Chocolate Shell refers to the magical liquid chocolate elixir that hardens on contact with ice cream. Remember Brown Bonnet cones? Mine were from Carvel. Vegan chocolate ice cream shell couldn’t be easier to make, and it’s a delicious way to embellish your favorite kind of store-bought or homemade nondairy ice cream.
This magic ice cream topping is hard but slightly chewy, super simple to make, and requires only three ingredients — chocolate, vanilla extract, and olive or coconut oil. Most recipes for chocolate shells use coconut oil. While this recipe works well with coconut oil, my taste buds prefer a mild-tasting extra virgin olive oil.
Just use good chocolate for the best-tasting topping, but after that, the flavor possibilities are endless. You’ll find a mint variation at the end of the recipe. Recipe by Fran Costigan; photo by Kate Lewis, excerpted from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts © 2013, published by Running Press. Reprinted by permission.
Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts
by Fran Costigan is available on Amazon and wherever books are sold
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Fran Costigan, culinary instructor, cookbook author, pastry chef, consultant, and the director of Vegan Pastry at Rouxbe cooking school, is internationally renowned as the authority on vegan desserts.
Professionally trained, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 25 years ago. Her unapologetically luscious confections lack nothing — except dairy, eggs, white sugar, and cholesterol.
A professional member of the International Association of Culinary Professionals, Women Chefs and Restaurateurs, Les Dames d’Escoffier, and the Association of Food Journalists. Visit Fran on the web at FranCostigan.com.
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