When I was growing up it was a real treat for my mom and dad to take us out for a cone of ice cream. It didn't happen very often. My parents didn't have a lot of money and so treats like that were very rare.
Mostly just in the summer time and on a really hot day and if we had gone to the beach for a swim. (again very rare occasions as my mom did not like being out doors!)
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At some of the finer establishments you could get a dipped cone. Cones of soft ice cream dipped in chocolate which would harden like a magic shell around the ice cream.
Tucking into the very rare one of those was like opening a magic box! I can remember seeing Klondike bars advertised on the television which were ice cream bars covered in hard chocolate, but it was not something my mom ever bought for us to enjoy at home.
We had to save our allowances up for stuff like that and penny candy usually got in the way! No contest when you were getting three candies for a penny!
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Then when I was older (adult) I remember going with my cousin to an ice cream stand and they had not only vanilla soft ice cream but chocolate as well, and you could get a cone with both and you could have it dipped in both chocolate or butterscotch magic shell!
I mean wowza! Wowza!
My children were a bit luckier than I was. I had a deep freeze and we kept vanilla ice cream in it all the time, but there was no such thing as chocolate shell ice cream topping.
If they wanted a sundae my toppings were, strawberry jam, strawberry jam and . . . strawberry jam! I sure wish I had known how easy it was to make this chocolate shell ice cream topping back then. My children would have really enjoyed it!
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And it is so simple to make. It uses only two ingredients and can be put together in about 5 minutes time. It is just like the stuff you buy as well.
You spoon it over cold ice cream and it hardens into a chocolate shell, just as if by magic!
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And for parties and special occasions you can sprinkle cupcake sprinkles over top to dress them up! Magnifico!
So pretty. My children would have been over the moon! I will have to treat my grandsons to some of this when they come over from the Island in July.
Better yet, we will have to make it together. I know they will love doing that, and it is super simple to make.
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WHAT DO YOU NEED TO MAKE CHOCOLATE SHELL ICE CREAM TOPPING
Only two simple ingredients, that's all! Its amazing!
- 3/4 cup (175g) good quality semi sweet chocolate chips
- 2 TBS extra virgin coconut oil
Cake sprinkles are totally optional. But I like the way they look!
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I am sure you could vary the flavors of this by using butterscotch chips, or mint chocolate chips, white chocolate chips, etc.
I have heard other people say only use good quality dark chocolate? But meh! I used semi sweet chocolate chips and it worked beautifully. There was no powdery taste or anything.
I think chocolate chips work just find, so long as you use a quality one. I used Kirkland, the ones you buy at Costco.
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I haven't tried it, but I am pretty sure you could even use a sugar free. Spooned over sugar free keto friendly, vanilla ice cream, you would have a pretty tasty diabetic friendly and low carb dessert.
Just stay away from the sprinkles!
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HOW TO MAKE CHOCOLATE SHELL ICE CREAM TOPPING
This is the simplest thing ever to make. A baby could do it. Well, maybe not a baby, but you get my drift!
Melt the chocolate in a small bowl set over a pan of simmering water, making sure that the water doesn't touch the bottom of the bowl. Alternately melt in the microwave in a bowl, stirring it at 30 second intervals until melted.
Stir in the coconut oil until melted and completely amalgamated.
Keep lukewarm until you are ready to spoon over ice cold ice cream. It will harden into a shell almost immediately so if you are using sprinkles have them ready to sprinkle on top right away!.JPG "Chocolate Shell Ice Cream Topping")
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This stuff hardens almost as soon as you spoon it over top of the ice cream. Within seconds literally.
Its great fun to crack it open and get at the ice cream underneath!! This would be a wonderful addition to any summer get together or children's party!
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You can see here how very hard it actually gets. It really is completely like magic!
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I have a few other frozen desserts in my kitchen that you might enjoy. Summer is the season for frozen delights!
FROZEN LEMON SOUFFLES - These were something I used to make often when I worked at the Manor. This is a fabulous dessert that is not only delicious but impressive. Perfectly light and tasty for after a heavy meal.
ICE CREAM CLOWNS - A birthday party confection that I remember my mother making for us once at a Birthday party. The cones were the hats for the clowns. Perfectly delightful!!
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So what are some of your favorite summertime ice cream memories? I can remember biting off the end of the cone and sucking the melting ice cream through the hole. Messy but fun!
We used to sometimes get rainbow ice cream which was every color of the rainbow! Delicious!
Chocolate Shell Ice Cream Topping
Yield: 3/4 cup (good for 4 - 6 servings
Cook time: 5 MinTotal time: 5 Min
You won't believe how simple this is to make. You can do it in the microwave or in a bowl over simmering water. This chocolate topping hardens like magic when spooned over cold ice cream. Why not add some sprinkles and make it really fun!
