| | Summer's Perfect Treat:
Easy Low Carb Churro Ice Cream Bars | | Craving a cold treat but sticking to your low carb goals? These Chocolate Churro Crunch Ice Cream Bars are your summer savior! Made with Atkins™ Milk Chocolate Delight Shakes and Snickerdoodle Crunchy Cookies, they’re packed with protein and taste like a churro dipped in frozen heaven. | | Don’t forget the ingredients! | | |
|  | | Snickerdoodle Crunchy Protein Cookies | | | | | | | |  | | Milk Chocolate Delight Shake | | | | | | | | |
| | | | Directions: | | Equipment note: You will need five 2 ½-3 fl oz freezer pop molds and freezer pop sticks 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 the freezer and let them sit at room temperature just until they can be removed from 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. | | | | | |
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