Chocolate Shell for Ice Cream

The Best Milk Chocolate Shell

If you’re looking for an amazing Chocolate Shell that instantly freezes to your ice cream, after you dip it, then you’ve come to the right place. This Homemade Milk Chocolate recipe doesn’t just make an awesome candy shell it makes great chocolate that can be molded into any shape. So you’re getting a two in one recipe here because the same recipe makes both. Chocolate Shell for Ice Cream and Candy you can eat.

Candy Chocolate Shell

When I make this Chocolate Shell for my family, I often add crushed or ground nuts, like honey roasted peanuts. Candy Sprinkles are a good alternative as well. The Chocolate Candy Shell freezes in just a few seconds, after you apply it to the ice cream, so be sure to add the nuts or sprinkles immediately after you poor it on or it won’t stick.

This Chocolate Shell recipe is really just the Homemade Milk Chocolate recipe I posted before, only in it’s liquid form. It can easily be applied to a bowl of ice cream or used as a dip for ice cream cones. Just be sure to firmly press the ice cream in the cone before you dip it or you just might lose it in the chocolate. And if you have any left over, it can be refrigerated and melted back down for future use.

Chocolate Shell Ingredients:

3/4 cup Coconut Oil
1 cup Powdered Sugar
6 tbsp Unsweetened Cocoa Powder
4 tbsp Powdered Milk

Follow the instructions in the video tutorials to make this Chocolate Shell recipe.

Homemade Milk Chocolate

The Best Homemade Milk Chocolate

This Homemade Milk Chocolate Recipe is spot on Delicious. My friends and family have all said that this is as good as any chocolate they’ve ever had. Words like Truffle and Ghirardelli were thrown around with head nods after biting into these numbers. So you can trust that this recipe is where it’s at. Plus, it is so easy to adjust if you like a milder or darker chocolate. Literally just add or take away some of the powdered milk and you can dial it in exactly to your tastes.

Milk Chocolate and Candy Silicone Molds

In this Milk Chocolate recipe I had the pleasure of using Bargain Roll Back’s Silicone Molds. These arrived, practically, as soon as I ordered them and I feel like they’re a great product. Even my kids love playing with them. So if you’re interested in getting Silicon Molds like the ones I use in this video you can find them HERE.

CLICK HERE for Chocolate Chip Cookies
CLICK HERE for Fried Banana

Homemade Milk Chocolate Ingredients:

3/4 cup Coconut Oil
1 cup Powdered Sugar
6 tbsp Unsweetened Cocoa Powder
4 tbsp Powdered Milk

Add Rice Crispie’s to the Milk Chocolate for the Nestle Crunch effect or Peanuts and Almonds for other desired Candy Bar copy cats. Be sure to watch the short video tutorial and I’ll show you exactly how to make this amazing Homemade Milk Chocolate.

Chewy Chocolate Chip Cookies

Mmm, Chocolate Chip Cookies!

This style and idea behind this recipe is Betty Crocker meets Nestle Toll House Milk Chocolate Chip Cookies. I’ve combined the idea of the two because it makes for fantastic Chewy Chocolate Cookies and I believe that’s what everyone is secretly looking for. I mean what do you normally purchase off the grocery shelf? Well this recipe is busting the hush-hush wide open today with one Chocolate Chip Cookie at a time. Follow these step by step ingredients in the order that follows below and you’ll be well on your way to Morsel heaven!

Chocolate Chip Cookies Ingredients:

1 cup Sugar
1 cup Brown Sugar
1 cup Softened Butter
2 tsp Vanilla
3 Eggs

4 Cups Flour
1 tsp Baking Soda
1/2 tsp salt
1 cup Milk Chocolate Chips

Mix the first five ingredients together in the order they are listed. Then mix the next 3 ingredients together in a separate bowl first before combining with the wet ingredients. After everything is mixed together add the chocolate chips. Make walnut sized balls for each cookie on a greased cooking sheet and spread two inches apart from one another. Bake at 375 degrees for 10 to 12 minutes. Let the Chocolate Chip Cookies rest and cool before serving.