Mint - White Chocolate Ice Cream Shell
I recommend using regular (deodorized) coconut oil for this; virgin coconut oil has a strong coconut flavor which I don't ordinarily mind, but I find it clashes a bit with the mint flavor. The mint flavoring I used was peppermint-based, but you could use one that's made from another type of mint, such as spearmint, adjusting the flavor to taste.
And be sure to use real white chocolate, not products labeled "chocolate coating" or "white coating." For more on white chocolate, check out my post: What is white chocolate?
I used the chocolate ice cream recipe from The Perfect Scoop, but I've linked to another recipe at the end of this post.
Servings 4 servings
- 2 tablespoons (30g) coconut oil, preferably refined or deodorized (see headnote)
- 6 ounces (170g) white chocolate, chopped
- 1 teaspoon mint flavoring (or oil-based mint flavoring)
- Melt the coconut oil and white chocolate in a clean, dry bowl, set over a pan of barely simmering water, stirring occasionally, until the chocolate is smooth and melted.
- Remove the bowl from the heat and stir in the mint oil. Taste, and add more, if desired. (Mint flavorings can vary in strength and intensity.)
- Let cool to room temperature, until it's the consistency of a runny milkshake, or buttermilk. Spoon the shell mixture over scoops of ice cream in a bowl.
Notes
Note: If the shell topping gets too thick upon sitting, rewarm it ever-so-gently (and ever-so-slightly) over a pot of barely simmering water, stirring just until it's pourable.
Storage: The white chocolate shell mixture can be stored at room temperature for up to two weeks. Rewarm gently before using.