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Choc Ripple Ice Cream Cake

Choc Ripple Ice Cream Cake

Makes: 8Calories: 296Difficulty Level: EasyPreparation time: 20 minutesCook time: 0 minutesTotal time: 20 minutes

Ingredients

Base:

  • 30g Thermowhey or WPI in Choc Ice Cream
  • 125g oats
  • 20g cocoa
  • 20g coconut oil
  • 50ml sugar-free maple syrup

Filling:

  • 100g Thermowhey or WPI in Choc Ice Cream
  • 200g light cream cheese
  • 400g light coconut cream
  • 1tsp vanilla extract

Top:

  • 100g Choc Ripple biscuits, crumbled

Instructions

  1. Step 1: Blitz the base ingredients in the food processor until combined. Press firmly into a lined springform cake tin. Wet your hands as it will be sticky!
  2. Step 2: Clean your food processor, then process all filling ingredients until smooth.
  3. Step 3: Pour over the base. Partly freeze, then top with crumbled biscuits. Return to the freezer to fully set.
  4. Step 4: Remove from the freezer and allow to defrost a little before cutting into 8 with a sharp knife (you can run your knife under hot water to help as well!). Serve immediately or keep in the freezer. Allow to defrost a little before eating. TIP – You can also make this in popsicle moulds!

Nutrition

CHOC RIPPLE ICE CREAM CAKE NUTRITION PANEL
Avg Qty Per Serving (per serve when cut into 8)
Energy (kj)1,238
Protein (g)19.6
Fat (g)14.9
Carbohydrates (g)20.8
Bulk Nutrients Expert - Caroline Fitzgerald

Caroline Fitzgerald

Caroline Fitzgerald, aka @she_snacks, is a qualified nutrition coach, personal trainer, teacher, mum - and amazing snack creator!

If you're after a tasty treat that's macro friendly and easy to make - she's your go-to girl.

More about Caroline Fitzgerald

Featured Products

Bulk Nutrients' Thermowhey™ Weight Loss Protein is a dairy protein to assist with weight loss
4.8 from 2153 reviews
$46.00$1.39 per serveMultibuy Discount
Bulk Nutrients' Whey Protein Isolate WPI is ultra high in protein and is sourced from grass fed cows
4.8 from 6680 reviews
$48.00$1.45 per serveMultibuy Discount
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