Raspberry + Homemade Magic Shell
Ingredients:
• 11 oz milk (1%)
• 2 scoops Metabolic Drive (60g), vanilla
• 1/4 cup fresh raspberries
• 1-2 tablespoons sugar-free raspberry preserves
• Magic Shell Topping: 2 tablespoons chopped dark chocolate bits. 1 tablespoon coconut oil or MCT oil
Directions:
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Whisk together the milk and protein powder. Freeze.
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Spin on the Lite setting.
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Add the raspberry preserves and fresh raspberries. Hit mix-in button.
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In a microwave-safe bowl, add the chopped chocolate and coconut oil. Microwave for about 30 seconds, stir, and nuke it again until smooth.
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Pour cooled chocolate over ice cream.
Notes:
• The general rule with the “Magic Shell” topping is to use two parts chocolate and one part coconut oil (2:1 ratio). But play with 3:1 for a darker, firmer shell. Try 1:1 for a thinner, faster setting shell.
• I used two tablespoons of preserves and it was a bit soft, which I liked. Use one tablespoon if you like it a bit firmer.
