Ice cream dipped in chocolate is one of my all time favorite, nostalgic treats. I always have mine dipped twice and then try to eat it quickly enough so the ice cream doesn’t drip all over me. I’m usually not successful.
Coconut oil can be found in most grocery stores today You want the refined coconut which is an opaque white color in the jar and not liquid. I’ve heard you can use any oil or butter, but I have only tried it with coconut oil. After you open the oil the first time, be sure to store it in the refrigerator. Heat the oil in the microwave if it becomes too hard.
Find the best food in St. Louis
Subscribe to the St. Louis Dining In and Dining Out newsletters to stay up-to-date on the local restaurant and culinary scene.
This magic shell is ideal to enjoy at home since you can just drape a towel around you and have at it. For a really thick shell, spoon the chocolate mixture over the ice cream twice (wait until the covering hardens before applying a second layer).
INSTRUCTIONS (makes 1 cup)
- 1 cup chocolate (150 grams or 5 1/3 ounces)
- 1/2 cup coconut oil (100 grams or 3 1/2 ounces)
Combine ingredients in a microwave-proof bowl and heat in the microwave for 2 minutes at 50% power. Alternatively, you can put the bowl of ingredients over a pan of hot water and heat until melted. In either case, do not overheat the ingredients or they will separate. Whisk to combine ingredients after they have melted. The mixture should be very thin when it is whisked.
Spoon the mixture over hard ice cream. The covering will be shiny at first. When it becomes dull and loses all of its shine, wait another 5 to 10 seconds. When you tap the covering with a spoon, it should be hard.
Break the shell and enjoy!
