How long it takes: 10 minutes Equipment you’ll need: microwave oven, small bowl Servings: 6 This homemade magic shell takes that experience up a notch because when you use your own chocolate to DIY it, you get a richer, more decadent shell. Once you try it, you won’t go back to the store-bought stuff!
Reasons To Love Homemade Magic Shell
Two simple ingredients. Chocolate chips and coconut oil. That’s it! You know how coconut oil will be solid in the jar in the winter but a little bit melty in the summer when it’s warmer in your kitchen? We use this property to our advantage when making magic shell (and chocolate covered marshmallows). Intense chocolate flavor. Let’s be real, store-bought magic shell is more about the novelty factor than anything else. But choose a high-quality chocolate chip and you’ll get a deliciously rich magic shell to enrobe your ice cream. Fun addition to any sundae bar. If you’re planning an ice cream sundae bar for a party, it’s incomplete without a batch of magic shell. (Be sure to include homemade caramel sauce and hot fudge too!)
Ingredient Notes
You’ll only need 2 simple ingredients! Be sure to check the recipe card below for the full recipe.
Chocolate Chips: Chopped chocolate from a bar will also work. Coconut Oil: Virgin coconut oil will have a hint of coconut flavor; if you don’t want that, be sure to use refined coconut oil which has a neutral taste.
How To Make Magic Shell
Melt the chocolate and oil. Microwave the chocolate and coconut oil in a small bowl for about 30 seconds, or until the chocolate melts into the oil when stirred. Cool slightly. Let the magic shell cool for 20 minutes or so, stirring occasionally. It will have a good consistency for about 3 hours. Drizzle it over scoops of ice cream. If you like, add toppings too! Keep reading for more ideas.
How To Serve Magic Shell
Ice Cream: Magic shell won’t work without something frozen underneath! Buy your favorite flavor of ice cream or stick with vanilla. Try it on gelato, sorbet, or frozen yogurt, too. Serve the ice cream in a bowl or a cone, whichever you prefer. Hint: A bowl is much less messy! Add drizzle immediately before serving. Frozen Fruit: For a “healthier” treat, drizzle it over frozen strawberries, mixed. berries, black cherries, mangos, pineapple, and so on. We love it on frozen bananas or drizzled on these banana popsicles! So yummy! Embellishments: Go one step further and add sprinkles, finely chopped nuts, or mini chocolate chips over the magic shell. Toppings should be added immediately if you want them to stick. Once the magic shell hardens, toppings will bounce right off.
Helpful Tips
Don’t overheat the chocolate chips. If the chocolate doesn’t melt after 30 seconds in the microwave, even after stirring it vigorously, continue to heat it in 15 second increments, stirring well after each. You don’t want to burn the chocolate. Let it cool briefly. I know it’s so hard to wait but it’s best if you let the magic shell cool for 20 minutes or so. If it’s very hot, it will melt the ice cream underneath before it forms a shell. Don’t lay it on too thick. If you pour a lot of magic shell onto your ice cream (tempting, I know!), it will take a longer time to harden and the ice cream underneath will melt. I recommend a drizzle, not a deluge!
Storage & Reheating Suggestions
Use within 3 hours. Plan on using the magic shell within 3 hours of making it. After 3 hours at room temperature, it begins to harden. If that happens, reheat it at low power in the microwave until it softens. Store in pantry. Keep leftover magic shell in a jar or airtight container. Magic shell will keep at room temperature for about a month. You’ll notice that the chocolate hardens especially if your kitchen is cool. If you notice any discoloration or liquid, it should be discarded. Reheating. When you’re ready to enjoy magic shell again, simply warm it up in the microwave in 30 second intervals, stirring well each time, until it’s the right consistency.
Leftover Love
If you have extra magic shell, you might want to try this idea. Let a pint of ice cream (or whatever amount you have on hand) soften a bit, then fold in drizzles of the magic shell. Refreeze. This makes a close approximation of stracciatella, a popular variety of gelato. Quick-Start Guide!
