Ingredients
Method
- Add the white chocolate chips and coconut oil to a heat-safe bowl. Microwave for 30 seconds, then stir thoroughly. Return to the microwave for 20 seconds, then stir well. If the white chocolate still isn't completely melted, return to the microwave for another 20 seconds.
- Once the white chocolate is fully melted, whisk in the tart cherry concentrate and food coloring.
- Troubleshooting: If your white chocolate starts to thicken, get grainy, or seizes up when you add in the tart cherry or food coloring, try melting an additional 1 tablespoon of coconut oil and whisk it into the mixture. If that doesn't work, return the white chocolate to the microwave for short 10 second bursts, whisking well between each burst.
- Let the mixture cool slightly before drizzling or pouring over very cold ice cream. Let it harden completely, then enjoy!
- You can save leftovers in a jar or container and reheat slowly in the microwave (in 15-20 second bursts).
Notes
*White chocolate chips: A lot of less expensive brands of white chocolate chips tend to be waxy, too sweet and may seize up when you add food coloring. We always use Ghirardelli or Guittard white chocolate chips and they work great (and taste great).
**Tart cherry concentrate: You can buy this at many grocery stores, especially specialty stores like Whole Foods. Keep in mind that it's on the pricey end, but it's a concentrate, so you're only meant to use very small quantities at a time. We love to dilute it with water or sparkling water. It's great for exercise recovery and sleep!