Strawberry Shortcake Protein Ice Cream Bars

Strawberry Shortcake Protein Ice Cream Bars

Step 1: Prepare the strawberry base [00:13]

• Dice 200g of fresh strawberries and add them to a bowl with 5g of zero calorie sweetener. Let sit for 10 minutes to macerate.

Step 2: Blend the ingredients [00:18]

• Add the macerated strawberries to a blender along with 4g of sugar-free/fat-free cheesecake pudding mix. Blend until smooth.

Step 3: Mix the filling [00:22]

• Pour the mixture into a bowl and add 5g of strawberry emulsion and one container of fat-free Cool Whip. Mix gently to combine without overmixing. Fold in some freeze-dried strawberries.

Step 4: Assemble and freeze [00:27]

• Place popsicle sticks into your ice cream bar molds and pour 1/10th of the batter into each mold. Press the sticks into the center and place in the freezer until solid.

Step 5: Add the coating [00:34]

• Once frozen, remove the bars from the molds. Take Oreo Thins and freeze-dried strawberries and crush them together in a bag to create a coating. Coat each bar with this mixture and place back in the freezer until ready to serve.