When my boys arrive home from a sleepover at their friend’s house, they can’t help but rave about all the naughty things they ate. That is, once they have snapped out of their sugar-filled and sleep-deprived coma. Apparently, every time they go to their friend’s house, they take an entire half-gallon container of ice cream (usually Oreo Blast), dump it into a huge bowl and load it up with caramel sauce, chocolate sauce, and magic shell. They adoringly call it paste because it’s kind of gloppy and sticky (the kids say its 45% ice cream, 55% toppings — yikes). I call it diabetes in a bowl.
I certainly don’t mind my kids overindulging every once in a while, but I do prefer that they eat food that isn’t laden with a laundry list of ingredients that you can’t even pronounce. I love to make my own ice cream for this very reason, but the kids don’t always want to settle for plain ole vanilla. As far as processed foods go, Oreos are the only food our family could never give up. I’ve tried making homemade ‘wholesome’ Oreos, but they just aren’t the same. Some things have already been perfected.
Unlike Oreos, some foods can taste better and are better for you (duh) when made from scratch. Behold, magic shell. Admittedly, I used to buy Smucker’s magic shell for my kids. That is, until we went to use it once – and after following the directions to shake (even vigorously) – only cloudy oil oozed from the container. Yuck! My version of magic shell only has two ingredients: coconut oil, because it hardens on ice cream in no time at all; and chocolate, because it tastes good.
I have made several variations of magic shell, milk chocolate, semi-sweet chocolate, white chocolate, semi-sweet chocolate with chunky peanut butter. They all store well in a mason jar at room temperature. The white chocolate and the semi-sweet chocolate with peanut butter firmed up at room temperature, but it’s nothing a few seconds in the microwave couldn’t fix.
- 1½c chocolate chips (milk, semi-sweet, white, dark -- whatever you choose. I prefer Ghirardelli or Nestle)
- ¼c coconut oil (I used Spectrum organic coconut oil )
- Melt chocolate in the microwave in 30 second intervals until completely melted, stirring occasionally. Alternatively, you can melt chocolate in a double boiler on your stove top.
- Once chocolate is completely melted, add coconut oil. Stir until combined.
- Store at room temperature in a tightly sealed container.