Ingredients
- 3/4 cup (175g) good quality semi sweet chocolate chips
- 2 TBS extra virgin coconut oil
- cake sprinkles (optional)
Instructions
- Melt the chocolate in a small bowl set over a pan of simmering water, making sure that the water doesn't touch the bottom of the bowl. Alternately melt in the microwave in a bowl, stirring it at 30 second intervals until melted.
- Stir in the coconut oil until melted and completely amalgamated.
- Keep lukewarm until you are ready to spoon over ice cold ice cream. It will harden into a shell almost immediately so if you are using sprinkles have them ready to sprinkle on top right away!
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Its that season! Strawberry Season! One of my favorite times of the year. I try hard not to eat strawberries at any other time as they are always so disappointing, so I try to take advantage of Strawberry season and enjoy it as much as I can!
One way I do enjoy them at other times of the year however is as jam. I used to make pots and pots of strawberry jam with the children were growing up. Now there is just me, and with me being a Diabetic, I no longer need pots and pots of jam.
That doesn't mean that I don't enjoy the occasional treat of it however. I was very excited to find this strawberry jam recipe for honey strawberry jam without pectin, for a couple of reasons.
First of all it uses honey to sweeten it and honey is a natural sweetener, and secondly because it is a small batch recipe, making only two half pint (1 cup) jars! Win/win!!
I adapted the recipe from one that I found in this book. Preserving by the Pint, by Marisa McClellan. I actually purchased this book back in November of last year and have waiting somewhat patiently for strawberry season so that I could put it into practice!
Its a fabulous book, filled with quite a few small batch recipes for jams and preserves, ideal for the smaller family. Some have unusual flavors (think Blueberry Maple, or Mustard Rhubarb Chutney.) I highly recommend!
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Making jams and pickles has always been very therapeutic for me. It is just something I have always really enjoyed. Of course when I was raising my family it came in very handy. I don't think my children ever had a store bought jar or jam or pickle.
The shelves of my larder were filled with loads of them. I made strawberry jam, blueberry jam, grape jelly, blackberry jelly, raspberry jam, peach jam, and don't get me started on the pickles.
One year I canned 52 quart sized jar of dill pickles alone! And they ALL got eaten! We love LOVE our dill pickles!
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WHAT YOU NEED TO MAKE HONEY STRAWBERRY JAM (SMALL BATCH)
I was so excited to get this book and to know that I could once again prepare small batch recipes of jams and preserves for myself. This is a very simple recipe, using only a minimum of simple ingredients
- 1 1/2 pounds (680g) fresh strawberries
- 1 cup (340g) honey
- 5 to 6 sprigs fresh thyme (optional)
- the juice of 1/2 lemon
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Use only the sweetest freshest berries that you can find. Strawberries and honey have beautiful taste affinity for each other. You will not regret making this.
Because of the honey there is no need to use any processed sugars in this jam. Everything is completely natural.
You can add thyme if you wish, but you can also leave it out if you want to keep the flavors simple.
Do know that jams sweetened with honey do not last as long once opened as those made with sugar, so it is probably wisest (and that's what I did) to preserve the jam in 1/4 pint (1/2 cup) sized jars.
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WHY PROCESS PRESERVES
Processing preserves in a boiling water bath canner is not as intimidating as one might suppose and it really does help to ensure that your jam will not be contaminated and that it will be properly preserved.
Boiling the filled jars kills any contaminants that might have landed in the jars. (safe only for high acid foods, hence the addition of lemon juice.)
The oxygen in the headspace is heated sufficiently to make it expand and push its way out of the jar. Once the jar is removed from the hot water, the jar will cool, the space will contract, ad the lid will pull down and form the perfect vacuum, because there is no oxygen left to hold that space.
This is what helps to keep your jams and pickles safe to eat and fresh.
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HOW TO MAKE HONEY STRAWBERRY JAM (SMALL BATCH)
Its really very simple. Really!
Prepare a boiling water bath and sterilize two half pint jars along with their lids. (See recipe notes.)
Wash, hull and chop the berries, placing them into a bowl. Add the honey and stir. Strip the thyme leaves from their stems (if using) and add them to the bowl. Stir everything to combine and leave to sit for 10 minutes.
When the honey has dissolved and the berries have released their juices, scrap the combination into a deep wide pan. Stir in the lemon juice.
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Bring to a bubble over high heat. Cook on high for 8 to 10 minutes, stirring regularly, until the mixture is thick and sticky. You can tell if it is one by pulling a spatula through the cooking fruit. If the mixture doesn't immediately rush in to fill the space, your jam is done.
Spoon into the prepared jars. Wipe the rims clean with a clean wet cloth. Apply the hot sterile lids and rings and process in a boiling water bath for 10 minutes.
