Remember Magic Shell? You can make that same crackly chocolate ice cream topping at home with just 2 ingredients. It hardens almost instantly when it hits cold ice cream, and it still feels like a little bit of childhood magic.
We all loved that satisfying "crack" when our spoon broke through the yummy chocolatey shell! The most amazing thing is that it takes only two ingredients and a few minutes to make at home!
Summer and ice cream go hand in hand. There's no better way to enjoy a summer day than to come in from the heat and cool off with a great big dish of ice cream.
If you love frozen treats in the summer, especially easy ones, I think you'll like these, too. 😉
The "magic" in Magic Shell is coconut oil. If you have ever had a jar of coconut oil in your cupboard during the summer, you have probably noticed it melts, at least partially. Coconut oil melts at 74 degrees, and at 70 degrees, it solidifies.
Coconut oil freezes at 25 degrees and changes to a hard lump like cold butter. By blending melted chocolate with coconut oil, we create a product that pours like a liquid when the air temperature is 74 degrees or above. This chocolatey liquid quickly forms a hard shell when it hits frozen ice cream.
Coconut oil imparts a lovely smooth texture and great flavor to the topping. You can use chopped chocolate bars or chocolate chips, but avoid using almond bark or candy melts we use for dipping.
I splurged on Ghirardelli chips because they are superb premium chocolate, making this homemade magic shell an extra special treat!
As the topping hardens, it changes from a glossy liquid to a crisp coating with a matte surface.
Combine one cup of a chopped chocolate bar or good-quality chocolate chips and about 1/2 cup of coconut oil. Microwave in 30-second bursts, stirring after each 30-second increment until the chocolate melts and combines all smooth-like with the coconut oil.
That's it! Put it in a container, let it cool a bit before you pour it on your ice cream, then dive in, crack that shell, and devour it! You are done! If you want to add sprinkles, do it, but you have to hurry because Magic Shell hardens quickly!
I keep ours in a mason jar on the shelf because chocolate and coconut oil are shelf-stable. If you put it in the fridge, you will need it to come to room temperature.
In a hurry? You can help it along with a little microwave time, but use short burst of 30 seconds or less and stir in between- it liquifies quickly!.
Chocolate Magic Shell is easy to make at home with two simple ingredients.
Don’t stop there, though. You have many more shell options if you want a little adventure! You can make any flavor of baking chips into a magic shell.
Butterscotch, cherry, cinnamon, or lemon baking chips would make tasty toppings. Nutella and peanut butter work, too. How exciting!
You can make your own ice cream “drumsticks,” too! Scoop ice cream into sugar cones, dip them in the magic shell, and add chopped nuts or sprinkles. Cut holes in an egg carton to stand the cones until they harden, then wrap quickly and freeze.
Can I use cherry chips or butterscotch chips instead of chocolate?
Yes, you can experiment with other baking chips like cherry, butterscotch, peanut butter, or white chocolate chips. You might even experiment with melting peanut butter or Nutella with coconut oil.
They may melt a little differently than chocolate chips, so use gentle heat and stir often. The finished shell may be a little softer or sweeter, but it should still harden on cold ice cream.
Why does homemade Magic Shell harden on ice cream?
The coconut oil firms up fast when it hits something cold, which helps the melted chocolate turn into a crisp shell.
Do I have to use coconut oil?
Yes. Coconut oil works best because it hardens when chilled. Butter or vegetable oil will not give you quite the same crackly shell.
Can I use milk chocolate, semi-sweet, or dark chocolate chips?
Yes. Semi-sweet gives a classic flavor, milk chocolate is sweeter, and dark chocolate makes a richer topping.
How should I store homemade Magic Shell?
Store it in a covered jar or container at room temperature. If it firms up, warm it gently and stir before using.
💡 Idea: You can make your own ice cream "drumsticks," too! Scoop ice cream into sugar cones, dip them in the magic shell, and add chopped nuts or sprinkles. Cut holes in a box and stand the cones until they harden, then wrap quickly and freeze.
Remember when Magic Shell first appeared in grocery stores and it seemed like pure wizardry? Pour liquid chocolate on ice cream and watch it turn into a crisp chocolate shell right before your eyes? Wow!
When we discovered it on the grocery shelf in our little town, it was such an enchanting discovery for our daughters, who were just little girls. They thought Magic Shell was the coolest thing ever!
Whether you’re heading to a potluck, hosting a cookout, or just want something sweet tucked in the fridge or freezer, these old-fashioned treats will always bring a smile!
If you make them, I’d love to hear how they turn out for you. ❤ And I'd love it if you'd leave a comment or a ⭐⭐⭐⭐⭐ rating, because that helps me reach the folks who cook like we do!🥰
Love GB (Betty Streff)
Real food. Real kitchen. Real easy.
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Can a different oil be used ?
My reseach shows you can use palm oil or edible food grade cocoa butter. I have not tried either one.