chocolate magic shell recipe

Mint Chocolate Chip Ice Cream

Mint Chocolate Chip Ice Cream

Mint chocolate chip ice cream is a favorite of mine. I have tried a lot of mint chocolate chip ice creams, but was not always happy. I wanted to make my own and see how that turned out.

The tricky part is getting chips that aren’t hard chunks, but rather, little flecks of chocolate, that melt on your tongue when you eat the ice cream. In the past, for chocolate chip ice cream, I have brushed melted chocolate in thin sheets, chilled it, and then broken it into tiny pieces. It worked, but kind of a pain to do.

I tried something different this time, and with a few adjustments, it worked out great. In the past, I posted a recipe for homemade chocolate magic shell. You remember magic shell, the chocolate syrup that hardens when you drizzle it on ice cream. The recipe is quite simple. Chocolate, coconut oil and powdered sugar, melted together. It remains a liquid at room temperature.  So, to create the “chips”, I just added some of the magic shell to the ice cream as it froze in the ice cream maker.

After a little playing around, I got the knack of drizzling it slowly. The end result, little flecks of chocolate through the ice cream that were tender and melted as you ate the ice cream.  We had the ice cream served on a homemade brownie, then topped with more magic shell and some whipped cream. You will note that my “mint” ice cream is not green. I opted to omit food coloring, but feel free to add some, if you prefer. And, if you just want chocolate chip ice cream, don’t add the mint extract.

Mint  Chocolate Chip Ice Cream

2 c. half and half

1 c. whipping cream

½ c. sugar, or to taste*

2 t. mint extract

1 t. vanilla extract

About ½ c. magic shell- recipe follows

Combine half and half, cream, sugar and flavorings. Stir until sugar dissolves. Add more sugar, if needed, to suit your taste. Place mixture in an ice cream maker and start freezing it. Once it starts to thicken, drizzle the magic shell in slowly as the machine is running, to create little flecks of chocolate throughout the ice cream. I have to guess that I used about ½ a cup. Add until you have the amount of chips you like.  Once ice cream forms, place in freezer until ready to serve. Makes about a quart.

*The mixture might taste a little sweet to you, but when you freeze it, it will taste less sweet. When making ice cream, the base should be a little”too” sweet to allow for the taste change after freezing.

Homemade Magic Shell

1 c. chocolate chips- I used dark chocolate chips

3/4 c. coconut oil- I used the unrefined

1/2 c. powdered sugar

Heat all together until melted. I melted mine in a microwave for 1 minute, but you could also melt over a double boiler. Stir until smooth. Store at room temp. To use, drizzle over ice cream, wait about 10-20 seconds- and it will harden.

3 Ingredient “Magic” Shell

Chocolate Magic Shell

I used to love getting a chocolate-dipped ice cream cone when I was a kid. I still do.

The ice cream shop near my house had them. I watched as the soft serve was swirled onto the cone, then turned upside down and dipped into a vat of melted chocolate goodness. Like magic, the chocolate hardened, and made this lovely, crisp shell.

Then they came out with the squeeze bottles of the stuff. Just a drizzle onto your ice cream and the chocolate hardened like, well, magic.

There are a lot of recipes out there for “magic” shell. I tried a few. All tasted fine, but some just worked better than others. I played around and found the mix that worked best for me.

You store it at room temp, then drizzle on ice cream. In a few seconds, it hardens up.

It is very easy to make- just three ingredients. So easy- so good.

Homemade Chocolate Magic Shell

1 c. chocolate chips- I used dark chocolate chips

3/4 c. coconut oil- I used the unrefined

1/2 c. powdered sugar

Heat all together until melted. I melted mine in a microwave for 1 minute, but you could also melt over a double boiler. Stir until smooth. Store at room temp. To use, drizzle over ice cream, wait about 10-20 seconds- and it will harden.

Homemade Chocolate “Magic” Shell

Chocolate Magic Shell

I used to love getting a chocolate-dipped ice cream cone when I was a kid. I still do.

The ice cream shop near my house had them. I watched as the soft serve was swirled onto the cone, then turned upside down and dipped into a vat of melted chocolate goodness. Like magic, the chocolate hardened, and made this lovely, crisp shell.

Then they came out with the squeeze bottles of the stuff. Just a drizzle onto your ice cream and the chocolate hardened like, well, magic.

There are a lot of recipes out there for “magic” shell. I tried a few. All tasted fine, but some just worked better than others. I played around and found the mix that worked best for me.

You store it at room temp, then drizzle on ice cream. In a few seconds, it hardens up.

It is very easy to make- just three ingredients. So easy- so good.

Homemade Chocolate Magic Shell

1 c. chocolate chips- I used dark chocolate chips

3/4 c. coconut oil- I used the unrefined

1/2 c. powdered sugar

Heat all together until melted. I melted mine in a microwave for 1 minute, but you could also melt over a double boiler. Stir until smooth. Store at room temp. To use, drizzle over ice cream, wait about 10-20 seconds- and it will harden.

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