Ingredients Chocolate ice-cream
1/2 cup overnight soaked cashews
1/2 cup Soaked hulled hemp seeds
1/2 cup coconut cream
1/4 cup maple syrup (or any other liquid sweetener)
1/4 cup cacao powder 1 tsp vanilla essence
Mint icecream mix
1/2 cup Soaked hemp seeds
1/2 cup coconut cream
1/4 cup maple syrup
1 avocado
A handful of Fresh mint
1 tablespoon spirulina
1 tablespoon peppermint essence
Outer chocolate
1/2 cup Coconut oil (melted)
2 tbs Maple syrup
1/4 cup cacao powder
Method
Chocolate mix
Soak hulled hemp seeds in water for a half hour. Drain well and add to soaked cashews in blender. Add all other ingredients and blend for about 5-10 minutes. . Or until mixture is smooth and is the consistency of honey Put aside then start on your mint mixture Soak hulled hemp seeds for 20 minutes and drain well. Again add all other ingredients to blender and blend until it’s a similar smooth consistency.
If either mixture looks too thick add more coconut cream. Pour chocolate and mint in different layers. And then freeze for overnight or until solid. I used small baking tins but you could use even a plastic container and slice it into bars.
Once frozen you can make up the outer Chocolate layer. Just mix all ingredients together in a bowl then dip frozen ice-cream bars into the chocolate or alternatively drizzle over the top. The chocolate should freeze almost instantly.
Store in freezer or enjoy with the whole family immediately.