If there's something that works perfectly is the combination of cookies and ice cream, and now I'm bringing this amazing vegan and gluten free recipe (hard to resist) made with simple and healthy ingredients; no grains or sugars!
These are my iconic Mango Cookie Ice Cream Bars, these are just a simple and epic combo that needed to be done before summer fruit season is over, although you can still enjoy these any time of the year by using some frozen mango... anyways! Enjoy this recipe!
About these Mango Cookie Ice Cream Bars:
This recipe overall is paleo and vegan friendly, low sugar and dairy free as well. I used the All-In-One Cookie Mix from California Country Gal just to make them even easier and love the ingredients they use on their mixes.
These are just a great snack to make this summer and mango season, cookies and mango ice cream? It's an unmissable recipe that everyone will love and will also nourish your body... high fiber from the cookie mix along with that vitamin C from mangoes!
Nutrient dense and flavorful ice cream bars for the win! The key to have a sustainable healthy life is to preach balance and to also choose better ingredients when you are cooking or baking at home... the ingredients here are a some of the staples that I usually have in my own kitchen.
This recipe was something that I wanted to try for a while now because seeing all the amazing mangoes I had in my counter top... juicy and ripe mangoes that were screaming to be used. Pro tip: Chop your fresh rip mangoes, freeze them and have them ready to use for smoothies and in this occasion, to make some dairy free ice cream!
Overall, these are the ingredients needed for these Mango Cookie Ice Cream Bars:
California Country Gal All-In-One Cookie Mix
Mango
Greek Yogurt
Vanilla Extract
Dairy Free Ricotta
Dairy Free Yogurt
Dark Chocolate
For the dairy free yogurt I used Culina, you can use your favorite flavor, in this occasion I used the Strawberry Rose one that added such a great summery vibe to the cookie dough, these are the ones I prefer since they are crafted and fermented 18 hours... so the consistency is SO CREAMY!
And for the cookie mix, I simply used California Country Gal All-In-One Cookie Mix and paleo, keto and vegan friendly... been loving them for a while now, bet you will too!
Now, are we ready to get started and making these amazing ice cream bars!? Well, and if you are interested you can also get the direct ingredients to my recipes in my Jupiter shop!
Shop the ingredients to my recipes in my Jupiter Shop!
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The full instructions will be below along with the nutritional information per serving. This is just a super easy and flavorful recipe for you to enjoy and your body will love; source of fiber, nutrients and flavor!
Overall this recipe is:
High Fiber
Vegan
Gluten Free
Paleo Friendly
Meal Prep Friendly
Delicious!
The end result
The combination of these flavors is just amazing! And in some part it's also addicting, the magic of the sweet and savory combination. The flavor is just a whole new level, so playful and... gourmet.
Creamy and with a soft chewy cookie, the layer of melted chocolate in the middle really creates another amazing experience of flavors and textures since the chocolate and the ice cream melts in your mouth... simply epic!
Pro tip! You can even cut it into eight slices and freeze them, and when you are ready to enjoy them at any time!
This is a great recipe that your family or friends will love! Easy to prepare and elegant and fun no matter the occasion, this recipe is made to enjoy in the most effortless and most delicious way ever, I mean... only simple and minimal ingredients in a healthy gluten free and high fiber dessert with all the summer flavors!
Sharing is caring!
Remember that sharing is caring so please spread the love by saving, sharing or bookmarking this recipe for later. To cook with your loved ones on one of your amazing brunches or friend gatherings!
With love,
María
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Mango Cookie Ice Cream Bars
By María Fernanda López
Serves 6 big slices
Ingredients
Cookies
1 pack California Country Gal All-In-One Cookie Mix
2/3 cup of dairy free yogurt
1 tsp of vanilla extract
Mango Ice Cream
1 cup of mango
1/2 cup of dairy free ricotta cheese
4 packs of stevia
1 tsp of vanilla extract
1 keto chocolate bar
Method
Preheat the oven at 350F.
Mix all the ingredients for the cookie and spread the dough into 2 silicone baking loaf dishes.
Bake for 15 minutes.
Blend the mango, ricotta cheese, vanilla and stevia.
Once the cookies are baked let the chocolate melt on one of the cookie bake.
Add the mango mix and top with the other half of the cookie bake.
Freeze for a couple of hours, slice into 6 and enjoy!
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Nutritional Information per serving (285 kcal)
Fat: 18g
Carbs: 39.5g
Fiber: 19.6g
Net Carbs: 19.9g
Protein: 7.4g
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