Download a PDF of Eat the Love’s Wordless Recipe #1
How to Make Your Own Ice Cream “Magic” Chocolate Hard Shell (1.8 MB file)
Recipe adapted from Thomas Keller and the New York Times.
Recipes, Photographs and Stories about Desserts, Baked Goods and Food in general, with a healthy dose of humor and happiness for the food obsessed
Republic of Jam says
I love it! Especially the eating it photos…
Dina Avila says
So loving this!
love this idea!! great post!
Could you please clarify the last couple steps? 🙂
You should eat the chocolate dipped ice cream cone while looking pensively at the camera. I’m sure if you have any questions you can ask your wife about that.
I loved this! I might have to try it for my family, with out the coconut oil due to an allergy.
Thanks for the smiles today!
Oh I’m sorry to hear about your coconut allergy! That said, from what I’ve read and heard, most people who are allergic to coconut are allergic to the protein in the coconut meat. The protein isn’t present in the oil so it should be safe.
But, of course, everyone has their own level of sensitivity, so obviously you should avoid it if you are sensitive! The coconut oil helps set the chocolate fast on the ice cream cone, as well as thin it out. But if you can’t use it, I’m sure melted chocolate will do. Just make sure the ice cream is really cold/stick the cone in the freezer for a little bit before eating it!
Thanks for stopping by!
Isn’t the coconut oil what makes it harden? How would it work w/o the coconut oil and what can you use in place of it? We don’t have any allergies in my family, but we do have a couple of people who simply don’t like the taste.
So the coconut oil actually “thins” the chocolate shell and gives it a bit more “snap” when you use it. You can use regular chocolate but it will be more thick and clumpy. You could try melting butter and using that in place of the coconut oil. The shell might be a little softer and not quite as “hard and snappy” but I’ve been told it works as well.
You can also try to track down some refined coconut oil. I’m not a fan of it because of the chemicals that they use to refine the oil, but refining the coconut oil takes out a lot of the flavor and odor of the coconut.
You don’t have to say a word! Love it.
This is gorgeous and very well done Irvin! I love the shot of chocolate being drizzled over the ice-cream. Looking forward to more!
Yum — and yum, yum, yum again. Brilliant handling of a recipe.
Dianne Jacob says
What a nice change from the usual. Now. I just happened to see this recipe in the Chronicle. Adapted from Thomas Keller. Did you say that somewhere?
At the very bottom is an attribution line that says “Recipe adapted from Thomas Keller and the New York Times.” with a link to the NYT article where I originally saw it.
It was in the Chronicle too? How funny!
Dianne Jacob says
Right! Sorry I missed that. Too busy drooling over the cone.
Love this! It makes me laugh, both because of the great fun photos and because I’m remembering having lots of fun with (more plasticy) magic shell as a kid. Thank you!
Very very cool! My kids can follow along and make their own.
Fuji Mama says
Genius. Pure genius.
Love it! Great Pictures and so creative!
Jun Belen says
Brilliant! Love the photographs.
Dawn (KitchenTravels) says
Love this wordless post. Love it!
Question: what purpose does the coco oil serve? Does it help the “shell” harden faster, make it easier to pour, what? Inquisitive minds want to know! xo
Yes, it’s the coconut oil that makes it shell. Coconut oil is liquid at 76 degrees, solid below that. So it hardens as soon as it hits the cold ice cream.
Great stuff, awesome post!
Wonderful post! I love the wordless concept and that you demystify something that many would think you could only get at the supermarket (or at the Dairy Queen).
penny de los santos says
Lil @ sweetsbysillianah says
this is just brilliant… love the photos – the ones of you guys eating made me giggle-out-loud! =D i would go crazy with sprinkles, or nuts a la drumsticks!
Libertad Leal says
This is much too cool. Must.try.immediately.
Cannot overstate how cool this post is. I would buy a cookbook like this in a heartbeat as it truly beats reading recipes…
This is beautiful, easily my favorite non-holiday post. Even if it does need more peanut butter ….
What a treat, and so simple without all the additives in the magic shells on the supermarket shelves!
And it tastes at least 10x better than the supermarket stuff! Just make sure to use quality chocolate to begin with.
