Have you ever had Magic Shell? If you haven’t heard of it, it’s a Smucker’s ice cream topping that comes out liquid, like chocolate syrup, but hardens when it comes in contact with your ice cream, so that you have to tap and break it to take a spoonful of icecream. It’s so cool!
My husband is obsessed with it, but you can rarely find the peppermint kind, his favorite, so I started making it for him last year.
It is super simple to make, and you can add any extracts you like to change the flavor profile. You can also use dairy-free chocolate, such as Ghirardelli semisweet chips, and you have a vegan topping for your vegan one-ingredient ice cream. Since that ice cream is so healthy, I didn’t feel too guilty about adding some of this to the top of it and calling it my breakfast. :)
Homemade Magic Shell
1 1/2 cups (300 grams) semisweet chocolate chips
1 cup (200 grams) refined coconut oil
pinch of salt
Place the chocolate and oil in a microwave-safe dish and microwave for thirty seconds, stir, and microwave another 15 seconds. Repeat, if necessary, stirring well every 15 seconds, until mixture is melted and smooth. This can also be done in a double boiler. Stir in salt and store in an airtight container at room temperature. Mixture will remain liquid during the summer, but might solidify during the winter. If it becomes solid, simply heat it until liquid again.
Peppermint Magic Shell: add 2 teaspoons peppermint extract. I like to divide the batch in half, leaving half plain and adding 1 teaspoon peppermint to the other half.
Makes about 2 cups Magic Shell.
Recipe source: adapted from Brownie Points