Weis Mango Ice-cream Bars

Directions

1. Cut bananas & mango into small pieces & freeze overnight.

2. 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.

3. 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.

4. 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.

5. When the mango layer has set, spread the vanilla layer on top & smooth the surface. Put back in the freezer for 4 hours.

6. 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.

7. Enjoy right away!