Raspberry Froyo with Chocolate Shell
Do you remember those weird squeeze bottles of magic chocolate shell from the 90's? Well, I do and I loved it. A bowl of ice cream was incomplete without the wonder that came from pouring chocolate over top and watching it harden. Magic indeed. Nowadays, I whip up a batch of my own homemade “magic shell” and keep the bowl in the fridge to warm up whenever our bowls of ice cream are in need of magic. Another magic trick? This raspberry froyo that tastes better than every froyo shop I’ve ever visited. Did I mention it’s all made with top notch ingredients so it’s practically nutritious enough for a meal? For real...
Ingredients:
Froyo:
½ cup heavy cream
¼ cup whole milk
2 ½ cups whole greek yogurt
1 cup frozen raspberries
¾ cup sugar
1 teaspoon vanilla extract
2 scoops of collagen (totally optional, but it adds even more protein! You can get 10% off with my code JMW10)
Chocolate Shell:
1 cup chocolate chips
2 tablespoons coconut oil
a splash of vanilla extract
Directions:
In a high speed blender, mix all of the froyo ingredients until combined. Put the mixture into your ice cream maker. I use this guy and it’s the best investment in our kitchen! Churn until it’s a soft serve consistency. You can eat it right away or store it in the freezer in a glass container like this. It will harden in the fridge to an ice cream consistency, but right out of the mixer its soft serve! While it's churning, make your magic shell. I like to make a double boiler by filling a small pot with about an inch of water and put a heat proof bowl over top of the pot. You don’t want the bowl to touch the water. Heat the water over low/medium heat until it’s simmering. Add the chocolate chips, coconut oil, and vanilla to the bowl (not the water!) and let it melt, stirring every so often. When you drizzle the melted mixture over the cold ice cream it hardens immediately! I like to let the bowl cool to room temp and store it in the fridge to reheat for the next time until the mixture is all used up!
