Pumpkin seed ice cream bars
Pumpkin seed ice cream bars
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Portion
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Enjoy ice cream and support local farmers with our Pumpkin Seeds, grown sustainably in Quebec. These nutritious and crunchy seeds make our plant-based ice cream bars green and ultra-creamy with coconut cream. Delicious and easy to make, they're a perfect summer treat!
Ingrédients
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1 cup coconut cream
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1/3 cup Prana Pumpkin Seeds
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2 tbsp maple syrup
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15g scoop vanilla protein (optional)
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1/4 cup soy milk or preferred dairy free milk
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1/2 cup Prana Vegan Chocolate Buttons
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1 tsp olive oil
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Option to add additional pumpkin seeds and sea salt to decorate
Instructions
To a high speed blender add: coconut cream, pumpkin seeds, maple syrup, vanilla protein, and soy milk. Blend until super smooth.
Pour the blender ingredients into 5 small ice cream bar/popsicle molds and set in the freezer to firm, 4 hrs or overnight.
Once bars are set gently remove each one and place on a piece of parchment paper. Gently melt chocolate with 1 tsp olive oil.
Pour the melted chocolate into a cup and dip each ice cream bar into the chocolate coating each side.
Place the chocolate coated ice cream bar back onto the parchment paper.
If decorating with sea salt and additional pumpkin seeds make sure to decorate each one immediately after dipping into the chocolate before it hardens so the toppings stick.
Place bars back into the freezer until ready to eat.
For best results bring the ice cream bar out of the freezer 10 minutes before ready to eat. This results in a soft and creamy bite, every time!