When the going gets tough, ice cream is a great equalizer, a connector, a way to say “I love you” or “I am sorry” and promises to soothe whatever ails us. And I think we could all use a scoop (or quart) of ice cream about now.
For as long as I can remember, ice cream has been my go-to for both celebrations and disappointments. This love of ice cream was passed down the generations. Some of my earliest memories are at Baskin-Robbins eating ice cream with my grandmother.
Ice Cream for All
Though I have evolved to prefer dairy-free ice cream these days, a picture of my freezer filled with assorted frozen non-dairy choices proclaims my affection. Non-dairy doesn’t mean non-flavor. In fact, great strides have been made in the non-dairy ice cream world over the last few years. If you are unsure, check out So Delicious, Nada Moo, Van Leeuwen, Planet Oat and Ben & Jerry’s.
Coffee ice cream is my preference, but I would never reject any ice cream. Depending on your tastes, these three ice cream recipes which have been previously featured on the blog are worthy of attention.
- From 2011, this affogato recipe combines my love of coffee and ice cream and makes a simple dessert that will have everyone licking their bowls.
- Strawberries are in full bloom now and this roasted strawberry-buttermilk ice cream from 2013 is full dairy, full of flavor and full-on spectacular. It’s a bit more complicated but worth every extra step.
- If you are leaning into the dairy-free line of ice creams like me, this 2011 recipe of coconut-chocolate chip ice cream is the one. It comes together in a blender and your ice cream maker does the hard work of churning.
While a scoop (or two) of ice cream makes life a lot better, you may be in the ice cream camp that requires toppings. Toppings add crunch, create new flavor combos and make something delicious even more fun. With all the chaos in the world today, I am guessing we may all desperately need an easy ice cream topping to make dessert (and life a bit) more fun.
To easily dress up your ice cream, all you need are two ingredients you may have in your pantry right now–chocolate chips and coconut oil. I stick with dairy-free Enjoy Life brand chocolate chips, but Nestle Toll House chocolate chips are fine if you are fine with dairy-free.
In a glass measuring cup, add the chips and oil and let it run through two :30 second spins in the microwave. Once you stir the gooey chips into the melted coconut oil, the chocolate sauce will come together and will be as smooth as silk. That’s it.
Give the chocolate sauce about 10-15 minutes to cool and liberally pour it over whatever flavor ice cream you have or want. Like magic, the chocolate sauce will harden and you will need to crack into it to break into the ice cream. Seriously chocolatey. Seriously fun. Seriously delicious. Seriously simple homemade magic shell.
Two-Ingredient Magic Shell
Two ingredients and one minute are all you need to turn a boring scoop of ice cream into a dessert everyone craves. This homemade magic shell is simple, fun and absolutely delicious!
- 1 cup chocolate chips I use Enjoy Life dairy-free brand
- 2 tablespoons coconut oil
In a glass measuring cup, add the chocolate chips and coconut oil.
Place in the microwave for :30-seconds.
Give it one more :30-second spin the microwave and remove it.
Using a small spatula, stir well and whatever lumps remain will melt into a gooey chocolate sauce.
Set aside for 10-15 minutes and allow to cool completely.
Once the chocolate sauce is cool, spoon or drizzle liberally over a few scoops of ice cream in a bowl. Within seconds, the chocolate sauce will harden. Dive in and repeat often.
Reserve in any leftover magic shell chocolate sauce in a dark, cool pantry. If it hardens, pop it into the microwave for a :30-second spin, stir it and let it cool for 10 minutes. Spoon liberally over ice cream and enjoy.
How long does it last without going bad in the pantry
I have kept this at least one month in the pantry.