Oppo Easter eggs

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Oppo Easter eggs

Ingredients

  • Madagascan Vanilla Oppo (500ml tub)
  • Passion fruit coulis
  • Small chocolate eggs (make your own with an Easter egg mould - we used one from Lakeland

Method

  1. If you are making eggs, get the mould and paint with melted chocolate. Leave to set in the fridge for an hour or so. 
  2. Take the Oppo out of the freezer and leave to soften for about 20 minutes
  3. Crack the top of the Easter egg & place in an egg cup. 
  4. Fill the egg with softened Oppo & top with a spoonful of passion fruit coulis. 
  5. Enjoy some Easter #GoodTemptation

 

If you have a go, show us yours by tagging us @Oppobrothers

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Oppo Smoothie Bowl

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Oppo Smoothie Bowl

Ingredients

  • 1 frozen banana (cut and freeze overnight before)
  • 2 scoops Salted Caramel Oppo
  • 100ml milk
  • KIND bar of your choice (we used Peanut Butter & Dark Chocolate)
  • 1 scoop protein powder (optional - but reduce milk if you you'd include)
  • Optional 1/8tsp Xanthan Gum to thicken

Method:

  1. Blend the banana, Oppo, milk and protein powder in a high powered blender until smooth
  2. Pour your smoothie into a bowl
  3. Chop up a @kindsnacksuk bar of your choice
  4. Crumble on top of the bowl and add any extra toppings of your choice (we chose raspberries and bananas)
  5. Enjoy!

Tag us @oppobrothers and use the hashtag #GoodTemptation if you try this delicious bowlful. 

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Pistachio and almond cookies

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Pistachio and almond cookies

Brit (@naturally.b) created the most delicious afternoon treat... 

Ingredients

·       1/2 cup oats

·       1/2 ground almonds

·       1/2 cup pistachios 

·       1/2 cup almond butter

·       1 Tsp baking powder 

·       3 Tbsp maple syrup

 Method

1.      Pre heat your oven to 180 degrees 

2.      Put the oats into a food processor and blitz until they form a floury consistency

3.      Add the ground almonds, baking powder, almond butter and maple syrup until well combined

4.      Chop the pistachios roughly, then add to the mixture and pulse so the nuts are evenly distributed

5.      Split the mixture into equal sized balls and bake for 12-15 mins until they turn golden brown – don’t leave for too long as they will firm as they cool!

6.      Serve warm with a couple of scoops of Madagascan Vanilla Oppo and enjoy!

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Rhubarb, orange & almond cake with Vanilla Oppo ice cream

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Rhubarb, orange & almond cake with Vanilla Oppo ice cream

Lucy (@littleluxuryfoods) has created the perfect afternoon #GoodTemptation. Give it a try. We recommend serving warm with a big melting scoop of Vanilla Oppo on top...yum. 

 

Ingredients

  • 150g unsalted butter
  • 150g caster sugar
  • 200g ground almonds
  • 100g plain flour
  • 2 large eggs
  • 2tsp baking powder
  • 2tsp vanilla extract
  • Zest of 1 orange
  • Juice from ½ orange
  • 200g rhubarb
  • 1 tbsp coconut sugar or brown sugar

Method

  1. Pre-heat your oven to 180 fan.
  2. In a large bowl (or mixer) beat together the butter and sugar until soft and creamy. Then add in the eggs 1 at a time and keep beating until smooth.
  3. Add in the ground almonds, flour and baking powder – mix!
  4. Then add in the orange zest, vanilla and orange juice and fold / stir gently.
  5. Grease and line a cake tin (about 20cm roughly)
  6. Pour in the mixture and top with pieces or strips or rhubarb – decorate or arrange however you like. I covered in a circular pattern.
  7. Sprinkle the top of the cake with coconut sugar or brown sugar if you prefer. This will help the rhubarb to soften and turn sticky and sweet.
  8. Place in the oven for about 45-50 minutes (it really depends on your oven). Cover half way through this time if it’s starting to brown.
  9. Allow the cake to cool in the tin.
  10. Serve warm with a large scoop of Vanilla Oppo for the perfect indulgent treat. 
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Oppo pancake stack

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Oppo pancake stack

Ingredients:

2 scoops Madagascan Vanilla Oppo (leave out to soften)

1 cup self-raising flour

1/2 cup milk

2 egg whites & 1 yolk

1/2 tsp baking powder

Butter or oil (to grease pan)

Toppings:

More Oppo!

