High-protein peach and skyr ice cream cake

High-protein peach and skyr ice cream cake with skyr, peaches, oat flakes and maple syrup: a creamy, fruity recipe with plenty of protein and easy preparation.

At a glance

• Serves 6
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 210 kcal per serving
• Protein: 22 g
• Fat: 5 g
• Carbs: 15 g

Ingredients

• 400g skyr
• 2 peaches
• 100g oat flakes
• 50g plant-based fat (pure coconut oil, no seed oils)
• 2 tbsp maple syrup
• 1 tsp vanilla flavouring (without added sugar)

Method

You’ll need: chopping board · knife

1. Crush the oat flakes and mix them with the melted fat and maple syrup until you have a mixture you can shape.
2. Press the oat base into a tin lined with baking paper and chill briefly so it firms up.
3. Stir the skyr with the vanilla flavouring until the cream is smooth and free of lumps.
4. Spread the skyr cream over the base and arrange the peaches, cut into wedges, on top.
5. Freeze the cake until firm, and let it soften briefly before cutting.
6. To serve, cut into pieces and enjoy slightly thawed.

Good to know

Cold, creamy and pleasantly light. This ice cream cake is quick to prepare and makes you want to dive straight in.

Swaps

Plant-based fat → ghee (stable for cooking and free from seed oils); maple syrup → date paste (a little more fibre); skyr → plain Greek yoghurt (more fat, similarly creamy); peaches → berries (often more fibre)

Allergens

Contains milk and gluten (oats, unless certified gluten-free); generally suitable for children – serve in small pieces when it's very cold – and during pregnancy make sure the skyr is pasteurised. Contains: gluten (oats).