2-Ingredient Chocolate Magic Shell Ice Cream Topping

If your family loves Magic Shell toppings - that go on liquid and harden within seconds - they're going to love this very simple recipe. 

It sort of tastes like the hard coating that ice cream cones are sometimes dipped in. And is pretty close to the 'real  thing'. 

Try other flavors as well...

Butterscotch or Peanut Butter would be great. 

How can you beat 2 ingredients???

Enjoy - You're welcome! 

MAGIC SHELL ICE CREAM TOPPING

1-1/4 c. chocolate (or butterscotch or peanut butter) chips

1/2 c. (solid) coconut oil (from a jar)

In a microwave safe (glass) bowl, heat chocolate chips and coconut oil in the microwave for about a minute.  Stir a bit, then let stand a minute or two while it melts together, then stir until smooth.  It will be runny, but hardens when poured over ice cream.  

If you want to add sprinkles, you have to be quick so they adhere before the chocolate sets up. 

Store any leftovers covered in the fridge; reheat, in increments of 20 seconds, when ready to serve. 

Keep cool!! 

You might also enjoy...

Crispy Ice Cream Squares (aka "UNfried ice cream"

​

The Bryan Times - July 15th - Cooling Treats

It seems we've waited a long time for summer to get here.  And we welcome it with open arms! As the temps heat up (hopefully!), turn off your ovens and whip up these wonderfully delicious and simple chilly treats.

I tried this fabulous recipe many moons ago, after seeing it on a cake mix box. My family has asked for it multiple times for birthdays. It can be made weeks ahead before serving. A brownie like cake, ice cream and frosting all rolled up into one special treat. 

Ice Cream Pies

ICE CREAM PIES

1 - 18 ozs. devil's food or chocolate fudge cake mix

3/4 c. water

1-1/4 c. prepared chocolate frosting, divided

1/4 c. vegetable oil

1/2 gal. favorite ice cream, softened

chopped peanuts or candies, optional

Preheat oven to 350. Generously grease and flour bottom, sides and rim of 2 - 9" round cake pans. 

In large bowl, beat cake mix, water, 3/4 c. frosting and oil on high speed for 2 minutes.  Spread 1/2 batter in bottom of each pan (don't spread up sides). Bake 25 - 30 minutes - be sure not to overbake. (middle will be soft when done). Cool completely; cakes will collapse.

Spread 1/2 of ice cream in each shell.  Heat remaining frosting and drizzle over ice cream. Sprinkle with peanuts or chopped candies if desired. Wrap tightly and freeze at least 2 hours or up to 3 weeks. Allow to stand at room temp for 10 minutes before serving.

(I like to stand a few toothpicks up at an angle in the pies before wrapping in foil...so the foil stays off the frosting)

CRISPY ICE CREAM SQUARES (AKA "Unfried" Ice Cream)

1/2 c. butter or margarine, melted

1 c. brown sugar

1/2 c. flaked coconut, optional

1/2 c. chopped peanuts

2-1/2 c. slightly crushed corn flakes

1/2 - 1 tsp. cinnamon, optional

1/2 gal. vanilla ice cream, softened

1 (8 ozs) tub frozen whipped topping, thawed, optional 

In large bowl, mix butter and brown sugar until smooth. By hand, stir in coconut, peanuts and corn flakes (and cinnamon); mix until well blended.  Pat 1/2 of mixture into a 9"x13"x2" pan. If using whipped topping, blend with softened ice cream; spread over crumbs. Sprinkle remaining crumb mixture over top and pat down.  Cover tightly and freeze up to a month. Stand at room temperature for 10 minutes before serving. Drizzle with a little honey if desired. 

Parlor Coffee Float

PARLOR COFFEE FLOAT

1 1/2 c. strong brewed coffee, chilled

1/4 c. chocolate syrup

1/4 c. half-and-half

1 c. chocolate or coffee ice cream

Whipped cream, to serve

Maraschino cherries (optional) 

In a blender, combine the coffee, chocolate syrup, half-and-half and 1/2 of the ice cream. Blend until smooth and frothy. Pour into 2 tall glasses and top with a scoop of the remaining ice cream. Add a generous amount of whipped cream and a cherry, if desired. Yield: 2 servings

Here's a cooling treat that's tends to be on the 'healthier' side. You'll want to plan ahead as it starts with frozen banana pieces.  

MAGIC 1-INGREDIENT 'NICE' CREAM

Chop 1 ripe banana into equal pieces and place into a freezer ziploc bag or container. Freeze for at least 2 hours or overnight. Transfer frozen banana to a small food processor or high speed blender. Pulse to break it up, then scrape down the sides. It will go from looking gooey to blending into a beautiful and smooth 'nice' cream.  Stir in chocolate chips, a drizzle of honey or a spoonful of peanut butter or nutella (chocolate hazelnut spread) or delight in eating it plain. Eat it right away or freeze it for a while first. YUMM!