Berries, fruit, syrup- the more the merrier! 

Method:

  1. Whip up the egg whites in a bowl
  2. Whisk together the milk, 2 softened scoops Oppo vanilla and egg yolk
  3. Carefully combine this mix with the egg whites (trying not to whip out too much of the air!)
  4. Sift in flour & baking powder and fold
  5. Allow to stand for 5 minutes to thicken up
  6. Transfer the batter into a jug for easier pouring
  7. Use butter or oil to grease the pan
  8. Cook until bubbles start to appear and lightly brown on each side
  9. Top with more Oppo and any additional extras you please!
  10. Enjoy!

Don’t forget pancake day is on Tuesday 13th February. Show us your creations tagging us @oppoicecream and using #GoodTemptation 

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Fudgy ice cream bars

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Fudgy ice cream bars

Fran (@fransfoodstories) made us a delicious after dinner treat. What is better than a fudgy gooey ice cream bar, with soft oaty flapjack, ice cream and a topping of chocolate fudge... 

Ingredients: Serves 10

For the Base:

  • 100g Oats
  • 150g Dates
  • 1 Tbsp Melted Coconut Oil
  • Pinch of Salt

For the Middle:

  • 1/3 Tub of Chocolate Hazelnut Ice Cream
  • 30g Chopped Hazelnuts
  • 1/3 Tub Salted Caramel
  • 40g Frozen Raspberries

For the Top:

  • 5 tbsp Cacao Powder
  • 3 Tbsp Maple Syrup
  • 2 Tbsp Coconut Oil

Method:

  1. Soak the dates in boiling water for about 10 mins.
  2. Once soaked, place all the base ingredients in a food processor with 2 tbsp of water from the soaked the dates and pules until combined and dough-like.
  3. Press the base into a lined baking tray, so that it is about 1cm thick and place in the freezer to firm up.
  4. Scoop out the right amount of ice cream from the tub leave to melt slightly (in separate bowls – we are making two flavours)
  5. Add the chopped hazelnuts to the chocolate ice cream and stir together. Add the raspberries to the salted caramel ice cream and stir together.
  6. Once the ice cream has melted enough to make it spreadable – not too much that it is completely liquid though – spread on the base with the salted caramel on one side and the chocolate on the other – don’t mix them!
  7. Place in the freezer to harden for about 1 hour.
  8. To make the topping melt the coconut oil in a pan on the stove before turning off the heat and whisking in the cacao powder and the maple syrup – you can add a little more maple syrup if you would like here but don’t add too much otherwise it will be too runny.
  9. You want a thick fudge consistency that can still be poured onto of the ice cream.
  10. Pour/drizzle the fudge sauce onto the ice cream bars and place back in the freezer for another hour to set.
  11. Once set, remove from the freezer and slice up before serving!
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Oppo energy balls

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Oppo energy balls

_Hannaheats gives Oppo an energetic twist with some extremely chocolatey energy balls. 

Ingredients:

  • 70g of Oppo Chocolate and Hazelnut ice cream, melted
  • 80g of soaked medjool dates
  • 50g of oat flour
  • 3 teaspoons of cacao powder
  • 30g of chocolate protein powder (or substitute for more flour)
  • 1 tbsp of chocolate spread (a cacao nut butter was used for this recipe)

Method:

  1. Place all of the ingredients in your blender
  2. Blend until well combined
  3. Leave the mix to harden in the fridge for around an hour
  4. Take the mix out of the fridge and scoop teaspoon size amounts on to a plate
  5. Place these scoops in to the freezer for a further half an hour
  6. Take out the freezer, role in to shape and store in the fridge!
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Oppo ice cream Christmas cakes

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Oppo ice cream Christmas cakes

Amie_Forster gives Oppo an indulgent festive twist with this delicious recipe. 

(Makes 3)

Prep time: 30 minutes

Freezing time: 8 hours

Ingredients:

Base:

  • 1 cup oats
  • 1 cup chopped dates
  • Handful whole almonds
  • 1 Tbsp. maple syrup
  • 1 Tsp. vanilla essence
  • Splash almond milk

Middle

  • 1 500ml tub Chocolate and Hazelnut Oppo ice cream
  • 2 cups frozen mixed berries (remove strawberries)

Toppings

  • Cranberries
  • Freeze dried strawberries/frozen strawberries
  • Cacao nibs
  • Chopped walnuts

Method

1.      Take your ice cream and mixed berries out of the freezer and leave to stand on the side.

2.      In a blender mix all base ingredients together until they forms a firm ball.

3.      Divide this mixture into three small cake tins and flatten evenly using the back of a spoon. Then pop in the freezer.

