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5 from 3 votes

Vegan Weiss Mango Ice Cream Bars

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.
Prep Time40 mins
Cook Time0 mins
Total Time40 mins
Course: Dessert
Cuisine: Australian, Vegan
Servings: 12



  • 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 mangos. Make sure you use very ripe and orange mangos.
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