Chocolate Shell Ice Cream Topping Recipes

Steps:

• Fill a saucepan with a few inches of water and bring to a bare simmer. Combine the chocolate, coconut oil and sea salt in a medium heatproof bowl and set over the pan (do not let the bowl touch the water). Cook, stirring occasionally, until the chocolate is melted and the mixture is well combined, 5 to 10 minutes.
• Remove the bowl from the pan and let the mixture cool at least 15 minutes before pouring on top of ice cream (or you can dip your ice cream in the mixture instead). Transfer any remaining sauce to an airtight microwave-safe container and refrigerate up to 3 months. To remelt, uncover and microwave in 10-second intervals, stirring, until pourable.

Steps:

• Heat the coconut oil and chocolate over a double boiler of simmering water, stirring until melted. Turn off the heat and let cool for 5 minutes. Divide the ice cream among 3 bowls. Pour over the sauce; it will harden immediately.

Steps:

• Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. It takes about 1 minute of stirring until they fully mix together. Store at room temperature in an air-tight container.

Steps:

• 1. Melt chocolate chips and coconut oil. This can be done over a double boiler, or in a microwave, in 20 second intervals, stirring well after each time. (The more melty it gets, the more careful you want to be about not microwaving it too long. Maybe do even shorter intervals at the end. You do not want to overheat the chocolate.)
• 2. Stir in orange flavor and extracts. If the chocolate seizes (hardens/gets grainy because of any water in your extracts), add some additional melted coconut oil, until the sauce liquifies again. It seized once on me, but has not seized again after I switched to a different vanilla extract. It was simple enough to fix with melted coconut oil, the one time it seized.
• 3. Drizzle this sauce on anything (great on cake & other desserts, too!) But when drizzled over a scoop of ice-cream, it forms a delicious hard shell, that crunches, then melts in your mouth. I like to put a couple layers of ice-cream drizzled with the sauce, inside my ice-cream cone, before putting my scoops on top. The combination in the picture is rocky-road ice-cream with the sauce drizzled over & hardened on top, and then a scoop of mint chocolate chip ice-cream. The flavors are delicious together! The orange, almond & vanilla extracts keep this sauce from being boring, but it still goes so well with everything. Frontier Co-op's orange (& lemon) oil based flavors are top quality and delicious in so many things. I suggest giving them a try!

Steps:

• In a small saucepan, bring the water, sugar and butter to a boil. Boil for 2 minutes. Remove from the heat; add the chocolate chips and vanilla. Whisk until chips are melted and mixture is smooth. Serve warm over ice cream with bananas and a cherry.