They're sort of antithetical styles, I mean the hefeweizen is a malty beer with almost all of its character derived from the amazing german wheat beer yeasts, flavoring/aroma hops are minimal to non-existent, and always noble hops. The best IPAs are dry with no yeast character at all, and driven by a mild malt character with HUGE American hop character.
If you absolutely had to do it, I'd maybe use slightly-less-than-hef grainbill, say 60-40 or 70-30 of pale or pils and wheat malt for the grist and shoot for the low-mid end of the IPA gravity range (1.055-1.065). Then, I'd probably use two hops, one american citrus and one classic noble (two that go well together) in a hopburst with no bittering addition to hit around 25 IBU. Dry hop as necessary. Definitely use a clean american wheat yeast- a classic hef yeast is going to clash with literally everything in this recipe. Dry hop as needed.
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