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.
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?
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!
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!
- 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
- 2 frozen bananas
- 1/2 cup frozen mango
- 1/2 cup frozen dragon fruit
- 2 tbsp maple syrup
- Add oats, coconut sugar, cinnamon, and salt to a food processor.
- Process until oats are broken down into a flour-like consistency.
- Add in dates, vanilla, and maple syrup.
- Process until it comes together into a ball.
- Transfer to a small loaf pan lined with parchment paper.
- Press down firmly and smooth it out with wet hands.
- Place in the freezer while you prepare the ice cream.
- Add frozen bananas, frozen mango, and 1 tbsp maple syrup to the food processor.
- Process until it turns into a creamy ice cream.
- Scoop out half of the ice cream and smooth it out on top of the base.
- Add dragon fruit and 1 tbsp of maple syrup to the food processor.
- Process until well combined and creamy.
- Pour it on top of the mango banana ice cream and smooth it out.
- Freeze for 2-3 hours, or until set.