Making Ice Cream and Ice Magic

One thing I miss being on a grain-free diet is ice cream. Grains in ice cream, you might say?  Well yes and it didn't occur to me at first either. I now check the ingredients of everything!  I missed ice cream even more over Christmas when my husband and father-in-law were eating Magnum after Magnum. My two big loves all in the one packet: chocolate and ice cream!  So, I was very excited when my new ice cream maker arrived this week, purchased with some money that I got from my Grandfather for Christmas, bless him.  It's lovely and red, very simple to use and clean, plus the box has been doing a very good job of keeping Sam occupied.

Sam is dairy intolerant and I'm off dairy while I'm breastfeeding, so I'm now on a mission for the perfect non-dairy ice cream recipe. I've tried two so far, a vanilla one and a coffee one, and while I was quite happy with the flavour, the texture definitely needs work. My husband said the vanilla one was too coconutty and requested some dairy ice cream just for him.  Both versions were quite icy and a little bit lumpy. I will keep trying. I used an organic coconut milk and would have preferred a coconut cream, but my local supermarket only had "light" versions as if that was somehow healthier! (A topic for another post.)

This brings me to the whole point of this post. I made my own Ice Magic! If you're not from Australia, Ice Magic is a chocolate sauce that goes hard once you pour it on ice cream. I think it may be called Magic Shell in other countries, because I got the idea from The Paleo Mom's Monkey's Lunch Eskimo Pies and that's what she calls it. I adjusted the quantities to work with the size of the chocolate block that I had, which was Lindt Roasted Almond Dark Chocolate, which is the only bought chocolate I've found that I can eat, along with their plain 75% or 85% Dark Chocolate. It turned our rather icy ice cream into a yummy dessert.

Homemade Ice Magic sauce.

Ingredients

100g block of Lindt plain or Roasted Almond dark chocolate.

70ml of coconut oil.

Method

Melt chocolate and coconut oil together over low heat until the chocolate has melted in, stirring occasionally.

Let cool and then pour into a glass jar or bottle.

Store in the cupboard.

If it's Winter, it might solidify, in which case I would just stand the bottle in a bowl of hot water until it goes runny again. Not much chance of that happening in this part of the world right now.  I'm not sure how long it would keep for, we eat it much too fast for that ever to be an issue.