Coming from Cape Cod, I have so many things to tell you. One of which was the resurrection of our love of soft serve dipped in chocolate shell.
I made my own shell when we got back, and I’m scared that it’s so easy to make:
This makes enough to coat 2-3 scoops of ice cream. The recipe is forgiving, so measurements really aren’t necessary.
6 squares of Green and Black 70% chocolate, melted
1 heaping teaspoon of coconut oil
Heat the chocolate in a bowl over water (or double boiler) until just melted. Stir in the coconut oil. Drizzle warm/room temp mixture onto ice cream. It should harden in a second or two.
It’s still summer, so it’s still ok to consume as much ice cream as you can without getting sick. That’s our rule anyway, especially when we’re in Cape Cod….
This mini sundae is pictured with some quick candied walnuts I made in the cast iron skillet: Organic walnuts, toasted with butter and drizzled with honey
And mint from our garden! Which grew from a sad little mint root my mom brought down from her Upstate garden in May.