Some nights you just need a pint of Ben & Jerry’s. The other night was one of those nights and my (talented) friend who is staying with us just so happened to read my mind. I returned home from a long flight back to NY and arrived at my apartment around midnight ready to crash. When I walked in the door I was greeted with a big hug and not one, but two kinds of Ben & Jerry’s. So I stayed up for a while talking with my wonderful friend and gluttonously ate my New York Super Fudge Chunk straight out of the container. I love to indulge in some ice cream now and then, but I also have my limits so there was quite a bit left over the next night.
Growing up, I never ate a bowl of ice cream without some Magic Shell. In fact, to this day, when I’m home visiting my parents, I always enjoy a little ice cream with what I like to call magical hardened chocolate crack sauce- also known as Magic Shell. Of course with all of the extra ingredients in this stuff, I try to make eating it a special occasion. When I got home ready to dive into in my leftover Ben & Jerry’s, I nearly ran out and bought some of my favorite topping and then I remembered once coming across a recipe for homemade Magic Shell. So, I did a little googling and discovered that the only 2 ingredients needed for this tasty topping are coconut oil and chocolate. I was skeptical that this would work but I grabbed some coconut oil from the market and decided to give it a shot. To my surprise, in a matter of minutes, I had recreated my favorite magical chocolate sauce. The best part about this is the incredible amount of health benefits in coconut oil. Known as one of the healthiest oils on earth, it’s heart healthy, helps colesterol levels, increases immunity, and boosts metabolism amongst many other things. You can read a lot more about the benefits of coconut and coconut oil here. Without further ado, here is the easy recipe from 52 Kitchen Adventures…
7 oz. of your favorite chocolate, roughly chopped
2 T coconut oil
In a heat-proof bowl, place chocolate and coconut oil in microwave. Heat 30 seconds at a time, stirring in between, until fully melted. (Or, in a double boiler, heat chocolate and coconut oil over water on medium high heat, stirring frequently until fully melted.) Set aside to cool. Pour over ice cream.
Store in air-tight container in refrigerator. Heat in microwave for 30 seconds before use.