Place the chocolate and coconut oil in a microwave-safe bowl. Microwave in 30-second increments, stirring each time, until smooth. Add the vanilla extract and stir to combine. Allow the mixture to cool slightly before pouring over ice cream. Store at room temperature, warming if necessary to re-liquefy.
Notes
Our family lives and bakes around nut allergies, so our farmhouse kitchen is nut free. This recipe is delicious when made with one of our nut free favorites: Vermont Nut Free Chocolates baking chips. You can learn all about them at www.vermontnutfree.com.