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


  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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