How to Make Your Own Magic Shell Ice Cream Topping

 

 

It has come to my attention that some of you didn’t know you could make your own hard ice cream topping. But you same people knew all about the current Gold/White vs. Blue/Black dress debate. 

Good for you, for keeping up on the social media relations.  After all, this is 2015 and that kind of stuff comes up in conversation often.  Homemade hard shell though? Not so much. 

Let’s get a little old fashion and give this a try though, okay?

 

Now we don’t really have this often (ice cream, YES.  This topping though, no), I’d say maybe once or twice a year.  It is nice to be able to make it yourself for two reasons:

1.      Less junk goes into it.

2.     We don’t have an extra bottle lying around taking up space in the cupboard. Do you see the label peeling off that thing?  I should probably chuck it!

 

I chose not to use fancy organic ingredients for this, but just to show you the bare bones of this recipe.  Baby steps, right?

If you aren’t making it often, you certainly don’t need specialty items for it.  If you do however make your own peanut butter, buy the better coconut oil, and good dark chocolate, by all means, use those!  It’ll be delicious either way.

This tutorial is ridiculously easy.  Ready….

Mix Peanut Butter, Chocolate Chips (or whatever chocolate you have around), and Coconut Oil in a pan on low-med.  Any higher and you’ll burn it.  Keep stirring until it has reached a nice liquid-like consistency. 

 

Then drizzle it over your ice cream.  DONE!

 I wish I could show you a picture of this step, but folks, after stirring and smelling this peanut buttery goodness, I set my camera down so I could indulge!  We also had friends over.  I didn't want to seem TOO obsessed. 

You other foodie type bloggers know what I'm talking about, don't you?  You set the bowl down, snap a picture, give it a quarter turn, snap again.  Decide to move to the table, same drill, then realize it's melting.  Give up, put the camera down and eat it before it's a total waste.

*If you have a peanut allergy, ran out of peanut butter, or don’t like peanut butter {GASP}, it’s alright to just leave it out of the recipe.*

How it works?  The coconut oil gets hard as it hits the COLD ice cream, causing the mixture to take on a hard consistency. 

If you’re one of those people that need ratios, here it is:

1 C. Chocolate chips

1/2 C. Coconut Oil

1/4 C. Peanut Butter

I don’t ever, ever, ever measure this anymore though.  I just scoop out whatever amounts I feel like, being sure to use plenty of coconut oil and it always turns out perfect! 

This is a fun treat for family nights, birthdays, etc.  It’s also an easy little kitchen project to do with kids.  It’s totally science and foods class in one, right? 

The clean-up is a breeze!  Hot water melts the leftover chocolate right out of the pan.

 

Psalms 119:103 - How sweet are your words to my taste,
    sweeter than honey to my mouth!