Oh, man -- chocolate magic shell ice cream topping -- does that bring back childhood memories or what? I recall squirting this magical concoction over my vanilla ice cream a few times during my childhood; that and ordering the "chocolate dip" soft-serve cones from the local Whippy Dip. How does it turn solid so quickly? What's in this stuff, anyway? Turns out, it's pretty easy to make your own chocolate magic shell at home -- all it takes is two ingredients -- some chocolate (I used chocolate chips) and some coconut oil. Melt 'em together, give 'em a little stir, and you've got yourself a delicious ice cream topping with a fun little secret. Enjoy!
Chocolate Magic Shell Ice Cream Topping (printer-friendly version)
makes about 2 cups
12 oz (1 bag) semisweet chocolate chips (I used Guittard, my favorite brand)
1/3 cup organic coconut oil
1. Make a double broiler by placing a bowl on top of a pot of simmering water. The bowl should fit tightly and should not touch the water.
2. Add the chocolate chips to the bowl. Stir with a heat-resistant spoon or spatula.
3. As the chocolate begins to melt, stir in the coconut oil.
4. Once nearly all the chocolate chips have melted, remove the bowl from the double broiler and continue to stir the chocolate and coconut oil together until the mixture is smooth.
5. Let cool for a few minutes.
6. Spoon the topping over ice cream -- "ooh" and "ahh" as the magic happens.
7. Store leftover topping in an airtight container in the fridge. Reheat for 30-45 seconds in the microwave to return it to its liquid form before using.
makes about 2 cups
12 oz (1 bag) semisweet chocolate chips (I used Guittard, my favorite brand)
1/3 cup organic coconut oil
1. Make a double broiler by placing a bowl on top of a pot of simmering water. The bowl should fit tightly and should not touch the water.
2. Add the chocolate chips to the bowl. Stir with a heat-resistant spoon or spatula.
3. As the chocolate begins to melt, stir in the coconut oil.
4. Once nearly all the chocolate chips have melted, remove the bowl from the double broiler and continue to stir the chocolate and coconut oil together until the mixture is smooth.
5. Let cool for a few minutes.
6. Spoon the topping over ice cream -- "ooh" and "ahh" as the magic happens.
7. Store leftover topping in an airtight container in the fridge. Reheat for 30-45 seconds in the microwave to return it to its liquid form before using.
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