Once opened this will only keep for 2 to 3 weeks. If your family cannot eat 1/2 pint within that time period, consider canning it in quarter pint (1/2 cup) jars.
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RECIPE NOTES -
Sterilize your jars by putting them into a pot of cold water to cover. Bring to the boil. Remove the jars and set them on a clean sterile towel.
Place the lids and rings in a small saucepan. Cover with water and bring to the barest simmer on the back of the stove.
Prepare your jam. Carefully fill the jars with the hot product, leaving 1/4 inch of headspace. Wipe rims with the ends of a cloth dipped in distilled white vinegar. Apply lids and bands, screw shut (finger tip tight) and then process in the water bath as per the instructions for your water batch canner.
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Strawberry jam is my favorite of all the jams! We enjoy it as a filling for cakes and cookies. On simple buttered white bread, on buttered toast.
And when I was a child we often enjoyed it spooned over the top of vanilla ice cream as an extra special treat. Oh so tasty!
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Mom used to make freezer jam with the strawberries, just by following the instructions on the jar of Pectin. It was always really good.
She would put us to work every year picking loads and loads of berries. We would enjoy a nice dessert of strawberry shortcake more than a few times and then her jam the rest of the year! It was divine!
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PEAR AND SAFFRON JAM - This is a really delicious and very pretty colored jam. Easy to do and doesn't make a ton.
SPICED PEAR CHUTNEY - You can't really go wrong with making a delicious chutney. It is a gift that will give to you all the year through.
Honey Strawberry Jam (small batch)
Yield: 2 (half pint/250ml) jars
Honey and strawberries have a blissful affinity for each other. This is a brilliant combination!
Ingredients
- 1 1/2 pounds (680g) fresh strawberries
- 1 cup (340g) honey
- 5 to 6 sprigs fresh thyme (optional)
- the juice of 1/2 lemon
Instructions
- Prepare a boiling water bath and sterilize two half pint jars along with their lids. (See recipe notes.)
- Wash, hull and chop the berries, placing them into a bowl. Add the honey and stir. Strip the thyme leaves from their stems (if using) and add them to the bowl. Stir everything to combine and leave to sit for 10 minutes.
- When the honey has dissolved and the berries have released their juices, scrap the combination into a deep wide pan. Stir in the lemon juice.
- Bring to a bubble over high heat. Cook on high for 8 to 10 minutes, stirring regularly, until the mixture is thick and sticky. You can tell if it is one by pulling a spatula through the cooking fruit. If the mixture doesn't immediately rush in to fill the space, your jam is done.
- Spoon into the prepared jars. Wipe the rims clean with a clean wet cloth. Apply the hot sterile lids and rings and process in a boiling water bath for 10 minutes.
- Once opened this will only keep for 2 to 3 weeks. If your family cannot eat 1/2 pint within that time period, consider canning it in quarter pint (1/2 cup) jars.
Notes
Sterilize your jars by putting them into a pot of cold water to cover. Bring to the boil. Remove the jars and set them on a clean sterile towel.
Place the lids and rings in a small saucepan. Cover with water and bring to the barest simmer on the back of the stove.
Prepare your jam. Carefully fill the jars with the hot product, leaving 1/4 inch of headspace. Wipe rims with the ends of a cloth dipped in distilled white vinegar. Apply lids and bands, screw shut (finger tip tight) and then process in the water bath as per the instructions for your water batch canner.
Thanks so much for visiting! Do come again!
Banana Bread is one of my favorite things and this banana bread recipe with peanut butter glaze is one of my best versions! Not only is it one of the easiest banana breads to make but that glaze really sets off the banana flavor to its best potential!
There is nothing lackluster about this fabulous quick bread. It is incredibly moist and delicious!!
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On its own without the glaze it is a pretty delicious banana bread. The glaze is completely optional, but if you are wanting to lift your banana bread game to a new level by all means add the glaze!
Add toasted nuts or chocolate chips and you have another variation of a great taste sensation that your family is sure to love!
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WHAT YOU NEED TO MAKE PEANUT BUTTER GLAZED BANANA LOAF
There is nothing exceptionally out of the ordinary here. Simple ingredients. You need to make sure you use really ripe bananas with this. The more brown speckled the better!
For the loaf:
- 1/2 cup (125g) butter at room temperature (1/2 cup)
- 1 cup (200g) fine granulated sugar
- 1 tsp pure vanilla
- 2 large free range eggs, at room temperature
- 1 1/2 cups (210g) plain all purpose flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 medium bananas, peeled and mashed
- 1/2 cup (60g) of sour cream
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Optional additions:
- 1/2 cup (60g) chopped toasted walnuts or pecans
- 1/2 cup (90g) chocolate chips
For the Peanut Butter Glaze: (also optional)
- 2 TBS smooth peanut butter
- 1/2 cup (65g) icing sugar sifted
- 1/2 tsp vanilla
- few grains salt
- milk to thin
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The best bananas to use in this recipe are very ripe or overripe. The riper the better. Look for bananas that are well speckled with brown spots.
