As we come to the end of National Ice Cream month, I still have a couple things up my sleeve. One is a delicious, non-processed homemade version of an old favorite.
I only recently really discovered the fun of the classic Magic Shell ice cream topping. A friend brought it to one of our Ice Cream Sundays and I have been enjoying it ever since.
If this fun candy-like topping isn’t something you’re familiar with, it’s basically a chocolate sauce that “magically” hardens when you pour it on your ice cream. Then you are left with a lightly crunchy chocolatey mix-in.
The process certainly had me curious, wondering what was the secret ingredient that made the Magic Shell so magical…
…and I was surprised to find that hidden amongst the preservatives and fillers was the simple yet ever versatile coconut oil. As our bottle was nearing its end, I remembered that my friend Mare had a recipe for a homemade version in her ebook, Just Making Ice Cream. Sure enough, hers is a coconut oil-based recipe, yet without all the extra fillers.
She was gracious enough to allow me to share that recipe with you today!
Homemade Magic Shell ice cream topping
makes 1 cup
1 cup coconut oil
1⁄4 cup unsweetened cocoa powder
2 – 4 Tbsp honey or other sweetener (I actually used about 5 Tbsp of honey)
2 tsp vanilla
pinch of sea salt
In a small saucepan, gently melt everthing together over low heat or use a double boiler. Stir throughout to prevent burning. Taste and adjust the sweetness if needed.
Store in a cool place (not in the refrigerator).
And I personally recommend trying it on vanilla ice cream doused with the morning’s leftover coffee– the perfect afternoon snack!
For more tips on how to adapt and experiment with this topping, be sure to check out Mare’s ebook (only $12 for over 70 recipes). I’m not exaggerating when I say that every homemade ice cream maker should own her book.
I’m not an affiliate, just a big fan of her delicious, nourishing recipes and all the research she put into her book.
What’s your favorite ice cream topping?