Lavender White Chocolate Shell Ice Cream Topping
Spoon this coconut-rich, subtly floral topping over cold ice cream, and it magically firms up to create a crisp shell you can crack with your spoon. Feel free to use just a hint (or no) purple food coloring, or to add 1/4 teaspoon or so for a vivid pop of color.
How to Make It
1
In a medium metal bowl, combine white chocolate, coconut oil, and lavender. Set over a saucepan with 1 in. simmering water over low heat. Heat, stirring occasionally, until chocolate melts. Add lemon zest and food coloring, if using, and stir to combine.
2
Whirl chocolate mixture in a blender until very smooth, about 30 seconds. Strain through a fine-mesh strainer into a bowl or jar. Let cool. Use at room temperature (if magic shell happens to firm up, just microwave to about 105°). Stir, then spoon over ice cream.
Make ahead: At room temperature, airtight up to 1 month. (If topping is chilled, it firms up; if needed, microwave just until pourable.)
Ingredients
1 cup white chocolate chips such as Guittard Choc-au-Lait
¾ cup virgin coconut oil
2 tsp dried culinary lavender
1 tsp lemon zest
1 drops purple food coloring, or more if you like (optional)
Directions
1
In a medium metal bowl, combine white chocolate, coconut oil, and lavender. Set over a saucepan with 1 in. simmering water over low heat. Heat, stirring occasionally, until chocolate melts. Add lemon zest and food coloring, if using, and stir to combine.
2
Whirl chocolate mixture in a blender until very smooth, about 30 seconds. Strain through a fine-mesh strainer into a bowl or jar. Let cool. Use at room temperature (if magic shell happens to firm up, just microwave to about 105°). Stir, then spoon over ice cream.
Make ahead: At room temperature, airtight up to 1 month. (If topping is chilled, it firms up; if needed, microwave just until pourable.)
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