Like much of the country, it has been hot as Hades in Virginia. Humid, too. It makes me hibernate inside, complain incessantly, and crave cold foods.
Oppressive heat calls for ice cream. Lots and lots of ice cream. Wouldn’t you agree?
Sure, I could have made Nutella ice cream. But, that would require fancy equipment that I don’t have. I have made ice cream inside a bag with ice and salt. It’s fun, but (surprise!) produces an inferior product.
What about a Nutella ice cream topping? That sounds pretty yummy. I’ve tried to do this before, simply by microwaving it. News flash – it doesn’t work. It gets all clumpy and my Nutella-ice-cream-topping dreams are dashed.
If you’ve never heard of it, Magic Shell is a fun ice cream topping that hardens when it gets cold, so your ice cream gets coated in a nice “shell.” Really, the best part is, once it has hardened, smacking it with a spoon. Whack! Like those orange chocolate things I always get for Christmas that you whack on a table to break it into segments. Ok, maybe I like it a little too much.
You only need two ingredients for this easy dessert:
Nutella and coconut oil.
It’s barely even a recipe. But, I’m sharing anyway!
If you’re curious – when sampled alone, you can definitely taste the coconut. It tastes just like almond joy in liquid form to me. However, once you’re eating it with ice cream, the coconut flavor takes a back seat. But, if you’re adamantly in the anti-coconut camp, you’ll want to skip this one.
Nutella Magic Shell Ice Cream Topping
- 1/3 cup Nutella
- 2 tablespoons coconut oil
1. Combine Nutella and coconut oil in a small, microwavable bowl. Microwave for 30 seconds at 20% power. Stir, stir, stir. If needed, microwave for a couple more seconds at 20% power, stirring afterwards, until very smooth.
2. Pour over cold ice cream.
Ok, we’re ready!
3. Store extra in an airtight container at room temperature. It may harden, depending on the temperature in your house. If this happens, just microwave at a low power for a couple second until smooth again.