Vegan Chocolate Ice Cream Shell
Ice cream’s best friend. This easy, quick two ingredient vegan chocolate shell hardens up as soon as it hits ice cream, but stays soft enough to easily crack open and break apart.
You can use any favourite bar of chocolate here - whether that’s dark chocolate or a plant based milk/white chocolate bar. The only thing that you want to make sure of when shopping for the recipe is to look for refined coconut oil rather than virgin coconut oil - which has a neutral undetectable smell and flavour - unless you’re after a coconut flavoured shell.
100g dark chocolate, chopped
2 tbsp refined coconut oil
½ tsp salt
Add the chocolate to a heatproof bowl and melt the chocolate in 20 second intervals in the microwave.
Stir in the coconut oil and salt and let sit for 5-10 minutes.
Pour a spoonful of the chocolate over ice cream or store it in an airtight container or jar at room temperature until you’re ready to use it (or for up to a week).
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.
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