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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Chocolate and banana baked oats

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Chocolate and banana baked oats

Breakfast? Dessert? Both? Warm up your day with these delicious baked oats by The Healthy Beard

Prep Time: 45 minutes

Serves 4

Ingredients

  • 100g oats
  • 100g coconut sugar
  • 1.5 tbsp butter
  • 250ml milk
  • 2 small eggs
  • 1 tsp vanilla extract
  • 3/4 banana, sliced
  • 50g dark chocolate
  • Oppo Salted Caramel ice cream

Instructions

  1. Pre-heat the oven to 180C degrees
  2. Add the milk, coconut sugar and eggs to a blender and pulse for a few seconds. Once combined, set it aside
  3. Pour the oats, vanilla extract, and butter and combine the ingredients together along with the liquid mixture from the blender
  4. Pour the mixture into greased ovenproof ramekins
  5. Dip pieces of chocolate into the dough and top with banana slices
  6. Bake in the oven for 30-35 minutes
  7. Remove from the oven and served warm with a generous scoop of Oppo ice cream
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Salted Caramel Peanut Butter Ice Cream Cake

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Salted Caramel Peanut Butter Ice Cream Cake

This delicious ice cream cake courtesy of Charleys Health consists of four indulgent layers of sweet chocolate, peanut butter and caramel goodness!

 

INGREDIENTS

For the base

  • 1 cup pecans
  • 1 cup dates
  • 2 tbsp cacao

For the peanut butter layer

  • 3 tbsp peanut butter
  • 2 tbsp maple syrup
  • 1 tbsp coconut cream
  • 400ml Oppo Salted Caramel ice cream

For the chocolate layer

  • 4 tbsp Sweet Freedom Choc Shot
  • 2 tbsp coconut oil
  • Dark chocolate and fresh cherries to garnish.

Method

  1. For the cake base, add the pecans into a food processor and blitz for a few seconds to crush them into smaller pieces.
  2. Add in the dates and cacao powder and blend again until well combined.
  3. Pour this mixture into the base of a loose bottom cake tin and press down into the base of the tin. Pop this into the freezer to cool whilst you prepare the other layers.
  4. Remove your Oppo from the freezer, to allow it to soften slightly so its ready to spread over the cake base.
  5. In a bowl, mix together the peanut butter, maple syrup and coconut cream until smooth. Spread this over the brownie base and return the cake to the freezer.
  6. When the ice cream is nice and soft, pour this over the peanut butter layer and smooth over the surface. Leave this in the freezer for 4 hours or overnight.
  7. To make the chocolate drizzle, gently melt the coconut oil and combine this with the choc shot. Pour the chocolate mix over the top of the cake and decorate with some chocolate shavings and fresh cherries.

Enjoy! 

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    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.
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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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