Easter Treat: Recipe- Salt & Straw Ice Cream Bars
Looking for a special Easter treat for your kids, friends’ kids, or those of us who identify as “young at heart”? (raises hand).
Salt & Straw, the gourmet, small-batch, chef-driven ice cream, has the perfect easy to make recipe for their popular popsicle Dilly Bars.
Salt & Straw Ice Cream Bars, makes 3
1 pint of our vegan Marionberry Coconut Sherbet (or a flavor you prefer)
2 cups white chocolate
1 cup coconut oil
Kosher salt
Freeze dried raspberries (optional)
Popsicle sticks
• In a medium sized pot add coconut oil.
• Turn your burner to low-medium heat. Mix with a spatula until coconut oil is fully melted.
• Turn off your burner and add dark chocolate and a pinch of salt. Whisk until well combined.
• Transfer to a bowl and let it cool down (80F).
• Cut the ice cream pint into thirds and insert a popsicle stick on the side of each pint slice. Make sure to center your popsicle stick for a sturdier hold.
• Dip the ice cream popsicle into the magic shell mixture till fully coated, working quickly.
• Top with freeze dried raspberries to your liking (optional).
• Store in your freezer till ready to eat.
Enjoy! The Easter bunny would be so proud!
Salt & Straw Miami Locations:
Wynwood
246 NW 25TH STREET
MIAMI, FL 33127
CocoWalk
3015 GRAND AVE, UNIT 145
COCONUT GROVE, FL 33133