Hemp Chocolate Berry Crunch Ice Creams

Hemp Chocolate Berry Crunch Ice Creams

Cook Time: 10 mins


  • 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


  1. Soften ice cream at room temperature for 10 minutes.
  2. Combine ice cream, protein powder, strawberries and passionfruit powder but folding all ingredients until combined.
  3. 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!).
  4. Once frozen, sprinkle hemp hearts onto a plate then roll the ice creams in the hemp hearts to fully coat them.
  5. Line a cooling rack with greaseproof paper lay ice creams on and put back in the freezer.
  6. 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.
  7. 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.
  8. Once set, drizzle white chocolate over the ice creams in a zig zag, then garnish with strawberries and flowers.
  9. Return them to the freezer for later enjoyment!

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