Sugar-free Magic Shell Ice Cream Topping Recipe Blenders

• 6 squares unsweetened chocolate
• 1 cup coconut oil
• 1/4 t stevia powder extract (I use NOW brand)
• 1 T. vanilla
• 1 T. erythritol
• 3-4 T. heavy cream

1. In microwave, melt chocolate squares.
2. Check every 30 seconds and stir until almost completely melted.
3. (If your coconut oil is solid at room temperature, add this to melted chocolate and microwave further as needed to melt.
4. Otherwise, proceed to step 2).
5. Stir in coconut oil, stevia, vanilla and erythritol.
6. Slowly add heavy cream to lighten up the mixture a shade.
7. Pour directly on ice cream.
8. Allow it to set for a few minutes.
9. For faster results, put in freezer until hard.
10. Pour left over chocolate glaze onto a parchment paper lined cookie sheet.
11. Chocolate will harden into chocolate bark that you can break off into pieces to eat straight or microwave to melt and then top ice cream.

chocolate, coconut oil, vanilla, erythritol, heavy cream

Taken from www.chowhound.com/recipes/sugar-free-magic-shell-ice-cream-topping-12151 (may not work)