Choc Crunch Ice Cream Bars

For the filling

• 30 grams Protein Matrix+ in Salted Caramel
• 300ml light thickened cream
• 1/2 can of condensed milk

For the topping

• 100 grams milk chocolate finely chopped
• 100 ml light milk
• 4 crushed biscoff biscuits

1. Step 1: Prepare your ice cream molds in the freezer so they are cold and ready to use.
2. Step 2: Using an electric mixer, whip the light thickened cream until it thickens (it will thicken sloower than full cream).
3. Step 3: Once thick, add in the condensed milk until combined.
4. Step 4: Remove from electric mixer and fold in the protein powder with a spoon.
5. Step 5: Pour into ice cream molds and let set in the freezer.
6. Step 6: Prepare the chopped chocolate in a large heat proof bowl, heat the milk in a saucepan on low heat and let simmer.
7. Step 7: Pour the hot milk into the bowl with the chopped chocolate and stir until the chocolate is melted, leave to cool at room temperature.
8. Step 8: Once the chocolate is cool, remove ice cream bars from the moulds and dip into the chocolate.
9. Step 9: Rotate over a plate while sprinkling with crushed biscuits.
10. Step 10: Place the bars back in the freezer on baking paper until the chocolate sets.