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