Magic Shell is the perfect two-ingredient recipe to go on your ice cream sundae bar. It’s so easy to make and really does work like magic.
One of the major perks of being a blogger’s child is that our pantry is always stocked with the makings of an ice cream sundae bar. It’s one of my favorite things to do at end of a long week. We always have sprinkles, mini chocolate chips, mini marshmallows, chopped nuts, whipped cream, caramel and fudge sauce, and, of course, ice cream.
But is there anything more fun to add to an ice cream bar than magic shell? Not only is this recipe easy to make and delicious, it has such a great wow factor. There is nothing better than seeing the look on the kids’ faces as the magic shell sets up. You will love this recipe!
Magic Shell Ingredients
Just two ingredients are needed to make your own magic shell chocolate from scratch! Be sure to see the recipe card at the bottom of the post for the full recipe including all measurements and directions.
- Chocolate chips: I always use milk chocolate chips, but you could use semi-sweet or dark chocolate chips if that’s what you prefer.
- Coconut oil: The secret ingredient that gives magic shell its unique, hardening quality without affecting the taste. When coconut oil is mixed with melted chocolate and then poured over something cold, like ice cream, it solidifies into a crunchy shell. This happens because coconut oil has a high percentage of saturated fats, which harden at cooler temperatures.
How to Make Magic Shell
Here is a brief overview of how magic shell for ice cream comes together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
- Combine the coconut oil and milk chocolate chips. Put them in a microwave-safe bowl.
- Melt the chocolate. Microwave for one minute at half power. Stir very well and then cook in 30 second intervals until fully melted, mixing really well in between.
- Let cool and enjoy. Allow the mixture to cool then drizzle over cold ice cream.
How Does Magic Shell Work
As mentioned above, magic shell works because of the coconut oil. It will solidify at a higher temperature than other fats. Because of that it strikes the perfect balance of staying a liquid for pouring, but solidifying as soon as it hits the cold ice cream.
Tips and Tricks
- Melt it slowly. Stirring the mixture in between microwaving is where a good part of the melting will take place. You want to melt it slowly so that it doesn’t burn.
- Variations: Add a tablespoon of peanut butter or some butterscotch chips to the mixture for a nutty twist. This will also make the shell slightly thicker and richer.
Storing
Store any leftover magic shell in an airtight container at room temperature for up to one month. Do not store it in the refrigerator. If it solidifies, you can gently reheat the portion of delicious topping you plan to eat in the microwave to soften it into a liquid again.
Other Ice Cream Sundae Topping Ideas
My family loves to have ice cream sundaes. It is so fun for me to create a little sundae bar for everyone to make their own exactly how they like it! You can use any flavor of ice cream: vanilla, chocolate, strawberry, etc! Here are a few ideas of what to use for toppings in addition to magic shell.
- Sprinkles
- Crushed cookies
- Whipped Cream
- Nuts
- Mini chocolate chips
- Marshmallows or marshmallow cream
FAQ
I would not recommend that. The key to magic shell is the fact that it is so easy for coconut oil to solidify. You can read more about this above.
Yes! It is naturally gluten free. That being said, please always double check ingredient lists when making recipes for someone with a gluten allergy.
Other Easy Dessert Recipes
If you try this homemade magic shell recipe or any of my other recipes, let me know how you enjoyed them by leaving a comment below!
Homemade Magic Shell
Ingredients
- 2 cups milk chocolate chips (448 grams)
- 2/3 cup coconut oil (149.24 grams)
Instructions
- In a microwave-safe bowl, combine the coconut oil and milk chocolate chips.2 cups milk chocolate chips, 2/3 cup coconut oil
- Microwave for one minute at 50% power. Stir very well and then cook in 30-second intervals mixing really well in between. Use the stirring of it to do a bulk of the melting. About a minute or a minute and a half, until fully combined.
- Once cooled, drizzle over cold ice cream.
- Store the leftovers at room temperature for up to one month.
Peggy Leigh Kondoff says
I’m looking forward to trying your chocolate magic shell. I’ll slightly cool the chocolate, while it’s cooling, I’m blue up a small balloon (water balloon size).dip the balloon partially in the chocolate, making a small bowl. Put a dollop on the bottom of the chocolate balloon (to keep it from tipping once it is filled)set in refrigerator to cool/harden. When ready, fill the bowl. Pop the balloon & remove.