Coconut Oil Magic Shell
You guys. This here chocolate magic shell. Let me just tell you…
It’s super easy, super delicious, and super fun-to-make. You seriously need this stuff on your ice cream right now.
You know that stuff that they dip your cones in at DQ or any other ice cream place? Well this chocolate-y shell stuff is even better than that. AND you can make it at home in about 5 minutes. AND there are only TWO ingredients in it. AND those ingredients are actually GOOD FOR YOU. Okay, the chocolate part may be a stretch (although I did use dark chocolate…isn’t that supposed to have antioxidants in it or something??) but we all know by now the many benefits of coconut oil. So let’s just ignore for a sec that you’ll be pouring this stuff on top of ice cream. 😉 (Side note: you can also dip frozen bananas in it for a healthier option.)
The chocolate I used here are Wilbur Buds. If you’re not from Lancaster County, you may have never heard of them (that’s so sad…) but to me, they’re the yummiest chocolates ever. The smooth, creamy richness of the dark chocolate can’t be beat, in my humble opinion. But of course if you can’t get your hands on some Wilbur chocolate, feel free to chop up a bar or use chips. I do recommend using dark chocolate though. The bitterness really complements the sweet ice cream.
Because coconut oil has a melting point of 76 degrees (and is a solid below that point), once the chocolate is poured over ice cream, in a few seconds it will harden to make a delicious chocolate shell. It really is magic!
Since this Coconut Oil Magic Shell recipe is so simple and FUN, I shot a little video (thanks, Paul, for editing it!) Check it out!
- In the bowl of a double boiler, stir chocolate and coconut oil until melted. Pour into a container and over ice cream. Store in container at room temperature until next use. Microwave for 30-60 seconds to make into a liquid again.