Vegan Melona Bars (Honeydew Ice Cream!)
Aug 19, 2021 • Updated Jun 20, 2023
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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.
What are Melona Dessert Bars?
Melona ice cream bars are a staple of youth in South Korea. They are made by Binggrae and are so popular they’re even sold in the USA at Asian markets, grocery stores, and some Costco’s! You can even place an order for pickup or delivery if you get your groceries through Instacart.
Unfortunately, the ones up for individual sale have so many icky ingredients and so much sugar. In fact, here is what it says on the box:
Ingredients: Water, Cream, Sugar, Corn Syrup, Skim Milk Powder, Whey Powder, Artificial Flavor, Melon Syrup, Mono and Diglycerides of Fatty Acids, Sodium Carboxymethylcellulose, Salt, Locust Bean Gum, Guar Gum, Carrageenan, Polysorbate 80, Yellow 5 (Tartrazine), Blue 1 (Brilliant Blue FCF).
So, as you probably already know, I love to veganize recipes, and these melona bars didn’t stand a chance against your girl! My dairy-free and vegan version has fewer grams of sugar, less total fat, and only 3 (prouncable) ingredients!
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. You can also check out my reel on how to make Melona bars!
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.
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
- 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.
- 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:
- 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.
- Cut holes into one side of the mould, insert popsicle sticks through the holes, and freeze until solid.
- 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:
- 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.
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
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.
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
Cantaloupe Granita with Lime and Mint
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!
Vegan Melona Bars (Honeydew Ice Cream!)
Ingredients
- 4 cups honeydew chunks
- 1/3 cup raw cane sugar*
- 1/2 cup unsweetened plant milk I used soymilk
Instructions
- 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.
- 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:
- 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.
- Cut holes into one side of the mould, insert popsicle sticks through the holes and freeze until solid.
- 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:
- 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.
Notes
Storage Tips
- You can store your ice cream or bars in an airtight container in the freezer for up to one month.
Nutrition information is automatically calculated, so should only be used as an approximation.
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