Chocolate Shell Ice Cream Topping
- 7 oz chocolate
- 2 tablespoons virgin coconut oil
- Chop the chocolate
- Melt chocolate over a double boiler.
- Remove from heat.
- Stir in the coconut oil until dissolved. Stir for about a minute.
- Drizzle over ice cream and wait for a few seconds and it will be hardened.
Can store at room temperature and then gently reheat to use again when you realize you didn’t get enough of it the first time.
This was your great grandfather’s favorite sherbet. This recipe is from his daughter, Grandpa’s sister Amelia, who was married to Bruce R. McConkie. I remember your Grandpa Smith telling me that his favorite ice-cream was green pineapple sherbet and it was probably because of this recipe he ate as a child.
2 1/2 cups water
1/2 teaspoon salt
1 1/2 tablespoons cornstarch
1 quarts water
1 pint whipping cream
1 quarts milk
Juice of 3 oranges
Juice of 1 lemons
1 8-ounce can crushed pineapple and juice
1 1/2 or 2 bananas, mashed
In a large saucepan combine sugar, salt, cornstarch, and water. Cook till clear, then cool. Add whipping cream and milk. Add orange juice and lemon juice, crushed pineapple, and mashed bananas. Pour into 6 quart ice cream freezer and freeze according to freezer directions.
Source: Amelia Smith McConkie, daughter of President Joseph Fielding Smith.
(Lion House Desserts, [Salt Lake City: Eagle Gate, 2000], p. 56.)
- 2 cups cold milk
- 1 package (4 oz serving size) Jello Chocolate Flavor Instant Pudding & Pie Filling
- 1 cup thawed Cool Whip Whipped Topping
Pour cold milk into medium bowl. Add pudding mix. Beat with wire whisk 1 minute. Stir in whipped topping.
Spoon into 5-oz paper cups (or those plastic popsicle molds). Insert pop stick into each cup for a handle. Freeze five hours or overnight until firm. Place bottom of cups under warm running water for 15 seconds. Press firmly on bottoms of cups to release pops. Do not twist or pull pop sticks.