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Vegan Melona Bars (Honeydew Ice Cream!)

Creamy Vegan Melona Bars (Honeydew Ice Cream)

Indulge in these Vegan Melona Bars (Honeydew Ice Cream!) for a refreshing, dairy-free treat that evokes summer memories.
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Prep Time 10 minutes
Freezing Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 bars
Course: Dessert
Cuisine: Korean
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 cups Honeydew chunks Fresh honeydew enhances flavor.
  • 1/4 cup Raw cane sugar Can substitute with coconut sugar.
  • 1 cup Unsweetened plant milk Soy, almond, or oat milk works well.

Equipment

  • High-speed blender
  • Popsicle Molds

Method
 

  1. Blend the honeydew chunks, raw cane sugar, and unsweetened plant milk in a high-speed blender until smooth and creamy, about 1-2 minutes.
  2. Pour the blended mixture into popsicle molds, filling them almost to the top.
  3. Freeze the molds for about 4-6 hours until the bars are completely solid.
  4. To unmold, run warm water over the molds for about 15 seconds, then carefully pull out the bars.

Nutrition

Serving: 1barCalories: 120kcalCarbohydrates: 30gProtein: 1gSodium: 5mgPotassium: 200mgFiber: 1gSugar: 20gVitamin C: 20mgCalcium: 4mgIron: 2mg

Notes

Store leftover bars in an airtight container for up to 3 days in the fridge or freeze for up to 1 month. Let sit at room temperature for easier serving.

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