“A perfect summer day is when the sun is shining, the breeze is blowing, the birds are singing, and the lawn mower is broken.” – James Dent

The Leader Enterprise - June 27, 2018 - Treats to help keep you cool

Ice Cream Pies

The ole familiar saying never grows old...I Scream, You Scream, We all Scream for Ice Cream! 

Sharing some ideas for ice cream dishes to help you 'chill' this summer.  I love these first two because they can all be made ahead and will be ready to eat when you are!

I know I've shared this first family favorite a number of times, but wanted to remind you of it because it's a real winner! You'll be ready to impress drop-in company while you all cool down. It's great for birthday parties too because you have the cake and ice cream all in one dish. 

ICE CREAM PIES

1 - 18 ozs. devil's food or chocolate fudge cake mix

3/4 c. water

1-1/4 c. prepared chocolate frosting, divided

1/4 c. vegetable oil

1/2 gal. favorite ice cream, softened

chopped peanuts or candies, optional

Preheat oven to 350. Generously grease and flour bottom, sides and rim of 2 - 9" pie or round cake pans. In large bowl, beat cake mix, water, 3/4 c. frosting and oil on high speed for 2 minutes.  Spread 1/2 batter in bottom of each pan (don't spread up sides). Bake 25-30 minutes-don't overbake. (middle will be soft when done). Cool completely; cakes will collapse.

Spread 1/2 of ice cream in each shell.  Heat remaining frosting and drizzle over ice cream. Sprinkle with peanuts or chopped candies if desired. Wrap tightly and freeze at least 2 hours or up to 2 - 3 weeks. Allow to stand at room temp for 10 minutes before serving.

(I like to stand a few toothpicks at an angle in the pies before wrapping in foil...so the foil stays off the frosting part. (Just be sure to let pie thaw a tad before trying to remove the toothpicks...or they may break off. (Please don't ask me how I know that!!=) 

GRANDMA'S ICE CREAM DESSERT 

1/2 c. creamy peanut butter 
1/2 c. light corn syrup 
1-1/2 c. crispy rice cereal 
1-1/2 c. chocolate-flavored crispy rice cereal 
1/2 gal. vanilla ice cream, softened 
1/2 to 1 c. Spanish peanuts, coarsely chopped 
Optional: chocolate syrup 

Blend together peanut butter and corn syrup in a large bowl. Add cereals; stir until coated. Press into the bottom of an ungreased 13"x 9" baking pan. Spread ice cream over cereal mixture; sprinkle with peanuts. Swirl chocolate syrup over top, if desired. Cover with aluminum foil; freeze at least 4 hours before serving. Allow to warm a few minutes before cutting into squares to serve. Serves 15 to 18.

This one can be made at the last minute to enjoy with a friend or your sweetie. 

Parlor Coffee Float

PARLOR COFFEE FLOAT for 2

1 1/2 c. strong brewed coffee, chilled

1/4 c. chocolate syrup

1/4 c. half-and-half

1 c. chocolate or coffee ice cream

Whipped cream, to serve

Maraschino cherries (optional) 

In a blender, combine the coffee, chocolate syrup, half-and-half and 1/2 of the ice cream. Blend until smooth and frothy. Pour into 2 tall glasses and top with a scoop of the remaining ice cream. Top with whipped cream and a cherry, if desired.

PEANUT BUTTER MAGIC SHELL (Sugar free option) 

2-3 tsp. peanut butter

1 Tb. virgin coconut oil

sweetener of choice, to taste (honey, stevia drops, maple syrup, agave, etc.)

Combine all ingredients and stir until it makes a thin liquid. (Warm the coconut oil first if it’s solid when you open the jar.) Pour over ice cream, and watch it harden into Magic Shell! 

YOGURT PUDDING POPS 

2 c. milk 

1 sm. pkg. (4 serv. size) instant pudding mix (vanilla, chocolate, lemon or banana) 

1 c. Greek yogurt

Whisk together the milk and pudding mix. Chill about 15 minutes. Fold in Greek yogurt.  Pour into molds. Freeze at least 8 hours. If you don't have molds, just pour into paper cups. Freeze half an hour, then insert a popsicle stick for a handle. 

It's not happy people who are thankful-it's thankful people who are happy. ~Unknown 

Flashback Friday - Awesome No Bake Desserts

WELCOME TO FLASHBACK FRIDAY!

Sharing some easy no bake desserts to help when you need something

quick, especially during the busy holiday season.....



May you and yours enjoy a blessed THANKS-LIVING Season! 

This creamy and fabulous dessert has a very low sugar option...I've seen folks put some on their plate...taste it and then get more before they sit down! *-*

Banana Pudding Supreme

This has been a family favorite for years.  A terrific make-ahead dessert great all year long..it feeds a crowd...and they'll love you for it. Cake mix base. Keeps nicely for a few weeks. 

