Recipe Notes

Note:

Basically, it's a 2:1 ratio of chocolate:coconut oil ratio. Make more or less as you please.

Also, you NEED TO USE COCONUT OIL for this recipe! Coconut oil has a melting/freezing point of about 76 degrees F. That means it starts to solidify at temperatures below 76 degrees. That's why your coconut oil is liquid in the summer and is solid in the winter. So when it comes into contact with ice cream, which is in the 30's degrees F range, it hardens!

Other common cooking oils such as: corn, vegetable, canola, grapeseed, safflower, olive oil just to name a few, all have very low melting/freezing points between 1-20 degrees F and won't solidify when it comes into contact with ice cream. Interesting, huh?

Now if you are one of those who can't stand the taste of coconut, there are other oils such as palm kernel oil, cocoa butter or palm oil with very high melting/freezing temperatures so in THEORY, those should work, too. BUT I haven't tried these myself so feel free to experiment!

Use this handy dandy table to see more fat and oil melting points:

http://www.veganbaking.net/articles/tools/fat-and-oil-melt-point-temperatures