April 13, 2015

Apologies if you’ve already heard of this super-simple (and super delicious) “recipe,” but I’ve been making it a lot lately and, well, it’s basically my new favorite thing.

I’ve long been a fan of dipped cones–you know, the kind with Magic Shell you can get when you roll through a drive-thru–but after reading about all the processed garbage that goes into fast-food ice cream concoctions, and trying to streamline our diet in general, I kind of swore them off. That is, until I was making these chocolate-almond-butter-banana bonbons (more on them later) and discovered that melting chocolate chips with coconut oil achieves the same effect on ice cream and other cold goodies. Now I can Magic Shell everything and it’s totally glorious.

Here’s what you do: In a double boiler (or a bowl set over a pot of simmering water), melt one cup semisweet chocolate chips and about a tablespoon coconut oil, being careful not to overheat. Remove the chocolate from the heat, let cool a bit, and then use it to cover whatever frozen treat your heart desires, from those banana bonbons I mentioned to a scoop of ice cream. You can store the leftover chocolate sauce in a glass jar in the fridge; when you want to use it again, simply heat it up a bit. Yum.

Have you ever made your own Magic Shell? Any recipe hacks of your own to share?

Photo via Pinterest

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    April 22, 2015 at 9:07 am

    […] when I told you guys about the glory of two-ingredient homemade Magic Shell? Well, here’s the recipe that I was using it for: chocolate-banana […]

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