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.
Is there anything more fun to add to an ice cream bar than Magic Shell? Not only is homemade magic shell easy to make and delicious, but it also 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 is coconut oil. When it 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. You cannot swap the coconut oil out for something else, or this recipe will not work.
How to Make Magic Shell
Magic shell for ice cream comes together so easily. Combine the coconut oil and milk chocolate chips in a microwave-safe bowl. Microwave to melt, stirring very well every 30 seconds. Allow to cool, then drizzle over cold ice cream. Be sure to see the recipe card at the bottom of the post for the full recipe, including all measurements.
How Does Magic Shell Work
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 into a chocolate shell as soon as it hits the cold ice cream.
The Perfect Ratio
One of the things that makes this recipe perfection is the ratio of chocolate to coconut oil. It is thin enough that it pours a nice generous layer of chocolate over your ice cream. You get a beautiful glossy layer of chocolate. But it has enough coconut oil that it hardens quickly giving you that satisfying crack you see below.
Tips and Tricks
- Melt it slowly: Since overheating chocolate can ruin magic shell, melt the chocolate with the coconut oil slowly, stirring a lot in between microwaving. The stirring will do a lot of the melting, preventing you from overheating the chocolate.
- Use refined coconut oil: Refined coconut oil has a neutral taste which will let the chocolate shine.
Variations
- Peanut Butter Magic Shell: Combine 1 cup of peanut butter chips with 1 cup of chocolate chips and 2/3 cup of coconut oil. Then follow the recipe as written.
- White Chocolate Magic Shell: Replace the chocolate chips with white chocolate. Working with white chocolate, be especially careful not to add any liquid and not to overcook it as it is very easy for it to seize.
- Cookie Butter Magic Shell: Combine 1 cup of cookie butter with 2 tablespoons of coconut oil. Though it won’t crack the way that chocolate magic shell will, it will get hard, and be delicious.
Troubleshooting: Why Your Magic Shell Isn’t Hardening
- The Wrong Oil: The most common reason why magic shell didn’t work is because the wrong oil was used. It is essential that coconut oil is used here. It solidifies at cold temperatures, creating that perfect hard shell when it hits the cold ice cream. If vegetable oil, for example, is used instead, it won’t harden.
- Overcooked Chocolate: When melting chocolate, if it overheats, it can seize. This can result in chocolate that separates or looks grainy and this can also keep the magic shell from working properly.
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 Homemade Ice Cream Toppings
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!
Recipe Video
Homemade Magic Shell
Ingredients
- 2 cups milk chocolate chips (448 grams)
- 2/3 cup refined coconut oil (149.24 grams) see note
Instructions
- In a microwave-safe bowl, combine the coconut oil and milk chocolate chips.2 cups milk chocolate chips, 2/3 cup refined 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. See note.
- Once cooled, drizzle over cold ice cream.
- Store the leftovers at room temperature for up to one month.
Notes
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.
Kay says
Enjoy all the wonderful recipes you provide. It makes life easier. Thank you
I’m so happy to hear that, Kay!
Jenn says
Can I use a double boiler instead of a microwave?
For sure, just make sure that you keep the water level low enough so it doesn’t touch the bowl, and the heat low enough so that steam doesn’t escape and get in the chocolate. That will cause it to seize.