I’m in a “Recipe Club”, where we get together once a month for dinner, to share food on a particular theme, and try out favourite recipes or those we hope will become favourites. This month, the theme was chocolate, and I had volunteered to make a dessert.
Towards the end of summer, I had gotten into Cottee’s Ice Magic again (although, to be honest, it was the Woolworths’ brand version). It had been years since I’d had it and was surprised that it was still good. And, as you do, I’d been wondering how it works and whether you could make some yourself that tasted *really* good.
So, this was in the back of my mind when I was trying to think up a chocolate dessert, and so I decided to see if the Internet knew the answer. And it did.
The main trick was finding refined Coconut Oil. It is the essential ingredient, as it is liquid above ~24 degrees Celcius but solid below that. Hence, it is liquid at room temperature (at least, in summer) but sets when poured on ice-cream.
I easily managed to find a jar of Melrose Organic Refined Cocout Oil (Butter) in a random health food store in Melbourne city. Unless you really want a coconut taste, make sure you get the refined variety rather than the virgin variety.
My final dessert was home-made double white chocolate ice-cream with almond praline and this recipe for Ice Magic over the top. However, that’s for another post.
40g good quality chocolate (it will taste just like the chocolate)
15mL refined coconut oil
If the oil has turned solid, stand in a bowl of hot water until it returns to liquid state.
Break the chocolate into pieces and place in a microwave-safe container. Place in a microwave on a low setting (e.g. 30% of a 800W unit) for a minute or so until the chocolate sags and is beginning to melt, then remove.
Stir the oil into the chocolate until fully combined, forming a chocolate syrup.
Pour the syrup over cold icecream to serve. It should set within a minute, forming a hard chocolate shell.
If the syrup sets while you are storing it, you can microwave it back to life or rest the container in a bowl of hot water.
Serves 2-3 people.
5 thoughts on “Ice Magic Recipe”
Nice job Andrew E. Scoot lol I’am 11 years old just saying but anyway well done!!!!!!!! :)
Can I use Copha instead of coconut oil?
I wouldn’t expect Copha (hydrogenated coconut oil) to be a good substitute. I’ve found Copha to have a gritty texture, and Copha has a higher melting point (it is solid at room temperature where coconut oil is liquid). Since you want the final liquid to be smooth and runny, I’d stick to (refined) coconut oil.