Okay guys, before I say anything, this is gonna be a loooong post. And it looks like this ice cream requires a lot of work but let me say first before you turn away:This ice cream is a BREEZE to make. You could make it in your sleep!
Mmmhmm folks, Magic Shell: the most awesome topping for ice cream. I hope I’m not the only one here who has had it! We grew up on this stuff, it was a special treat in our house. Once I got into college, I found it in a store and my jaw dropped, for the tiny bottle it came in, it was so expensive! My pride stopped me from purchasing it, and shortly after, I forgot about the topping and moved on with my life.
Now, a couple years down the road, the Magic Shell topping has entered my mind yet again. Orginally, I wanted to get some from the store for this ice cream but alas, no Magic Shell topping to be seen. With slumped shoulders, I left the store in dismay and went home to make this ice cream – until in the middle of making this ice cream, I realized, “hey, I bet there’s a way I can make it!” Whoops, I should probably explain what this special topping is for those poor miserable souls out there who never had the chance to try it. Magic Shell is chocolate syrup, but when you pour it on the ice cream, it freezes and becomes shell-like, hince the name. Doesn’t taste much different, but it is so much more fun to eat than regular old syrup.
So I searched online, and a lot of recipes said the same thing: use Coconut Oil (which of course, I didn’t have that on hand). But then, one recipe said, “if you don’t have the oil, use butter.” So I did, and after a couple temperature-experiments, we have been able to make our very own Magic Shell topping!! YAY!! And folks, it DOES taste much better than the regular stuff (plus you know what’s in it). I got a up-close picture of the topping so you can see what I mean by “freeze.”
So that’s my story behind the Magic Shell topping, and I am very excited to share the recipe with you. But the REAL reason why I’m posting this is to share this delicious homemade ice cream. Made without an ice cream maker, of course, so anybody with an electric mixer can make it.
Amaretto Sour is my favorite drink, and the almond latte is my coffee of choice. So, as I was thinking up a new recipe for unusual ice cream, it hit me: why not put those flavors into ice cream?? Naturally, I already had made my own amaretto for amaretto sours – so if you want to hold true to this recipe, I suggest making your own amaretto. Of course you can always purchase some from the liquor store, although it is much cheaper to make at home (like everything else). Also, I made this ice cream for adults, so if you plan on serving this to your own kiddos, I’d omit the amaretto and just use a double dose of almond extract. Not the same flavor, but at least your kids can enjoy it too :).
So, in the whole post, I will be sharing the recipe for not only the ice cream, but for the Magic Shell, and the Amaretto (this recipe will be at the very end). Be prepared…it’s gonna be a long one today…
Amaretto Ice Cream with Magic Shell Topping
Here’s what you’ll need:
- 2 cups heavy whipping cream
- 1 14 oz. can sweetened condensed milk
- 1/2 cup powdered sugar
- 1 tbsp. vanilla extract
- 4 oz. (half a box) of cream cheese, softened
- 1 tbsp. almond extract
- 1/2 cup amaretto
- 1/3 cup semi-sweet chocolate chips
- 3 tbsp. butter
Here’s what to do:
- In a large mixing bowl, mix the condensed milk, powdered sugar, almond extract, amaretto, and cream cheese. Set aside.
- In your kitchenaid (or just use regular beaters), pour in chilled heavy cream and whip until peaks form. Right before whipping is done, mix in the vanilla extract to blend.
- Fold whipping cream into condensed milk mixture (be as gentle as you can when folding). Pour into freezable container, place in freezer.
- Let the ice cream freeze for about 2 hours, then you can start making the Magic Shell.
- In a small saucepan, melt chocolate chips and butter on medium heat, stirring constantly. Once chips have melted, take it off the heat and keep stirring. You will want to keep stirring, because when you apply it to the ice cream, it needs to be cool, otherwise it will just sink to the bottom of the container and not form.
- Once ice cream has set for 2 hours, lightly drizzled cooled chocolate syrup on, then gentle stir it into the ice cream. If you have done this correctly, you will notice the syrup breaking into “chips” or little pieces, and freezing almost instantly. If the syrup is running everywhere, it is still too warm to apply. Once you have drizzled your desired amount of chocolate, place in the freezer again for about a day until ready to eat.
- When you are ready to devour the most amazing almond-flavored ice cream ever, you can make a little bit more of the Magic Shell as an ice cream topping. You don’t have to make as much, a little goes a long way.
Now, for those of you who want to be adventurous and make your own Amaretto, read on!Amaretto LiquorHere’s what you’ll need:
- 1 cup water
- 1 cup white sugar
- 1/3 cup Splenda brown sugar (it is stronger than regular stuff, but if you use the regular stuff, use 1/2 cup)
- 2 cups vodka (the cheap stuff is fine)
- 2 tbsp. almond extract
- 2 tsp. vanilla extract
Here’s what to do:
- Combine water and sugars in a saucepan over medium heat. Heat until mixture is boiling, and all the sugar is dissolved. Remove the pan from heat and let the mixture cool for about 15 minutes.
- Stir in the vodka, almond and vanilla extract. Store in a sealed container. Ready to consume once chilled!