Great concept! And delicious treat!
Jean Layton says
Wonderful fun, now it makes me curious. will other chocolates work as well?
I haven’t tried it with other chocolates, but I imagine it would. Milk chocolate or even white chocolate would probably work. The coconut oil really thins out the chocolate so it’s not super thick when you spoon it over the ice cream and since coconut oil hardens at 76˚F it totally helps the chocolate to harden fast.
If you try it with different chocolates, let me know your results! I’m a dark chocolate person myself so…
Adorable! I <3 chocolate shell so I have a feeling I will be using this a ton!
This is FABULOUS. Not just because it’s innovative and different — but it does what words can’t … it is so nice to see what the intermediate steps are supposed to look like … it’s not just a gimmick – there’s real value. And it was Laugh Out Loud to see that first photo of AJ. =)
You should forward to the Chronicle so they can add a link to their article!
SMITH BITES says
you really are the bees knees . . . oh, and brilliant!
Fab. You. Lous.
And Captcha + Moderation = Overkill. 😉
Whoops! Sorry. I just instigated the Captcha because of the insane amount of spam. Since launching my new site about a month ago, I’ve had over 300 spam comments. That should be fixed so if you have to do the Captcha again, and get it right, it’ll get published automatically.
Michelle (What's Cooking with Kids) says
Brilliant! I am sending this to our family friend who buys the toxic kind!
I LOVE it! That would be so good with So Delicious coconut milk ice cream! YUM!!!
This would be great with the So Delicious coconut milk ice cream! It would make it vegan too (as long as you got vegan chocolate to melt).
You can only taste a hint of the coconut in the coconut oil (I use unrefined – if you use refined coconut oil, there’s not coconut flavor at all). But with the coconut milk ice cream, you’d definitely get great layers of coconut flavor.
Love it! Do more, and have them all end with “consuming” photos – the best part! 😉
There will be more to come. And since consuming the item at the end is the best part, I doubt that I would leave photos of that out!
This wordless recipe is too cool! Love your photos!
Nancy @SensitivePantry says
Very cool & clever. You are going to have imitators soon, I may be one of them. 🙂
Wordless recipe? How cool is that! 🙂
wo hooooo……………..by using coconut oil, it gives tasty and savoury flavour to your beloved dark chocolate…so yummy
Brian @ A Thought For Food says
You know, I’ve always wondered how you could make that at home. Thanks for sharing!
Stacie Tamaki says
Wordless is so smart, simple and fun!
Can’t decide which “eating” photo I love most. They’re all so cute. I think I love the one of your friend in glasses gazing far off into the distance, as if the ice cream is helping him think intensely profound thoughts. Or maybe there was a bird outside the window. Or maybe he was just trying to take as big of a bite as possible. LOL.
Eileen Dailey says
Do you think it would work to melt it all in a double boiler type thingy…I do not (will not) own a microwave??? If so..can’t wait to buy some gf cones and df ice cream (or make it). Yeah, with nuts and make a drumstick version!
Love the blue glasses : )
Thanks : )
Yes, definitely! The reason I used a microwave was mostly to simplify the recipe. Explaining a double boiler via photographs would be more difficult, and not as many people are familiar with double boilers. Everyone knows how to use a microwave (even if they don’t own one).
But yes, a double boiler TOTALLY would work. You just need to have something that will melt the chocolate and coconut oil. And nuts and sprinkles would be great on it!
I love this, exponentially.
sweet road says
I bet I could make homemade klondike style bars with this tip!
Mmm. I used to LOVE klondike bars. You’d have to figure out how to mold them into those square bars though.
Christina of Form V Artisan says
It’s because coconut oil has such a high melting point! Wooooo!
Barbara | VinoLuciStyle says
I just recently did a post about what I think of as the ‘Original’ hard shell topping for ice cream, Gold Brick Topping. Available only in small markets near where it’s produced, I’ve craved it since I was a kid and it was served at a restaurant I went to with my mom. It’s a combination of butter and chocolate (and pecans) which I love but this looks great and different..nothing wrong with some coconut and chocolate.
