy Home Made Cones

Ingredients (makes 8-12 cones):

  • 2 egg whites
  • 115g powdered or granulated erythritol (or use xylitol)
  • 50ml milk
  • 1/2tsp vanilla extract
  • 140g plain flour
  • 30g coconut oil, melted
  • 1 x 500ml tub Oppo (your choice which flavour)

Method:

  1. Add your egg whites, erythritol, milk, coconut oil and salt into a bowl and whisk until the mixture is pale and light.
  2. Sift the flour into the bowl and fold everything together until well combined.
  3. Pop a saucepan onto a medium heat and lightly grease the surface with a little more coconut oil.
  4. Using a large tablespoon, add a spoonful or two of batter onto the pan surface and use the back of the spoon to create an even, round, thin disk.
  5. After 3 minutes cooking on one side, flip the disk over and allow it to get brown on the other side too.
  6. Now you've got to work fast! Take your disk out of the pan and while it’s still warm, shape it to create a cone, then pop it onto a wire rack to cool and harden up.
  7. Repeat the process until all the mixture has been used. Now add a scoop or two to your cone and enjoy!

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Grilled BBQ peaches and ice cream

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Grilled BBQ peaches and ice cream

Grilled BBQ peaches and ice cream

Nothing says summer like a BBQ and with the bank holiday upon us it's the perfect weekend to get your tongs out for some grilling action.

Simple. Quick. And easy.

Go on, try these grilled peaches for yourself.

Ingredients: Serves 5

  • 5 large peaches
  • 1 x 500ml tub Oppo Salted Caramel
  • 1tbs coconut oil
  • 1tsp cinnamon
  • 1tsp honey (optional)
  • 2tbs toasted pumkin seeds

Method

  1. Put your BBQ on a medium heat while you prepare your fruit for grilling.
  2. Slice each peach in half (and de-stone). Then brush each sliced side with a little coconut oil.
  3. Sprinkle the cinnamon and drizzle the honey over the sliced side of the peaches. Now you're ready for grilling.
  4. Whack your peaches on the BBQ and let them caramelize until they become golden and sticky on the flat side (about 3-4 minutes).
  5. Take the peaches off the grill with a pair of tongs and serve each half with a scoop of Salted Caramel ice cream and a sprinkling of crunchy punkin seeds. Enjoy!

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Core Your Own Tub

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Core Your Own Tub

Core Your Own Tub

Sometimes a simple scoop is enough, but who doesn't love getting creative with their ice cream? Check out our fun, easy step-by-step method for creating your own cored tub of Oppo and have some (delicious) fun.

What you'll need

  • A 500ml tub of Oppo (your choice which!)
  • Core fillings such as nut butter, caramel or chocolate sauce
  • An apple corer

1. Grab your flavour

Grab a tub of your favourite flavour and leave it to sit out of the freezer for 5 minutes to soften (this makes the coring easier).

2. Create your core

Using an apple corer, drill a cavity down the centre of the tub making sure to go the whole way down. Then pull the corer out to remove some of the ice cream (feel free to nibble on this bit – don’t waste it!).

3. Pour your core!

Grab your favorite sauces, syrups and nut butters and fill that core to the brim. Get creative.

4. Scoop Your Masterpiece

Now you can tuck into a serving of healthy indulgence marbled with saucy deliciousness. Or alternatively, just pop the tub back into the freezer for when those cravings hit later... Enjoy!

 

 

 

 

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donut ice cream pops

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donut ice cream pops

Donut Ice Cream Pops

We weren't going to miss out on donut week. Go on, have some fun and get creative. Make your very own donut pops. Here's how.

Ingredients

  • 1 tub Oppo ice cream (choose your flavour)
  • 1 donut mould (we recommend one like this)
  • 12 ice-lolly sticks
  • 200g melted dark chocolate
  • 100g melted white chocolate
  • 50g coloured sprinkles
  • 50g coconut shavings
  • 50g puffed quinoa (or chopped nuts)

Method

  1. Leave the ice cream out of the freezer for 10-20 minutes and when it’s soft spoon it out into the donut mould pressing down to fill each cavity.  Then put the mould back into the freezer to set.
  2. After an hour, pop the donuts out of their mould and gently push a stick into the bottom to make the pops. Then put them back into the freezer while you prepare the coating.
  3. Melt the dark chocolate in a microwave and retrieve the firmed-up donut pops.
  4. Dip each donut into the chocolate and pop them onto a rack and when all the pops are coated place them back into the freezer to harden.
  5. Now melt the white chocolate, take the pops back out of the freezer and drizzle over a little white chocolate to look like a glaze.
  6. Finally, sprinkle your garnishes over the glaze of each donut before putting them into the freezer one last time.
  7. Enjoy!

