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An easy recipe for homemade magic shell with just two ingredients. The perfect topping for almost any ice cream!
So I’ve been keeping a secret from you all. This homemade magic shell recipe. Well, technically it’s only two ingredients and you can make it in the microwave, so it almost feels like it’s not a recipe. But, since there’s more than one ingredient in it we will call it a recipe.
f you’ve never experienced the wonder of magic shell, you’re in for a treat. When poured over Ice Cream, the molten chocolate syrup immediately hardens, enrobing the cold scoops in a snappy chocolate coating that makes a satisfying “crack” when tapped with a spoon.
Although you can find a store-bought version at the grocery store amidst the sprinkles and jars of fudge, making it at home couldn’t be any easier. It takes just two ingredients, is made entirely in the microwave, and can be stashed in the pantry and reheated anytime you’re craving ice cream. Here’s how to make it.
The idea for this recipes comes from the magic shell you can buy at the store. If you haven’t tried it before, it’s basically like a chocolate topping for your ice cream that hardens up a little once it’s been on the ice cream for a few seconds. It creates a chocolate shell around the ice cream, but it still says soft enough to break apart and enjoy.
One night Josh was trying to figure out what to add to some vanilla ice cream we had in the freezer. He grabbed a bag of chocolate chips and said he would just melt them and use that on his ice cream. Until I told him he could add some coconut oil to it and make an ice cream chocolate shell .
If only you could have seen the excitement on his face when I told him that. Since then, he’s been on this mission to perfect his magic shell recipe. You guys. It’s the greatest thing ever.
This past weekend we measured everything out so I could post a recipe to share with you all!
How Does Magic Shell Work?
Magic shell is a combination of chocolate and fat (typically sunflower or coconut oil) that hardens into a firm, glossy shell when poured over ice cream. The fat lends the shell a soft, palatable texture so you can easily break through it with a spoon. If you were to pour just-melted chocolate over ice cream, it would be too hard and practically impossible to eat.
As for the science behind why it works? Coconut oil contains a high amount of saturated fat, meaning it’s solid at room temperature but liquid when heated. Once you melt the chocolate and coconut oil together, the mixture has the consistency of loose hot fudge — but the moment it hits cold ice cream it rapidly cools down, causing the coconut oil to firm back up.
This recipe calls for refined coconut oil as the source of saturated fat, which is made from dried coconuts and has a neutral flavor and aroma. However,if you want your magic shell to have a pronounced coconut flavor, you can use virgin coconut oil instead, which is made from fresh coconuts and has a strong coconut-y scent and flavor.
INGREDIENTS IN THIS RECIPE
This magic shell ice cream topping is a two-ingredient wonder. To make it, all you need is:
Ice Cream Magic Shell
Ingredients:
2 cups semi sweet chocolate chips
¼ cup coconut oil
Ice cream, your favorite
Sprinkles, optional
Preparation Instructions:
Melt chocolate chips with coconut oil in the microwave at 30 second intervals, stirring until smooth
Cool for 20 minutes, stirring every 5 minutes
Spoon over ice cream then add sprinkles if desired
Allow 30 seconds for shell to harden, place in freezer if in a very warm environment
Serve and enjoy!
- Chocolate chips: I always use semi sweet chocolate chips in this recipe, but you can use milk chocolate or dark chocolate if you prefer one over the other.
- Coconut oil: Needs to be measured out while it’s solid (at room temperature or chilled).
HOW TO MAKE MAGIC SHELL
Simply add the chocolate chips and coconut oil to a microwave-safe bowl and microwave in 20-second intervals until smooth. Stir often to avoid burning the chocolate.
Tips for Making Magic Shell
Before you head into the kitchen to make this magic shell recipe, keep these tips in mind.
1. Make sure your bowl is completely dry before adding the chocolate and coconut oil. Water can make chocolate seize up, so make sure to dry your bowl before starting.
2. Melt the chocolate in 30-second bursts. This prevents the chocolate from burning and helps it melt evenly. After each 30-second burst, give it a good stir, making sure that the center is not burning.
3. Let it cool slightly before using it. The magic shell base will be very warm after it comes out of the microwave, so let it cool for at least 20 minutes before using it. If you put it straight onto ice cream while still warm, it might melt the ice cream.
CAN I USE A CHOCOLATE BAR?
Yes, if you don’t have chocolate chips on hand you’re welcome to substitute an equal amount (190 grams) of chopped chocolate.
STORAGE INSTRUCTIONS
If you have any leftover, don’t throw it away! Just store it in an airtight container at room temperature. I usually use a mason jar to store it in. When you’re ready to enjoy some more, just stir it up again and top it on your ice cream.
Any leftover magic shell base can be stored in the pantry and re-melted anytime you’re craving ice cream. It will harden into a firm mass, but all you have to do is melt it in the microwave in 30-second bursts. It’s delicious over ice cream, sorbet, and even pieces of frozen fruit. Try pouring it over frozen chunks of pineapple, grapes, or any other frozen fruit you have stashed in your freezer.
REcipe Notes TIPS
- Once the mixture is melted in the microwave, it will make about 3/4 cup of magic shell, which is enough for 4-6 people.
- You can easily cut the recipe in half to make less or even double it.
- I used regular chocolate chips, but you can swap in almost any baking chip you’d like to make a flavored magic shell recipe.
Alternative methods
- Use immediately. Immediately pour over ice cream and sprinkle with chopped nuts, sprinkles, or other toppings. Let sit for 30 seconds to harden before serving.
RECIPE NOTES
Stovetop method: Combine the chocolate chips and coconut oil in a heatproof bowl set over a small saucepan of barely simmering water. (Do not let the bowl touch the water.) Heat, stirring often with a rubber spatula, until the chocolate is completely melted, 3 to 4 minutes. Remove from the heat and let cool 20 minutes before using.
Storage: Leftover magic shell can be stored in an airtight container at room temperature for several weeks. To use, transfer into a microwave-safe bowl and microwave on HIGH in 30-second bursts, stirring between each burst, until fully melted.
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