I grew up in St. Louis, and I have vague memories of Gold Brick Topping and definite memories of Stix, Baer and Fuller! I was never a huge fan of nuts on my ice cream, but I do have fond memories of Dairy Queen and their dipped cones, as well as magic shell coating, thus this post.
Karen from Globetrotter Diaries says
A wordless recipe– I love this idea and what a wonderful way to cook. I’m a visual person, so definitely a better way for me to remember recipes! Looking forward to the others…
Love, love, love this! I am making it with homemade strawberry coconut ice cream. This is such a fabulous idea with chocolate! Thanks for sharing!
Pretty. Good. Food. says
Mmmmm! Lookin’ delicious 🙂
This. Is. AWESOME!
This so reminds me of my childhood!!!
Outside our school by the gates, there was always this guy a.k.a. “Manong” who sells dirty ice cream. For 5 pesos, you can buy a cone of assorted flavor usually cheese, chocolate and vanilla. Manong using his spade expertly shaped it into rose and dipped it into this chocolately mixture just like this one but only thinner. The rose shaped ice cream would be blanketed with this thin crisp chocolate mixture perfect for after school dessert! 😀
That sounds so cool! I love the idea of rose shaped ice cream! Glad that I inspired the nostalgia.
Lauren @ Healthy Food For Living says
I love the progression of photos in this post! I haven’t had magic chocolate shell ice cream in ages, and now I’m totally craving some.
I am thanking you in advance for winning brownie points and kisses from my kids. I love using coconut oil-pair it with chocolate and we are in business!
So much fun!
This is awesome! I love your photographs and the wordless recipe. I can’t wait to see more.
Its like magic……..only better!
Sometimes words are not needed!
Love the post!
pickyin @ LifeIsGreat says
Hi Irvin, found you through Twitter. Absolutely dig your Wordless Recipe concept, looking forward to more. I’m a sucker for this chocolate shell ice cream (sadly from McDonalds) and now I can make my own. Great stuff!
I didn’t know that McDonald’s even did chocolate coated cones! I used to get them from Dairy Queen. But when you tries these, trust me, they taste WAY better than any fast food establishment treat.
Shannon Carter says
If you can’t do the ready-made cones (because of gluten or simply by choice), something else to try is making a chocolate bowl for your ice cream… (I haven’t personally tried this, but a friend of mine was studying to be a professional chef, and made this for my dessert when she cooked me dinner one time.)
Blow up a small balloon, dip it in melted chocolate (maybe a few times?), and place on a parchment-coated cookie sheet in the freezer. When the chocolate is set, pop the balloon and remove it, but keep the bowl frozen until ready to serve.
The brand Let’s Do Organic, which are the ice cream cones I used, makes a gluten free ice cream cone.
That said, I’ve totally made ice cream bowls in the manner you’ve suggested. They are surprisingly easy and super fun to make (and impressive to whomever you are serving them to). You don’t need to dip it several times, but just make sure there’s enough chocolate on all sides to form a large enough “bowl”. Also make sure to not use too large a balloon, and to let chocolate chill long enough to solidify before popping the balloon.
Best thing ever!!!!!!!!!!
Super fun guys – dang that is a lot of photos. Well worth the ice cream treat during and after 😉
love, love this wordless idea! plus, a dessert I can make-winning!
The photos are fantastic & especially the pensive expressions that came with the breaking of the magic shell.
Nancy Baggett says
Well, you are just so creative and clever and funny, Irvin–all that and charming, to. I am blown away by this! AND the recipe actually looks like something I would really enjoy making and eating. Now the trick is–can you do a recipe for Devil’s Food cake or perhaps buttercream-filled French macarons without words?
Ahh. That IS the trick isn’t it? Stay tuned to see what recipes I take on next…
That looks yummy!
More wordless recipes please! Then a book… then come visit me in Australia and demonstrate in my kitchen… bring your leopard skin pants…
I mean a book of wordless recipes.
Dawn @ Kitchen Lore says
I love the recipe presentation!
This is absolutely brilliant! I found your blog through the premiere issue of MasterChef magazine. Really, brilliant.
Stephanie @ 52 Kitchen Adventures says
I love this! What a clever and innovative way to blog a recipe.
