A vegan take on the classic Aussie Weis Mango Ice Cream Bars! A creamy mango ice cream topped with coconut ice cream perfect for a Summery treat.
If you didn't grow up in Australia, the Weis bar is a popular ice cream treat consisting of a layer of mango ice cream and a thinner layer of coconut ice cream.
Traditionally, Weis bars are hand held, in plastic packaging and are irresistible! Alas, they are not vegan so I've made my own version!
Ice cream base of these vegan weis bars
With vegan ice cream, rarely can you get a CREAMY mixture when you simply pour cream into a mould and freeze it. The trick is to use an ice cream maker!
Thankfully, I have a Kenwood stand mixer (not sponsored) which has an ice cream attachment (!!) so I used that to make the ice cream base of these vegan weis bars.
I am all up for simplicity so the ice cream base only has FOUR ingredients:
- Raw cashews
- Canned coconut cream
- Maple syrup
- Vanilla extract
The cashews and coconut are essential for this recipe. Homemade vegan ice cream without those two ingredients is simply not very creamy. I am definitely working on creating a cashew and coconut free ice cream but it's taking me some time (think more than 10 trials) but I digress.
To make the ice cream base, all you have to do is blend those four ingredients until they are as smooth as possible then pour it into your ice cream maker!
Churn it according to the manufacturer's instructions. Halve the mixture then set one half aside in the freezer.
Vegan mango ice cream layer
Before making the ice cream base, we need to prep the flavour for the mango layer by, you guessed it, blending frozen mangoes!
Then process the frozen mangoes with half of the vanilla base. Spread it into your ice cream/cake tin and wait patiently.
Or scrape the leftovers from the food processor and enjoy!
Once your mango layer is set, go ahead and spread on the coconut layer.
I'm always up for shortcuts BUT these are a few *essential* steps otherwise your ice cream won't be as creamy. I've learnt this all the hard way and want to save you from getting a headache in the kitchen!
Use the brightest and sweetest mangoes you can find! Initially I used a variety of mango which weren't very golden or ripe. This resulted in a pale mango layer which was overpowered by the cashew coconut ice cream.
Make sure the bowl of your ice cream maker is FROZEN. If you shake it and hear any liquid swishing, it's not cold enough. I've been impatient in the past and didn't freeze my ice cream bowl for long enough and it meant that my ice cream didn't churn properly.
After you blend the ingredients in your blender, FREEZE the mixture! I also skipped this step before and my ice cream didn't churn properly!
It take time to make this recipe but most of it is spent *waiting*. The actual work only takes about 15 minutes. I hope you enjoy this recipe!
See my other vegan Summer dessert recipes
Other vegan ice cream recipes
Vegan Weiss Mango Ice Cream Bars
- The day before: Place the bowl of your ice cream maker in the freezer. Place the coconut cream and cashews in the fridge.
- Line a 22 cm (8.6 inch) long loaf tin with baking paper so the paper hangs over the sides.
- Thoroughly drain the cashews. Add the cashews, coconut cream, maple syrup and vanilla to a high-powered blender and blend until it is extremely smooth and there are no noticeable bits of cashews. Pour the mixture into a container and place it in the freezer for 30 minutes to 1 hour (this is important!!).
- Remove the bowl of your ice cream maker from the freezer. Churn the cashew coconut mixture according to your manufacturer's instructions for 30-45 minutes.
- While the ice cream is churning: Add the frozen mango to a food processor and process it until it forms a smooth ice cream texture. Scoop the mango into a container and set aside in the freezer.
- The ice cream is ready when it is the consistency of soft serve. Scoop half of it into a container and set it aside in the freezer. Add the frozen mango puree to the ice cream in your ice cream maker and churn until everything is combined.
- Scoop the mango ice cream into your loaf tin and smooth the surface. Cover and freeze.
- When the surface of the mango ice cream layer has set, spread the plain ice cream on top and smooth the surface. Cover and freeze.
- Freeze the ice cream for 4 hours or overnight. Slice the ice cream with a sharp knife and enjoy immediately. Store the leftovers in an airtight container in the freezer for up to 2 weeks.
- This is about 2 x 400mL cans of coconut cream. Make sure you get coconut cream which is high in fat as the fat prevents the ice cream turning into a brick of ice.
- This is about 5 x mangoes. Make sure you use very ripe and orange mangoes.
This post was originally published in December 2015 and updated in February 2020.
Please leave a comment below if you made this recipe, have any questions or thoughts! Your comment will help other readers and Rainbow Nourishments.