Homemade Magic Shell

Today I’m sharing with you a life hack that will change the universe of any fellow ice cream lovers out there.  When I was little, I was a huge fan of the Magic Shell ice cream topping.  You know:  The chocolate drizzle that magically hardened into a solid when it hit your ice cream.  Now here’s the life changing part:  you can make that goodness at home with just two ingredients that you likely already have in your pantry.  On-demand magic shell and none of the icky toxins that come with the store-bought topping.  Win-win’s all around everybody!  
Simply mix 2:3 coconut oil to chocolate.  For example, 2 Tbs coconut oil mixed with 3 Tbs chocolate.  The higher quality chocolate you use the better its going to taste but I’ve also used off brand, two year old echolocate chips so.  You know.  It’ll be fine.
My favorite way to savor the homemade magic shell is with this No-Churn Ice Cream and Toasted Coconut flakes but it’s great on everything from frozen yogurt to vanilla bean Bryers.   I’m a big believer in eating most of whatever you want – as long as you make it yourself, ice cream included!  Enjoy!  

Homemade Magic Shell + No-Churn Ice Cream with Toasted Coconut
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Magic Shell
  1. 2:3 coconut oil to chocolate, depending on how much you want
Ice Cream
  1. ½ cup heavy cream
  2. 1 can condensed milk
Toasted Coconut
  1. 3-4 oz coconut flakes or shreds
Magic Shell
  1. Place coconut oil in a small microwave-safe bowl and microwave until just melted, about 30 seconds. Remove from microwave, add chocolate, and stir until smooth.
Ice Cream
  1. In a medium bowl, whisk heavy cream until thickened and stiff peaks form, about 3 minutes. Add condensed milk and whisk gently to fully combine. Add ice cream base to 8x8 pan and spread in
  2. an even layer. Place trimmed parchment on top of ice cream, pressing to adhere. Transfer tin to a flat surface in freezer. Chill until thick and custard-like, 45-60 minutes.
Toasted Coconut
  1. Place coconut flakes in a medium nonstick pan over medium heat. Toast, stirring frequently, until golden, about 5 minutes. Transfer to a small bowl and set aside.
Adapted from Plated
Adapted from Plated
Mr & Mrs Miller http://mrandmrsmiller.com/

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