Ingredients
Main Ingredients
- 1½ cups raw cashews (soaked in water for at least 3 hours)
- ¼ cup full-fat coconut milk
- 1½ cups cubed honeydew melon (ripe)
- 3 tablespoons maple syrup (plus more to taste)
- Optional: green food coloring (natural preferred)
- Popsicle mold
Instructions
- Drain Cashews: Drain the soaked raw cashews thoroughly and transfer them to a high-powered blender to prepare the creamy base.
- Add Ingredients: Add the full-fat coconut milk, cubed ripe honeydew melon, and maple syrup to the blender with the cashews.
- Blend Mixture: Blend all the ingredients until the mixture is smooth and creamy. Taste the blend and add more maple syrup if additional sweetness is desired, then blend again to combine.
- Add Color (Optional): Optionally, add green food coloring starting with 4 drops. Blend and add more drops as needed until you reach the preferred vibrant green shade.
- Pour into Molds: Pour the creamy melon mixture into popsicle molds evenly, preparing them for freezing.
- Freeze: Freeze the molds for at least 6 hours or until completely solid.
- Serve: Remove the frozen bars from the molds and enjoy your homemade Melona ice cream bars immediately for the best texture and flavor.
Notes
- Soaking the cashews for at least 3 hours (or overnight) softens them and ensures a creamy texture when blended.
- The recipe is naturally dairy-free and vegan by using cashews and coconut milk as the creamy base.
- Maple syrup can be adjusted to taste depending on the sweetness of the honeydew melon used.
- If using food coloring, opt for natural brands to keep the recipe clean and healthy.
- Ensure the honeydew melon is ripe for optimal sweetness and flavor in the bars.
- Popsicle molds are preferred, but silicone molds or ice cube trays with sticks can be used as alternatives.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Korean-inspired
- Diet: Vegan
