Salted Caramel Ice Cream Sandwiches

The ice cream sandwich is a cool iconic treat and it just got even better – take a look at these keto friendly salted caramel ice cream sandwiches!

This easy-to-make recipe makes 4 ice cream sandwiches and the nutty, protein packed sugar free cookies can be made in under 15 minutes! A quick, portion-controlled dessert that’s unbelievably simple and utterly delicious.

NUTTY PROTEIN COOKIES

Ingredients: (makes 8)

  • 1 cup of smooth peanut butter
  • 2/3 cup of brown sugar substitute (or regular brown sugar)
  • 1 large egg (or 3TBS chia seeds for plant based version)
  • 1/2 cup vanilla protein powder
  • 1 TBSP almond meal

Directions:

Pre-heat oven to 180ºC. Combine all ingredients in a bowl until well mixed. Line a baking tray with greaseproof paper. Flatten mixture onto the tray and use a cookie cutter to cut into 8 rounds. Place in the oven and cook for 10 minutes, or until the cookies begin to brown. Remove from the oven tray and place onto a cooling rack, allowing to cool completely.

ICE CREAM SANDWICHES

  • 8 Nutty Protein Cookies
  • 1 tub Wahiki Salted Caramel frozen dessert
  • 2 TBSP cacao nibs

Scoop out 2 heaped tablespoons of Wahiki Salted Caramel frozen dessert and place between two nutty protein cookies. Smooth edges with a butter knife, then roll in cacao nibs. Wrap ice cream sandwiches individually in plastic wrap and place into the freezer. Allow to set for 10 minutes before enjoying.

CREAMY BERRY COCONUT DESSERT CUPS

These Creamy Berry Coconut Dessert cups make for a delicious chilled treat this Summer! Make them in advance of the holiday season and serve to your guests for an impressive and indulgent dessert! Try using your favourite sugar free chocolate or jam for a keto friendly/dairy free option.

Ingredients:
1x Tub Wahiki Coconut Boysenberry Frozen Dessert
1 cup melted chocolate of choice
1/2 cup of jam (we used plum)
1/2 cup freeze dried berries (we used blueberries and raspberries)
1/2 cup coconut chips

Method:
1. Melt the chocolate and pour into silicone molds, making sure to cover the base and as much of the sides as possible. Place in the freezer for 30 minutes to allow the chocolate to set.
2. While the chocolate is setting, remove Wahiki Coconut Boysenberry Frozen Dessert from the Freezer and let it soften at room temperature for 15 minutes.
3. Scoop out the Wahiki Coconut Boysenberry Frozen Dessert and fill each mold half way. Dollop a teaspoon of jam into the centre of each icecream cup and return to the freezer for 15 minutes.
4. Remove from the freezer and fill the remainder of the silicone mold with the frozen dessert, then level with the back of a warmed spoon. Sprinkle on freeze dried fruit and coconut chips and place in the freezer for a further 30 minutes or until the icecream cups are fully set.
5. Gently pop out each cup from the silicone mold and transfer to a sealed storage container. Store in the freezer… for as long as they last!

Keto Chocolate Mousse: all the goodness with none of the guilt

Keto Chocolate Mousse: all the goodness with none of the guilt

Food is for being enjoyed…there is no fun in eating if you’re always feeling guilty or bad about it. That’s why we paired up with a recipe maker to make you the most delicious recipe of a rich and luxurious chocolate mousse, that will tickle your insides and add nothing to the waistline.

It’s 2019 – we should be able to enjoy all the deliciousness of food that can also be balanced and healthy… and we are!

Enjoy!

Ingredients:

  • 5 tbsp Wahiki Vanilla Coconut Ice Cream
  • 1 can of full fat coconut cream
  • 1 tbsp coconut milk or 1 tbsp maple syrup instead of the coconut milk and stevia
  • 1 tsp stevia
  • 3 tbsp organic raw cocao powder (not cocoa)
  • 1 tsp vanilla essence

1. Place the can of coconut cream in the fridge overnight then open and scoop the top layer of hardened coconut cream off the top (usually about half the can will be the cream then the bottom half will be coconut water).

2. Place into a blender with the Wahiki Ice Cream, coconut milk or maple syrup, stevia if not using maple syrup, cacao powder (I use cacao not cocoa as it has more health benefits – think much higher antioxidants, iron and magnesium – and a lighter fresher flavour) and vanilla essence.

3. I also used a vanilla pod and scraped the vanilla seeds out for a little extra vanilla flavour.

4. Blend until well combined and smooth. If its not blending well then add a tiny bit more coconut milk or maple syrup.

5. once well blended scoop into a nice glass or dish and place in fridge for at least a couple of hours.

6. Optional extra to add a nice edible flower on top or a drizzle of maple syrup.

Note: If you use maple syrup the recipe is no longer keto.

Wahiki sugar content:

Chocolate: 8.8g (just reduced)
Mango: 7.4g (just reduced)
Vanilla: 7.5g
Turmeric Latte: 9.5g (world first flavor!)

RRP:

120ml: $3.50-$3.99
480ml: $8.99-$10.49

Super Green Mango Smoothie Bowl (V, DF, GF – 400ml serve)

Super Green Mango Smoothie Bowl (V, DF, GF – 400ml serve)

For the Smoothie you will need:

• 1x 120ml tub Wahiki mango flavoured Coconut Ice cream
• 1/2 cup of frozen mango
• 1/2 a kiwifruit
• 1/2 cup baby spinach
• 1/2 cup mylk of choice

Toppings:

• 1/2 a kiwifruit
• 1/2 cup of blueberries
• 1 tsp of Basil Seeds or chia seeds
• Edible flowers

Place all ingredients in your blender.
Pulse several times to distribute ingredients, and then blend at high speed until smooth. Pour into a serving bowl, and add your toppings.

Enjoy!

Wahiki sugar content:

Chocolate: 8.8g (just reduced)
Mango: 7.4g (just reduced)
Vanilla: 7.5g
Turmeric Latte: 9.5g (world first flavor!)

RRP:

120ml: $3.50-$3.99
480ml: $8.99-$10.49

Coconut Strawberry Smoothie Bowl  (V, DF, GF – 400ml serve)

Coconut Strawberry Smoothie Bowl (V, DF, GF – 400ml serve)

For the Smoothie you will need:

• 1x 120ml tub Wahiki Vanilla flavoured Coconut Icecream
• 1 frozen Banana (chopped into 2cm segments)
• 1/2 cup Milk of choice
• 3-5 fresh Strawberries (depending
on size!)

Toppings:

• 1 tsp Desiccated Coconut
• 1/2 tsp Hemp Seeds
• 1/2 tsp Chia Seeds
• 3 whole Strawberries

Pour your Milk of choice into your blender, followed by all other all ingredients (make sure that your frozen Banana is broken into small chunks!). Pulse several times, and then blend at high speed until smooth. Pour into a serving bowl, and add your toppings. Strawberry Smoothie Bowl, Summertime, YUM!

Wahiki sugar content:

Chocolate: 8.8g (just reduced)
Mango: 7.4g (just reduced)
Vanilla: 7.5g
Turmeric Latte: 9.5g (world first flavor!)

RRP:

120ml: $3.50-$3.99
480ml: $8.99-$10.49