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.