The first exposure to a hardening chocolate shell can indeed feel like dessert magic (hello, DQ dipped cone!)—and it becomes extra special when you whip it up yourself at home.
The secret to how chocolate sauce turns from smooth syrup to crisp shell in a matter of seconds? Coconut oil, thanks to its naturally high saturated fat content. When temperatures lower, saturated fats harden—so when chocolate and coconut oil touches below-freezing ice cream, it turns into a snappy shell in less than thirty seconds. The homemade ice cream topping will keep for months at room temperature. Just give it a quick stir before drizzling, and enjoy!
6 ounces chopped bittersweet chocolate
2 tablespoons coconut oil
Toasted flaked coconut (optional)
¼ teaspoon coconut extract
How to Make It
Place chopped bittersweet chocolate and coconut oil in a microwavable bowl. Microwave on HIGH, stirring every 30 seconds, until melted, about 90 seconds. Stir in coconut extract. Spoon over ice cream to harden. Top with toasted flaked coconut, if desired.