4.      Empty the whole tub of Oppo in a mixing bowl and cut into small pieces- add the frozen berries and mix (the ice-cream should be soft and easy to work with).

5.      Take your cake tins out of the freezer and divide the berries/ice-cream into the three tins.

6.      Heat a tablespoon under some hot water for a few seconds and then use the back of the spoon to carefully run it over the top of the ice-cream to ‘flatten’ it. Do the same with all three cakes.

7.      Top with the cranberries, cacao nibs, walnuts and strawberries and pop in the freezer for a minimum of 8 hours - overnight is best.

8.      Once ready to serve remove from the freezer and leave to stand for 10 minutes before serving (can be made in advance and kept in the freezer for up to one month).

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Vanilla oats with pear

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Vanilla oats with pear

Ingredients

(serves 1)

  • 40g oats
  • 200ml milk
  • A dash of cinnamon
  • 1 ripe pear
  • 1 spoonful honey, agave or maple syrup
  • 1 scoop Oppo Vanilla ice cream

Preparation

  1. Preheat the oven to 175 degrees Celsius. Halve the pear and take out the core
  2. Put both halves in a oven proof dish with a thin layer of water and bake the pear for 30 minutes until softened. 
  3. Pour 100ml of water and a teaspoonful of honey into a pan. Heat this mixture and lay the softened pears in it. Cook the pears for 5-10 minutes until the water is evaporated and the pears start to caramelize. 
  4. Make a simple oatmeal porridge. Mix the oats, milk and cinnamon in a saucepan and heat them on medium / high heat for 5 minutes. 
  5. Pour the porridge in a bowl. Layer the pears on top and finish with a large scoop of Oppo vanilla ice cream. Enjoy!

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SALTED CARAMEL & SPICED APPLE CRUMBLE BITES

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SALTED CARAMEL & SPICED APPLE CRUMBLE BITES

Ingredients:

For the oat base and crumble part -

  • 175g rolled oats
  • 3 tablespoons oat flour
  • 4 tablespoons peanut butter
  • 3 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • 1 teaspoon cinnamon

For the spiced apples -

  • 150g peeled, chopped apples
  • 1 teaspoon cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground ginger
  • 2 tablespoons coconut sugar

For the salted caramel filling -

  • ½ tub Oppo Salted Caramel Ice Cream

For the caramel drizzle -

  • 3 tablespoons cashew or almond butter
  • 2 tablespoons date nectar
  • 1 teaspoon coconut oil
  • 2 tablespoons almond milk
  • Pinch of salt

Method

1.   First make the base: Mix together the oats, oat flour and cinnamon in a bowl. Melt the peanut butter, maple syrup and coconut oil then pour into the dry ingredients and mix well to combine and form a flapjack mixture.

2.  Press ½ of this into the base of a small lined rectangular tin or tupperware box and use your fingers to push in to evenly cover the base. Chill in the fridge.

3.  Next make the spiced apples: Place everything in a pan with a dash of water and cook for 5-10 minutes until the apples have softened and any liquid has evaporated. Set aside to cool.

4.  Now make the filling: Place the Oppo ice cream in a food processor or blender along with 3 tablespoons of the apples and whizz up until smooth. Spread this over the base.

5.  Arrange the spiced apples over the top then crumble up the rest of the oat mixture, scatter on top and press down gently. Freeze for at least 4 hours.

6.  When ready to serve, remove from the freezer 10 minutes beforehand then turn out onto a chopping board and use a large sharp knife to cut into pieces.

7.  Whisk together the drizzle ingredients together then drizzle over each bite - now enjoy!

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Mint Choc Baked Alaska

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Mint Choc Baked Alaska

Looking for a winter show stopping dessert? Look no further. Fudgy brownie topped with mint chocolate ice cream, all slathered in gooey meringue.