You can often find these at a bargain in the shops as people just don't want to buy them. The good news is you can peel and freeze them, ready to use in all of your banana recipes!
You want your eggs to be at room temperature. This will give you the best results. If your eggs are cold, simply pop them into some really warm water and leave them for about 15 minutes while you get on with something else.
Just make sure its not hot or boiling water. You don't want to cook them.
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I have always used full fat sour cream for this loaf. I can't say for the results you will get by using lower fat sour cream. It is good to know however that you can easily substitute full fat plain yogurt for the sour cream.
Toasting your nuts if you are using nuts always adds more nutty flavor to them. I like milk chocolate chips in this if I am going to use chocolate chips.
Most of the time however, I like to leave it very plain. Especially if I am glazing it.
Use smooth peanut butter for the glaze. I used Kraft smooth peanut butter today.
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HOW TO MAKE PEANUT BUTTER GLAZED BANANA LOAF
This goes together very quickly and easily. I have never had it fail.
Preheat the oven to 180*C/350*F/ gas mark4. Butter a 9 by 5 inch loaf tin and line it with baking paper. Set aside.
Cream together the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla. Whisk together the flour, soda and salt and then stir into the creamed mixture. Stir in the mashed bananas and the sour cream until combined. Stir in the nuts or chocolate chips if using. Spoon into the prepared pan and smooth over the top.
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Bake for 1 hour until well risen and firm to the touch, and a toothpick inserted into the center comes out clean. Tip out of the pan onto a wire rack. Carefully peel off the paper and tip back upright. Let cool completely.
For the optional glaze, whisk all of the ingredients together until smooth, adding only enough milk to give you a good drizzling consistency.
Cut into slices to serve. Store any leftovers in an airtight container.
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You will know when the banana cake is done as a toothpick inserted in the center will come out clean. To be honest I like to leave it to sit for 24 hours before glazing and cutting.
The glaze doesn't really get hard so when storing it, it is best to store it in an airtight container.
It is delicious with or without the optional glaze!
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CHOCOLATE CHIP BANANA BREAD - Moist, flavorful and filled with lots of lovely banana flavor and chocolate chips. This is a real winner of a banana bread!
CRUMB TOPPED BANANA BREAD - Dense, moist and almost fudgy with a crisp buttery crumb streusel topping!
BANANA, CRANBERRY & WALNUT LOAF - One of my absolute favorites. My next door neighbor in the UK loved for me to bake him one of these every Christmas. Its quite simply a fabulous banana bread.
Peanut Butter Glazed Banana Loaf
Yield: One 9 by 5 inch loaf
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
Deliciously moist with a great banana flavor. I like to add toasted walnuts to mine, but you can add pecans or even chocolate chips. A sweet peanut butter glaze is it's crowning glory.
Ingredients
For the loaf:
- 1/2 cup (125g) butter at room temperature (1/2 cup)
- 1 cup (200g) fine granulated sugar
- 1 tsp pure vanilla
- 2 large free range eggs, at room temperature
- 1 1/2 cups (210g) plain all purpose flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 2 medium bananas, peeled and mashed
- 1/2 cup (60g) of sour cream
Optional additions:
- 1/2 cup (60g) chopped toasted walnuts or pecans
- 1/2 cup (90g) chocolate chips
For the Peanut Butter Glaze: (also optional)
- 2 TBS smooth peanut butter
- 1/2 cup (65g) icing sugar sifted
- 1/2 tsp vanilla
- few grains salt
- milk to thin
Instructions
- Preheat the oven to 180*C/350*F/ gas mark4. Butter a 9 by 5 inch loaf tin and line it with baking paper. Set aside.
- Cream together the butter and the sugar until light and fluffy. Beat in the eggs, one at a time. Stir in the vanilla. Whisk together the flour, soda and salt and then stir into the creamed mixture. Stir in the mashed bananas and the sour cream until combined. Stir in the nuts or chocolate chips if using. Spoon into the prepared pan and smooth over the top.
- Bake for 1 hour until well risen and firm to the touch, and a toothpick inserted into the center comes out clean. Tip out of the pan onto a wire rack. Carefully peel off the paper and tip back upright. Let cool completely.
- For the optional glaze, whisk all of the ingredients together until smooth, adding only enough milk to give you a good drizzling consistency.
- Cut into slices to serve. Store any leftovers in an airtight container.
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