Chocolate Shell for Ice Cream

What would a Klondike bar, a Dove bar, or any self-respecting ice-cream-bar-on-a-stick be without a chocolate coating? Just everyday ice cream. In fact, it’s those little melt-in-your-mouth shards of chocolate that turn it into a treat. So why not punch up your favorite ice cream with a crisp, ready-to-crack chocolate shell?

This chocolate sauce mimics Smucker’s popular “Magic Shell,” hardening seconds after it hits the ice cream. And yet—not surprisingly—this homemade shell has a deeper, richer flavor than the commercial squeeze-on topping. It comes together in no time with only two ingredients: chocolate and coconut oil. Virgin coconut oil (which solidifies at room temperature, so it looks more like shortening than oil) makes the magic happen. It has a delicately light flavor, and the more you add the thinner the shell. So feel free to adjust to your taste.

Make your luxurious chocolate sauce ahead of time and store it at room temperature in a microwaveable glass jar. If it hardens (which ours does), zap it for a few seconds to liquify, then stir. Drizzle or spoon it over ice cream for a special dessert. Wait a few seconds for it to harden, then serve.

Cracking through to the ice cream will put you in a very Good Humor.

For a chocolate-hazelnut match made in heaven, spoon Chocolate Shell over hazelnut ice cream (shown above), Nocciola Gelato (Without an Ice Cream Machine)

Chocolate Shell for Ice Cream

Adapted from Thomas Keller and Melissa Clark

Easily doubles

• 4 ounces bittersweet chocolate, chopped, or chocolate chips
• 1 – 1½ tablespoons virgin coconut oil

1. Place chopped chocolate or chocolate chips in a bowl and microwave until nearly melted. Stir until smooth. (Or, use a double-boiler method to melt ingredients.)
2. Spoon in the coconut oil and stir until dissolved.
3. Pour into a microwaveable glass jar. Put on lid and store at room temperature.
4. When ready to use, microwave the jar without the lid for a few seconds to liquify. Stir. Spoon over ice cream. The chocolate will harden into a shell in a few seconds.