CHOCOLATE MAGIC SHELL

Just as its name states, this little recipe is magic. When the warm chocolate topping hits cold, creamy ice cream, it hardens almost instantly, creating a crunchy shell that is downright delicious. This sorcery will work on any of the ice creams in this chapter, but I especially love it with Peanut Butter No-Churn Ice Cream, Pumpkin No-Churn Ice Cream, and Vanilla No-Churn Ice Cream.

1 cup (170 g) semisweet or bittersweet chocolate chips

¼ cup refined coconut oil

1 teaspoon pure vanilla extract

Pinch salt

Place the chocolate, coconut oil, vanilla, and salt in a large liquid measuring cup or other microwave-safe dish. Microwave on high 30 seconds. Stir. Repeat until the mixture is melted and completely smooth. Let cool slightly and then pour over ice cream.

The magic shell will keep for several months and can be stored at room temperature. It may separate over time, so give it a stir before using. If the magic shell hardens, you can gently reheat it in the microwave.

VARIATION

white chocolate magic shell • Replace the semisweet chocolate chips with white chocolate chips.

NOTE: Extra-virgin coconut oil does not work as well here because it will make the magic shell taste like coconut. Refined coconut oil has a more subtle flavor.