Chocolate Churro Crunch Ice Cream Bars Recipe

DIRECTIONS

Equipment note: You will need 5 2 ½-3 fl ounce freezer pop molds and freezer pop sicks for this recipe.

1. 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.
2. Remove ice cream bars from freezer and let sit at room temperature just until they can be removed form the molds, about 5 minutes. 
3. 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.
4. One crusted ice cream bar as described is one serving.