Food & Drink

Yes, you can make your own ‘Magic Shell’ topping

Susan Salzman

A big batch of frozen cookie dough was just what I needed to kick off the first of many summer holiday weekends. With plans to go to friend’s house for a cookout, whipping up a batch of homemade ice cream sandwiches was effortless.

As the cookies baked and cooled, I made a modified version of a “Magic Shell” topping. I used all bittersweet chocolate and added a pinch of Celtic sea salt, espresso powder and vanilla. Delicious! And additive free!

I made extra sandwiches, wrapped them in parchment and stored them in the freezer. This treat is exactly what I am going to need to get me through the busy days of summer. Plus, my 8-year-old could make this. That is how easy it is. Make a batch of this and you will never, ever buy the packaged stuff again.

Susan Salzman:

Homemade ‘Magic Shell’

1 cup bittersweet chocolate

2 tablespoons coconut oil

1/2 teaspoon coarse or flaky sea salt

1/2 teaspoon espresso powder

1/2 teaspoon pure vanilla extract

Place a heatproof glass mixing bowl over a pot of simmering water. Place the chocolate, coconut oil, sea salt and espresso powder in the bowl. Stir gently until melted. When the chocolate melts completely, remove from the heat. Stir in vanilla.

Cool before dipping your ice cream.

Transfer leftover chocolate coating to a glass container that has a lid, and store in cool, dark place up for to three weeks.