Linwoods show us how to make our own healthy ice lollies at home using their hemp protein
Linwoods Raspberry Ripple Protein Ice Lollies
Ingredients
- 1½ cups fresh raspberries
- 3 tbsp maple syrup, divided
- 1 cup coconut cream
- 2 tbsp Linwoods Hemp Protein+ with Flaxseed, Chia Seed, Cocoa & Beetroot Powder
- ½ tsp vanilla extract
- 300g semi-sweet chocolate (a dark chocolate with no dairy can be used for a vegan shell)
- 100g coconut oil, melted
- 5 tsp freeze-dried raspberry powder (optional)
- pinch of salt
Method
- Add your raspberries and 1 tbsp of maple syrup to a blender and mix until smooth, set aside.
- In a small bowl, combine coconut cream, Linwoods Hemp Protein+ powder, maple syrup and vanilla extract.
- Now, fill about 1½ tbsp of your raspberry sauce into the bottom of each popsicle mould, carefully layer the coconut cream mixture on top, leave a bit of space and add another tbsp of raspberry sauce to go on top.
- Use a popsicle stick to carefully swirl through the mixture in the mould to achieve a marble effect.
- Freeze for at least 3-4 hours or until fully solid.
- For the chocolate shell, break your chocolate into little pieces and put them into a tall, slim, microwave-proof jar.
- Add the coconut oil and freeze-dried raspberry powder (if using) and carefully melt it in the microwave. Use short intervals and stir multiple times, or you can do it in a bain-marie instead. Don’t make it too hot or it might melt your ice cream.
- Take your popsicles out of their moulds and dip them into the melted chocolate, and the shell should harden within seconds.
- Sprinkle with freeze-dried raspberry powder, too, if using.
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Linwoods Coffee Nougat Ice Lollies
Ingredients
- 2 frozen bananas
- 2 tbsp of smooth hazelnut butter
- 1 tbsp of maca powder
- 1 tbsp of Linwoods Hemp Protein+ with Flaxseed, Bio Cultures, Vitamin D & Co-Enzyme Q10
- 1 tsp of maple or date syrup
- A dash of almond milk if your blender or food processor is struggling to blend
- About ¼ cup of brewed cold black coffee
- About 70g of melted good quality dark chocolate (to decorate)
- A handful of cacao nibs (to decorate)
Method
- To make the ice lollies, add the banana into a blender or food processor and add all the remaining ingredients (apart from the dark chocolate and the cacao nibs – they’re for decoration).
- Blend for a minute or so until you have a creamy and completely smooth consistency. If your blender is struggling, just add a splash of almond milk.
- To assemble the ice lollies, fill up ice lolly moulds with about 1 tsp each of black coffee.
- Add a bit of the hazelnut ice cream mixture and top with more black coffee (about another tsp or less).
- Repeat the process until the ice lolly mould is filled to the top.
- Place the ice lollies to set in the freezer for at least 8 hours or overnight.
- To pop the ice lollies out of the mould, place them under some warm water.
- Drizzle the melted dark chocolate on top and sprinkle with the cacao nibs. The chocolate should harden up straight away.
- You can store them in the freezer for a couple of weeks.
Linwoods Ferrero Ice Lollies
Ingredients
- 1/3 cup hazelnut butter
- 38g coconut cream
- 57g almond milk
- 1 tsp cacao
- 1 tbsp Linwoods Hemp Protein+ with Flaxseed, Chia Seed, Cocoa & Beetroot Powder
- 2 tsp maple syrup
- pinch of Himalayan salt
- pinch of cinnamon
- 1 tsp vanilla extract
Method
- Simply add all the ingredients to a blender and blitz until smooth.
- Spoon the blend into your popsicle moulds, tapping the mould on a hard surface as you go to remove any air bubbles.
- Insert your stick and pop into the freezer.
- You may need to go back after 10 mins to straighten your stick if it has fallen.
- Freeze until hard.
- Once you’re ready to eat, add some tasty toppings like cacao sauce, peanut butter, almond butter, crushed nuts or chia seeds.
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Linwoods Raspberry Cashew Ice Lollies
Ingredients
- 1/3 cup cashew butter
- 38g coconut cream
- 57g almond milk
- 200g frozen raspberries
- 1 tbsp Linwoods Hemp Protein+ with Flaxseed, Bio Cultures, Vitamin D & Co-Enzyme Q10
- 2 tsp maple syrup
Method
- Simply add all the ingredients to a blender and blitz until smooth.
- Spoon the blend into your popsicle moulds, tapping the mould on a hard surface as you go to remove any air bubbles.
- Insert your stick and pop into the freezer (you may need to go back after 10 mins to straighten your stick if it has fallen).
- Freeze until hard.
- Once you’re ready to eat, add some toppings like cacao sauce, peanut butter, almond butter, crushed nuts or chia seeds.
Linwoods Peanut Butter Ice Lollies
Ingredients
- 1/3 cup peanut butter
- 38g coconut cream
- 57g almond milk
- 1 medium banana
- 1 tablespoon Linwoods Hemp Protein+ with Flaxseed, Bio Cultures, Vitamin D and Co-Enzyme Q10
Method
- Simply add all the ingredients to a blender and blitz until smooth.
- Spoon the blend into your popsicle moulds, tapping the mould on a hard surface as you go to remove any air bubbles.
- Insert your stick and pop into the freezer.
- You may need to go back after 10 mins to straighten your stick if it has fallen.
- Freeze until hard.
- Once you’re ready to eat, add some toppings like cacao sauce, peanut butter, almond butter, crushed nuts or chia seeds.