 

Ingredients

 

For the brownie layer:

  • 225g dark chocolate (85%)
  • 225g butter
  • 175g coconut sugar
  • 4 small to medium eggs
  • 150g ground almonds
  • 1 tbsp cacao powder

For the ice cream layer:

  • 1 x 500ml tub Oppo Mint Choc Swirl ice cream

For the meringue:

  • 1¼ cup coconut sugar
  • ⅔ cup aquafaba (drained chickpea juice)
  • ½ tsp xanthan gum
  • ¼ tsp cream of tartar

 

Method

1.     Preheat the oven to 170°C/gas mark 3/325°F. Grease and line a brownie tin (20cm/8"x20cm/8"x6cm/1.5") with greaseproof paper and set to one side. Melt the chocolate and butter gently. Remove from the heat and leave to cool until lukewarm.

2.     Beat the eggs and coconut sugar together until pale and smooth. Fold the egg mixture into the bowl of melted chocolate. Sieve over the ground almonds and cacao powder and fold again. Gently fold until you have a beautifully glossy mixture.

3.     Transfer the mixture into your lined brownie tin and bake in the oven for 25-40 minutes. The top should be set but the mixture gooey on the. Leave to cool completely before cutting around the outer edges of a mini pudding mould to get 3 round brownies.

4.     Grease 3 mini pudding moulds and line with cling film. Leave a handful of excess to help you lift out your ice cream later. Divide the Mint Choc Oppo ice cream equally between the 3 moulds and smooth the surface as evenly as possible. Fold over the cling film and return to the freezer.

5. It's now time to whip up your meringue topping. Divide your raw cane sugar into 2 equal halves, Transfer one half into a high powered blender and using a milling blade, process until it begins to turn into an icing sugar like consistency. Place your powdered sugar and the remaining ingredients for the meringue into a stand mixer, alternatively use a large mixing bowl and handheld electric or manual whisk. Whisk until smooth and fluffy with stiff peaks. You shouldn't be able to feel any grittiness of the sugar when rubbing the mixture between your fingers.

6. Place your brownie rounds on a baking tray and evenly space them giving you plenty of room to work. Remove your pudding basins from the freezer and quickly dip them in some freshly boiled water before gently tugging and the excess cling film to remove. Place the ice cream on top of the brownies. Return to the freezer for a further 10 minutes to firm up.

7.Take a couple of tablespoons of the meringue mix at a time and swirl on top of the Baked Alaska's. Give a quick blast with a chef's blowtorch, or if you don't have one simply pop under the grill until golden. Serve immediately.

 

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Ginger and Apple Skillet Cake

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Ginger and Apple Skillet Cake

A soft and crumbly dark cake baked with molasses and spices, topped with Oppo salted caramel ice-cream; perfect to welcome in the colder months.

Serves 1

Preparation time: 10 minutes

Cooking time: 10-15 minutes

Ingredients:

  • 20g almond / coconut flour
  • 20g buckwheat flour
  • 20g vanilla protein powder
  • ½ tsp each; cinnamon, ginger
  • 1 tsp molasses
  • 1 tsp baking powder
  • 100ml egg whites
  • 100ml milk
  • 1 apple, sliced
  • 2 scoops of Oppo Salted Caramel

Method

  1. Preheat oven to 180C and grease a cast iron skillet with coconut oil.
  2. In a medium sized bowl, mix together the dry ingredients and then mix in the wet ingredients, except for the apple.
  3. Pour the mix in to the skillet and top with the apple slices.
  4. Cook for 15 minutes.
  5. Top with Salted Caramel Oppo ice cream
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Salted Caramel pumpkin oats

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Salted Caramel pumpkin oats

Ingredients

  • 50g oats
  • 100g pumpkin puree
  • 175ml milk
  • 1/2 tsp cinnamon
  • Walnuts to top
  • Salted Caramel Oppo ice cream

Method

  1. Put the oats, milk and pumpkin puree in a saucepan. 
  2. Heat on a low / medium heat for 5 minutes, or to your desired consistency. Once the oats begin to thicken add the cinnamon.
  3. Pour into a bowl and place a large scoop of Salted Caramel ice cream on top.
  4. Sprinkle with walnuts and serve.
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Salted Caramel mochi balls

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Salted Caramel mochi balls

Ingredients

  • Salted Caramel Oppo ice cream
  • 95g of sweet glutinous rice flour
  • Additional rice flour for dusting
  • 30g of sugar (stevia can be used as a healthier version)
  • 175ml water
  • Cocoa powder for dusting

