Raise your hands if you remember Ice Magic. That chocolate flavoured ice cream topping, manufactured by Cottees. It set hard in seconds. Like magic. A trip down memory lane for me. The stuff of childhood dreams. Instantly transforming a tub of store bought neapolitan ice cream into dessert.
I always imagined that Ice Magic was made from all manner of chemicals, preservatives and additives. Perhaps it is or was. Recently, however, I discovered that it is quite easy to make at home with just two simple ingredients. Chocolate and coconut oil. So simple it hardly qualifies as a recipe. Just melt the two ingredients together, stir to combine, allow to cool a little and then pour or drizzle over your ice-cream. A science experiment for my girls to execute in my kitchen as they wile away yet another two weeks of school holidays.
This home-made version of Ice Magic is all natural and additive free. What’s more it tastes exactly the same as the bottled commercial version. If you believe the hype coconut oil is the latest superfood credited with a vast array of benefits including healthier skin and hair, lower cholesterol levels, weight loss, increased levels of immunity, proper digestion and metabolism. So potentially this treat could be very, very good for you if you choose your ingredients well. We used a 70% cacao dark chocolate and an organic, cold pressed, extra virgin coconut oil. The results were divine. The silky smooth chocolate syrup transformed into a shiny, crunchy shell within moments of hitting the cold ice cream. A thumbs up from the entire family.
Makes about 1 cup. A little goes a long way.
A quick note about using and storing coconut oil. It will usually be solid at room temperature, and liquid at temperatures above 25 C. Extra virgin coconut oil is very stable as it is unrefined and mostly saturated and does not need to be stored in the refrigerator. I store mine in the pantry cupboard. It has a shelf life of about 18 months.
Likewise I keep my Ice Magic in a glass bottle in my pantry, giving the bottle a shake before serving to redistribute the contents evenly. If the syrup thickens in cooler temperatures it can easily be liquefied by simply immersing the bottle in a hot water bath. Or perhaps blasting the bottle in the microwave on low heat for a few moments.
1/3 cup extra virgin coconut oil
2/3 cup dark chocolate, broken into pieces
PLACE the chocolate and coconut oil in a large microwave safe bowl. Microwave on a low setting for 30 seconds. Remove and stir well to combine.
CONTINUE microwaving and stirring at 20 second intervals until all the chocolate has just melted.
REMOVE, stir well to combine one last time and allow to cool to room temperature.
SERVE with ice cream. It should set within moments of hitting the ice cream creating a hard, chocolate shell.
STORE in a bottle or jar at room temperature. For up to a month, if it lasts that long.
Reblogged this on FoodLoveInspiration.
This is my favorite topping — here in the US it’s called Magic Shell by Smuckers. Thanks for providing the recipe I will be giving it a try! 🙂
It really does work and is absolutely delicious.
Can’t wait to try it out! I’ll let you know! 🙂
I have no idea what Magic Ice might be. Maybe not magic enough to travel all the way to Italy? 😉 Anyway, who needs it, now? Now, we have your brilliant, brilliant recipe. My little one is going to love your magic chocolate. My mom too!!! Can’t wait to make this! Thank you!!! 🙂
It’s an Australian classic. Very well loved by most; young and all. I’m sure your children will be mesmerised by the magic of the liquid chocolate forming a hard shell as it hits the ice cream. You could make instant choc top ice cream cones with this.
I have a bottle of mint ice magic in the pantry – absolutely love the stuff! Not sure why people have touted coconut oil as a superfood because over 90% of it is saturated fat, which contributes to the formation of LDL cholesterol (the cholesterol that is implicated in coronary heart disease). Anyway, I don’t mean to be a killjoy because I do eat ice magic on the odd occasion, and now that I know you can make it yourself, I’ll be making this rather than buying it (at least I’ll know what goes in it). Just saying you shouldn’t believe the hype and don’t eat it by the bucket load.
Have to agree with you there – after all my comment was a bit tongue in cheek. Haven’t followed the debate closely enough to shed any more light on why coconut oil is considered to be a superfood – apparently not all saturated fats are equal. That said their is a dazzling array of coconut oil available in health food stores and I was mesmerized by the idea that it is the coconut oil that puts the magic in ice magic. A few drops of peppermint extract would give you home made mint ice magic.
This is so cool! Can’t wait to try it for myself! =)
It’s fun to do. Great for choc top cones and ice cream sundaes. A very easy and popular diy dessert option.
Although we have another name for it here, I recall loving it! But now I can make my own, and I bet it’s way better!
I bet its known as Magic Shell. My precious bottle is nearly all used up. I’m thinking of flavouring the next batch with a little peppermint or orange essence.
Pingback: Fuss Free For A Very Cool Yule. Christmas Pudding Ice Cream With Chocolate Ice Magic Topping and Cherries. | The Paddington Foodie
Pingback: A Classic Combination. Chocolate And Orange Jaffa Brownie. | The Paddington Foodie