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