Homemade Magic Shell
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.
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!
Ingredients in This Recipe
This magic shell ice cream topping is a two-ingredient wonder. To make it, all you need is:
- 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).
I always have both ingredients on hand because I use them in these Healthy Peanut Butter Chocolate Chip Oatmeal Bars all of the time.
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.
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.
I love keeping a little extra on hand for when a craving strikes. Or you can just enjoy it all to yourself!
Baking 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.
More Ice Cream Toppings to Make!
Homemade Magic Shell
Ingredients
- 1 cup (190 grams) semi-sweet chocolate chips
- 3 tablespoons coconut oil (measured when solid)
Instructions
- Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 20-30 second increments, making sure to stir very well after each increment, until completely melted and smooth.
- Allow to cool for a few minutes, then top on ice cream of choice.
Any idea how you could make a cherry flavor magic shell?
You could try using cherry chips instead of chocolate chips.
Buy Cherry flavored baking chips. I just did that and made the magic shell to put on top of Neapolitan ice cream – and it was delicious.
I also am making mint magic shell too.
Hey! Easy recipe.. Can I use it to shell coat a cake?
I wouldn’t suggest it, this will melt if it’s at room temperature.
Thank you so much for the recipe. My family loves magic shell, and I love the fact I can make it myself. I tried it, and it’s delicious. Thank you for sharing!
White baking chocolate or melts (usually vanilla). Cherry extract & coconut oil. I Started making peppermint magic shell a few yrs ago..
1/2 c. White melting wafers
(used for making fondue/modeling chocolate)
2 tbsp. Coconut oil
1/8-1/2 tsp. peppermint extract (strength is up to you)
My extended family loves this! You can make ANY flavor you like. Just use a different flavor of extract. Sometimes I swap the w.m.wafers with chocolate chips. If it hardens/thickens, just microwave 10 secs @ a time! ENJOY ?
Can I use any chocolate instead of chocolate chips
That would be fine, I would just use an equal amount (190 grams).
This was super easy to make and the coconut flavoring is subtle. This is a good option for when we can’t run out to Dairy Queen for a dipped cone! Thank you!
So quick to whip up and DELICIOUS!! Just like Magic Shell! Thank you!!
Thank you for this recipe! Tastes even better than store-bought magic shell, and I loved that I could pull it together for free rather than taking three little ones out for ice cream treats while trying to keep their masks clean.
I made this today, July 19, 2020 after teading an article calling today Nation Ice Cream day! It was amazing! I will never have to buy magic shell at the store again! Thank you for a great easy recipe!
Super easy and so much better than the store bought magic shell. I normally make my own chocolate sauce & carmel sauce but I have been wanting, actually I should say….” CRAVING ” magic shell for my ice cream. I recommend this recipe for everyone, you’ll never want to buy store brand again. I did make this again and this time round I added just a very small, touch of spearmint extract ( 1 – 2 drops ) goes a very long way. So now I have 2 in my cabinet, regular milk chocolate flavor and mint flavor. Thank for sharing your recipe.
I’m posting again because I forgot to include the star rating….which is 5 stars.
Is this nice and crackly or is it like hardened syrup? Thanks so much!!
Once it sits on the ice cream for a minute or so it firms up and cracks when you press into it.
could this be used for dipping strawberries? or does it require ice cream to harden up
This doesn’t work well for dipping strawberries. I recommend using just chocolate with 1/2 to 1 teaspoon of coconut oil for that.
Can you substitute the coconut oil for something else? I normally don’t cook with coconut oil. If so, what wou you use as a substitution?
Thank you!
Nancy
Hi, Nancy! I’ve tried other neutral-flavored oils like canola and vegetable oil, but the texture of the magic shell is chewier. I recommend coconut oil if possible, but another oil will work in a pinch.
Hi! Any possible substitutions for a coconut allergy?
You can use canola or vegetable oil, but it does change the texture of the shell a bit.
What is shelf life once bottled stored on shelf?
It should keep just fine for at least a month or two.
We had leftover chocolate with coconut oil from dipping macaroons. We added additional coconut oil to get to your proportions, and the result was absolutely PERFECT–even better than the last store-bought bottle we had. (Seriously–I buy one bottle a year, for my birthday–my new powers may turn out to be a problem!)
Would this work with melted butter or ghee?
Yes, but the texture will be different than the version made with coconut oil.
Can I use toasted coconut flakes instead of the chocolate chips, and should it be sweetened or unsweetened coconut flakes?
Coconut flakes won’t work, you do need chocolate chips for this recipe.
Can I use Olive Oil instead of Cocoanut oil?
Yes, but it will change the flavor of the magic shell. It will also be a little chewier.
just made this tonight. works beautifully! will happily be experimenting with other chip flavors soon as well.
pro tip- microwave the coconut oil and chocolate in the glass jar you are going to store it in.
I don’t have a microwave. Can I heat this in a saucepan on the stove?
Yes, that would be fine!
Thank you for this. I have been making it since you posted and we love it. I love that I can control the ingredients and know that what I am using is healthy. I dark chocolate bars and unrefined coconut.
Yum! Brought back memories of having “magic shell” on ice cream as a kid.
Great recipe! I made it to coat the inside of waffle cones. I did double the recipe and used about 1/4 C in each cone swirled it and had just a little to drip out. I was able to dip 15 cones and had about 1/3 c left over. So much better tasting than the Name brand product
If you store it do you need to reheat to use it, or shake it like you would Majic Shell?
As long as it doesn’t get too cold, you should only need to shake it. If it starts to harden, you can just heat it in the microwave for a few seconds.
Since I eat Paleo, I use unsweetened chocolate chips, and 4 tablespoons of maple syrup, or monk fruit sweetener.
I’m not sure why but my syrup became solid when it cooled. Just took a few seconds in the microwave to melt it but wondering what I did wrong.
That’s normal if it’s stored in a cooler area.