These ice lollies are literally my favourite summer dessert right now! I still can’t believe how incredibly delicious they are when they are made with only a handful of simple and wholesome ingredients. The maca combined with the hazelnut butter create the most luscious caramel nutty flavour which is just a match made in heaven with the coffee. These ice pops also packed a protein punch thanks to Linwoods Hemp Protein powder which is a blend of hemp protein, flaxseeds, pumpkin powder, Vitamin D, Q10 and Bio cultures.


2 frozen bananas

2 tablespoon of smooth hazelnut butter

1 tablespoon of maca powder

1 tablespoon of Linwoods Hemp Protein + powder

1 teaspoon 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 70 gr of melted good quality dark chocolate

A handful of cacao nibs

To make the ice lollies just add the banana into a blender or food processor and add all the remaining ingredients. Blend for a minute or so until you have a creamy and completely smooth consistency. If your blender is struggle just add in some almond milk.

To assemble the ice lollies: Fill up some ice lolly moulds with about 1 teaspoon each of black coffee  Add a bit of the hazelnut icecream and top with more black coffee (about another teaspoon 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 just place the under some warm water. Drizzle the melted dark chocolate on top and sprinkle with the cacao nibs. The chocolate should harden up straight away. Enjoy!

Store them in the freezer for a couple of weeks.



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