Two layers of creamy healthy ice cream, sandwiched together and topped with aaaaallll the summer fruit and drizzled with some dark chocolate. Ice cream cake… we are so ready for you!
I’ve got something so special for ya today. Yes, it has to do with salted caramel. Yes, there’s chocolate involved. And most definitely, yes… it’s healthy. Hence the long winded name of healthy chocolate salted caramel ice cream cake.
Let me just start by clarifying… this is in no way a post sponsored by Oppo Ice Cream. It’s just that I found these guys a couple of months ago, and sometimes, in life, we sometimes just happen to stumble upon people and brands that happen to be doing really incredible things. The two brothers who created Oppo are such people and they created such a brand. You can read about Oppo, and find out how great they are.
We can all rejoice my friends. There is such a thing as healthy ice cream. So now you can eat ice cream this summer and not worry about blowing your bikini bod! The guys over Oppo have created ice creams that have less sugar, calories and fat, than the regular stuff. Virtual high fives all around! ??
If you’ve been around here for a while, you’ll know that my healthy eating journey is relatively new territory for me. But one of the corner stones of food, healthy or not, I believe is the ethics involved. And these guys are amazing. The coconut oil is from a collective in Ghana, the milk is from cows that are pasture raised and are hormone free, and they use healthy natural ingredients in the making of all their flavours! Gahhh! Could these guys and this ice cream get any better?!
Okay. Now let’s get to the business at hand of this ice cream cake, shall we? It’s beyond easy. What I really wanted was to show you all how amazing Oppo is, but somehow I just didn’t think you’d all get excited about a photo of a tub of ice cream. No matter how pretty the packaging. So, I’ve gone as simple as I could and made an ice box cake.
You can customise this any way you want to, with whatever Oppo flavours. And yes, you can use and ice cream… but you really should try theirs. You’ll need 2 pints of your fav ice cream. Choose 2 different flavours that will go together. Obviously salted caramel and chocoalte hazelnut are star crossed lovers destined to be together forever. My choices were safe.
How to make an Icebox Ice Cream Cake in 4 easy steps
- Let the ice cream soften slightly.
- Line a 1lb loaf tin with cling film.
- Mix your ice cream with fruit.
- Layer into your loaf tin and freeze.
You need to leave the ice cream out for about 30 minutes to let it soften enough that its the consistency of very thick and cold whipped cream. Make sure that you’ve got a 1lb loaf tin lined with some cling film. Then in two seperate bowls dump your flavours. Then add in your accessories. I used fresh raspberries and chopped pistachios. mix them well and layer into your loaf tin. Or you could swirl the flavours in to. No one would be mad at you for swirling ice cream. No One!
Then freeze it up. I know what you’re thinking… that this would be perfect for that BBQ you’re planning for the weekend and that you’d have an impressive dessert that was simple and easy and would make you look so darn clever and that would be good for your guests, and avoid the indulgent food sugar crash. You’d be right. Make this a few days before, leave it in the freezer and turn out. If you want to take a page out of my book, all you need to do is take the loveliest summer fruit you can find and literally through it at this ice cream cake. Drizzle with choclate to be extra fancy. Serve.
Healthy ice cream cake for the effortless hostess win!
Healthy Ice Cream Cake
- 1 pint Oppo chocolate hazelnut ice cream (or other healthy brand if in USA)
- 1 pint Oppo salted caramel ice cream (or other healthy brand if in USA)
- 1 200 g punnet fresh raspberries
- 150 g chopped pistachios
- fresh cherries , dark chocolate, chopped pistachios for garnish
- Line a 1lb loaf tin with cling film.
- Leave the pints of ice cream out for about 30 minutes until they are soft and mixable.
- Pop each pint into a separate bowl and mix in your additions. Raspberries in the salted caramel and pistachios in the chocolate.
- Layer the two ice creams in your loaf tin.
- Start with the caramel and then the chocolate on top, so that when they get turned out, the caramel is on the top.
- Freeze for at least 4 hours or overnight.
- Drizzle with melted dark chocolate and top with cherries and pistachios.
- Makes 14 servings.