| PUMPKIN SEED ICE CREAM BARS | Dairy free, gluten free, vegan.
Eat ice cream and support local farmers! Prana Foods Pumpkin Seeds are grown locally in Quebec with farmers who practice regenerative farming. This type of agriculture improves soil health and combats climate change all while offering you the healthiest pumpkin seed possible to add to salads, bowls, wraps, ice cream, or as a protein packed snack.
These plant-based ice cream bars get their green colour from blended pumpkin seeds and they’re ultra creamy texture from coconut cream. They’re nutritious, delicious, and super easy to make!
Recipe makes 5 bars
Macros per bar:
322 cals - 22g fat - 24g carbs - 7g protein
Macros per bar (no chocolate):
215 cals - 15g fat - 14g carbs - 6g protein
Ingredients:
1 cup coconut cream
1/3 cup Prana Pumpkin Seeds
2 tbsp maple syrup
15g scoop vanilla protein (optional)
1/4 cup soy milk or preferred dairy free milk
1/2 cup Prana Vegan Chocolate Buttons
1 tsp olive oil
Option to add additional pumpkin seeds and sea salt to decorate.
Recipe:
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!
Enjoy!