High protein ice-cream cake
dessertLovers
| Prep-time | Bake-time | |
|---|---|---|
| 10 min | 180 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- 1 1/2 Nick's Peanut butter chocolate 473ml
- 1 Fulfil Peanut butter choco 55g
- 100gr Schar Gluten free Digestive Biscuits
- 3 tablespoons Karpos Peanut Butter Crunchy
- 30 gr of Lurpak butter
- 2 bananas
METHOD
1. Crush 100gr of digestive biscuits.
2. Melt 30gr butter,combine and mix well.
3. Place on a baking tin lined with cooking paper.
4. Scoop Nick's icecream into the base amd spread evenly.
5. Cut 1 Fulfil protein bar into thin slices and add on top of your ice-cream cake. Add 3 scoops of crunchy peanut butter.
6. Add 1/2 a pint of Nick's icecream on top (optionally you may choose a different flavor)
7. Add to the refrigerator for 2-3 hrs before addimg toppings.Cut a banana into thin slices and decorate. Add any dry nuts you desire (optional)Cover with melted peanut butter.
Cut into slices and enjoy!
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