Recipe by Pamela Bustard from SpamellaB's Health Food Blog.

Serves 4

What You Need:
For the base

  • 1 cup oat flour
  • 1 scoop vanilla protein powder
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons coconut nectar
  • ½ teaspoon vanilla extract
  1. Mix together all of the ingredients in a bowl to create a dough - add a little water if too dry.
  2. Press into the base of a small loose-bottomed cake tin and freeze while you make the topping.

For the filling

  • 1/2 tub Oppo Salted Caramel ice cream
  • 1 banana, frozen into chunks
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut milk
  • 1 tablespoon coconut nectar
  • 1 teaspoon maca powder
  1. Simply place all of the ingredients into a blender and whizz up until thick and smooth.
  2. Pour over the base to almost reach the top.
  3. Freeze for at least 4 hours.

For the date caramel (makes a large batch - save for other creations)

  • 1 cup dates, soaked in boiling water for 10 minutes
  • 2 tablespoons tahini
  • 1 teaspoon vanilla extract
  • 1 teaspoon lucuma powder
  • 2 tablespoons almond milk
  • Chopped mixed nuts, to finish
  1. Drain the dates then add to a blender with the other ingredients.
  2. Whizz up until thick and mostly smooth, then keep in the fridge in an airtight container for up to 2 weeks.
  3. Spread a layer of this over the Oppo mixture once hardened, then scatter over the chopped nuts to almost cover.
  4. Return to freezer for at least 2 hours.
  5. When you’re ready to serve, remove from the freezer about 5-10 minutes beforehand.
  6. Gently remove from the tin, then slice up, serve and enjoy!
  7. Keep any remaining in the freezer for up to 1 month.
Oppo recipe: Not-So-Naughty Oppo ice cream healthy Banoffee Cheesecake 

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