Oppo topped baked apples

Ingredients

  • 6 apples

  • Handful of sultanas

  • 2 tbsp light muscovado sugar

  • 1 tsp cinnamon

  • 2 tsp demerara sugar

  • 2 tubs of Oppo Double Salted Caramel

  • 75g unsalted butter

  • 100g plain flour

  • 50g light brown sugar

Method

1. Heat the over to 180C fan.

2. To make crumble topping, rub the butter and flour together with your fingers until the mixture resembles breadcrumbs. Mix in the sugar. Squeeze together into small clusters and scatter on a baking sheet. Bake for 10-15 mins until golden.

3. Remove from the oven and leave to cool.

4. Wash the apples and core each of them using an apple corer.

5. In a small bowl, mix the sultanas, muscovado sugar and cinnamon.

6. Place the apples into a heatproof oven dish and fill the hollow centres with the sultana mix.

7. Sprinkle over the demerara sugar and bake for 20-25 mins until soft and golden.

8. Remove from the oven and serve. Top each apple with a large scoop of Double Salted Caramel Oppo ice cream and sprinkle with the crumble topping for a deliciously warming dessert.

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Chocolate & Pear cake

Ingredients

  • 3 medium size pears ( peeled)

  • 150 g dark chocolate (70%)

  • 120 g coconut oil

  • 120 g of brown coconut sugar

  • 4 eggs

  • 100 g almond meal

  • 30 g flour

  • 1 tsp. of baking powder

  • 1 pinch of salt

  • Vanilla bean

Method

Step 1.

Preheat the oven to 180 ° C.

Place the chocolate in a heatproof bowl over a saucepan of simmering water and heat until melted. Remove from the heat and allow to stand at room temperature until completely cool, but still runny.

Step 2.

In a large bowl, whisk together coconut oil and coconut sugar until combined, add the eggs and beat well (we used a hand mixer). Add the chocolate, almond meal, flour, baking powder, salt and vanilla. Mix until well combined and thick enough (add extra flour if needed).

Step 3.

Pour the batter into a lined loaf tin and push in the pears into the batter vertically.

Step 4.

Bake for about 40-45 min. Cool on the wire rack for another 20 minutes. When ready to serve, slice and dust with icing sugar and serve with a large scoop of Oppo ice cream.

Enjoy!

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Peach & Almond Tart

Juicy peaches, sweet almonds, light and buttery tart, all topped with a double-dollop of Salted caramel ice cream. Trust us when we say you'll want a large slice of this one.

Ingredients

  •  6 tablespoons coconut oil 

  • 210g cups all-purpose flour (or 50/50 with ground almonds)

  • 1 1/2 teaspoons baking powder 

  • 1/2 teaspoon salt 

  • 170g cup plus 2 tablespoons sugar  ( sugar alternative such as agave syrup also can be used) 

  • 1 large egg 

  • 150ml cup milk 

  • 1 teaspoon pure vanilla extract

  • 3 fresh peaches sliced

Method

  1. Preheat oven to 180 degrees. Grease a 10-inch pie plate. Sift flour, baking powder, ground almonds and salt together into a medium bowl.

  2. Put the egg and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; add coconut oil, milk and vanilla extract.

  3. Gradually mix in the flour mixture. Transfer batter to the buttered pie plate. Arrange the sliced peaches on top of batter, as close together as possible. Sprinkle remaining 2 tablespoons sugar over it.

  4. Bake the tart for 10 minutes. Reduce oven temperature to 165 degrees. Bake until golden brown and firm to the touch, about 1 hour. Leave to cool in the pie dish on a wire rack.

  5. Serve with a double dollop of Oppo Salted caramel ice cream and enjoy ✨

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Coffee Chocolate Milkshake

Ingredients

(Makes 2 Glasses)

Method

1. Spoon the instant coffee granules into a small glass and add a splash of water (enough to dissolve the granules). When stirred it should make a nice thick coffee mixture.

2. Pour all ingredients into a blender and mix until really nice and smooth.

3. Pour into glasses and top with whatever you fancy! We chose to top it off with another scoop of Chocolate ice cream and some sprinkles. Yum!

Share your creations on Instagram @oppobrothers. We love to see what you have made!

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Sugar-free Oppo ice cream sandwiches

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INGREDIENTS

175g sweetener of choice

175g regular flour

110g butter room temperature

100g sugar free dark chocolate, roughly chopped

½ tsp salt

1 egg

1 tub of Oppo Salted Caramel ice cream

 METHOD          

1.      Mix the flour and salt together. In a separate bowl, beat the sweetener and butter until creamy.

2.      Mix in the egg; then gradually the flour, and chocolate chunks.

3.      Lay a piece of cling film flat and put the ball of dough onto it. Shape it into a log shape, approximately 5 cm in diameter.

4.      Wrap and chill  in the fridge for 2 hours.

5.      Cut the log into slices about 2cm thick and place onto a baking sheet lined with baking paper.

6.      Bake at 190 Celsius/375 Fahrenheit for 9-11 minutes.

7.      Cool the cookies on a wire wrack.

8.      Leave the ice cream out to soften and sandwich between two cookies

9.      Eat straight away or store in the freezer to enjoy later

Oppo Chocolate Sundae

INGREDIENTS

1/2 tub of Oppo Colombian Chocolate and Hazelnut ice cream

1/2 tub of Oppo Madagascan Vanilla ice cream

50g hazelnuts

50g dark chocolate, broken into chunks

50g marshmallows

Fresh berries

Sugar free sauce

METHOD          

1.      Fill a tall sided glass with alternating layers of ice cream, nuts, marshmallows and berries. Top with sauce and serve straight away… enjoy!

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Oppo Shake

We’ve created the ultimate #GoodTemptation shake. Make sure to tag us @oppobrothers and use the hashtag #GoodTemptation if you try it yourself!

Ingredients

  • A tub of Oppo ice cream (any flavour)

  • Ice cubes (handful)

  • Splash of milk

  • Add a scoop of protein powder (optional)

Method

  1. Add all the ingredients to a blender and mix until smooth.

  2. Simply add a scoop of protein powder if you’re wanting to make a protein shake.

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