When I was a kid, one of my favorite dessert treats when we went “out” was a soft serve ice cream from Foster Freeze dipped in chocolate. The chocolate was liquid and hardened when it hit the cold ice cream. If I craned my neck, I could see the person at Foster Freeze dipping my cone. It was magic and then, of course, it was heavenly. The chocolate “crunched” a bit as you devoured your ice cream and had a richness that is memorable. Smucker’s came out with a home version — a “Magic Shell” fudge sauce for pouring onto your bowl of ice cream. Ingredients in the Smucker’s product include sugar, sunflower oil, coconut oil, cocoa, chocolate. It contains 2% or less of cocoa processed with alkali, soy lecithin, salt, vanilla, and milk. We can do better than that.
It turns out that all you need is coconut oil, chocolate, and a double boiler to make the same fudge sauce at home. I suggest a touch of peanut butter as well. The peanut butter adds a richness to the recipe, making this sauce the ultimate in comfort food. A tablespoon of peanut butter in this case will not keep your chocolate from hardening.
For a kids’ version of this classic recipe, check out the younger set here at Fresh Bites Daily — the Half Pint Hacks in their video here or below. They say that this is one of their favorite videos because…. (wait for it) … they get to eat ice cream. You will see Frederick’s enthusiasm in the “out takes” portion of the video.
Ice Cream Fudge Sauce Ingredients
- 2 tablespoons coconut oil
- 4 tablespoons chocolate chips
- 1 tablespoon peanut butter (optional)
Ice Cream Fudge Sauce Steps
- Place oil, chocolate, and peanut butter into a double boiler (with water in lower pan).
- Gently stir chocolate and peanut butter into coconut oil, stirring every 30 seconds or so.
- When chocolate has melted, removed from heat.
- Ladle onto ice cream.
A Makeshift Double Boiler
The double boiler in this recipe keeps your chocolate from burning by being exposed to direct heat. You can create your own double boiler at home by nesting one pan in another or one bowl in a pan. The lower pan should have an inch or more of water, enough to reach the bottom of the nested pan or bowl without spilling over. Heat will be conducted through the lower pan to the upper pan via the water. You need enough water to reach the upper pan or bowl so that the heat can be conducted.