Did you ever buy that Magic Shell ice cream topping? Well, you can't anymore because it has milk in it. But don't worry, I have you covered. This is a slightly more grown-up version of this classic ice cream topping with the addition of coffee. Keep in mind that it is the fat that makes this liquid at room temperature and harden on your ice cream, so please enjoy responsibly.
Monday, August 18, 2008
- 1/4 cup soy creamer
- 2 tbsp instant coffee
- 1 1/2 cups vegan chocolate chips
- 1/4 cup canola oil
1. Bring soy creamer to bubbling in a small saucepan over med-hi heat. Stir in instant coffee and remove from heat.
2. Stir in chocolate chips and stir until smooth. Then add oil and stir until smooth.
This will keep in the fridge for a long time. Store it in a glass jar and microwave for a few seconds to warm it up before drizzling over ice cream.