Choco-Almond Ice Cream Topping

This is not your average chocolate sauce. It's a fun riff on Magic Shell!
crunchy chocolate topping

Recipe by Janet Taylor McCracken

Start to Finish: 15 minutes

Servings: Makes about 1 1/2 cups


  • 12 oz. milk or bittersweet chocolate, chopped

  • 1/4 to 1/3 cup coconut oil

  • 1/2 tsp. almond extract

  • Ice cream


In a small saucepan, add the chocolate and coconut oil. (Use 1/4 cup coconut oil milk chocolate or 1/3 cup coconut oil for bittersweet chocolate.) Cook over medium-low heat, stirring often, until melted and smooth, 3 to 5 minutes. Transfer to a bowl. Stir almond extract into the bittersweet or milk chocolate mixture. Let cool for about 5 minutes. Drizzle over ice cream. (Or dip ice cream cones in the mixture.) Let stand until the chocolate hardens, 30 to 60 seconds.