Wednesday, September 22, 2010

The Magic Behind Magic Shell

What do you do when it's the night before your refrigerator is being replaced and you have to finish off that container of low-carb ice cream in your freezer, but you realize that it's vanilla ice cream and therefore requires some sort of topping in order to make it delicious?

You make homemade Magic Shell!

Katie introduced me to Magic Shell when we were in high school, and if you're unfortunate enough to have never had it, you've pretty much been missing out on everything that's good in the world. It's a luscious liquid chocolate sauce that hardens into pure candy when it hits cold ice cream, and I'm ecstatic to report that this EASY low-carb version is every bit as good as the 16-grams-of-sugar-per-serving kind you buy in the store.

Here's how you do it:

Spoon some coconut oil (between 1 teaspoon and 1 tablespoon) into a microwave-safe bowl. Add a couple of squares of 85% dark chocolate and some non-sugar sweetener to taste. (I added about a half-packet of Truvia to mine.) Microwave on high power in 15 second intervals, stopping to stir, until the chocolate is melted. Pour it over ice cream and enjoy!

See how it solidified where it hit the ice cream? Magic!
You can experiment with the amounts and types of chocolate, sweetener, and coconut oil to find what works best for you. You can also add chopped nuts, shredded unsweetened coconut, or other goodies to make it your own. Whip some up for your family and friends, and they're sure to think you're a low-carb genius.