Nicecream / Dessert / Plant-based recipe
There is no better combo on a hot summer day than mango & ice-cream and these bars deliver exactly that. Inspired by the classic Aussie Weis Mango Ice-cream Bar, these have creamy mango ice-cream topped with vanilla coconut nice cream that will put a smile on everyone's face. The vanilla premium plant-protein powder in the top layer takes these bars to a whole other level of yum making them extra creamy.
This fruity summery delight recipe is made with Vanilla Premium Plant-Based Protein Powder.
2 large bananas (approx. 300g), frozen small chunks
5 mangos (approx. 500g), frozen small chunks
5ml (1 tsp) vanilla essence
60ml (2-3 tbs) non-dairy milk (I used almond)
150ml (6 tbs) coconut cream
30g VPA Premium Plant-based Vanilla Protein Powder
Cut bananas & mango into small pieces & freeze overnight.
To make mango layer: Add frozen mango and 5 tbs of coconut cream to a blender or food processor. Blend mixture for 2-4 minutes. Add 1 tbs of milk if consistency is too crumbly. Continue to blend until ice-cream is smooth & creamy.
Divide the mixture into a silicone mini loaf pan, leaving roughly 1cm from the top. Alternatively, you can use a loaf tin lined with baking paper so the paper hangs over the sides. Place in the freeze for 4 hours or overnight.
To make vanilla layer: Add frozen banana, vanilla essence, 2 tbs milk, 1 tbs coconut cream & plant-based vanilla protein powder to a blender or food processor & blend until smooth.
When the mango layer has set, spread the vanilla layer on top & smooth the surface. Put back in the freezer for 4 hours.
Once the ice-cream bars have set, pop them out of the silicone moulds. If using a loaf tin, leave out for 5-10 mins before slicing.
Enjoy right away!
Made with Vanilla Premium Plant-Based Protein Powder.
Calories 163, Carbs 25.6 grams, Fat 5.5 grams, Protein 5 grams