Strawberry Ice Cream with Magic Shell

IMG_0809-titleFavorite.Recipe.Ever. But really, I think this is the best thing I’ve ever made. Summer practically begs for homemade ice cream, so when my mom gave me some strawberries that she picked up from a roadside stand a few weeks ago, I knew I wanted to make them into my favorite creamy dessert. But I couldn’t stop there, right? I’d heard or read somewhere that you could make a homemade version of magic shell topping with chocolate and coconut oil, so I gave that a try too.

Guys, I am shocked at how much it tastes like store-bought magic shell. It’s insane. It hardens within a few seconds of putting it on the ice cream, and it has that magic “crunch” that you come to expect from magic shell. Honestly, I can’t see why I’d ever buy it again – it’s so easy to make and delicious that anytime I get a magic shell craving, I’ll make it myself instead.

Note: don’t refrigerate the magic shell. I’ve kept mine in a small tupperware container out on the counter. It will harden after sitting for a few hours, but you can just microwave it for 20-30 seconds, and then it’s silky smooth again, and still works like magic.

Printable Recipe
Makes about a quart 

ingredients:
for the ice cream:
3 cups heavy cream
3/4 cup sugar
pinch of salt
1 tsp vanilla
1 cup frozen strawberries

for the magic shell:
4 oz bittersweet chocolate, chopped
4 oz semisweet chocolate, chopped
1 tbsp coconut oil

instructions:
In a small saucepan, combine 1 cup of the cream, sugar, and salt.
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Warm the mixture over medium heat and stir until the sugar has dissolved.
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Remove from heat and stir in the remaining cream and the vanilla.
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Pour the cream mixture into a bowl and refrigerate for several hours or overnight.
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When the cream mixture is ready, blend the strawberries until pureed. (If you’d prefer bigger chunks in your ice cream, you can blend less).
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Stir the strawberry puree into the cream mixture.
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Pour the mixture into an ice cream maker and follow the manufacturer’s instructions.
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Transfer the ice cream to a plastic container. Enjoy as soft serve, or freeze for several hours for a more traditional ice cream texture.
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While the ice cream is churning, make the magic shell. Boil water in a saucepan, then reduce to a simmer and place a small glass bowl on top of the saucepan to make a double broiler, making sure that the bowl doesn’t touch the water. Place the chocolate and coconut oil in the bowl and stir until melted.
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Serve the magic shell over the ice cream and enjoy!
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Ice cream adapted from The Perfect Scoop

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