Two Ingredient Magic Ice Cream Topping

Pour this chocolate coconut shell onto ice-cold ice cream and watch it harden in 30 seconds to a minute and CRACK at the touch of your spoon. You’ll know it’s ready when it turns from glossy to matte. Don’t forget to use your magic hands while you wait!


Magic Chocolate Topping


2 1/2 60% bittersweet Ghirardelli chocolate bars

1/4 cup refined coconut oil



Crush chocolate bars into 2 cups of chocolate pieces. Heat 1-2 inches of water in a pot on the stovetop. Place a heat-safe, slightly larger bowl on top of the pot (water should just barely touch the bowl) and simmer the water. Place chocolate pieces inside to melt. Add in coconut oil and keep stirring as they melt together (low heat is just fine for this). Once fully melted and mixed, pour slowly onto fresh-from-the-freezer ice cold ice cream for best crackling results.

Tip: Chocolate bars work best for this recipe since they aren’t made with emulsifiers (and chocolate chips are!)

Tip: Refined coconut oil is required for this to melt and crackle correctly.