Shellicecreamtopping Recipes

Steps:

• In a heavy saucepan, combine chocolate chips, butter and milk. Cook and stir over low heat until chips are melted and mixture is smooth. Serve warm over ice cream (sauce will harden). Sprinkle with almonds. Refrigerate any leftovers. Sauce can be reheated in the microwave.

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:

• 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:

• Take a pan that is 1 foot in diameter and line it with tin foil.
• First place pot on top of sheet of tin foil.
• Wrap the bottom of the pot.
• Lift pot, and cut out the circle that is formed from the bottom of the pot. (leave about 1cm of extra).
• Place Circle on the bottom of pot.
• Finish lining the rest of the pot with tinfoil. (make sure to leave excess hanging over the sides).
• Crush 1.5 rows of the Oreo cookies in a ziploc bag until crumbs.
• Melt 2 tbsp of butter.
• Pour Oreo crumbs into butter and knead until moistened. Add more butter if needed.
• Add two shakes of turtle shell ice cream topping to mixture and knead.
• Pour Oreo Crust mixture into bottom of pot.
• Spread over bottom until you can no longer see the tinfoil. (Crust should be about 1cm thick).
• Drizzle a small amount of turtle shell ice cream topping on top of crust in circular motion.
• Freeze for about 8 minutes.
• Pour in first tub of melted ice cream, and spread evenly over crust.
• Freeze for about 1.5 hours.
• Crush the remaining middle row of Oreos, and 1/3 of the remaining row.
• Spread crumbs over the layer of ice cream, then add a little bit of pressure.
• Drizzle a small amount of turtle shell ice cream topping on top of crust in circular motion.
• Freeze for 30 minutes.
• If Bottom half of cake seems solid, add second ice cream layer.
• Freeze overnight, or until completely solid.
• Flip pot upside down and gently pull on the excess tinfoil to free cake from pot.
• First remove tinfoil from bottom, then remove the sides.
• Crush the remaining Oreos and add to top of cake.
• Drizzle the remaining turtle shell ice cream topping in a zig-zag fashion over top of cake, and along the edge of cake.
• Decorate with icing scallops around the top and bottom edge of cake.
• Freeze for 10 minutes and enjoy!