Summer is the perfect excuse to turn your favorite cocktail-inspired flavors into frozen, feel-good treats—and these Blackberry Mint & Gin Ice Cream Bars do just that. They’re creamy, refreshing, and dipped in rich dairy-free chocolate for the ultimate indulgence. Plus, they’re made without dairy, gluten, or refined sugar—so you can enjoy every bite without compromise.

Whether you’re entertaining guests or just treating yourself, these bars offer a playful, elevated twist on homemade ice cream that’s both nourishing and naturally sweetened.

Why You’ll Love This Recipe

• Cocktail-inspired flavor: Blackberry and mint pair beautifully with a splash of Empress Gin, adding a botanical twist that feels fancy and fun.

• Better-for-you ingredients: No dairy, no refined sugar, and no artificial additives—just whole, plant-based ingredients that taste amazing.

• Easy to make: Minimal prep, no churning needed, and you can make them in mini or full-size ice cream bar molds.

• Customizable: Skip the gin for a family-friendly version, or swap in other berries or herbs for a personalized twist.

More Healthy Frozen Treats You’ll Love

• Vegan Caramel and Cashew Mini Ice Cream Pops

• Paleo Coffee Ice Cream

• Vegan Caramel Ice Cream

The Ingredients That Make It Special

Let’s take a look at what goes into these vibrant bars:

• Coconut milk brings creaminess without the need for dairy.

• Soaked cashews help create a rich, smooth texture that mimics classic ice cream.

• Dates offer natural sweetness with added fiber and minerals.

• Blackberries give a bold, fruity flavor and gorgeous color.

• Fresh mint adds brightness and depth.

• Empress Gin (optional) enhances the flavor with its signature botanical notes and vibrant hue.

• Dairy-free chocolate chips form a luscious shell that adds crunch and contrast.

• Freeze-dried blackberries make for a beautiful, textured garnish.

Make It Your Own

Want to play with the flavor? Try subbing:

• Raspberries or blueberries for the blackberries

• Basil or lavender for the mint

• A different dairy-free chocolate like white or semi-sweet for the shell

Let’s Stay Connected

If you make these Blackberry Mint & Gin Ice Cream Bars, I’d love to see!
Tag me on Instagram @delight.fuel and use the hashtag #healthiertreats so I can share your creations.
And if you love recipes like this one, be sure to subscribe to my newsletter for exclusive recipes, healthy dessert ideas, and sneak peeks from my upcoming refined sugar-free dessert eBook!

Blackberry Mint & Gin Ice Cream Bars

Yield: 12 Mini Ice Cream Bars

Prep Time: 10 minutes

Additional Time: 3 hours 2 seconds

Total Time: 3 hours 10 minutes 2 seconds

A creamy, refreshing treat made with coconut milk, blackberries, mint, and a splash of gin—then dipped in rich dairy-free chocolate and topped with freeze-dried berries. These ice cream bars are gluten-free, dairy-free, and naturally sweetened for a feel-good indulgence.

Print

Ingredients

• 1 (13.5 oz) can unsweetened coconut milk
• 3–4 Medjool dates, pitted and softened in hot water
• 3–4 Medjool dates, pitted and softened in hot water
• ½ cup raw cashews, soaked in hot water for 10 minutes
• ½ cup raw cashews, soaked in hot water for 10 minutes
• 1 cup frozen blackberries
• 1 cup frozen blackberries
• 4–5 fresh mint leaves or 1 sprig of mint
• 4–5 fresh mint leaves or 1 sprig of mint
• 2 oz Empress Indigo Gin
• 2 oz Empress Indigo Gin
• 1½ cups dairy-free chocolate chips (or substitute with regular chocolate chips)
• 1½ cups dairy-free chocolate chips (or substitute with regular chocolate chips)
• Freeze-dried blackberries, for garnish
• Freeze-dried blackberries, for garnish

1½ cups dairy-free chocolate chips (or substitute with regular chocolate chips)

• Freeze-dried blackberries, for garnish

Instructions

1. Prepare the Ice Cream Mixture
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.
2. Freeze the Bars
Pour the mixture into silicone ice cream bar molds, smoothing the tops as needed. Freeze for 2 to 3 hours, or until fully set.
3. Melt the Chocolate
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.
4. Coat and Garnish
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.
5. Set and Serve
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.