Name: Milk Chocolate Ice Cream Shell
Total time: 10 min
Ingredients: 6 tablespoons refined coconut oil; 1 cup (6 ounces) milk chocolate chips; Pinch table salt

Why This Recipe Works

We wanted to re-create a shell coating for ice cream that was deeply nostalgic. We found that the secret ingredient was refined coconut oil. Coconut oil is a saturated fat, meaning it is solid at room temperature. Because of this, when coconut oil is melted to a liquid form along with milk chocolate chips and spooned over frozen ice cream, it creates a brittle shell that cracks when hit with a spoon. We also found that there is a small window after spooning the still-liquid shell mixture over ice cream when you can add toppings, such as sprinkles and nuts, that will stick to the shell as it sets.

Before You Begin

You can spoon this sauce over scoops of ice cream or dip ice cream cones in the sauce, quickly rotating the cones to coat the ice cream. Coconut oil is what makes the sauce solidify on the ice cream; do not substitute another type of oil or fat.

Instructions

Microwave coconut oil, chocolate chips, and salt in bowl at 50 percent power until melted, about 2 minutes, stirring once halfway through microwaving. Remove from microwave and stir until completely smooth. Let cool completely before using, 5 to 10 minutes. (Ice cream shell can be refrigerated for up to 1 week; heat in microwave at 50 percent power to remelt, about 3 minutes, stirring occasionally.)