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
- 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!
- Step 2: Clean your food processor, then process all filling ingredients until smooth.
- Step 3: Pour over the base. Partly freeze, then top with crumbled biscuits. Return to the freezer to fully set.
- 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 |
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
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