Homemade Chocolate Ice Cream Shells

I absolutely love the soft serve cones with the chocolate dip you get from the fast food chains, but simply couldn’t get the same results at home with commercial dips. The last time I purchased a container of Magic Shell, which is supposed to give me that perfect glaze, not only was it way too sweet, it clumped.

I followed all the directions, too. I shook it well, soaked the container in warm water for two minutes and then shook it again. It still was a combination of runny liquid and gloppy chocolate. I was very discouraged by then and vowed to find a way to make my own that also had the benefit of knowing all the ingredients in the mix.

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I found several versions for homemade Magic Shell, all of which tasted good, but one stood out from the rest. It used three ingredients, four tablespoons of refined coconut oil, 3 oz. bittersweet chocolate and a pinch of salt.

I used Ghirardelli bittersweet chocolate baking bar and chopped it to help it melt faster. You simply pop this into the microwave with the power on 50 percent. Heat for two to three minutes, stirring occasionally until it’s all melted together and smooth. Allow it to cool to room temperature.

I made the first batch in a bowl and simply spooned it over the ice cream. It was spot on delicious, so of course, there had to be a second batch, which I made in one of the canning jars I use for jelly, which was deep enough to dip and coat a half a frozen banana on a Popsicle stick. I then rolled it in crushed nuts. YUMMERS!

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