This Vegan Honeydew Ice Cream bar recipe is my dairy-free take on Melona Bars with just three ingredients and the signature shape you love. Simply blend, mould, and freeze! The easiest, most delicious (and nostalgic!) ice cream recipe. 

Vegan Honeydew Ice Cream Melona Bar Veggiekins Blog

Why You’ll Love This Recipe

Fruity, creamy Melona Bars are a classic Korean frozen dessert. They’re creamy, sweet, and always hit the spot on a hot day. Every kid in Korea can recognize the classic rectangular shape of a honeydew-green Melona dessert bar. Since I’ve been missing this nostalgic treat, I decided to make my own vegan version of this beloved honeydew ice cream!

It has all the sweet, summery flavor without any dairy. Even better? You don’t need an ice cream maker or any fancy equipment. You just need a blender, a popsicle mould, and your freezer!

Whether you love Melona ice cream or you’ve never tried it, you’re not going to want to skip this refreshing popsicle recipe.

If you’re looking for more vegan sweet treats, try my No-Bake Key Lime Cheesecake, these Chocolate Fudgecicles, or this Strawberry Peach Cobbler!   

How to Make Homemade Melona Bars

Despite the intense melon flavor and creamy, rich texture, these bars are made with just three simple ingredients and a couple of super easy steps. 

Vegan Honeydew Ice Cream Melona Bar Veggiekins Blog

Ingredient Notes

All you need to make your own honeydew ice cream is:

  • Fresh honeydew. When honeydew is in season, it’s perfectly ripe, juicy and so sweet. I always pick it up at the farmers market and this is a perfect way to use it up!
  • Raw cane sugar. Choose organic sugar to ensure it’s vegan.
  • Plant-based milk. Choose any kind of unsweetened dairy-free milk. I love soy milk, but you could also use almond milk, coconut milk, or oat milk. Silk makes a dairy-free heavy cream that would make these extra creamy if you’d like to try that. 

Step-by-Step Instructions

  1. To a blender, add honeydew chunks, raw cane sugar, and unsweetened plant milk. Blend until completely smooth, and adjust to taste. Honeydew melon varies in sweetness, so add more sugar as needed.
  2. Pour your mixture into an ice cream or sorbet maker and allow it to thicken. If enjoying a spoonable ice cream, you can stop here!

To shape into classic melona bar form:

  1. Once your ice cream is ready, prepare a small, square mould (I used a plastic Medjool date container) and add your mixture into the pan. Flatten and smooth with a spatula.
  2. Cut holes into one side of the mould, insert popsicle sticks through the holes, and freeze until solid.
  3. To shape, cut and break down the mould and discard. Slice your popsicle shapes and shave off the sides to make a nice rectangle.

To shape in any popsicle mould:

  1. Use your favorite popsicle mould and pour the mixture into each mould. I recommend silicone for easy removal. Insert a popsicle stick or the accompanying mould sticks and freeze until set, at least 2-3 hours. 
Vegan Honeydew Ice Cream Melona Bar Veggiekins Blog

Storage Tips

  • You can store your ice cream or melona bars in an airtight container in the freezer for up to one month.

Recipe FAQs

Are these Melona bars healthier than the original? 

Yes! They are made without any high fructose corn syrup or artificial flavors, and are made completely gluten-free and vegan! A much healthier alternative to the storebought version. 

Can I buy the original melon ice cream bars in stores in the US?

Yes! Keep in mind that they are not vegan, but there are many grocery stores that now carry them. They are from the brand Binggrae. I’ve heard even Costco carries them. 

Try These Dairy-Free Dessert Recipes

Coconut Cookie Dough Ice Cream

Buckwheat “Rice” Pudding

Cantaloupe Granita with Lime and Mint

Vegan Tiramisu

If you make these Melona Bars, be sure to let me know what you think with a comment below! And follow me on Instagram for even more fun recipes!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Honeydew Ice Cream Melona Bar Veggiekins Blog

Vegan Melona Bars (Honeydew Ice Cream!)


  • Author: Remy Park

Description

This Vegan Honeydew Ice Cream bar recipe is my dairy-free take on Melona Bars with just three ingredients and the signature shape you love. Simply blend, mould, and freeze! The easiest, most delicious (and nostalgic!) ice cream recipe. 


Ingredients

Units Scale
  • 4 cups honeydew chunks
  • 1/3 cup raw cane sugar*
  • 1/2 cup unsweetened plant milk (I used soymilk)

Instructions

  1. To a blender, add honeydew chunks, raw cane sugar and unsweetened plant milk. Blend until completely smooth, and adjust to taste. Honeydew will vary in sweetness, so add more sugar as needed.
  2. Pour your mixture into an ice cream or sorbet maker and allow to thicken. If enjoying as spoonable ice cream, you can stop here!

To shape into classic melona bar form:

  1. Once your ice cream is ready, prepare a small, square mould (I used a plastic medjool date container) and add your mixture into the pan. Flatten and smooth with a spatula.
  2. Cut holes into one side of the mould, insert popsicle sticks through the holes and freeze until solid.
  3. To shape, cut and break down the mould and discard. Slice your popsicle shapes and shave off the sides to make a nice rectangle.

To shape in any popsicle mould:

    1. Use your favorite popsicle mould and pour the mixture into each mould. I recommend silicone for easy removal. Insert a popsicle stick or the accompanying mould sticks and freeze until set, at least 2-3 hours.

Equipment

Notes

Storage Tips

  • You can store your ice cream or bars in an airtight container in the freezer for up to one month.

Keywords: melona bars, melona ice cream, honeydew ice cream, vegan

14

Filed under: Eat, Gluten Free, Oil Free, Sweet Treats

share this post:

BY Remy Park • August 19, 2021

Vegan Melona Bars (Honeydew Ice Cream!)

Vegan Honeydew Ice Cream Melona Bar Veggiekins Blog

leave a comment

Tags:

  1. Me says:
    If you don't have a ice cream/sorbet maker can this still be made?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

read more —>

Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.

meet remy

Some brands I’ve had the pleasure of working with…

follow along
@veggiekins

COPYRIGHT © 2020 Veggiekins    ☼    Website by Sunday Stories

COPYRIGHT © 2020 Veggiekins   ☼   Website by Sunday Stories