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.
Servings: 12
Ingredients
- 1 cup (130g) raw cashews, soaked in water to cover
- 3 ⅓ cups (800g) thick scoopable canned coconut cream, (note 1)
- ⅓ cup (115g) maple syrup
- 1 tablespoon (15g) vanilla extract
- 5 cups (500g) frozen mango chunks, (note 2)
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 334kcal | Carbohydrates: 21g | Protein: 5g | Fat: 28g | Sodium: 5mg | Potassium: 382mg | Fiber: 2g | Sugar: 12g | Vitamin A: 451IU | Vitamin C: 17mg | Calcium: 27mg | Iron: 2mg
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