I have fond childhood memories of “Magic Shell” ice cream topping. I loved pouring it on thick and crunching down into it with a spoon . . . mmmmm. As sweet as those memories are, though, I prefer to feed my family healthier options now. I’ve been making the Healthy Chocolate Peanut Butter Fudge from Creating Naturally for quite some time. We love it! I skip the cupcake liners and just spread the liquid onto a parchment-paper-lined cookie sheet, freeze it and break it into pieces. It’s amazing straight from the freezer on a hot summer day . . . or really even on a cold winter night . . . it’s chocolate and peanut butter, and it’s good for you! Could you possibly ask for more?As I was sliding the cookie sheet into the freezer one day, I thought, “You know, this stuff is a whole lot like Magic Shell. I wonder if it would work the same way?” With a few little adjustments to make it a pourable sauce, it worked absolutely perfectly! And, with chocolate “ice cream” made from nothing but frozen bananas and a little leftover chocolate sauce, this is a treat that you’ll feel great about serving to your little ones again and again. I promise they won’t complain!Start a few hours early by peeling and slicing ripe bananas and freezing them. I’ve found they process easily if they’re sliced about 1/2″ thick. One to 1 1/2 bananas makes a good serving size.
The “Shell” Ingredients
1/3 cup coconut oil, warm enough to be liquid (It only needs to be about 76 degrees to melt, so don’t heat it too much.)
1/3 cup dark cocoa or cacao powder
1/3 cup natural smooth peanut butter
4 tablespoons raw honey or real maple syrup
1/2 teaspoon vanilla
plus frozen sliced bananas for the “ice cream”
(If your maple syrup is stored in the refrigerator, warm it slightly to room temperature in a saucepan with the coconut oil. Otherwise, it will solidify your coconut oil too soon. I have used peanut butter straight from the refrigerator without a problem, however.)
The instructions for this are really, really simple. Just grab your food processor, dump in all of the ingredients (except for the frozen bananas, of course), and process it until it’s smooth.Pour the sauce into a container, but don’t wash the food processor bowl.Grab your frozen bananas from the freezer and dump them into the food processor.Process until you’ve reached the consistency of soft serve ice cream and dish it out. (It will turn to pea size crumbles first. Just keep processing!)Pour on the sauce.Let it harden.And enjoy that delicious and healthy snack!Crack!Yum!