Keto Strawberry Shortcake Ice Cream Bars
2.2g
Net Carbs
6.2g
Protein
6.1g
Fat
4.0g
Fiber
96
Calories
Ingredients:
- 1 each Atkins Strawberry Shake
- 1 tablespoon truvia, sweet completed granulated sweetener
- 2 bars Atkins Strawberry Shortcake Bar
- 2 ounces cream cheese USDA
- 4 ounces fresh strawberries USDA
Directions:
Equipment note: Eight silicon ice pop molds that hold approximately 3 fl oz in each well is needed for this recipe.
- In a blender, puree Atkins Strawberry Protein Shake, strawberries, cream cheese and truvia until well combined and smooth. Evenly divide between 8 ice pop wells (about 5 tablespoons in each well). Follow ice pop mold instructions to insert popsicle sticks. Freeze until solid, at least 4 hours.
- Using a food processor, crumble the Atkins Strawberry Shortcake Bars and pulse to reach a sand like texture. Spread out on a sheet pan in an even layer. Once the ice cream bars are frozen, gently remove from the molds and place on top of the shortcake bar crumbs. Allow to sit for about 5 minutes, then cover bars with parchment paper and gently press the bars into the crumbs to create a crust of crumbled bar. Remove parchment, gently lift bars, redistribute crumbs, place non-coated side down, allow to sit for 5 minutes, cover with parchment and gently press down into the crumbs. Place bars (still on the sheet pan) back into the freezer for at least 5 minutes to allow the bar crust to solidify before serving. One coated bar is one serving.