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Salted Caramel Ice Crème Brulee

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Salted Caramel Ice Crème Brulee

Salted Caramel Ice Crème brûlée

What could be more satisfying than cracking through the crunchy top of a Crème Brûlée to reveal a sweet and creamy layer beneath? Unlike the traditional recipe though, which relies on plenty of sugar and heavy cream, our reinvention of this classic dessert takes a healthier approach. Plus, it's easier to make than you might think. Read on to find out how.

Ingredients (serves 4)

  • 1 tub Oppo Salted Caramel
  • 4tsp coconut sugar
  • A pinch of Maldon Salt

Method

  1. Remove the ice cream from the freezer and allow it to sit at room temperature to soften for 10-20 minutes.
  2. Distribute the ice cream between four heatproof ramekins and smooth out each with the back of a spoon until the surface inside each is flat and smooth.
  3. Pop the ramekins back into the freezer for at least 30 minutes so that the ice cream firms up hard.
  4. Retrieve the ramekins from the freezer and sprinkle a teaspoon of coconut sugar onto the surface of each.
  5. Use a blow touch to gently brûlée the coconut sugar until it starts bubbling and caramelising (or alternatively, pop them under a hot grill for 3-5 minutes). Then get the ramekins back into the freezer.
  6. When you’re ready to tuck in simply retrieve your crème brulee, sprinkle a few grains of salt on top, grab a spoon and tap away.

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Vanilla and summer berry protein smoothie bowl

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Vanilla and summer berry protein smoothie bowl

This isn’t just any old smoothie bowl. This is an especially indulgent, protein loaded, thick and creamy smoothie bowl which makes for the perfect summer breakfast.

Ingredients:

  • 100g frozen raspberries
  • 100g frozen strawberries
  • 1/2 frozen banana
  • 120ml milk
  • 1 scoop protein powder of choice 
  • 2 scoops Oppo Madagascan Vanilla
  • 1/2 kiwi, sliced
  • 1tbs chia seeds

Method

  1. Pop the milk into a blender with the frozen berries and blitz to combine. 
  2. Add the frozen banana along with your two scoops of Madagascan Vanilla ice cream and blitz again until everything is smooth, pink and creamy.
  3. To serve, pour your smoothie mixture into a bowl and top with fresh kiwi slices, extra raspberries and a sprinkling of chia seeds. Enjoy!

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Red berry and apple crumble with Vanilla ice cream

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Red berry and apple crumble with Vanilla ice cream

Red berry and apple crumble with vanilla ice cream

Ingredients (serves 4)

  • 2 cooking apples (chopped)
  • 250g raspberries
  • 100g pomegranate seeds
  • ½tsp cinnamon
  • 100g whole wheat flour
  • 60g rolled oats
  • 2tbs fresh butter (or coconut oil)
  • A pinch of salt
  • 1tbs maple syrup (optional)
  • 1/2 tub Oppo Madagascan Vanilla

Method

  1. Pop the chopped apple, raspberries, pomegranate seeds and cinnamon into large bowl and mix everything together.
  2. Take 4 greased ramekins (or bake-safe single serving tins) and portion out the fruit mixture between them.
  3. In a separate bowl add the flour, oats, salt, maple syrup and butter and rub the ingredients together by hand until the mixture looks like breadcrumbs.
  4. Top each of the ramekins with ¼ of the flour and oat mixture, lightly shuffling each to ensure the tops are nice and even.
  5. Bake your crisps in a 180 degree oven for 25-30 minutes or until they turn golden brown and smell delicious!
  6. Serve straight out of oven topped and top with a scoop of ice cold Madagascan Vanilla ice cream. Enjoy!

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COLOMBIAN CHOCOLATE AND HAZELNUT EASTER EGG

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COLOMBIAN CHOCOLATE AND HAZELNUT EASTER EGG

Colombian Chocolate and Hazelnut Easter egg

Ingredients

  • 1 Easter egg mould with two separate halves (buy your mould here)
  • 150g milk or dark chocolate
  • 50g chocolate biscuits or cookies of choice
  • 1tbs crushed hazelnuts
  • 4 scoops Oppo Colombian Chocolate and Hazelnut ice cream
  • 1tsp Maldon Sea Salt

Method

  1. Heat the chocolate in a microwave until it's melted.
  2. Pour 75g of the melted chocolate into each half of your Easter egg moulds, then swirl the chocolate around to coat the sides evenly and pop them in the freezer to set.
  3. When the chocolate is firm, retrieve your moulds from the freezer and gently pop each half out of its casing.
  4. Drizzle some extra melted chocolate along the rim of one of the egg halves (this is your glue!) and sandwich both halves together. Now pop the whole egg back into the freezer.
  5. Crumble the chocolate biscuits with your fingers until you achieve a rustic texture and mix them with the crushed hazelnuts.
  6. When the egg is firm, take it back out of the freezer and gently break off the top 1/5 of the chocolate to reveal a hollow interior.
  7. Add the crumbled biscuit and hazelnuts to the bottom of the egg and add your scoops of Chocolate Hazelnut ice cream on top.
  8. Finish off the egg by topping it with a few grains of Maldon Sea salt and a couple of broken chocolate shards. Enjoy! 

