Ingredients:

  • 1 quart (950 ml) vanilla ice cream
  • 8 ounces (225 g) semi-sweet chocolate, chopped
  • 2 tablespoons (30 ml) coconut oil or vegetable shortening

Instructions:

  1. Use an ice cream scoop to portion out balls of vanilla ice cream and place them onto a lined baking sheet. Space them out to prevent sticking.
  2. Place the baking sheet in the freezer for at least 30 minutes until the scoops are firm.
  3. In a microwave-safe bowl, combine chopped chocolate and coconut oil. Microwave in 30-second intervals, stirring until smooth.
  4. Remove the ice cream scoops from the freezer. Using a fork or dipping tool, dip each ice cream scoop into the melted chocolate, ensuring full coverage.
  5. Return the dipped ice cream to the lined baking sheet. Optionally, quickly sprinkle with toppings like crushed nuts before the chocolate sets.
  6. Return the baking sheet to the freezer for about 10 minutes to set the chocolate before serving.