We have both recently started to eat a primal/paleo diet with our families, so what better thing to share than a few delicious recipes. Megan just received an ice cream maker that she's been wanting to try out, which gave us an excuse to try our hands at coconut milk ice cream and all the fixins'.
Megan is sharing two delicious ice cream recipes over at A Little Nutmeg. What I have for you is the chocolate on the top — or rather, homemade chocolate shell and a toffee crumble!
The basic recipe for chocolate shell is just two ingredients. Chocolate and coconut oil — but the flavor variants are endless . . . strawberry, raspberry, mint, caramel, etc.
Megan made a coffee mocha ice cream so I thought a mint chocolate shell would pair perfectly with that. She also made a snickerdoodle ice cream, which I paired with a chocolate shell and a toffee crumble.
Basic Chocolate Shell
Ingredients5 oz. of bittersweet chocolate
1 tablespoon coconut oil
DirectionsIn a microwave-safe bowl or double boiler, melt the chocolate then stir in the coconut oil. Store at room temperature for about a month. To use you might need to warm it up a bit for it to become liquid again.
For Mint Chocolate Shell:Add 1/2 teaspoon mint extract to the melted chocolate
Ingredients1/2 cup honey
1/2 cup butter
DirectionsIn a medium pot, melt the butter over medium heat. Pour in the honey and whisk gently to combine. Bring the mixture to a very gentle boil. As soon as you see it boil just a bit, turn the heat down to medium-low and simmer for about 15 minutes, whisking constantly. Pour out onto a well-greased baking sheet. Let cool for an hour.
To use as a crumble:After the toffee has cooled, cut into thin strips and stick it in the freezer for about 15 minutes or until frozen through. Then with a rolling pin, crush the frozen toffee and sprinkle it over your ice cream. Enjoy!
Linking up to The Inspiration Gallery at Craftberry Bush