Are you old enough to remember Ice Magic? We are, and wanted to try making some home made ice magic – read on…

Home made ice magic is something I’ve often wanted to try. It’s a runny chocolate topper you put on ice cream, and it solidifies once it makes contact with the cold, leaving a crunchy chocolate top – oh and you can’t buy it any more. I’ve been dying for SO long to attempt to make our own and found that all it requires is chocolate and coconut oil. Our tub of oil was nearly empty so we picked some up when we went shopping in Sutton, before heading to Asda to pick up some Cadbury chocolate to do the hard work. There’s a Google+ album here.

After that it was all down to the preparation – we needed to make home made ice cream with our home made Ice Magic, obviously!

Strawberry was the flavour we opted for – put into the ice cream maker with the simple ingedients of 300g fresh strawberries, 200g double cream, 200g skimmed milk, two egg yolks and 70g icing sugar. I’ve posted the base recipe on here before now. It took about twenty minutes to prepare and with the chilled bowl having been in the freezer for over 24 hours it was ready to be kept fluid and aerated while getting colder.

The experiment was next – our home made ice magic. I’ve been dying to try this for so long, so weighed out 200g of chocolate and broke it up. I used one plain Cadbury Dairy Milk and most of a Cadbury Dairy Milk with Oreo Cookies (this has bulked up the sauce and makes it hard to squeeze out of the bottle we’ve used, so I’d recommend a chocolate without extras).

They were broken up and then melted over a pan of boiled water, and once smooth (with oreo bits in my case) I added 100g of coconut oil. The oil will stop the mixture from going solid (which is what you need it to do when it comes into contact with the cold ice cream). I’m wondering if this would also work for a fondue, so may have to try that another weekend…

Once the mixture was smooth looking (with bits of oreo floating in the top, sigh) I decanted it into an old ketchup bottle which made pouring over the ice cream much easier.

It was ready but still soft so we put it in the freezer for a bit longer – you need it to be cold for the chocolate to set.

The result? The home made ice magic works! Genius! I squirted a bit too much over the ice cream, and Shaun – ever the doubter – told me I’d put too much on. By the time we’d taken it from the kitchen to outside it had set complete with the spoons stuck to the chocolate – a success!

So if you want to try home made ice magic as well, it’s two parts chocolate to one part coconut oil. It leaves a thinner mixture but the colder the ice cream the better it will set and I’d like to think with the inclusion of coconut oil there’s a level of healthy in there too…

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