Hemp Waffle Ice Cream Sandwiches

A stack of three ice cream sandwiches decorated in pink, blue and yellow dyed hemp hearts with a bag of Manitoba Harvest Hemp Hearts in the background.


  • 1 cup gluten-free 1:1 flour
  • ½ cup Manitoba Harvest Hemp Hearts
  • 1 cup filtered water
  • 3 tablespoons avocado oil
  • 2 tablespoons cane sugar
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract, optional
  • ¼ teaspoon sea salt
  • Non-stick cooking spray
  • Vegan ice cream
  • 6 tablespoons Manitoba Harvest Hemp Hearts
  • 4 ½ teaspoons cane sugar
  • 1 teaspoon beet powder
  • ½ teaspoon blue spirulina
  • ¼ teaspoon turmeric powder


  1. Preheat waffle maker.
  2. In a blender, blend together Hemp Hearts, filtered water, oil, sugar, vanilla extract and sea salt until smooth.
  3. Pour blended hemp mix into a large bowl with flour and baking powder then stir together until flour lumps are gone.
  4. Spray waffle maker with non-stick cooking spray and pour batter into center.
  5. Cook about 3-5 minutes until golden, cooked through and peels easily from waffle maker.
  6. Repeat with remaining batter and refrigerate or freeze waffles until cold.
  7. Meanwhile, in 3 separate bowls mix together 2 tablespoons hemp hearts, 1 1/2 teaspoons sugar and 1 of each of the 3 powders to make Hemp Sprinkles.
  8. Top half of your waffles with ice cream and smooth to create a solid ice cream layer. Top with remaining waffles and freeze until solid.
  9. Cut each waffle sandwich into half (if using mini waffles) or quarters (if using regular sized waffles) and roll in Hemp Sprinkles.