As the temperature is heating up, we need to cool down with this lower calorie, higher protein ice-cream cake with @nicks lower calorie ice-cream from @foodhaus.cy Products needed : • 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 Execution : - Crush 100gr of digestive biscuits - Melt 30gr butter - Combine and mix well - Place on a baking tin lined with cooking paper - Scoop Nick’s icecream into the base amd spread evenly - Cut 1 Fulfil protein bar into thin slices and add on top of your ice-cream cake - Add 3 scoops of crunchy peanut butter - Add 1/2 a pint of Nick’s icecream on top (optionally you may choose a different flavor) 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 (I dilute with water to get a creamy texture) Cut into slices and enjoy Have you tried Nick's icecream yet?
