Homemade Vegan Ice Cream Bars 3 Ways | Simple Summer Desserts | Coles

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and soy milk is often less expensive.

dark chocolate

🥗Healthier: cacao nibs

💰Cheaper: semi-sweet chocolate chips

Cacao nibs are lower in sugar, and semi-sweet chips are often on sale.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup has a lower glycemic index, and honey is often cheaper.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide omega-3s, and sunflower seeds are budget-friendly.

Grease a 20cm x 30cm lamington pan and line the base and 2 long sides with baking paper, allowing the sides to overhang.

Place the oats, cashews, coconut and dates in a food processor and process until finely chopped.

Add the coconut oil, maple syrup and salt. Process until the mixture holds together when pinched.

Spoon into the prepared pan and press evenly over the base. Place in the freezer for 30 mins to set.

Place the banana in a food processor and process until smooth. Add the frozen dessert and process until smooth and well combined.

Transfer to a large bowl. Add half the fruit puree and fold to marble. Spoon over the oat mixture in the prepared pan.

Top with dollops of the remaining fruit puree and use a skewer to gently marble. Freeze for 4 hours or until firm.

Transfer slice to a clean work surface. Cut into bars. Sprinkle with trail mix and pistachio. Top with chopped fruit. Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens