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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Salted Caramel Irish Cream

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Salted Caramel Irish Cream

Salted Caramel Irish Cream

Round of your week with a Salted Caramel twist on a traditional Irish favourite. Just four simple steps and you can reinvent this Irish decadence with no compromises and 55% fewer calories than the traditional tipple. Sippable indulgence is just moments away... 

Irish coffee with Salted Caramel Oppo

 

Ingredients (makes 4 x 60 ml servings)

  • 60ml Irish whiskey
  • 3 scoops Oppo Salted Caramel (softened)
  • 20ml skimmed milk
  • 1tsp Vanilla extract
  • 40ml espresso coffee
  • 12 ice cubes
Irish coffee with Salted Caramel Oppo

Method

  1. Pop four glasses into the fridge to cool while you make the Irish Cream.
  2. Next place the whiskey, vanilla extract, Salted Caramel ice cream and milk into a blender and blitz to combine.
  3. Retrieve the cooled glasses and pop 3 ice cubes into each.
  4. Divide the Irish Cream equally into each glass enjoy!
Irish coffee with Salted Caramel Oppo

 

  

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Salted Caramel Affogato with Cacao and Almonds

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Salted Caramel Affogato with Cacao and Almonds

Ingredients

  • 2 scoops Salted Caramel Oppo

  • 2 shots good quality espresso coffee

  • 5-10 almonds

  • 1 tsp cacao powder

Salted Caramel Oppo Affogato 

Method

  1. Pop your two scoops of Salted Caramel Oppo into a coffee mug.

  2. Pour over the shots of espresso and watch the ice cream start to melt.

  3. Roughly chop the almonds and sprinkle them over the top of the half melted ice cream.

  4. Finally, dust you Affogato with a generous helping of cacao powder.

  5. Enjoy!

 

 

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Oppo Panna Cotta

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Oppo Panna Cotta

Nothing says 'indulgent dessert' like a creamy panna cotta. Now you can enjoy this tasty classic without overloading on the sugar and calories. You'll be surprised by how easy it is too. Just pop ten minutes aside, grab a tub of Madagascan Vanilla and get your ramekins ready.

Madagascan Vanilla Oppo ice cream panna cotta 

Ingredients

  • 4 scoops Madagascan Vanilla Oppo
  • 250 ml evaporated milk
  • 10 grams agar agar powder
  • 50 ml water
Madagascan Vanilla Oppo ice cream panna cotta

Method

  1. In a small microwaveable bowl, combine the agar agar and water and pop it into the microwave for a minute to boil thoroughly.
  2. Meanwhile add your Oppo and evaporated milk to a saucepan and bring it to a gentle heat (just to melt the ice cream).
  3. Take your hot agar agar water out of the microwave and while mixing the saucepan contents, add it in.
  4. Pour the mixture into two pre-greased ramekins and transfer them to the fridge for an hour or two to set.
  5. Take your set ramekins out of the fridge and transfer each panna cotta onto a plate to serve.
  6. Top with some raspberry sauce: you can simply combine some fresh raspberries with a dash of honey to make this.
  7. Enjoy! 
Madagascan Vanilla Oppo ice cream panna cotta

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PROTEIN PANCAKES WITH OPPO

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PROTEIN PANCAKES WITH OPPO

These light and fluffy pancakes by Sarah Malcolm are a great way to enjoy a healthy, protein rich breakfast. And topping them with Oppo makes for a truly delicious start to the day.  You could even try using melted Oppo instead of milk in the batter for an extra indulgent twist. So, get that frying pan ready and follow these easy steps! 

Protein pancakes with Oppo

Ingredients

  • 1 egg
  • 1 banana
  • 30 grams oats
  • 1 tsp mixed spice
  • 1 tsp lucuma powder (optional)
  • 60 ml milk (or two scoops of Oppo, melted)
  • A pinch of salt
  • coconut oil to fry
Protein pancakes with Oppo

Method

  1. In a blender, combine the egg, banana, oats, milk (or melted Oppo), spice and salt and blitz until thick and combined.
  2. In a non-stick pan, heat 1 tsp coconut oil and then pour in the mixture to make disks about 10cm in diameter. 
  3. Cook until you see the pancakes start to bubble and then flip them and cook for a further 2 minutes or until golden brown.
  4. Repeat with the entire mix.
  5. Layer your pancakes with banana coins, cacao nibs, raspberries and a big scoop of Salted Caramel Oppo ice cream.

