Homemade strawberry ice cream with pumpkin seed chocolate topping

Recipe for 4 people / working time approx. 30 min.

4 tbsp pumpkin seeds HAMLITSCH
2 tbsp sugar
50g dark chocolate
400g frozen strawberries
150g sour cream
60g sugar

Whipped cream, waffles for topping

Roughly chop the pumpkin seeds & brown them in a pan, add 2 tablespoons of sugar, caramelize and remove from the heat, chop and stir in the chocolate until melted, spread on a baking paper and put in the freezer.
Put the frozen strawberries together with the remaining sugar and sour cream in a shredder / slicer and puree.
Form balls, sprinkle with pumpkin seed chocolate crunchy and serve with whipped cream and waffles.