In an ice cube tray, pour brewed coffee and freeze for at least 3-4 hours or overnight. Meanwhile, place the can of coconut cream in the fridge at the same amount of time - the thick cream will separate from any coconut water inside after a few hours. Once you open the can, don’t shake or stir it - just skim the thick cream needed for this iced coffee protein shake recipe off the top. In a blender, combine the frozen coffee cubes, Atkins protein shake, coconut cream, and avocado in a blender. Blend until smooth and creamy. If it's thicker than you like, you can add a little more of the Atkins shake or just wait for it to melt a little.