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Oppo rice pudding with pear and pistachios

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Oppo rice pudding with pear and pistachios

Oppo rice pudding with pear and pistachios

Warm, creamy, delicious rice pudding. Who would have thought you could make this classic sweet dessert without using heaps of cream and sugar? It’s all made possible with a few scoops of Salted Caramel Oppo. Read on to find out how to make it...

Salted Caramel Oppo Rice Pudding

Ingredients (serves two)

  • 60 grams Arborio rice
  • 4 scoops of Salted Caramel Oppo
  • 300 ml milk of choice
  • A pinch of nutmeg
  • 1 small pear
  • A handful of pistachio nuts, crushed
Salted Caramel Oppo Rice Pudding

Method

  1. Combine the Salted Caremel Oppo, nutmeg and milk in a saucepan and turn on the heat to melt the ice cream and liquid together.
  2. Add the rice to the saucepan and bring the heat up to medium.
  3. Stir the rice frequently for 20 minutes or until the liquid is well soaked up and the grains are soft and plump.
  4. Transfer your rice pudding to a baking dish and add slices of pear to the surface.
  5. Pop the dish under a hot grill for 5-10 minutes to brown the surface and caramelise the pear.
  6. Retrieve the pudding from the grill and serve it into bowls, sprinkling each liberally with crushed pistachios (and an extra scoop of Oppo if you fancy...)
  7. Enjoy!
Salted Caramel Oppo Rice Pudding

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Raspberry Raw Brownie Vanilla Oppo Sandwich

This Raspberry Raw Brownie Oppo Sandwich recipe was out together by the the awesome Georgie (aka Greens of the Stone Age). It's the perfect way to get creative with Oppo this Valentine's day, and made with frozen raspberries and Oppo Madagascan Vanilla all squished in a fudgy raw brownie. Doesn't that sound good?

Raspberry Raw Brownie Ice Cream Sandwich

Ingredients (serves two)

For the raw brownie:

  • 1/2 (packed) cup medjool dates (pitted)
  • 1/2 cup pecans
  • 1/3 cup plus 1 tbsp cacao powder
  • 1/8 cup coconut oil
  • 1 tbsp almond butter
  • 1/2 tbsp coconut cream
  • 1/2 tbsp maple syrup (optional)
  • Pinch Himalayan pink salt

For the raspberry ice cream:

  • 1 cup Madagascan Vanilla Oppo
  • 2/3 cup frozen raspberries (heaped)

For the topping:

  • 1 small raw chocolate bar/good quality dark chocolate (about 50g)
  • Freeze dried raspberries
Raspberry Raw Brownie Ice Cream Sandwich

Method

  1. Combine all of your raw brownie ingredients into the bowl of your food processor. Pulse a few times before processing until the mixture forms a smooth ball. Be sure to scrape down the sides frequently using a spatula to ensure even distribution of ingredients. Divide your mixture in two and leave to one side.
  2. Grease and line your springform heart shaped cake tin with greaseproof paper. Be sure to leave an extra 1" in height above the tin. Next drop in one half of your brownie mix, pressing down with your fingertips until you form an even layer. If the mixture is very oily blot with some kitchen towel until dry. Place your tin into the freezer and begin preparing your ice cream.
  3. Place your Madagascan Vanilla Oppo ice cream and frozen raspberries into a high speed blender and pulse a few times before blending on full speed. You'll probably have to scrape the sides down often until the ice cream starts to soften up a bit. Process until smooth.
  4. Remove the cake tin from the freezer and poor in your raspberry ice cream. Place back into the freezer until firm (about 1 hour).
  5. Remove your tin from the freezer again and knuckle in the remaining brownie mix until you form an even layer. You may come above the tin but do not worry. Simply release the spring on your tin and flip the ice cream sandwich over. Be sure to place another piece of greaseproof paper on the bottom before doing so though! Place back into the freezer for 30 minutes.
  6. Melt your raw chocolate in a double boiler until smooth and shiny. Remove your tin from the freezer, remove the springform tin and greaseproof paper. Next, pour over your raw chocolate and working quickly use a spatula to cover the top of the heart, pushing some chocolate down the sides to create drips. Sprinkle liberally with freeze dried raspberries. Leave for 15-30 minutes to soften up before serving.

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