Oh. My. God. Whatever you’re doing right now, stop. Find coconut oil and chocolate, melt them together, drizzle it over ice cream. Watch it harden, crack with a spoon. Eat. Be happy.
Does anyone else remember Magic Shell, that chocolate sauce that hardened into a crunchy coating when it hit cold ice cream? Or the ice cream places that used to be at the mall that would dip naked ice cream bars into vats of chocolate sauce and then bins of your chosen crunchy bits, turning into customized little ice cream bars? Man, between that place (or Orange Julius) and B. Dalton for my Nancy Drew fix, I could have lived at the mall when I was in middle school.
Anyways, flashback aside, this is that chocolate sauce and it’s so stupid easy it doesn’t seem right to even call it a recipe. Pour this over ice cream as-is or top with crushed nuts or rice crispies, make fakey ice cream drumsticks or ice cream bars and you will be a hero for any summer party. Or be your own hero and keep it all for yourself, screw sharing. Oh, oh! Or stir it into homemade ice cream right when it’s almost done churning for such pretty chocolate chip ice cream.
Most grocery stores sell coconut oil now, it’s all the rage. I like the unrefined version because it still tastes a little coconutty, but buy what you can find or what you like. Use whatever chocolate you have, or like, too–I had half a bar of Trader Joe’s dark chocolate bar leftover from Christmas, so that’s what I used, but I’m certain this would work as well with milk chocolate, white chocolate, (butterscotch chips??), etc. Add a little pinch of cinnamon or cayenne for a little kick, or a drop or two of mint extract.
Yeah, pie, cakes, elaborate baked goods involving the freshest ingredients from the farmers market. Whatever. I can make my own magic shell chocolate sauce.
Magic Chocolate Sauce
Adapted from a ton of sources, but mostly from Jeni’s Spendid Ice Creams at Home.
12 ounces chocolate, roughly chopped
1/3 cup coconut oil
Combine chocolate and oil in a small bowl and heat slowly over a double boiler until melted (or microwave on medium in 30 second bursts); stir to combine. Pour into a small jar or squeeze bottle, cool.
Some places I’ve read say to store in the fridge, but considering both the coconut oil and chocolate are fine at room temperature, that seems fine to me. If you really want to store in the fridge, just run the bottle under hot water for a few seconds before using.