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Mint Chocolate Ice Cream Cakes

True Protein Blogger 1 by Megan Eichinger | @thebod_megan 06 April 2020

These dainty ice cream cakes are super easy to make - and they taste like the real deal!

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Mint Chocolate Ice Cream Cakes

Serves 6

Prep time: 15 minutes

Setting time: overnight

Calories (per serve): 258

Kilojoules: 1079

Protein: 6.9

Carbohydrates: 25.2

Fats: 10.9



¼ cup almonds (40g)

¼ cup oats (25g)

¼ cup desiccated coconut (20g)

1 tsp maple syrup

3 medjool dates

1 tbsp cacao powder



1 1/2 cup coconut milk

1 Tbsp maple syrup

1 Tbsp coconut oil

1 Tbsp cacao powder

pinch of pink salt

4 medjool dates (80g)

1 scoop True Protein Night85 in Choc Mint (30g)


  1. Blend all the base ingredients together until a dough consistency is formed.

  2. Divide mixture into 6 even size pieces and spread them into the muffin tray.

  3. Place muffin tray into freezer to set while making the ice-cream layer.

  4. Blend together all the ingredients for the ice-cream layer, then pour the mixture into muffin tray on top of the bases.

  5. Place back into freezer to set overnight.

  6. Remove from the freezer for a few minutes before serving, add your favourite toppings and enjoy!

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IMPORTANT INFORMATION: all content provided here is of a general nature only and is not a substitute for individualised professional medical advice, diagnosis or treatment and reliance should not be placed on it. For personalised medical or nutrition advice, please make an appointment with your doctor, dietitian or qualified health care professional.