DIY Magic Shell

Ice cream is a fun treat anytime of year, but it’s particularly enjoyable on a hot summer’s day. Add a crisp, chocolatey shell and prepare to enjoy a party in your mouth!

Items used to make this recipe:

• premium bittersweet chocolate https://amzn.to/3Nc70Yd

• premium semisweet chocolate https://amzn.to/3qBPu83

• coconut oil https://amzn.to/3CxPuc8

DIY Magic Shell

makes about 1/2 cup

Printable Recipe

Ingredients

• 6 ounces bittersweet or semisweet chocolate (use the good stuff)

• 4 tablespoons coconut oil (see notes below)

• pinch of table salt

Directions

1. Place all ingredients in a microwave-safe bowl and heat for 30 second intervals, stirring after each, until completely melted.

2. Allow mixture to cool to room temperature before using.

3. Coat ice cream with magic shell by dipping into or drizzling over. If you want to add sprinkles or a cherry on top, add immediately before magic shell hardens.

4. Store in an airtight container at room temperature for up to a month or freeze for long-term storage (reheat and allow to cool to room temp again before using).

Notes

1. I like chocolate that has a cocoa percentage in the 60s or 70s. Use whatever percentage you like best, just be sure it’s high quality. The lower the cocoa percentage, the sweeter the chocolate.

2. If you have an aversion to the flavor of coconut, use refined coconut oil. If you don’t mind the flavor of coconut, feel free to use unrefined coconut oil.

Cherry Pit Simple Syrup

I recently made a batch Very Cherry Gelato, which means I found myself with a bunch of leftover cherry pits. I could have thrown them away, but instead, I steeped them in a sugar water solution to make delicious Cherry Pit Simple Syrup. Add it to sparking water or your favorite spirit for a refreshing beverage. It’s great drizzled on ice cream too.

Items used to make this recipe:

(affiliate links)

• cherry pitter https://amzn.to/3T63z7x

• pure vanilla extract https://amzn.to/3QX7GRn

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Cherry Pit Simple Syrup

makes about 1 cup

Printable Recipe

Ingredients

• 1/2 cup cherry pits (from about 1 pound of fresh cherries)

• 1 cup cold water

• 1 cup granulated sugar

• pinch of salt

• 1/4 teaspoon pure vanilla extract

Directions

1. Place cherry pits, water, sugar, and salt in a small saucepan and bring to a boil; reduce heat and simmer for 10 minutes.

2. Remove mixture from heat and stir in vanilla extract.

3. Strain pits and store syrup in the fridge for up to 2 months.

Note

• Cherry pits contain amygdalin, a naturally occurring compound found in the seeds and pits of many fruits. The body turns amygdalin to cyanide, but have no fear… not only do you have to ingest an unreasonably large amount of amygdalin for it to be dangerous, the cooking process renders it completely harmless. But just to be on the safe side, experts suggest you avoid crushing, chopping, or chewing cherry pits.