Eat, Sweets

Vegan & Gluten-free Mango Dragon Fruit Ice Cream Bars

mango & dragon fruit ice cream bars #vegan #glutenfree After a couple of crazy busy, highly stressful work weeks, I’m back to semi-normal here on the blog. I’m so sorry for my absence and to show just how sorry I am, I’m sharing the recipe for these vegan & gluten-free mango dragon fruit ice cream bars. Don’t worry, the ice cream is no-churn, with a simple base of frozen fruit. You’re going to love them so much that hopefully you forgive me for being so MIA lately! At the very least, they’ll put a smile on your face.

mango & dragon fruit ice cream bars #vegan #glutenfree I wanted to make a sweet dessert that I could enjoy all week long. So, I racked my brain and decided to make these colorful, fruity dairy-free ice cream bars. It was over 70 degrees Farenheit here in Hong Kong today. Basically, I came home so exhausted from a long afternoon of deliveries for my business. I was hot, grumpy, and wanted a treat to help me cool off. So, what better to make than ice cream bars?

mango & dragon fruit ice cream bars #vegan #glutenfree I adapted these from my mango blueberry banana ice cream cups. The date-oat base tastes like a chewy granola bar, which matches perfectly with the fruity banana, mango & dragon fruit ice cream. One bite and I was immediately refreshed. They’re not too much, with just the right amount of sweetness!

mango & dragon fruit ice cream bars #vegan #glutenfree Like I said before, the ice cream is literally just blended frozen fruit with some maple syrup. It’s that simple! I honestly don’t have the patience most times for super complicated desserts. So, I try to keep mine as simple and delicious as possible. I hope you enjoy this recipe!

mango & dragon fruit ice cream bars #vegan #glutenfree

Prep time
Total time
Delicious, refreshing mango dragon fruit ice cream bars! A chewy granola bar base topped with no-churn fruit-filled ice cream. Completely vegan and gluten-free.
Recipe type: Dessert
Cuisine: Vegan, Gluten-free, Dairy-free, Raw
For the base
  • 1 cup gluten-free oats
  • 8 large Medjool dates, pitted
  • 1 tbsp coconut sugar
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp maple syrup
  • pinch of salt
For the ice cream
  • 2 frozen bananas
  • 1/2 cup frozen mango
  • 1/2 cup frozen dragon fruit
  • 2 tbsp maple syrup
For the base
  1. Add oats, coconut sugar, cinnamon, and salt to a food processor.
  2. Process until oats are broken down into a flour-like consistency.
  3. Add in dates, vanilla, and maple syrup.
  4. Process until it comes together into a ball.
  5. Transfer to a small loaf pan lined with parchment paper.
  6. Press down firmly and smooth it out with wet hands.
  7. Place in the freezer while you prepare the ice cream.
For the ice cream
  1. Add frozen bananas, frozen mango, and 1 tbsp maple syrup to the food processor.
  2. Process until it turns into a creamy ice cream.
  3. Scoop out half of the ice cream and smooth it out on top of the base.
  4. Add dragon fruit and 1 tbsp of maple syrup to the food processor.
  5. Process until well combined and creamy.
  6. Pour it on top of the mango banana ice cream and smooth it out.
  7. Freeze for 2-3 hours, or until set.


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