If butterscotch-dipped cones are one of your favorite summertime indulgences, you have to make this butterscotch shell topping. It starts out as a liquid, and hardens when it comes into contact with ice cream. Drizzle it over a cone or a bowl of your favorite ice cream, and enjoy!

Or get fancy and swirl it over homemade iced coffees and milk shakes.

It only takes two ingredients to make a batch. This recipe makes close to a pint of butterscotch shell topping. It’ll keep for at least a month at room temperature, so you’ll have plenty of time to explore all the tasty possibilities.

Homemade Butterscotch Shell Recipe

Ingredients:

11 oz. bag of butterscotch chips
5 Tbsp refined coconut oil

Use refined coconut oil in this recipe, so the butterscotch flavor shines through. Unrefined coconut oil has a strong coconut flavor, that will overshadow the butterscotch.

What You Do:

Melt the butterscotch chips and coconut oil in a double broiler, stirring frequently. Butterscotch chips contain stabilizers that make them resistant to melting, so you may have little bits that try to hold their shape. Don’t worry about it. They’ll smooth out as the mixture cools.

Pour your finished butterscotch shell topping into a jar, and allow it to cool before using.

Store at room temperature. If the shell hardens between uses, just microwave it for 20 seconds; give it a good stir it; then, repeat the process, until it returns to a pourable consistency.