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Homemade Chocolate Shell

Makes 1 cup, about 16 servings
Time 25 min
In a version of your favorite ice cream truck treat, this simple chocolate sauce hardens to a crispy coating over frozen desserts. Watch our how-to video.
Ingredients
  • 8 ounces bittersweet chocolate, chips or chopped
  • 2 tablespoons coconut oil
  • 1 teaspoon pure vanilla extract*
Method

In the top of a double boiler, combine chocolate and coconut oil and place over simmering water. 

Cook, stirring occasionally, until smooth and melted, 4 to 5 minutes. 

Let cool to room temperature, stir in vanilla and spoon over servings of ice cream. 

Store in an airtight jar or bottle (a squeeze bottle works well) at room temperature for up to 1 week, or refrigerate for several months. 

If the sauce hardens (it will definitely harden in the refrigerator and may also in your cabinet), place the jar or bottle in a bowl of hot water until it liquefies again, 10 to 20 minutes. 

Shake well before using.

*For a twist on the flavor, swap the vanilla extract for 1/2 teaspoon garam masala or 1/2 teaspoon ancho or chipotle chile powder.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 8 ounces bittersweet chocolate, chips or chopped
  • 2 tablespoons coconut oil
  • 1 teaspoon pure vanilla extract*