Homemade Chocolate Magic Shell Over Peanut Butter Ice Cream

• FOR THE CHOCOLATE MAGIC SHELL:
• 6 ounces, weight Semi-Sweet Chocolate Chips
• 6 ounces, weight Bittersweet Chocolate Chips
• 1/3 cups Coconut Oil
• FOR THE PEANUT BUTTER ICE CREAM:
• 3/4 cups Creamy Peanut Butter
• 3/4 cups Plus 2 Tablespoons Of Sugar
• 2-2/3 cups Half-and-half
• 1 pinch Salt
• 1/8 teaspoons Pure Vanilla Extract

1. For the chocolate "Magic Shell":
2. Combine chocolate chips and coconut oil in a medium saucepan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. Let it cool a bit and use right away. Or store it in a covered container in the refrigerator, where the cold will change it from liquid to solid. To use after it has been refrigerated, warm the Magic Shell gently in the microwave, stirring frequently, and taking care to not overheat. Then spoon over scoops of ice cream. Let it sit for a minute or two before eating, to let the Magic Shell completely harden.
3. For the ice cream (yields about 1 quart):
4. Puree the peanut butter, sugar, half-and-half, salt, and vanilla in a blender or food processor until smooth. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
5. Source: Chocolate Magic Shell recipe adapted from Jeni's Splendid Ice Creams at Home by Jeni Britton Bauer. Peanut Butter Ice Cream adapted from The Perfect Scoop by David Lebovitz.

chocolate chips, weight bittersweet chocolate chips, coconut oil, peanut butter, peanut butter, sugar, salt, vanilla

Taken from tastykitchen.com/recipes/desserts/homemade-chocolate-magic-shell-over-peanut-butter-ice-cream/ (may not work)