giant ice-cream sandwich


As the weather is starting to cool (here in the north anyway) we are well and truly still in full-blown summer mode! It may be a few degrees cooler but that doesn't mean we can't continue enjoying all the delicious summer sweet treats though right?! 
For me summer is definitely about eating aaaallll the cold foods. There's nothing worse than a hot dish to make you even hotter!! So in true summertime spirit I have created an ice-cream sandwich to rival all ice-cream sandwiches!!
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A simple healthier cake recipe for the cakes and a filling of scrummy Chocolate and Hazelnut Oppo ice-cream, does it get ANY better than that?!
Oppo is certainly the dream when it comes to healthier ice-cream and I am OBSESSED with it! I mean why wouldn't you be at only 43 calories per scoop for the chocolate flavour?! I'm not one for calorie counting or eating 'diet' foods but this stuff is genuinely just as good as the real deal, if not better. I never used to be a huge ice-cream fan (unless it's a magnum or solar obvs) but this stuff has me hooked; it's THAT good!
Combine that with cake and you got yourself a winner!
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​recipe

Cake
1 1/2 Cups Plain Flour
1 Cup Coconut Sugar
1 1/2 Tsp. Baking Powder
3/4 Cup Coconut Oil (melted)
1/2 Cup Almond Milk
3 Eggs
1 Tsp. Vanilla Essence

Filling
1 Tub Oppo Ice-cream

Crust
Crushed Brazil Nuts
Desiccated Coconut.
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method

Pre-heat the oven to 170 degrees centigrade.
Mix all dry ingredients in a bowl; add all wet and mix well for a minute or so until a smooth and runny mixture is formed.
Grease or line two medium sized cake-tins (springform is best) and divide the mixture evenly between the tins.
Bake for 20 minutes.
Remove from the oven and leave to cool in the cake tins for 20 minutes.
Remove from tins and leave to cool completely on a wire rack.
Once the cakes are cold, take the ice-cream out of the freezer and leave yo soften. 
Take on cake and place back in a cake tin upside down. 
Layer softened ice-cream on top of this cake and then place there other cake on top to create the 'lid'.
Place in the freezer for a minimum of 4 hours- overnight is best.
Remove from the freezer and leave to thaw for around 10 minutes; remove from cake tin.
Roll your giant ice-cream cake in the desiccated coconut and Brazil nut mix and there you have it! One GIANT ice-cream sandwich!! 

Wrap in foil and store in the freezer for up to 4 weeks.
Serve with fruit and more ice-cream if you wish!!

Amie xx
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My name is Amie and I am the face behind Fitness Forster.
I am a freelance recipe developer, content creator and qualified personal trainer. I developed this website to share my passion for healthy recipes, fitness and travel.

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