Get ready for it.
We may be in the middle of February but I am giving you nothing but ice cream recipes this week. I already gave you an ice cream cake recipe on Monday. Friday will bring ice cream sandwich cookies. Today- ice cream AND my favorite topping.
I have become a bit ice cream obsessed as of late. I keep our ice cream churning base in our little chest freezer so I can make ice cream whenever I want. It is a bit of a problem if you ask me. Oh but homemade ice cream is so good! (Except the once it wasn’t. Speaking of which, I need to dig that stuff out of my freezer and pitch it)
Growing up one of my favorite treats was an ice cream cone from Dairy Queen dipped in chocolate. The chocolate would harden on the cold ice cream making the most delicious hard shell. God knows what was in the chocolate to make it do that. As an adult I have been known to make late night runs to the all too close Dairy Queen for a tiny dipped cone.
A few months ago I saw a recipe for “magic shell” topping and nearly fell out of my chair when I saw the ingredient list- chocolate and coconut oil. That’s it. I cannot tell you how many times I have made this recipe lately. In fact I am embarrased how often I make it. I simply keep it in the fridge then give it a quick spin in microwave when I want to use it. Oh my yum.
It is exactly like stuff from Dairy Queen except it comes with piece of mind of knowing what you are eating.
A popular late night snack around here is dipping slices banana in melted chocolate then freezing them. We slice and dip before starting Little’s bedtime routine. By the time he is finally out the bananas are deliciously frozen. So when I saw a recipe for roasted banana ice cream I knew I had to pair it up with the perfect chocolate topping.
And I was not disappointed.
Roasted Banana Ice Cream (makes about 1 quart)Adapted from The Perfect Scoop by David Lebovitz
3 medium overripe bananas, peeled and cut into large pieces
1/3 packed brown sugar
1 tbsp butter, cut into small pieces
1 1/2 cups whole milk (plus extra for thinning if needed)
2 tbsp sugar
1 tsp vanilla extract
1 1/2 tsp fresh squeezed lemon juice
1/4 tsp salt
Preheat the oven to 400 degrees F. In a shallow baking dish toss together the banana, brown sugar and butter. Bake in the preheated oven for 40 minutes, stirring occasionally. Once caramelized and delicious, remove from the oven.
In a blender combine the banana mixture, milk sugar, vanilla extract, lemon juice and sea salt. Blend until smooth. Chill until very cold, preferable overnight. When you remove it from the fridge check the consistency. I needed to add about 1/2-2/3 cup milk to thin it enough to work in my ice cream maker. Mix in your ice cream maker according to the directions.
Chocolate Topping (“magic shell”) (makes about 1 cup)
Adapted from Skip to My Lou
3/4 cup chocolate (preferably really good dark chocolate chopped but chips will do)
1/4 cup coconut oil
Melt chocolate chips and coconut oil in the microwave about 1 minute (depending on your microwave). Allow to sit a few minutes to allow the heat of the oil to melt the chocolate chips and then stir until smooth. It will be runny. Pour over ice cream. Wait a few moments for it to harden. Enjoy.