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High protein ice-cream cake

Prep-time Bake-time
10 min 180 min
4 people


  • 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


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!