Chocolate Alchemy

“Vanilla continues to be America’s flavor of choice in ice cream,” according to the International Dairy Foods Association.

Vanilla outsells every other flavor. This includes supermarket sales, restaurants and ice cream parlors. Ice cream sales, in fact, have gone up. Still, despite the entry of artisanal creameries into the fray, vanilla is still king.

Of course, the reason is quite simple: vanilla is the most flexible flavor. It mixes well with a variety of toppings, drinks and bakery desserts.

Last year, Food Business News found vanilla to be the most popular flavor. Favorite toppings included nuts, fruit, hot fudge and sprinkles.

According to GrubHub, the Top Ten Toppings include whipped cream, hot fudge, brownies, chocolate syrup, cherries, caramel, strawberries, walnuts, Oreo cookies, and bananas.

An informal survey among my friends and some acquaintances yielded slightly different results. Nobody I know even slightly mentioned whipped cream – which smacks me as redundant. I heard plain, crushed nuts; Gummy Bears; the Aussies turned my attention to Milo. Some folks like crumbled cookies and cake over their ice cream. A couple of precious folks prefer more ice cream over their ice cream.

Fruits were mentioned: blueberries, raspberries, strawberries, kiwis, bananas, apples (with cinnamon sugar). Chocolate syrups and fudge sauces were spoken of fondly. Someone mentioned Nutella and the nutty butters came into the conversation (almond, macadamia, peanut).

Heath bars and Mars bars got a special mention, both chopped and melted over ice cream, as well as caramels and toffee. I felt my body gain 20 pounds just following the discussion thread!

And then someone mentioned Kahlua and Amaretto and there was swooning. To be fair, during the summer Mom makes a sugar and rum sauce for strawberries that is fantastic.

Why the obsession? We just discovered Magic Shell, product of Smucker’s (which apparently does a lot more than just jams and jellies).

A syrup that quickly hardens into a crisp shell when poured onto a cold surface; it comes in several flavors, including caramel, chocolate and fudge.

According to Wikipedia, the “shell” effect is due to the presence of coconut and sunflower oils – both contain high amounts of saturated fat – and sugar, and this produces a solid when it comes in contact with the ice cream; and then, that rich chocolaty shell just melts on your tongue and it is the best kind of magic.

For those of you who thumb your nose at science: this is delicious alchemy to bring serious pleasure to your palate! Better living through chemistry, indeed.

We loved the product, but have since learned that you can make your own rather easily—which is always preferable to processed foods, and this will not significantly task you.

Photo Source: The Novice Chef

Homemade Magic Shell Family Serving

Recipe adapted from http://thefrugalgirls.com/2013/09/homemade-magic-shell-recipe.html

2/3 cup Toll House semi-sweet chocolate chips

1/4 cup coconut oil

microwave safe bowl or measuring cup

1.    Place chocolate chips and coconut oil in microwave safe bowl or dish, and microwave for 30 seconds.

2.    Stir and return to continue microwaving in 15-second intervals, stirring well each time, until mixture is completely melted.

3.    Carefully pour over your ice cream, and let it solidify.

Keep in covered jar or bottle, unrefrigerated.

Homemade Magic Shell For One

Recipe adapted from http://lesleyeats.com/2012/05/30/homemade-magic-shell/

Recipe adapted from http://lesleyeats.com/2012/05/30/homemade-magic-shell/

For a single serving: Toss a handful of Ghirardelli chocolate chips (60% cacao) in a small glass bowl with 1/2 tablespoon of coconut oil, and a sprinkle of sea salt. Microwave, stir, and pour over ice cream.

I defy you to try this and not feel the enchantment of childhood at the tip of your tongue. Eternal lazy summer afternoons live in this!