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

Vegan nice cream bars
Serves 10
Prep 20 mins (4 ½ hours freezing time)

1 cup (90g) rolled oats
150g cashews
½ cup (40g) shredded coconut
10 fresh dates, pitted
1 tbs melted coconut oil
2 tsp maple syrup
Pinch of salt
500g chopped frozen banana
1L tub Coles Irresistible Vegan Vanilla Bean Frozen Dessert
Fruit puree (see below)
Cranberry Trio trail mix, to serve
Pistachios, chopped, to serve
Chopped peach, blueberries or raspberries, to serve

1. 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.
2. 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.
3. Transfer slice to a clean work surface. Cut into bars. Sprinkle with trail mix and pistachio. Top with chopped fruit. Serve immediately.

Peach puree
1 large ripe peach, stoned, chopped
1 tbs maple syrup

1. Combine the peach, maple syrup and 1 tbs water in a saucepan over medium-high heat. Cover and cook, stirring occasionally, for 8-10 mins or until the peach is very tender. Uncover and set aside to cool slightly. Transfer to a blender and blend until smooth.

Blueberry puree
125g blueberries
1 tbs maple syrup

1. Combine the blueberries, maple syrup and 1 tbs water in a saucepan over medium-high heat. Cook, stirring, for 5 mins or until blueberries break down. Set aside to cool slightly. Transfer to a blender and blend until smooth.

Raspberry puree
125g raspberries
2 tsp maple syrup

1. Combine raspberries and maple syrup in a saucepan over medium heat. Cook, stirring, for 5 mins or until raspberries break down. Strain through a fine sieve into a heatproof bowl. Discard the solids. Set aside to cool slightly.

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