Choc Honeycomb Ice Cream Bars
Makes: 8Calories: 284Difficulty Level: EasyPreparation time: 20 minutesCook time: 0 minutesTotal time: 20 minutes
Ingredients
Base:
- 50g Collagen Protein in Choc Honeycomb
- 60g Weetbix
- 90g oats
- 25g cocoa
- 30g coconut oil
- 100ml sugar-free maple syrup
Filling:
- 100g Collagen Protein in Choc Honeycomb
- 200g light cream cheese
- 400g light coconut cream
- 1tsp vanilla extract
Top:
- 30g Biscoff biscuits, crumbled
Instructions
- Step 1: Blitz the base ingredients in the food processor until combined. Press firmly into a large loaf tin lined with foil. Wet your hands as it will be sticky!
- Step 2: Clean your food processor, then process all filling ingredients until smooth.
- Step 3: Pour over the base. Top with biscuit crumbs, then freeze (if you find your biscuits are sinking, partly freeze before adding them, then return to the freezer to fully set).
- Step 4: Remove from the freezer and allow to defrost a little before cutting into 8 with a sharp knife (you can run your knife under hot water to help as well!). Serve immediately or keep in the freezer. Allow to defrost a little before eating. TIP – You can also make these in popsicle moulds!
Nutrition
| CHOC HONEYCOMB ICE CREAM BARS NUTRITION PANEL | ||
|---|---|---|
| Avg Qty Per Serving (per serve when cut into 8) | ||
| Energy (kJ) | 1188 | |
| Protein (g) | 22.2 | |
| Fat (g) | 13.5 | |
| Carbohydrates (g) | 18.5 | |
Caroline Fitzgerald, aka @she_snacks, is a qualified nutrition coach, personal trainer, teacher, mum - and amazing snack creator!
If you're after a tasty treat that's macro friendly and easy to make - she's your go-to girl.
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