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Such a simple joy, this is like a frozen version of a peanut butter cup!
For the chocolate “Magic Shell”:
Combine chocolate chips and coconut oil in a medium saucepan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. Let it cool a bit and use right away. Or store it in a covered container in the refrigerator, where the cold will change it from liquid to solid. To use after it has been refrigerated, warm the Magic Shell gently in the microwave, stirring frequently, and taking care to not overheat. Then spoon over scoops of ice cream. Let it sit for a minute or two before eating, to let the Magic Shell completely harden.
For the ice cream (yields about 1 quart):
Puree the peanut butter, sugar, half-and-half, salt, and vanilla in a blender or food processor until smooth. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Source: Chocolate Magic Shell recipe adapted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer. Peanut Butter Ice Cream adapted from The Perfect Scoop by David Lebovitz.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!