Ice Cream Pies

A scrumptious combo of creamy peanut butter and chocolate graham crackers.

This one's hard to beat!  Make 24 hours ahead. 

Peanut Butter Eclair Cake

This creamy dessert will knock your socks off.  Mixes up in minutes.

Use a graham cracker or a chocolate crust. 

Biscoff Cheesecake Pie

Flashback Friday - Ice Cream Desserts to help you stay cool

WELCOME TO FLASHBACK FRIDAY!! 

Hope these easy desserts help keep you cool...

I've been making this dessert for decades...my kids still request it. 

Cake mix base mixed with canned frosting...simple and

simply delicious! 

Ice Cream Pies - A Family Favorite

Vanilla ice cream, crunchy peanut butter crust with hot fudge swirled through...MMMM! 

Ice Cream Dessert with Peanut Butter Crust

This is teamwork fun for kids and adults alike.

A few simple ingredients in a ziploc bag - toss it back and forth until 

ice cream freezes.  It's great cooling fun! 

Kid-Friendly Ice Cream in a Bag

Tasty make-ahead dessert with crunchy brown sugar cereal...

Try it, you're sure to love it! 

Crispy Ice Cream Squares (AKA "UNfried Ice Cream)

Leader Enterprise - August 24, 2016 - Keeping Cool

Parlor Coffee Float

I think we would all agree - it's been a HOT summer. I should have shared these ideas sooner as summer is winding down and fall will be falling soon. I love practical tips. I'm also sharing some cooling recipes to help you 'chill' on a warm day, or to enjoy any time of the year. 

Freeze a cotton sock filled with rice, then slip it under the bottom sheet. The rice will hold a chill longer. 

A simple way to lower body temperature is to apply a bottle with ice-cold water on points like your ankles, wrists, or behind the knees.

When all else fails, take frequent cool showers to keep your body temperature down and rinse off the sweat.

Crispy Ice Cream Squares

CRISPY ICE CREAM SQUARES (AKA "Unfried Ice Cream)

1/2 c. butter or margarine, melted

1 c. brown sugar

1/2 c. flaked coconut, optional

1/2 c. chopped peanuts

2-1/2 c. slightly crushed corn flakes

1/2 - 1 tsp. cinnamon, optional

1/2 gal. vanilla ice cream, softened

1 (8 ozs) tub frozen whipped topping, thawed, optional 

In large bowl, mix butter and brown sugar until smooth. By hand, stir in coconut, peanuts and corn flakes (and cinnamon); mix until well blended.  Pat 1/2 of mixture into a 9" X 13" X 2" pan. If using whipped topping, blend with softened ice cream; spread over crumbs. Sprinkle remaining crumb mixture over top and pat down.  Cover tightly and freeze up to a month. 

PARLOR COFFEE FLOAT

1 1/2 c. strong brewed coffee, chilled

1/4 c. chocolate syrup

1/4 c. half-and-half

1 c. chocolate or coffee ice cream

Whipped cream, to serve

Maraschino cherries (optional) 

In a blender, combine the coffee, chocolate syrup, half-and-half and 1/2 of the ice cream. Blend until smooth and frothy. Pour into 2 tall glasses and top with a scoop of the remaining ice cream. Top with whipped cream and a cherry, if desired. Yield: 2 servings

KID-FRIENDLY ICE CREAM IN A BAG

1 c. light cream (Try half vanilla flavored creamer)

3 Tb. sugar

1 tsp. vanilla extract

qt. size ziploc freezer bag

2 gallon size ziploc freezer bags

crushed ice

rock salt

Mix first 3 ingredients together and pour into the quart bag. Squeeze the air out and place it into a gallon bag. Squeeze out the air and seal. In the bottom of the second gallon bag, place some ice cubes and rock salt.  Place the other bags on top, then fill in the sides with more layers of ice cubes and rock salt so that it is higher than the level of cream. Then toss the bag back and forth - it took us about 10+ minutes. Kids and adults will love it. 

And for my sugar-free friends....

PEANUT BUTTER MAGIC SHELL (Sugar Free)

2-3 tsp. peanut butter

1 Tb. virgin coconut oil

sweetener of choice, to taste (stevia drops, maple syrup, agave, etc.)

Use about 3 Tb. agave or 8 drops of liquid stevia...adjust to taste 

Combine all ingredients and stir until it makes a thin liquid. (Warm the coconut oil first if it’s solid when you open the jar.) Pour over ice cream, and watch it harden into Magic Shell!

EASY STRAWBERRY PINK LEMONADE (Sugar Free)

1 pkt. (0.13 oz.) (sugar free) On-The-Go (Pink) lemonade flavor drink mix

2 c. cold water

1/2 c.  frozen strawberries

Place all ingredients in a blender and process until smooth and frothy.

Serve immediately over ice. Yield: 2 - 3 servings  

“What good is the warmth of summer, without the cold of winter to give it sweetness.”― John Steinbeck