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Arbequina Olive Oil Dilly Bars

The ultimate summer flashback...

As kids, we loved chasing after the ice cream truck for our favorite summer treats. Our Head Ice Cream Maker, Tyler, and Recipe Developer, Karla, captured that same nostalgia with their DIY Dilly Bars. Two elevated—yet simple!—takes on a classic treat that will send you straight back to summer vacation.

For the first Dilly Bar, you’ll need a pint of Boysenberry Oatmilk Sherbet (v). Jam-packed with freshly picked boysenberries, this ultra-creamy flavor packs a fruity punch. For a more classic fan-fave, grab a pint of our Arbequina Olive Oil for a  simple touch of grassy and rich all in one.

Click here to watch Tyler and Karla, create the treats you’ll be craving all summer long. Make sure to tag us in your homemade dilly bars on social!

 

Dark Chocolate Magic Shell w/ Arbequina Olive Oil Ice cream 

Makes 3 Dilly Bars

1 pint of Arbequina Olive Oil 
2 cups dark chocolate
1 cup coconut oil
Kosher salt
Freeze dried raspberries

    Magic Shell 

    • 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.
    • Store in your freezer till ready to eat.

    Sweet Corn White Chocolate Crunch Magic Shell w/ Boysenberry Oatmilk Sherbet (v)

     Makes 3 Dilly Bars

    1 Boysenberry Oatmilk Sherbert (v) pint
    2 cups white chocolate
    1 cup coconut oil
    ⅓  cup ground freeze dried corn 
    1 cup feuilletine
    Kosher salt
    Honey granule
    Flakey salt

    Magic Shell

    • In a medium sized pot, combine white chocolate, coconut oil and ground freeze dried corn (freeze dried corn can be grinded with a food processor or coffee grinder).
    • Turn your burner to low-medium heat and mix with a spatula until all ingredients melt together.
    • Turn off your burner and add feuilletine. Whisk until well combined.
    • Transfer to a bowl and let it cool down (80℉).
    • 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 a sprinkle of honey granule and flakey salt to your liking.
    • Store in your freezer till ready to eat.