How to Make 2-Ingredient Chocolate Shell

Your scoop of ice cream just got better.

This December, we’re going to show you how you can achieve great taste using everyone’s favorite treat: chocolate. This content was created in partnership with Food52.

We’re happy with a minimalist cone every once in a while, but good ice cream can only get better with the right topping. Tonight, forget the hot fudge: We’re making our own chocolate shell, in just 2 ingredients and under 5 minutes. A little nostalgic and likely the easiest thing you’ll do in the kitchen all week, this recipe works with any type of chocolate you like. Check out how we make it in the video below (We used milk chocolate here, but feel free to switch it up).

Ingredients for Chocolate Shell

2 bars (160 grams) good quality chocolate
100 grams (about 1/2 cup) coconut oil
Ice cream, for serving

If you have any left over — though we’re guessing you won’t — just store it in the fridge. You can melt it down again when you’re ready for round two.

Live.Love.Lux Tip: Want to avoid condensation on your leftover chocolate shell? Electrolux refrigerators have you covered thanks to their humidity-controlled crisper drawers that will keep moisture away.

Fresh Mint Ice Cream with Chocolate Chips

Servings: 1 quart



1 cup milk

1 1/2 cups loosely packed fresh mint leaves, torn

2 cups heavy cream, divided

3/4 cup sugar

4 egg yolks

1/4 teaspoon peppermint extract

4 ounces dark chocolate chips or dark chocolate, chopped roughly


Warm the milk in a saucepan; when bubbles gently form on the side, add the mint leaves. Turn off the heat, cover and let steep for 30 minutes or so.

When ready, strain the milk through a sieve into a small bowl, squeezing any remaining liquid out of the mint leaves. Return the milk to the saucepan, add one cup of the cream, and reheat.

Meanwhile, beat the sugar and the egg yolks together. Take a 1/2 cup of the hot milk/cream from the saucepan and add it to the egg yolks, whisking constantly, in order to temper them. Add the tempered yolks to the saucepan along with the remaining cup of heavy cream.

Heat over a medium flame for 3 to 5 minutes, stirring/whisking all the while and being careful not to let it boil. When the temperature reaches 180° F or the custard coats the back of a spoon, remove from the heat and pour through a sieve into a chilled metal bowl. Add in 1/4 teaspoon of peppermint extract and refrigerate for at least four hours, preferably more, until completely cold.

Freeze according to your ice cream maker's directions, adding the chocolate chips at the end. Scrape into a freezable container, press wax paper or plastic wrap onto the surface, and freeze for two hours before serving.

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