These are a wonderful decadent treat (great one to pull out for a summer barbecue or birthday party!). My kids love helping me dip the ice cream sandwiches into the chocolate magic shell.
This magic shell so versatile, you will love it! You can make it with semi-sweet, bitter-sweet even extra dark chocolate, depending on your taste and how you plan to use it. It is amazing for dipping frozen fruit into or pouring over ice cream. You can also make little balls of ice cream with a Melon Baller
, stick with a toothpick, freeze hard, dip into the magic shell and then roll in your favorite chopped nuts for delicious ice cream bonbons. You can even add it to your Ice Cream Maker
just before your ice cream is ready to get delicious melt-in-your-mouth chocolate chunks mixed right into your ice cream. As long as you don’t dip into the jar (pour into something else if you want to dip), it will keep indefinitely at room temperature. But, my favorite use for this magic shell is for these Mallomar Ice Cream Sandwiches. Yield: 18.
Ingredients (Chocolate Magic Shell):
- 6 oz Bittersweet Chocolate
(I use 3 squares of Semi-Sweet and 3 squares of Unsweetened) - ½ cup Extra Virgin Coconut Oil
(I use 3 squares of 
and 3 squares of 
)1. Melt chocolate and coconut oil in a small saucepot over low heat or in the microwave on medium power. Stir well. Let cool (depending on your room temperature, it may stay liquidy).
2. Store for at least several months in a jar at room temperature.
Ingredients (Mallomar Ice Cream Sandwiches):
- 1 batch Chocolate Magic Shell
- 1 batch Paleo Graham Crackers
- 1 batch Best Ever Paleo Vanilla Ice “Cream” (you’ll only need about half)
1. Make a batch of Paleo graham crackers. Allow to cool. Find pairs of crackers that are similar size and shape.
2. Make a batch of Best Ever Paleo Vanilla Ice “Cream”. Fresh out of the ice cream maker, gently spread about ½”-3/4” thick onto a graham cracker. Place the second cracker on top and gently squeeze together.
3. Place in the freezer to harden (I placed on a cookie sheet lined with wax paper), at least 20 minutes.
4. Repeat with remaining graham crackers (or however many you want to make).
5. Remove the frozen graham cracker ice cream sandwiches from the freezer one at a time. Hold on one end and dip into the chocolate mixture and then allow to drip while the chocolate hardens (doesn’t take long). Turn around and dip the other side, overlapping the chocolate with the first dip. Dip as many times as you want for however thick chocolate coating you like (I found once for each side, four times total, with overlap yielded a perfect thickness chocolate coating for our taste).
6. Place back in the freezer (again on wax paper) and repeat for the rest of the sandwiches.
7. Keep in the soft zone of your freezer or allow to warm for about 5 minutes after taking them out of the freezer (if you don’t eat them immediately upon making them!). You can individually wrap them in wax paper if you want (also makes them easier to eat), or just toss them all into a plastic tub for storage. They will keep for a good long time. Enjoy!
The Best Creamy Coleslaw
oh.my.dear.
incredible!! my little girl is going to be thrilled!
and thanks for the awesome bonus idea of using the melon baller to make dipped ice cream on a stick! love it!
when I first read this I thought you meant that you need to let the chocolate shell sit for months before you can use it. 🙂 I’m thankful that’s not the case (at least I hope it’s not).
+1
Please start home-delivery option… These look SO good!!
This look delicious. I will try it next week, love them <3