Reminiscent of nostalgic chocolate magic shells for topping ice cream, our talented Account Director, Ivy, made this vibrant matcha version for our 13th anniversary celebration. We paired it with Portland-based Pinolo Gelato's creamy Fior Di Latte flavor, but you can try it on ice cream bars, frozen fruit (like strawberries and bananas), and chilled baked goods too!
What is a Magic Shell?
A fun topping that magically hardens with the help of coconut oil. It adds a nice, snappy crunch to any frozen treat.
Ingredients
Makes 6 ounces, or about 12 servings (1 tablespoon per serving)
- ½ cup + 2 tablespoons white chocolate chips
- 2 tablespoons virgin coconut oil
- 1 teaspoon matcha (we recommend our Yama Matcha)
Recipe
- Place the white chocolate chips and coconut oil in a double boiler over low heat. Stir gently with a small whisk until both are completely melted. Remove from heat.
- Sift 1 teaspoon matcha over the top of the bowl, then gently whisk until no clumps remain. Pour into a squeeze bottle.
- Pour over ice cream. The magic shell will harden as it cools, and can be kept in a warm water bath while serving to maintain its fluidity.
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