Peanut Butter Cup Protein Ice Cream Popsicles
1.9g
Net Carbs
5.1g
Protein
5.3g
Fat
4.7g
Fiber
138
Calories
Ingredients:
- 4 eas raw egg yolk, large USDA
- 1/8 teaspoon table salt USDA
- 6 tablespoons truvia, sweet completed granulated sweetener
- 2 scoops unflavored collagen Bulletproof
- 3 1/3 pieces Atkins Keto Peanut Butter Cups
- 1/2 cup heavy whipping cream USDA
- 1/4 cup cocoa powder, unsweetened USDA
- 1 1/2 cups coconut milk, enriched, unsweetened Canadian Nutrient File
- 1 teaspoon vanilla extract USDA
Directions:
- In a medium heat tolerant bowl, whisk together egg yolks, sweetener, and salt.
- In a small saucepan, whisk together the coconut milk, heavy cream, cocoa powder, collagen powder, and vanilla extract. Warm over medium heat until just starting to simmer.
- Slowly whisk a thin stream of the hot milk into the egg yolk mixture, stirring constantly, until fully incorporated. Pour back into the saucepan, place over medium heat, and heat until it reaches 170°F stirring constantly (about 5 minutes, or until the mixture coats the back of a spoon).
- Pour into a clean bowl, place plastic wrap directly on the top of the custard, and chill in the refrigerator until fully cooled, about 2 hours.
- Using silicone muffin liners, fill each with ¼ cup custard and place in the freezer. Freeze for one hour, then use a fork to stir the contents, breaking up frozen parts to mix in with the rest. Freeze for another hour, then firmly place a popsicle stick in the middle of the frozen custard. Chop Atkins Keto Peanut Butter Cups and place 1/3 (10 g) on top of each custard cup. Press the peanut butter cups into the custard a bit. Place back in the freezer until solid, about 2 more hours.
