Oreo Peanut Butter, Banana and Caramel Choc-Ice

Oreo launches 2 new 'wonderfilled' flavours in the UK

The massively popular people at Oreo have launched two new flavours in the UK this summer; peanut butter and golden. As part of a blogger challenge run by Foodies100 I was sent both to try, and the challenge of coming up with a recipe for them (I was also compensated for ingredients).

I live with the cookie monster.

The first challenge was hiding them from my husband so that he couldn't eat the whole lot before I could create a recipe. This proved quite difficult as he was rather keen to try them! It was made even worse when we did the taste test and both flavours happen to be really good! I think I even prefer them to the original flavour.

Thankfully I managed to hide them well enough to come up with this recipe for the peanut butter Oreos!

British Nostalgia

Remember the Choc-ice? For anyone who isn't from the UK a choc-ice is a small rectangular slab of ice-cream (usually vanilla) covered in chocolate. I remember when I was little they used to come in brightly coloured wax paper, and they were the icecream of choice for my grandparents to keep me and my cousins happy! I decided to try and re-create this nostalgia by coming up with a dessert which is essentially a giant choc-ice. It can be sliced and served for an easy make-ahead dessert.

Health conscious

In this recipe I have also tried to be a little health conscious by keeping the ingredients simple, and as healthy as possible. There is a naughtier creamier version too, if calorie counting isn't your thing. See the substitutes in the recipe for the alternative.

Oreo peanut butter, banana and caramel choc-ice

A twist on the old British favourite of ice-cream smothered in chocolate! Using Peanut butter flavour oreos.

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Servings 10 slices (in a 21cm loaf tin)

Ingredients

  

• 600 ml Natural Yoghurt For a creamier version substitute half of this with condensed milk
• 2 bananas
• 8 Peanut butter oreos
• 250 ml caramel see note below
• 150 g good quality milk chocolate
• 150 g good quality dark chocolate

Instructions

 

• In a food processor, blitz your oreos until they form a fine crumb. Then put to one side.
• Peel and chop the bananas, and blitz in a food processor along with the yoghurt (and condensed milk if using).
• Add the oreo crumbs to the yoghurt and bananas and mix well.
• Line a 21cm (small) loaf tin with baking parchment, and pour half the yoghurt mixture into it.
  
• Place in the freezer for around 2 hours for it to start firming up. If you don't have time to come back after 2 hours you could place in the freezer with a few strawers wrapped in cling film placed down the middle of the tin. This will create a channel for the caramel if you need to leave overnight.
• Pour the caramel on top of the yoghurt mix, in a channel down the centre of the loaf tin.
• Pour the remainder of the yoghurt mix into the loaf tin and place in the freezer overnight.
• When you have the block of frozen yoghurt ready. Remove from the freezer and place on two upturned glasses inside a baking tray (this will allow you to coat it with chocolate, without the mess).
• Melt the milk and dark chocolate together and mix well.
• Using a spatula and basting brush smooth the chocolate over the whole block so it is covered. You can leave the bottom as it is.
• Place back in the freezer for an hour to allow the chocolate to set.

Notes

You can use shop bought caramel in a tin, this is easy and doesn't freeze fully so gives you a lovely gooey middle. If however, you want to make your own from scratch you can find out how in my banoffee pie recipe.