Method

  1. Scoop your ice cream and into little individual balls and freeze until solid. Use a cling film lined egg carton to act as a cradle for the mini scoops in the freezer.
  2. In a bowl mix together the rice flour and sugar. Cover and microwave for a minute. Add the water and whisk well. Re-cover, and microwave for one more minute. Stir again, cover and microwave for a final 30 seconds. 
  3. Sieve a little rice flour onto greaseproof paper. Transfer the mochi mixture to the parchment, spread evenly and sieve over more corn flour. 
  4. Roll out the mochi  with a rolling pin until it is about 1/4 inch thick. Apply more rice flour if you need. Leave in the fridge until cool.
  5. Using a 3 1/2 inch cookie cutter, cut discs out of the mochi - be generous in size - it's better to have more than less!
  6. Get one ice cream ball at a time and wrap the mochi around it tightly. Repeat this with all the ice cream balls, then refreeze until they are solid. 
  7. Before eating, let them sit at room temperature for 5 minutes - or until the outside layer of mochi is squeezable.   
  8. Dust with cocoa power and enjoy!
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Mint Choc baked banana split

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Mint Choc baked banana split

Ingredients

(to serve 2 people)

  • 2 bananas
  • 20g chopped almonds (or whichever nuts you fancy)
  • 20g mixed seeds and goji berries of your choice
  • 15g no added sugar dark chocolate (90% is best)
  • As many scoops of Oppo as you want!

Method

1. Preheat the oven to 180 degrees and slice one of the bananas lengthways. Bake (with its skin on) for 20 minutes. Once the skin has gone black and the banana is nice and squishy it’s ready.

2. Cut the second unbaked banana lengthways, then place both bananas onto a sharing plate or bowl ready for the toppings. 

3. Top the bananas with a mixture of Oppo ice cream flavours. We went with Mint Choc Swirl and Salted Caramel for this one but feel free to mix it up. Shave the dark chocolate with a grater or a large kitchen knife then sprinkle on top, along with the chopped nuts, seeds and gojis.

4. Enjoy!

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Crunchy pear and ginger crumble with salted caramel

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Crunchy pear and ginger crumble with salted caramel

Ingredients

(to serve 2 people) 

For the fruit

  • 2 large conference pears (they don’t have to be ripe)
  • 20g granulated xylitol
  • 60g mixed red berries

Crunchy crumble topping

  • 30g salted butter, cubed
  • 60g plain flour
  • 50g granulated xylitol
  • 40g porridge oats
  • 40g chopped almonds
  • 1 tsp. ginger powder
  • ½ tsp. cinnamon powder

Method

1. Peel and chop the pears into small cubes and gently heat in a pan with 20g of xylitol and the red berries until soft. Add 100ml of water to help the fruit cook and simmer until it’s all soft and the liquid has reduced to a shiny pink syrup. 

2. Whilst the fruit is cooking, turn the oven to 180 degrees.

3. To make the crumble topping: rub together the flour and cold cubes of butter with your fingertips until it resembles really fine breadcrumbs. Add the oats, xylitol, almonds, ginger and cinnamon and mix.

4. Spread the topping onto a lined baking tray and bake for 10 minutes. At this point the topping should be starting to clump together which is good, so take it out, give it a little mix and pop it in the oven for a further 5 minutes. 

Note: When you get it out the oven the topping won’t immediately go crunchy like it would with sugar. This is because xylitol doesn’t caramelise when it is heated like sugar does. Don’t worry though, you just have to allow the topping to cool a little and it’ll firm up and go nice and crunchy.

5. Pop the hot fruit mixture into a heatproof dish and add the crunchy crumble mix on top. Bake for 5 minutes so it’s ready to serve hot. Top with two scoops of salted caramel Oppo, or vanilla if you prefer. 

6. Tuck in.

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Salted Caramel loaf

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Salted Caramel loaf

Loaf cakes don’t get much more decadent than this...

Ingredients

  • 50g vanilla protein powder
  • 30g coconut flour
  • 40g almond flour
  • 25g Truvia
  • 1 tsp baking powder
  • 50g apple puree
  • 1 whole egg
  • 100g egg whites
  • 150ml unsweetened almond milk
  • 7g coconut oil

Method

  1. Mix the dry ingredients first and then add the remaining wet ingredients. Pour into a greased loaf tin
  2. Bake in a preheated over 170C degrees for 35-40mins
  3. Leave to cool completely
  4. Take a tub of Oppo Salted Caramel ice cream out of the freezer and leave to soften for approximately 20 mins
  5. Cut the loaf in half (length ways) and spread the Nutella or equivalent on one side of the loaf
  6. Line the loaf tin with cling film and place the half with chocolate spread in the tin first. The pour the softened ice cream on top and spread evenly. Place the other half of the cake loaf on top and place in the freezer and leave for 2 hours
  7. Then remove it from the freezer, leave to warm slightly and slice
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Creamy Peach and Raspberry Lemonade Popsicles

