Homemade Magic Shell Ice Cream Topping Recipes

Steps:

• Melt chocolate chips and butter together.
• Cool.
• When ready to serve pour over ice cream.

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:

• Melt ingredients together over low heat or in microwave on medium power in 30 second increments, stirring until melted, and pour over ice cream.

Steps:

• Place all ingredients into a microwave-safe bowl (I use my 2-cup pyrex measuring cup for this).
• Microwave on high for about 45 seconds; remove and stir until blended and smooth.
• Let sit for about 1 minute before using on ice cream or frozen pies (it's that easy lol!).
• This will harden when combined with frozen ingredients.

Steps:

• Caramel Sauce: In a sauce pan melt the butter.
• Stir in the brown sugar and corn syrup and cook over a medium heat until sugar is melted.
• Stir in canned milk and add vanilla.
• Serve.
• Hot Fudge Sauce#1: Place sugar, corn syrup and water in a sauce pan and heat with a candy thermometer to 236 – 240 degrees (soft ball stage).
• Remove from heat and add the remaining ingredients and whip in a blender until smooth and refrigerate or serve.
• Hot Fudge Sauce#2: Blend first four ingredients in a sauce pan.
• Then slowly add evaporated milk.
• Cook until thick then add the butter and vanilla.
• Serve.
• Pineapple Sauce: Cook 15 minutes or to desired thickness.
• Serve.
• Butterscotch Sauce: Combine egg yolk, water, brown sugar and corn syrup on a sauce pan.
• Beat well then add butter.
• Cook, stirring constantly until sauce boils.
• Turn the heat down to simmer with occasional stirring for 10 to 15 minutes until sauce reaches desired thickness.
• Serve hot or cold.
• Vanilla Sauce: Mix sugar and flour together in a sauce pan.
• Slowly add water and cook until thickened.
• Add vanilla and butter and mix until blended.
• Serve.

Steps:

• Combine ingredients in a wide microwave safe bowl, heat at 30 second intervals until chips are almost completely melted. Stir to combine; cool.
• Transfer to a tall mason jar or glass. Dip into jar or pour topping over frozen treats.
• Note: Once the chocolate cools completely it become firm. You can either put it in a hot water bath to re-liquify or put it in the microwave for about 15 seconds at a time, stirring in between.

Steps:

• Preheat oven to 350°F. Spread out walnuts on a small rimmed baking sheet; toast, tossing halfway through, until golden brown, 8-10 minutes. Let cool.
• Meanwhile, microwave white chocolate, oil, and tahini in a small microwave-proof bowl on low heat in 15 second bursts, stirring after each burst, until melted and combined.
• Process walnuts in a food processor until a paste forms. Scrape down sides of bowl and add vanilla bean paste and salt and pulse to combine. With motor running, gradually pour in white chocolate mixture and process until smooth. Use immediately.