I love ice cream. Doesn’t everyone? But I love it even more when it is covered with a hard chocolate shell. You know the stuff that starts as a liquid and then magically becomes a hard shell. When I was little I would scoop some ice cream into a bowl, drizzle it with the aforementioned chocolate, add another layer of ice cream and then a final layer of chocolate to completely cover it.  Once the chocolate hardened, I would break open a small space for my spoon and carefully excavate the ice cream below. Once all the ice cream was gone I had a chocolate shell left to eat on its own. I still don’t understand why I have not been awarded a Nobel Prize for this.  My father, not to be outdone, would take the bottle, once it was empty and add a little hot water to it. He would then shake it up to get all the chocolate off the sides and then drink it down.  It was a bonding time for us.   The store bought version of the hard topping, in addition to not being vegan, is full of unnecessary chemicals. Here is a quick version you can make at home in a few minutes.

Prep Time: 2 minutes
Cooking Time: 5 minutes
Yield: 1 Cup

1 cup semi-sweet or bittersweet chocolate chocolate chips
2 TBL refined coconut oil


1. Melt chocolate and oil in the top of a double boiler. Stir to make sure all the chocolate is melted and the mixture is smooth.

2. Remove from heat and let cool to room temperature before using. Spoon over ice cream and watch it harden.

3.  Store any left overs in a sealed container. Do not refrigerate.  If it hardens in the bottle, just run some hot water over the outside of the bottle or put in the microwave for a few seconds to turn it back to a liquid.