Coconut Magic Shell

by brittany on July 11, 2012

I love ice cream season.  We can, of course, eat ice cream all year, but summer is unabashedly the right and proper time to indulge without rebuke.  I’ve made my new favorite ice cream twice this year, we bought a little tub to share after my dental woes last week, and we had to stop and try Salt & Straw’s offerings after bike shopping on Sunday.

What?  Don’t look at me so accusingly.  If you return empty-handed from shopping for high-value items, the laws of nature dictate that you pause for treats on your way home.

A word to the wise–everybody in Portland knows that the lines wrap around the block at the Salt & Straw shops, but they’ve got a little ice cream stand on Division that is virtually line-free.  It is an odd location in the corner of an empty parking lot, but the little cart (and I do mean a cart–not an enclosed trailer) is a great way to bypass the waiting.  You can’t get sundaes, but their ice cream is good enough that you can make that sacrifice.

Today, though, I’m here to talk about toppings to dress up your store-bought or homemade ice cream.  You know I recently dipped my toe into the waters of the Magic Shell pool (did I just type that phrase?), and apparently I dove in all the way soon after.  Today I bring you Coconut Magic Shell.  The pour-and-harden, slightly chunky topping adds a sweet, tropical bent to your ice cream.  I think it would be particularly good over chocolate, vanilla, and some fruit flavors.

This concoction takes all of five minutes to create.  No, it isn’t healthy, but it is much better than eating the chemical-laden version from the store.  Just be sure to make it when you have guests so you don’t eat it all yourself.

Coconut Magic Shell

Ingredients:

1 cup white chocolate chips (the medium-good kind; not the super cheap or super expensive kind)

2/3 cup coconut oil

Pinch of kosher salt salt

3/4 cup shredded coconut or coconut flakes (if flakes, pulse until they’re broken up into small bits in the food processor)

Instructions:

Put the white chocolate chips, coconut oil, and salt in a microwave safe mixing bowl and microwave until melted, stopping to check and stir every 30 seconds.  When the chips are almost all melted, just stir the combination until it is smooth and the chips completely melt.  Stir in the coconut.

Store the magic shell at room temperature.  If it hardens, microwave it for a few seconds.

{ 2 comments… read them below or add one }

Heidi @ Food Doodles July 16, 2012 at 3:44 PM

Oh my gosh, this white chocolate version looks amazing! Especially with shredded coconut in it. Gotta try this!

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brittany July 16, 2012 at 5:04 PM

And it is so easy, it might actually be illegal not to try it.

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