Apricot, pistachio + passionfruit ice cream bars {vegan + gluten-free}

Apricot, pistachio + passionfruit ice cream bars | My Darling Lemon Thyme

Summer arrived right on cue this year. Just when we were all getting well and truly over the wet and cold of the last 6 months (oh who am I kidding, the last 9 months!)- boom, warm weather arrived. December 1st the sun was out, the birds were chirping and the cicadas singing. As all parents know only too well, with the sunshine also comes the constant whingeing for ice blocks and ice creams from the shops after school. Lucky for me it's something I've managed to fend off as we've had a good stash of iced treats in our freezer lately, mostly homemade ice blocks and ice creams from recent shoots, but also tubs of lush, all natural ice cream from Kohu Road.

Apricot, pistachio + passionfruit ice cream bars | My Darling Lemon Thyme
Apricot, pistachio + passionfruit ice cream bars | My Darling Lemon Thyme
Apricot, pistachio + passionfruit ice cream bars | My Darling Lemon Thyme

Kohu Road ice cream is as close to homemade as you're gonna get. It's handmade in Auckland, New Zealand (by four passionate ice cream lovers) using real food ingredients and no additives whatsoever. I like that. And we love their ice cream. Even though my family and I are ok with little bits of dairy nowadays, I do tend to eat dairy-free options when available, and they have an entire dairy-free range. I decided to use their award-winning Passionfruit Gold Fruit Ice Cream for today's recipe. It's a gorgeous fresh passionfruit sorbet-style iced treat, which is not only dairy-free but gluten-free and now vegan also (they recently swapped out the honey to make it vegan friendly). My kids love anything sweet and frozen, but especially love individual ice blocks and ice creams, so I decided to add a fruit and nut top and bottom and call these bars...

Apricot, pistachio + passionfruit ice cream bars | My Darling Lemon Thyme
Apricot, pistachio + passionfruit ice cream bars | My Darling Lemon Thyme
Apricot, pistachio + passionfruit ice cream bars | My Darling Lemon Thyme

Apricot, pistachio + passionfruit ice cream bars (vegan + gluten-free)

Using regular dried apricots would give you a lovely bright orange colour, but I'm not a fan of the sulphites used to help stop discolouration, so I always buy natural dried apricots. You can find them at some supermarkets and at health food stores. For Kohu Road stockists throughout NZ + Australia click here.
Makes 16-18 bars


2 cups (350g) natural dried apricots (not sulphite treated)

1 1/2 cups (135g) shredded coconut

The finely grated zest 1 orange

1 tablespoon virgin coconut oil

3/4 cup (70g) pistachio nuts, roughly chopped

1 litre tub Kohu Road Passionfruit Gold Fruit Ice Cream


Line a 28 x 18cm slice tin with baking paper, extending up and over the side by 2cm (this will help when it comes time to lift the bars out of the tin). Remove the tub of ice cream from the freezer and set aside on the bench to soften slightly. Place apricots, coconut, zest and coconut oil into a small food processor and pulse until a rough paste forms. Transfer to a bowl and mix through the chopped pistachios.

Divide the apricot mixture in half, then press half into the base of the slice tin, using the back of an oiled spoon to pack it down firmly. Scoop ice cream out of the tub and into the tin, using the back of a spoon or an offset spatula to smooth the top. Return to the freezer for 2-4 hours or until firm. Scatter the remaining apricot mixture over the top and pack down with a spoon. Return to the freezer until ready to serve.

To serve, remove the ice cream 'slab' from the tin using the baking paper overhang and transfer to a chopping board. Run a large, sharp knife under warm water then slice into 16-18 bars. Serve immediately or pack into containers and return to the freezer for later.

This post is sponsored by Kohu Road. As always, all views are my own. Thank you for supporting the companies who allow me to continue providing free recipes and content.

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  • Reply
    Sarah | Well and Full
    December 7, 2016 at 2:50 pm

    Hi Emma! These ice cream bars look absolutely luscious. 🙂 But I also came here to say that I just got your cookbook, and I’ve been loving it!! There’s so much wonderful inspiration and the photos are stunning. But my favorite part is that it’s organized by SEASON! I wish every cookbook was organized by season, it’s the best way to eat! 😀

    • Reply
      December 8, 2016 at 3:41 am

      Thanks so much Sarah! I’m so stoked you’re loving my latest book 🙂 Much love xx

  • Reply
    Lili @ Travelling oven
    December 9, 2016 at 11:19 am

    They look absolutely amazing and even if it’s freezing cold here, I’m craving these ice cream bars badly now, yum! 😀

  • Reply
    December 15, 2016 at 12:57 am

    Tried it last night and it was so delicious, also added some almond pieces and mixed it up with pistachio and loved the combination, Thanks for sharing!

    • Reply
      December 15, 2016 at 12:59 am

      Oh that’s so awesome you loved it! xx

  • Reply
    December 16, 2016 at 7:50 pm

    Hi Emma I was wondering if you would be interested in acting as a stakeholder for a few of my senior Food Tech students at Hamilton Girls High. Their project is to develop healthy ice cream sandwich type products. Also I am wondering where you got your ice block moulds from?

    • Reply
      December 18, 2016 at 9:22 pm

      Hi Erin,
      Your project sounds interesting! Can you email me and we can chat more mydarlinglemonthyme@gmail.com.
      I bought my ice block moulds off Amazon a few years ago. Search ‘Prepworks by Progressive Freezer Pop Maker’.
      Emm x

  • Reply
    Greg Child
    December 19, 2016 at 3:32 am

    Looks delicious and guilt-free! I will definitely make one tonight. Thanks for sharing.

  • Reply
    January 5, 2017 at 11:14 am

    Woow lip smacking and yummy recipe. Planning on making this recipe during the week.
    Thanks for sharing your recipes !!

  • Reply
    Ruby & Cake
    January 6, 2017 at 3:37 pm

    Love love love Kohu road ice cream (NZ ice cream is the best after all :D) I also love the amazing way you have made them into bars. I feel like I could eat a lot of them and not feel too terrible.

  • Reply
    Mark Flint
    January 7, 2017 at 11:37 pm

    Very innovative! Will have to try this soon.

  • Reply
    Ashley Madden
    January 10, 2017 at 10:22 am

    I stumbled upon here and so glad I did! Love this recipe, I’m going to try a similar “crust” ! Going to preuse! Nice to meet you Emma 🙂

    • Reply
      January 10, 2017 at 8:37 pm

      Thanks for stopping by Ashley xx

  • Reply
    February 22, 2017 at 6:01 pm

    Oh, My Goodness! This is everything I want for desert!

  • Reply
    November 17, 2017 at 3:43 am

    Totally inspired!

  • Leave a Reply to Mark Flint Cancel Reply