Blackberry Mint & Gin Ice Cream Bars

Method

In a high-speed blender or food processor, combine the coconut milk, softened dates, soaked cashews, blackberries, mint, and gin. Blend until the mixture is completely smooth and creamy. Pour the mixture into silicone ice cream bar molds, smoothing the tops as needed. Freeze for 2 to 3 hours, or until fully set.

While the bars are freezing, melt the chocolate chips using a double boiler or a heat-safe bowl placed over a pot of simmering water. Stir continuously until smooth. Remove from heat and allow to cool slightly. Once the bars are fully frozen, remove them from the molds. Dip each bar into the melted chocolate to coat, then sprinkle with crushed freeze-dried blackberries while the coating is still wet. Return the coated bars to the freezer for an additional 5–10 minutes to allow the chocolate to fully set. Serve immediately or store in an airtight container in the freezer for up to 2 weeks. Enjoy!