Makes 6
Prep time: 30 minutes (including 20 min set time for the base)
Setting time: 3-4 hours
Energy per serve 1,818 kJ
Protein 12.5g
Carbohydrate 50g
Fat 22g
Ingredients
Base layer
1 cup rolled oats
¾ cup raw cashews
12 dates, pitted
1 Tbsp melted coconut oil
3 Tbsp maple syrup
Ice cream layer
250g store bought, low-fat vanilla ice cream
1 scoop (30g) True WPI90 French Vanilla
Toppings
2 Tbsp pistachios, roughly chopped
¼ cup raspberries, frozen
Method
-
Line a small to medium baking dish with baking paper.
-
Using a food processor, blend the rolled oats, cashews, dates, coconut oil and maple syrup until resembling a smooth crumb.
-
Pour the mixture into the baking dish and press firmly until the mixture is spread across the bottom of the baking tray to approximately 2cm in height.
-
Rinse the food processor and add the ice cream and protein powder. Blend until ingredients are combined and appear smooth.
-
Pour the ice cream mixture on top of the base and then place the baking dish in the freezer for 20 minutes.
-
Remove the baking dish from the freezer and sprinkle over the crushed pistachios and the frozen raspberries.
-
Put the baking dish back in freezer and leave at least 3 to 4 hours before serving.
-
Remove the baking dish from the freezer and cut into 6 ice cream bars.
-
Keep the ice cream bars in the freezer and keep for up to 5 days.