Andrew @ Eating Rules says
Well played, boys. Well played indeed.
Mm, I can vouch for these bctuiiss as well – they're utterly delicious. I bet whoever received them was very happy!Congrats on the panel!
OMG the dipped cone is my absolute favorite summer treat! To make it myself with good quality chocolate oh Irvin you’ve helped me create heaven. No Words can explain my joy. Merci.
Thanks Allison. Glad you found it! Let me tell you I loved a good dipped cone when I was a kid, but with quality chocolate, it takes them to a whole new level…
Mmmmm. This looks yummy. LOVE dark chocolate. I’ve actually been wanting a recipe to use for chocolate dipped bananas. I’m going to give this a try. Thanks.
I am so happy to see how to REALLY do this. Many years ago as a young bride I tried to make hot fudge sauce for my husband. I didn’t have the right ingredients so I substituted somethings. It wound up hardening in the bowl, cementing the spoon to the bottom and the ice cream melted underneath. I have never lived that down. I am happy to report that it remains my worst kitchen disaster ever, so I haven’t done that bad over the years.
Carolyn O'Dell says
I do not know how to pull up your recipe for Make your own Magic Chocolate Shell. Also, do you have a recipe for butterscotch and cherry hard shell like the Dairy Queen chain serves?
Hi Carolyn. If you go back and look at the photos in the post, you’ll notice that they themselves are the recipe. Just follow the step-by-step photos to create the magic chocolate shell. If you need to, you can download a PDF of the photos to print out and use in your kitchen. The link to download the PDF is at the bottom of my post.
As for the flavored hard shells, I am afraid I do not have a recipe for those. My guess is that they use a combination of coconut oil, edible wax and artificial flavorings, which I usually try to avoid and would be difficult to recreate in the home kitchen. However, if you come across a recipe online for those, please come back and share it with me!
I’m embarrassed to admit this, but I can’t tell the sizes of your measuring spoons. The closer one looks like it is a tablespoon but I can’t tell with the second and I can’t read it in the photo. Help a poor-sighted gal out?
Sorry about that! That’s the limitations of a wordless recipe. It’s 2 tablespoons of coconut oil!
Kala M. says
Is it possible to store any leftovers (as unlikely as that probably is)? Or would it go bad and/or harden? I thought it would be nice to make a larger batch to keep on hand for my husband instead of having to make it each time he wanted ice cream. But that might not be possible.
i was wondering how many tablespoons of sauce did you manage to get on one cone?
Anna (Morsels & Musings) says
Love these wordless recipes. Such a clever idea.
Howdy would you mind letting me know which web host you’re working with?
I’ve loaded your blog in 3 different internet browsers and I must say this blog loads a lot quicker then most.
Can you suggest a good internet hosting provider
at a reasonable price? Cheers, I appreciate it!
“You’re killin’ me Smalls!”
That would Hit. The. Spot.!
this one is really easy to makei ll give it a try 😀 thanks!!
BiRite is the best ice cream ever! So creative doing a wordless recipe! Love it!
shamit khemka says
Thanks for the inspiration and motivation! Very well written. I will share this.!!
First thing will try his recipe!
Those look awesome!
Dead Samurai says
i love so much.thanks!
ShellShock Live says
very good. i want try it now!
Todd Larson says
This is a great recipe for something I wanted in my baking and was going to buy the well-known Smucker’s brand of, until now. But would you kindly let me know exactly how much chocolate and coconut oil (in cup measurements) I would need, and for how long I should heat it in the microwave each time?
Also, would Toll House chocolate chips work as well as crumbled or chopped chocolate? Thanks.
mapquest directions says
The food is very delicious and nutritious. I will learn how to make this dish. Thanks for sharing the recipe.
Kenneth S. Armstrong says
You said that you needed coconut oil for this recipe. However, could a similarly hard oil like palm oil be used? I think that butter would leave an oily and unpleasant taste.
Then again, you could also use a mix of butter, caramels, and pecan oil, to make a butter pecan or praline “shell” topping.
Wow this is a great Ice cream recipe, but the problem is that I dont have an ice cream maker hahahaha.
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