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Magic Shell Ice Cream Sauce

Background info: Cultivated for over 3,000 years and steeped in a rich history, chocolate is still a highly-prized crop by many cultures around the world. Packed with nutrients, such as magnesium and zinc, chocolate can be a beneficial treat as long as it is 70% or higher and absent of soy by-products, such as soy lecithin.
Mass production of chocolate has encouraged reliance on more of these additives, so, if available in your store, choose smaller, sustainably-grown chocolate brands.
—Price-Pottenger
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Ingredients
- ½ of a 3.5 oz. organic dark chocolate (min. 70%) bar (made without soy)
- 1 tbsp coconut oil
Directions
In a small sauce pan on very low heat, pour coconut oil and top with chocolate square, stir with a spatula until completely melted and blended. Drizzle over ice cream and watch the “magic shell” form!
About the Author
Annie Dru attended the University of California, San Diego, and has studied the art of human nutrition for the past 25 years, specifically as it pertains to the reproductive cycle. She teaches a local series of classes on food preparation based on the research of Weston A. Price, DDS. She has lectured at San Diego State University and the University of California, Santa Barbara. Annie was drawn to the work of Dr. Price when confronted with her own life-threatening illness. After years of exploring macrobiotics, vegetarianism, and various fad diets, she regained her health by following the principles gleaned from his research. Annie’s DVD, Easy to Make Lacto-Fermented Foods, is available from PPNF.
Check out these other recipes from Annie Dru:
Pan Fried Pastured Lamb Chops with Marsala Reduction
Coconut Curry Thai Shrimp Soup
Published in the Price-Pottenger Journal of Health & Healing
Summer 2010 Volume 34 Number 2
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