One of my favorite things in the world is an ice cream cone from Dairy Queen. I have even been known to be talked into raking an entire yard for the price of 1 Dairy Queen Ice Cream Cone — Thanks Mom.
Sometimes when I am feeling extra special, I will get them to make it chocolate dipped. This week I had that exact craving, but didn’t feel like putting on actual clothes. I wish I was kidding, but sometimes I just can’t make it out of my yoga pants for the day.
Thankfully, I know the ingredients to make your own Magic Shell and I had my favorite Pistachio Ice Cream in the freezer. It was meant to be…and 2 minutes later Jorge and I were sharing a bowl.
Remember when I made the DIY Coconut Sugar Scrub? And you went out and bought some Coconut Oil to make it? Well, now you have something else to do with the rest of it! See…I got your back! 😉
I love making a big batch of this Magic Shell and keeping it in the fridge for ice cream emergencies. And don’t make that face — ice cream emergencies are a real thing, no matter what Jorge says.
Recipe Note: If you notice, the method I use is 1 oz of chocolate to 1 tablespoon coconut oil. This makes it really easy to make a large batch!
Microwave: In a small bowl, microwave dark chocolate and coconut oil in 30 second intervals, stirring each time, until smooth. It will be runny. Let cool for 1 minute and then pour on top of ice cream and watch it magically harden!
Stove top: In a small sauce pan over medium heat, melt dark chocolate and coconut oil - stirring until smooth. Once smooth, remove from heat. It will be runny. Let cool for 1 minute and then pour on top of ice cream and watch it magically harden!
To store: Transfer to a glass jar (I use a mason jar). Store in the refrigerator. When ready to use, heat in microwave in 30 second intervals, stirring each time, until smooth again. Use on top of your favorite ice cream and then you can re-refridgerate it again and again!