This chocolate ice cream is so rich and creamy. Even when frozen for more than a couple days, it still scoops easily because of the beneficial fats the hemp provides.
2½ cup hemp hearts
2½ cup water
½ cup raw cocoa powder
1 cup agave syrup
¼ vanilla bean seeds, scraped
2 pinch celtic sea salt, finely ground
¼ teaspoon cinnamon
Blend everything together until creamy.
Chill in the freezer for an hour or two.
Put in your ice cream maker and follow the directions to Ice Creamify this deliciousness!
OR, if you do not have an ice cream maker:
- Place mixture in a shallow dish in the freezer for a couple of hours.
Stir every 20 – 40 minutes or when ice crystals start to appear on the side of the mixture. Make sure to scrape the sides and whip it back into a consistent texture. Continue until it resemble ice cream.
*Eat the ice cream!
I like it served with ground almonds on top, they remind me of graham wafer crumbs.