Recipe: Chocolate Ice Cream Topping
Make your own "Magic Shell" Ice Cream Topping!
Summer is almost over, but there is plenty of time to make an easy and fun summer treat! Before back-to-school, treat your family to some ice cream topped with a crackly, crispy FUN chocolate topping. It’s so easy!
The "easy" homemade way takes just two ingredients: Chocolate and coconut oil. Did you know that the “secret ingredient” in Magic Shell that gives it it’s superpowers is coconut oil?
Start with 1 cup of chocolate - use the best you can find. Even semi-sweet chocolate chips will work.
Add 2 Tbsp Dignity raw Coconut oil. Here’s the first key - coconut oil becomes solid below 76 degrees. You need to give it a little heat to make it liquid.
You can use the microwave or a double boiler to warm up the chocolate and coconut oil. I like the double boiler because it keeps the oil as low temperature as possible. It’s already raw, let’s not cook it too much and lose good nutrients.
If you use the microwave, add the chocolate first in a microwave safe bowl and go on high for 20 seconds. Remove, stir, and do it again for another 20 seconds. This will make sure you don’t burn your chocolate. Once you don’t see lumps any more, add your coconut oil and stir. If it still has lumps, warm it up some more, still in 20 second intervals.
Once you are un-lumpy, cool the concoction to room temperature. Too hot will just melt the ice cream. Once we do that, it will pour right onto our ice cream and the cold will hit the coconut oil and solidify the chocolate. Too hot will just melt the ice cream.
Then add to the top of your tasty treat! When it changes from a glossy finish to matte it is done - about 30-60 seconds. If you want it really hard, put the whole treat in the freezer for a bit.
You can do so much more with this, too. Chocolate covered strawberries, crunchy chocolate covered frozen blueberries. Put it in a squirt bottle to make patterns. The possibilities are endless!