If you haven’t come across or tried Oppo Ice Cream before then you need to get some asap. It is hands down my favourite ice cream, there are four different flavours and they are all incredible, however my favourite would have to be the mint chocolate. The ice cream is made with fresh milk, virgin coconut oil and stevia leaf, each flavour is packed full of superfoods as well to add to the health benefits. You want to hear the best part? Each scoop has only 43 calories…I don’t really count calories but when you can have a whole tub for more than double the amount of conventional ice cream thats a pretty tempting cherry on the top!
When the lovely people at Oppo sent me some of their ice cream they challenged me to come up with some recipes. I wanted to make something that really highlights the magnificent quality, and I thought what better than a fudge and gooey ice cream bar that is the perfect after dinner treat? The base is a soft oaty flapjack, the next layer is the star of the show the ice cream and then the top is a chocolate fudge. As you can see by the pictures I was far to impatient to let it freeze properly and I don’t think you will be able to either!
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
- Start by pouring boiling water over the dates and leaving them to soak for about 10 mins.
- Once they have soaked place all the base ingredients in a food processor with 2 tbsp of water that you soaked the dates in and pules until all combined and dough like.
- Press the base into a lined baking tray, so that it is about 1cm thick and place in the freezer to firm up.
- Scoop out the right amount of ice cream from the tub leave to melt slightly (in separate bowls – we are making two flavours)
- Add the chopped hazelnuts to the chocolate ice cream and stir together. Add the raspberries to the salted caramel ice cream and stir together.
- 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!
- Place in the freezer to harden for about 1 hour.
- 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.
- You want a thick fudge consistency that can still be poured onto of the ice cream.
- Pour/drizzle the fudge sauce onto the ice cream bars and place back in the freezer for another hour to set.
- Once set, remove from the freezer and slice up before serving!