Our homemade Chocolate Magic Shell has only two ingredients and is the perfect toppings for your favorite ice cream.
It is a quick and easy healthier version of the store-sold Magic Shell sauces. All you need is a bowl and your microwave to make this homemade dessert topping that magically hardens into a crackly candy coating when it comes in contact with your frozen treat.
Homemade Chocolate Magic Shell
Making Chocolate Magic Shell from scratch could be the fastest and easiest way to transform 2 ingredients into a molten chocolate syrup that magically sets up within seconds once drizzled, dipped, and spooned over your frozen ice cream scoop.
This delicious chocolate sauce is simply chocolate melted with coconut oil and creates the perfect shelf- stable topping that can be stashed in the pantry.
Although you can find Magic Shell sitting on a shelf among the sprinkles and jars of fudge, making it at home is so much healthier than anything store-bought because dark chocolate and coconut oil are powerful sources of antioxidants and packed with nutritional benefits.
This homemade Magic Shell pairs perfectly with my S’mores Ice Cream, Cookie Monster Ice Cream, Caramel Pretzel Ice Cream, and other fun flavors.
Why We Love This Homemade Magic Shell Recipe
- Quick and easy recipe to make in the microwave.
- Homemade recipe uses only 2 ingredients.
- It’s fun to eat ice cream topping that makes a satisfying “crack” when tapped with a spoon.
- Rich chocolate coating tastes delicious over any frozen dessert.
- Can be stored at room temperature and reheated anytime you want at taste of magic.
- GF, VG, V, DF, NF, P.
What is Magic Shell
Magic Shell is an ice cream topping that is usually found in the ice cream isle or in the baking isle in your grocery store. When you top your ice cream with magic shell, it forms a hard chocolate shell or coating that you then crack with your spoon!
How does magic shell work?
Magic Shell forms the chocolate coating due to the coconut oil in the mixture. By combining the melted chocolate with the coconut oil, it creates a chocolate sauce that hardens into a solid when it comes in contact with something cold, like ice cream or fruit.
Ingredients
- Dark chocolate
- Coconut oil
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Substitutions and Additions
- Choose Your Chocolate: Feel free to use different types of chocolate for different flavors. Semi-sweet, milk, or dark chocolate all work. If you prefer the flavor of chocolate chips with your ice cream, then you can use them to make your magic shell. Or try butterscotch chips, peanut butter chips, or even white chocolate chips.
- Serving Suggestions: Magic Shell isn’t just for ice cream! Try drizzling it over frozen fruit, using it as a dip for popsicles, cookies, and marshmallows, or pouring over a smoothie bowl.
Recommended Tools
- Microwave-safe bowl
- Microwave
- Measuring Tools
How to Make Homemade Magic Shell
This homemade Dark Chocolate Magic Shell is so quick and easy to make in your microwave. It’s as simple as melting 2 ingredients together to create a delicious dessert topping that magically sets into a shell-like coating.
- Melt: Microwave the chocolate and coconut oil in thirty-second intervals, mixing in between until all the chocolate is melted. Let cool to room temperature.
- Serve: Pour over cold ice cream and allow the chocolate to set. Enjoy!
Tips
- You can easily cut this recipe in half to make less or even double it.
- Melt the mixture in short intervals. Melting and stirring the chocolate and oil in 30-second bursts helps the chocolate melt evenly and prevents it from burning. You can also use a double boiler to melt the chocolate.
- Let your mixture cool to room temperature before using it. If you put it straight onto ice cream while still warm, it might melt the ice cream.
Storage Tips
- To Store: Store your magic shell in an airtight container at room temperature for up to a month. You may have to reheat it as needed for use.
- To Reheat: To reheat, place the magic shell in the microwave for 20-30 seconds until it has thinned back out.
Frequently Asked Questions
Typically, it takes about 30 seconds for Magic Shell to harden.
You’ll know your magic shell is ready when the surface turns from glossy to completely matte and a light tap with a spoon gives you a knocking sound.
Because coconut oil is made up of beneficial medium chain fatty acids, it is solid at room temperature but melts when heated.
Once you melt the chocolate and coconut oil together, it becomes smooth with a gooey consistency like loose hot fudge, but within seconds of contact with cold or frozen foods, it quickly cools down, causing the coconut oil to solidify again.
The fat creates a hardened shell that breaks into pieces when you crack into it with a spoon.
I like to use good-quality chocolate when I make this because it will be the primary flavor of the magic shell. My personal favorite is this chocolate from Trader Joe’s. But you can certainly use your favorite chocolate or chocolate chips for this recipe.
This recipe only works well with coconut oil because it solidifies at room temperature
I like to use refined coconut oil because it has less of a coconut flavor to it, so you taste your mix-ins more.
Other Easy Dessert Recipes
Homemade Magic Shell
Ingredients
- 1 cup dark chocolate chopped
- ¼ cup coconut oil
Instructions
- Place your chocolate and coconut oil into a small microwave-safe bowl.
- Heat in thirty-second intervals, mixing each time until all the chocolate is melted.
- Pour over ice cream and allow the chocolate to set.
Jenn’s Notes
- To Store: Store your magic shell in an airtight container at room temperature for up to a month. You may have to reheat it as needed for use.
- To Reheat: To reheat, place the magic shell in the microwave for 20-30 seconds until it has thinned back out.
- You can easily cut this recipe in half to make less or even double it.
- Melt the mixture in short intervals. Melting and stirring the chocolate and oil in 30 second bursts helps the chocolate melt evenly and prevents it from burning.
- Let your mixture cool slightly before using it. If you put it straight onto ice cream while still warm, it might melt the ice cream.
