Cool down with these protein ice lollies

Linwoods show us how to make our own healthy ice lollies at home using their hemp protein

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.

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.

Ingredients

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.

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.

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.