Ingredients
- 200 g Hemp hearts
- 35 g Hemp protein
- 10 g Freeze dried strawberry pieces
- 5 g Freeze dried passionfruit powder
- 1 l Vanilla ice cream (dairy or vegan)
- 200 g Milk chocolate (regular or sugar-free vegan)
- 50 g White chocolate (regular or sugar-free vegan)
- 5 Rosemary Flowers
- 5 Lavender flowers
- Ice cream moulds
- Wooden ice cream sticks
Directions
- Soften ice cream at room temperature for 10 minutes.
- Combine ice cream, protein powder, strawberries and passionfruit powder but folding all ingredients until combined.
- Spoon into ice cream mixture in moulds. Level using a palette knife and place the ice cream sticks, then refreeze for minimum 4- hours (ideally overnight if you can wait that long!).
- Once frozen, sprinkle hemp hearts onto a plate then roll the ice creams in the hemp hearts to fully coat them.
- Line a cooling rack with greaseproof paper lay ice creams on and put back in the freezer.
- Melt the milk and white chocolate in separate bowls in a bain-marie, or by covering with cling film and microwaving in 30 second intervals. Ensure the chocolate is fully melted by mixing frequently with a spoon.
- Remove the ice creams from the freezer one at a time, then dip or spoon chocolate over them until they are completely covered. Return to the freezer to set for 10 minutes.
- Once set, drizzle white chocolate over the ice creams in a zig zag, then garnish with strawberries and flowers.
- Return them to the freezer for later enjoyment!