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Quinoa & buckwheat waffles with Salted Caramel ice cream

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Quinoa & buckwheat waffles with Salted Caramel ice cream

Quinoa And Buckwheat Waffles With Salted Caramel Ice Cream

For a filling, fresh and easy breakfast check out Kate Borrill's healthy and delicious take on an all time favourite morning treat. These waffles are not only gluten free, but are packed with wholesome grains to power you through the day. Read on too find out how you can make your own. 

Ingredients:

  • 60g quinoa flour
  • 120g buckwheat flour
  • 125ml almond milk
  • 1tbs maple syrup 
  • 1/2tsp of baking powder
  • 2 scoops Oppo Salted Caramel
  • Dragon fruit
  • Coconut 
  • Raspberries 
  • Blueberries 
  • Maple syrup 

Method:

  1. Add the quinoa flour, buckwheat flour and baking powder into a bowl and mix to combine. 
  2. Stir in the almond milk and maple syrup and set aside the batter to rest for around 8-10 minutes (this will improve the elasticity of the batter).
  3. To cook the waffles start by greasing your waffle machine lightly, then use it according to its own directions.
  4. Once your waffles are golden brown it’s time to dress them up. Top them with Salted Caramel ice cream, coconut, raspberries or blueberries, a little dragon fruit and finally drizzle with some more maple syrup. Enjoy!

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Mint chocolate Acai Bowl

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Mint chocolate Acai Bowl

Mint Chocolate Acai Berry Bowl

In this simple recipe, Kate Borrill shows us how acai bowls are as easy to make as they are delicious to eat. Just grab a few ingredients and get blending.

Acai berry bowl topped with Oppo Mint Choc Swirl ice cream

Ingredients:

  • 1 packet of frozen acai berry blend (Kate recommends these)

  • 1 frozen banana 

  • 75g blueberries

  • 1tsp maca powder

  • 1tsp cacao powder 

  • 250ml almond milk

  • Oppo Mint Chocolate ice cream

  • Extra dried Coconut

  • Exta blueberries 

  • Dragon Fruit 

Acai berry bowl topped with Oppo Mint Choc Swirl ice cream

Method:

  1. Pop your acai blend, banana, blueberries, maca, cacao and almond milk into a food processer and blend until smooth.

  2. Pour your acai mixture into a bowl to serve and top with a scoop or two of Oppo Mint Chocolate ice cream, fresh blueberries, dried coconut and dragon fruit. Enjoy!

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Raspberry and rosewater ripple sundae

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Raspberry and rosewater ripple sundae

Raspberry and rosewater ripple sundae

 

There’s nothing like a Sundae on a Sunday.

This easy recipe puts a tangy, fragrant twist on an all-time classic. It only takes 20 minutes to prepare and is the perfect treat to kick-start the spring!

Raspberry and Rosewater Oppo Madagascan Vanilla Sundae

Ingredients (serves two)

  • 1 500ml tub Oppo Madagascan Vanilla

  • 150g fresh raspberries

  • 1tbs honey

  • 1tsp rosewater

  • 80g pistachio nuts

Raspberry and Rosewater Oppo Madagascan Vanilla Sundae

Method

  1. Grab your tub of Vanilla ice cream from the freezer and allow it to sit at room temperature for 10-15 minutes (until it’s slightly squishy).

  2. Take a freezer-safe container and decant the soft Vanilla ice cream into it . Pop it aside.

  3. Add your fresh raspberries, honey and rosewater into a glass and mash them until you’re left with a coulis-like mixture.

  4. Grab your ice cream container and dollop the raspberry sauce all over the surface, then swirl the two mixtures together with the end of a knife or spatula.

  5. Put your ice cream into the freezer for 1-2 hours until it's firmed up, ready for scooping.

  6. When you’re ready to serve, take a couple of serving glasses and pop two scoops into each.

  7. Add crushed pistachio nuts, some fresh raspberries and grated dark chocolate to finish. Enjoy!

Raspberry and Rosewater Oppo Madagascan Vanilla Sundae

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