How-to Recipe: Hemp Ice Cream & Raspberry Sorbet Paletas by La Pachamama Organic

30 June 2021

Truly discover inner wellness with our series of delicious 100% organic plant-based whole food recipes in collaboration with Benjamin & Anne Marie from La Pachamama Organic.

Each recipe within this series from La Pachamama is inspired by each key ingredient within our Super Naturals range, aimed to feed and nurture the soul.

Perfect to indulge and enjoy during summer months, here is how to make delicious Hemp Ice Cream & Raspberry Sorbet Paletas.



Homemade healthy ice cream made from plant milk is a deeply rewarding summer treat. This version is made using hemp and almond milk, combined with macadamia and raspberry. But you can substitute the raspberries with just about any nut or seed milk and fruit combination.

Hemp is a super-charged little seed, extremely rich in protein and a complete source of amino acids. Hemp is also highly beneficial for the skin, with its healthy fatty acids balancing out dry skin by hydrating and regulating the skin’s oil production.


  • 170ml rice syrup (5.75 fl oz)
  • 100ml water (3.38 fl oz)
  • 40g hemp seed (1.41 oz)
  • 1 vanilla bean, deseeded
  • 400ml almond milk (13.53 fl oz)
  • 400g raspberries (14.11 oz)
  • pinch salt
  • ½ teaspoon guar gum
  • 100g raw macadamia, finely chopped (3.53 oz)
  • 2 tablespoons maple syrup
  • optional: 100 gr vegan white chocolate


  1. Begin by creating a sugar syrup by adding the water and the rice syrup to a small saucepan and bring to a boil. Once simmering, turn the heat off and set aside and allow the syrup to cool.
  2. Make the raspberry sorbet by placing raspberries, ¼ teaspoon of guar gum and 135g of the sugar syrup in a high-speed blender. Blend until smooth and carefully pour into a popsicle mould, filling each mould halfway. Put in the freezer for 30 minutes until semi- set.
  3. Make the hemp ice cream by placing the almond milk, hemp seeds, vanilla and the remaining 135g of the sugar syrup to a saucepan and bring to a boil. Once boiled, turn off heat and allow to cool
  4. Once cooled, add the hemp mixture to a high-speed blender along with ¼ teaspoon of the guar gum and blend on high speed until smooth.
  5. Meanwhile, add the finely chopped macadamia and maple syrup to a dry fry pan on low heat. Continuously stir the mixture with a spatula until sticky and dry. Turn off heat and allow it to cool and harden. Remove from pan.
  6. Get your popsicle moulds from the freezer and divide a sprinkle of macadamia crunch over each mould. Then carefully pour the hemp mixture into each mould to fill completely. Insert the paleta sticks, and make sure to push them down into both layers of ice-cream. Freeze for an hour until well- set.
  7. To serve, lay the paletas out on a plate and drizzle melted white chocolate all over.


This recipe is inspired by our certified organic Super Naturals Kombucha & Hemp Clay Toning Peel-Off mask. Harmonise the benefits of Hemp Seed oil with an inner and outer wellness experience. Our Super Naturals Kombucha & Hemp Clay Toning Peel-Off helps to boost radiance, minimise pores and tone your complexion.

Want to know more about La Pachamama? Based within the Spanish hillside of Andalucía, both Benjamin and Anne Marie are passionate about growing and creating 100% organic plant-based whole food recipes which work in harmony with Mother Nature. Shortly after Anne-Marie’s first trip to Peru and Bolivia in 2008, Pachamama Catering was born. The name originates in honour of ‘Pachamama’ the goddess referred to by the indigenous people of the Andes – She is an “Earth Mother” type goddess that gives us life, feeds us and presents natural abundance upon us.

Stay tuned for more delicious vegan recipes from La Pachamama, and discover their cook book here

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