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mango ice cream bars stacked
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4.50 from 4 votes

Vegan Mango Nice Cream Bars (Gluten-Free)

These date-free Vegan & Gluten-Free Mango Nice Cream Bars make for one easy, healthy, delicious, and refreshing frozen treat! A creamy frozen mango banana ice cream filling sits atop a chewy cardamom almond crust in this delightful dessert.
Prep Time10 mins
Freezing Time3 hrs
Total Time3 hrs 10 mins
Course: Snacks, Sweets, Vegan
Cuisine: Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 286kcal
Author: Kristen Wood


Chewy Cardamom Crust

  • 1 cup golden raisins or medjool dates
  • 3/4 cup almond flour or meal
  • 1 tbs coconut oil
  • contents of 1 green cardamom pod or 1/4 tsp ground cardamom

Mango Nice Cream

  • 2 frozen bananas
  • 1 fresh ripe mango
  • 3 tbs coconut oil
  • pinch ground turmeric
  • pinch ground cinnamon


  • In a food processor or high speed blender combine almond flour, raisins, 1 tbs coconut oil, and cardamom.
  • Blend until evenly broken down and sticky. You want to preserve a bit of texture here.
  • In a parchment lined bread loaf pan press your crust mixture down evenly and firmly completely lining the bottom of the pan.
  • Place in the freezer while you prepare your nice cream filling.
  • In a food processor or blender combine frozen bananas, mango, 3 tbs coconut oil, turmeric, and cinnamon.
  • Blend until smooth and creamy.
  • Remove loaf pan from freezer.
  • Pour nice cream mixture on top of crust. Smooth the top with a spoon ensuring an even layer.
  • Cover and place into the freezer for at least three hours before serving.
  • When ready to serve. Lift the parchment, place on a cutting boards and slice into bars.
  • Keep covered and stored in the freezer for up to 2 weeks.
  • Enjoy!


Serving: 1bar | Calories: 286kcal | Carbohydrates: 36g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Sodium: 4mg | Potassium: 379mg | Fiber: 4g | Sugar: 24g | Vitamin A: 398IU | Vitamin C: 17mg | Calcium: 48mg | Iron: 1mg