So the heatwave in the UK is STILL going strong (isn’t this what this season should be like anyway?) which means for many of us, we’re craving chilled or frozen foods to help keep us cool. Plus the thought of cooking or baking just goes straight out the window when it’s already like 30 degrees C indoors.
Ice cream is obviously an essential in summer and if you haven’t heard of Oppo’s healthy varieties, WHERE HAVE YOU BEEN. I met these guys years ago when they first launched, sampled the first flavours and was absolutely blown away: Creamy, sweet, tasty, rich but with around 40 calories per scoop. I know right! Since then I’ve been addicted, and yes I’m not even ashamed to say I might have got through a tub in one sitting.
So this post is dedicated to one of my favourite frozen treats, combining the Salted Caramel and Chocolate Hazelnut tubs into refreshing smoothie bowls and chia pudding, which I’ll be honest I only enjoy eating when it’s served alongside something like this. Enjoy!
Ingredients:
For the chia pudding –
- 250ml almond or coconut milk
- 2 tablespoons maple syrup (I used Indigo Herbs)
- 1 teaspoon vanilla extract
- 40g chia seeds (I used Nature’s Heart)
For the salted caramel & peanut butter bowl –
- 1 banana, sliced
- 3 scoops Oppo Salted Caramel ice cream
- 1 tablespoon peanut butter (I used Pic’s)
- 2 tablespoons almond milk (I used Alpro)
- 1 tablespoon maple syrup
- 1 tablespoon cacao nibs (I used Nature’s Heart)
- 1 tablespoon peanuts
For the chocolate & berry bowl –
- 80g mixed berries
- 3 scoops Oppo Chocolate & Hazelnut ice cream
- 1 tablespoon cocoa or cacao powder (I used Nature’s Heart)
- 2 tablespoons almond milk
- 1 tablespoon maple syrup
- Freeze-dried raspberries
Get making!
- First make the chia pudding: Mix together the milk, maple syrup, vanilla and chia seeds in a jar – whisk well. Seal the jar and place in the fridge for an hour to thicken the pudding. When ready to serve, divide between two bowls.
- For the salted caramel bowl: Arrange the scoops of Oppo and sliced banana in the bowl. Whisk together the peanut butter, maple syrup and almond milk until smooth then drizzle over. Scatter over the cacao nibs and peanuts.
- For the chocolate bowl: Arrange the scoops of Oppo and berries in the bowl. Whisk together the cacao/cocoa powder, almond milk and maple syrup until smooth then drizzle over. Scatter over the freeze-dried raspberries. Eat straight away!
