Magic Shell Ice Cream Topping

F2A6C7B1-9445-432A-9298-6C53BCA8C8DB

This will blow your mind! You won’t believe the simple ingredient to this delicious magical chocolate syrup that is a liquid but when you pour it over your ice cream it turns into a hard shell of creamy delicious chocolate! This is just like the Magic Shell Ice Cream Topping Smucker’s sells! Well now you can make your own at a fraction of the cost and in my opinion, even tastes better! This recipe makes about 3/4 cup and can be stored for up to 2 months at room temperature in an air tight container. Enjoy because we sure did!

Source: Cook’s Kitchen Hacks

 

6845F836-64E4-4295-925B-D68B7838CA95

Ingredients

 

1AF73D4F-F545-4497-AA0E-C9D5D6076185

In a small bowl stir together vanilla,

espresso powder and salt until salt

and espresso powder are dissolved.

 

40B986D3-B36C-4B0C-9E13-AF2FA38F3211

Place the chocolate chips and coconut

oil into a small microwave safe bowl.

Microwave at 50% power for 2-4 minutes

until melted, stirring frequently.

 

5FF378E5-599E-4260-8FB6-9E894A3314B0

It is ready when it is creamy

and completely melted.

 

8C23DEDC-46DB-476A-AD15-9CEA458CDC48

Add the cocoa powder and vanilla.

 

4FEEE2EA-7379-441F-8AAF-D91D98804B33

Whisk until smooth. Let it sit on the

counter for 30 minutes. Cover tightly and

store on the counter for up to 2 months.

***********************************

To use: Microwave on 50% power for

1-2 minutes, stirring every 15 seconds

and then pour it over the ice cream.

 

CBF46E08-EC50-44AA-8F50-3CBCB523ECFD

Enjoy because to me it tastes even

better than Smucker’s Magic

Shell Ice Cream Topping!

 

Magic Shell Ice Cream Topping

http://www.InDianesKitchen.com

F2A6C7B1-9445-432A-9298-6C53BCA8C8DB

Ingredients

  • 1/4 tsp vanilla extract
  • 1/8 tsp instant espresso powder (optional)
  • pinch of salt
  • 4 ounces semi-sweet chocolate chips
  • 1/3 cup coconut oil
  • 1 tsp unsweetened cocoa powder

Directions

  1. Stir together the vanilla, espresso powder and salt until the salt and espresso are dissolved.
  2. Place the chocolate chips and coconut oil into a small microwave safe bowl.
  3. Microwave the chocolate mixture in a microwave safe bowl at 50% power for 2-4 minutes, stirring frequently, until melted and no lumps remain.
  4. Whisk in the vanilla and cocoa until combined.
  5. Let cool at room temperature for 30 minutes.
  6. Cover tightly and store on the counter at room temperature for up to 2 months.
  7. To use, microwave the chocolate at 50% power for 1-2 minutes, stirring every 15 seconds, then pour it over your ice cream.

http://www.InDianesKitchen.com

 

 

 

Advertisements

Categories: Desserts, Ice Cream

66 Comments »

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s