Chocolate Icecream Shell

I have always assumed it would be near impossible to replicate the shell magic you get at your local grocery store. However, when Dale Esau came home from IceCream Sundae Day at school and announced “Mom, we had the coolest MAPLE SYRUP on our icecream…it hardens when you put it on the icecream!” I knew I had to find a way to make this. (And, yes, I knew I had to fess up that it wasn’t maple syrup he’d been eating!)

What I couldn’t believe was how incredibly simple it was to replicate!

Melt chocolate with coconut oil and you have one of the easiest syrups you’ll ever make. The secret is coconut oil solidifies once its temperature drops below 76 degrees F. So you temper the chocolate and oil in the microwave and once the ‘syrup’ touches the icecream it solidifies. And it tastes sinfully delicious, just like the stuff in the grocery store, minus all the artificial and unwanted ingredients!

Chocolate Icecream Shell
2-3 servings

2 Tbsp chocolate chips
1 Tbsp coconut oil

Combine ingredients in small glass bowl and microwave for 20 seconds. Stir and then microwave another 15 seconds. Stir well and then drizzle all over your icecream!

NOTES: This recipe does not double well, so stick with the quantities listed. Luckily, it is very simple to make should you need to eat more icecream! Also, depending upon your microwave, you may need to use less cooking time. You do not want your chocolate chips to be completely melted from the microwave. This is why you stir the final time. It all has to do with tempering the chocolate, etc. etc.

Enjoy!!!

Jessica

P.S. I’m now attempting a syrup to make chocolate milk. The shell obviously wouldn’t work in milk, but as evidenced below, we had fun experimenting!