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Creamy Peach and Raspberry Lemonade Popsicles

Get creative with Oppo and Tea Pigs this weekend and make your own ice tea popsicles. These low sugar, low calories treats couldn’t be easier to make. In fact, the only tricky bit is waiting for the popsicles to freeze… 

Ingredients

Makes 4 popsicles

  • 250 ml boiling water
  • 1 Tea Pigs Peach Lemonade teabag
  • 1 tub Oppo Madagascan Vanilla ice cream
  • 100g fresh raspberries
  • Stevia drops (optional)
  • 4 ice-lolly sticks

Method

  1. To start, brew your tea bag in boiling water. Once the tea has brewed to your preferred strength add some stevia to sweeten. Remove the tea bag and pop into the fridge to cool
  2. To make your raspberry coulis: blend the raspberries until they are smooth and set aside
  3. Take your ice cream out of the freezer and leave it to soften a little (about 20 minutes at room temperature should do it)
  4. Take 4 small glasses (or if you’re especially prepared you can use a cake pop mould) and pour ¼ of the tea into each
  5. Next mix ¼ of the ice cream with the raspberry coulis and distribute this bright pink mixture equally into each glass
  6. Finally stir up the remaining ice cream until it resembles thick cream and add it equally into each glass
  7. Pop your glasses into the freezer to set and half way through (when the ice cream is just starting to firm up) pop a popsicle stick into the centre of each
  8. When your popsicles are completely set they are ready to enjoy. You can get them out of their moulds by dunking each glass in warm water for a few seconds and then giving the stick a twist to ease them out from the sides
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Cookie Dough Ice Cream Sandwiches

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Cookie Dough Ice Cream Sandwiches

Soft, chewy, indulgent deliciousness...

Prep time 3 hours

Serves 4

Ingredients

  • 12 Medjool dates
  • 165ml water
  • 85g coconut flour
  • 2 tbsp light brown or coconut sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 40g plain chocolate chips
  • 1 500ml tub Oppo Salted Caramel ice cream (any flavour can be used)

Instructions

  1. Line a loaf tin with greaseproof paper
  2. Place the pitted dates into a blender and add the water. 
  3. Blend until well combined (this takes between 3 – 5 minutes)
  4. Add the coconut flour, sugar, vanilla extract and salt to the blender. Mix on a low speed until the dough comes together
  5. Tip the dough into a bowl and add the chocolate chips. Mix thoroughly to distribute evenly
  6. Divide the dough into 2 equal parts
  7. Add half the mixture to the bottom of a loaf tin.
  8. Using the back of a table spoon spread the mixture evenly and pop into the freezer for 20 minutes
  9. Remove the ice cream from the freezer and allow to soften
  10. Spoon the ice cream over the first layer of dough and pop the tin back into the freezer for 2 – 3 hours or until set
  11. Top with the remaining cookie dough and smooth out using the back of a table spoon
  12. Place the tin back into the freezer and leave over night
  13. Once set, cut roughly into 10 pieces

 

 

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Mint Choc ice cream cake

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Mint Choc ice cream cake

Move aside, cheesecake.

There’s a new dessert in town.

Try this mint choc pud created by Emily @cleanlivinghealthychoices - it's surprisingly simple to make and the combination of the base with the minty chocolate ice cream is marvellous.

Prep time: 30 mins (plus a couple of hours for freezing)

Serves: Three. Or one, if you're like us and don't see the need to share something so good.

Ingredients

  • 500ml tub of Oppo Mint Choc Swirl ice cream
  • 100g plain biscuits
  • 3 tsp water
  • Freeze dried strawberries (for decoration)
  • 100g dark chocolate

Instructions 

  1. Place 100g of biscuits into a blender and mix until they reach a crumb consistency
  2. Divide the biscuit crumbs into three small containers (approximately 30g in each)
  3. Add 1 teaspoon water to bind the crumb and press down with fork to make a biscuit base
  4. Take 150ml of Oppo Mint Chocolate Swirl and create a second layer on top of the biscuit base (repeat for each)
  5. Break up the dark chocolate and push the chunks into the ice cream topping
  6. Sprinkle with some freeze-dried strawberries
  7. Place in the freezer for 2 hours. Enjoy!
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