Chocolate Churro Crunch Ice Cream Bars
1.4g
Net Carbs
6.2g
Protein
6.0g
Fat
2.6g
Fiber
124
Calories
Cooking tip: Getting the crumbled cookies to adhere to the ice cream bar was the only potentially tricky part of this recipe. Allowing the exterior of the bar to melt just a bit while the cookie crumbs were being pressed in did the trick. Then a final 30 minutes or so in the freezer made for a treat that didn’t create too big of a mess as it was eaten and got lots of “yum” from tasters. That final freezing allowed the cookies to keep their crispy texture which really makes this recipe.
Ingredients:
- 2 tablespoons cream cheese USDA
- 1 pinch dried cayenne chili pepper, ground Canadian Nutrient File
- 1/8 teaspoon instant coffee FNDDS
- 1 tablespoon Swerve confectioners erythritol based sweetener
- 1 pinch table salt USDA
- 1 teaspoon cinnamon, ground USDA
- 2 tablespoons heavy whipping cream USDA
- 1 each Atkins Milk Chocolate Delight Shake
- 10 cookies Atkins Snickerdoodle Crunchy Protein Cookies
Directions:
Equipment note: You will need 5 2 ½-3 fl ounce freezer pop molds and freezer pop sicks for this recipe.
- In a medium microwave safe bowl, warm cream cheese in the microwave for 10 seconds. Mix powdered sweetener, cinnamon, instant coffee, cayenne and salt into the warm cream cheese until it is well mixed and reaches the texture of icing. Mix in heavy cream until fully incorporated, then slowly whisk in Atkins Milk Chocolate Delight Protein Shake until fully combined and smooth. Distribute evenly among 5 freezer pop molds, about 5 ½ tablespoons in each. Insert sticks and freeze until solid, at least 5 hours.
- Remove ice cream bars from freezer and let sit at room temperature just until they can be removed form the molds, about 5 minutes.
- Meanwhile, on a parchment paper covered baking sheet, in 5 distinct areas roughly crumble one Atkins Snickerdoodle Crunchy Protein Cookie. Remove each ice cream bar and place over each crumbled cookie, gently pressing down to adhere the crumbs. Crumble an additional cookie over the top of each ice cream bar and cover with another sheet of parchment paper and another baking sheet. Weigh the sheet down with some books and let sit at room temperature until the ice cream bars are just starting to melt, about 15 minutes. Remove the books and place the baking sheet with parchment paper covered bars back in the freezer until fully frozen, at least 30 minutes.
- One crusted ice cream bar as described is one serving.
