Homemade Magic Shell
I grew up in a small town that is pretty rural, although it didn’t feel that way at the time. We had a (small) grocery store, THREE pizza shops and a sprawling park full of little league fields. I played a lot of softball (and watched a lot of baseball) at those fields, and it was summer tradition to stop at the (one) soft serve window on the way home from a game. Since everyone did this, that little stand on the corner with hardly any parking was always swarming with kids in little league uniforms, sitting on the backs of cars, slurping down ice cream cones in the warm summer dusk.
While a vanilla and chocolate twist with chocolate sprinkles was always my go-to, my mom would lean toward a vanilla cone dipped in chocolate. In my kid mind, I could never understand why someone would want hardened chocolate when there were sprinkles to be had! As it turns out, that hardened chocolate is pretty awesome, and you can use it for SO many things!
“Things” in this sense would refer to homemade ice cream treats, of course! I first used a magic shell to cover my homemade Klondike bars a few years ago, and couldn’t believe how much it actually tasted like the coating of a Klondike bar (but better!).
The key ingredient? Coconut oil! Because coconut oil has a high fat content, it becomes brittle at cold temperatures, which helps to create a perfect topping that hardens quickly and shatters when you crack into it with a spoon.
Aside from only needing two ingredients (chocolate and coconut oil), the other fabulous thing about this recipe is that it will keep for months at room temperature and the coconut oil will keep the chocolate from re-solidifying. Store it in a jar or squeeze bottle in your pantry and drizzle over ice cream ’til your heart’s content!
If you have ice cream in your freezer, give this a quick whirl over the weekend because next week we’ll be using it to make another amazing homemade ice cream treat!
One year ago: Millionaire’s Shortbread
Two years ago: Carrot-Zucchini Bars with Cream Cheese Icing
Five years ago: Chocolate Fudge Swirl Peanut Butter Ice Cream
Homemade Magic Shell Recipe
Ingredients
- 6 ounces (170.1 g) semisweet chocolate, finely chopped
- 8 tablespoons coconut oil
Instructions
- Microwave the chocolate and coconut oil in a 2-cup measuring cup or small bowl at 50% power until completely melted, stirring every 30 seconds. Allow to cool to room temperature before using.
- The magic shell can be kept at room temperature, in a covered container, for up to 6 months. Stir (or shake gently) before using.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
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I think you made an error on the quantity of coconut oil to use. I checked other sites and everybody recommends only 2 tbsp. for 6oz. of chocolate.
Thank you so much for sharing.  It’s the real thing!!!  Wondered about using milk chocolate, but the sweetness of the ice cream took care of the anticipated bitter taste for the non-pure chocoholics.  My challenge is to take it up a notch, if possible.  Purified coconut oil less expensive on Amazon than the regular gritty stuff at Costco.Â
Do you think this would work as a drizzle for caramel apples?
That would be delicious!
Can I substitute oil to butter
I have not tried to make that substitution, so I can’t say how it would work.
Chocolate is solid at room temperature; coconut oil is solid at room temperature. How does coconut oil keep the chocolate from re-solidifying? That has not been my experience. :/
Can I substitute coconut oil to vegetable oil? If yes, would the amount of tablespoons be the same with the coconut oil?
Hi Richele, I think that would work, use the same amount.
This is so cool! I love to make things like this and it’s crazy how easy it is to make!
Just made this tonight. It was fantastic and so easy to make!
I love this, I have to try it! My husband loves magic shell on his ice cream, yet another way to use coconut oil, genius! Pinning it to my recipes to try board! Thank you!
Years ago (60’s &70’s) oh so long ago, haha Good Humor used to sell a Chocolate Chocolate Chip ice cream bar. The wooden stick inside had a heavy coating of chocolate on it that was so rich and chocolately and melted as soon as it came in contact with our mouth. I wonder if your chocolate shell mixture will work in the same way as the chocolate that was hardened on the ice cream stick? Thanks for your post.
Fantastic. I love that stuff but want to control the sugar content and you just gave me the recipe. Thank you so much. All of your recipes make my mouth water….Yummy.
I just had the best chocolate covered banana in Lake Geneva, WI. I would love to replicate that with this recipe! Thanks!
I’m with you when it come to chocolate sprinkles. Maybe it’s a ‘burgh thing? How does magic shell on top of the sprinkles sound???? I bought magic shell last week and by mistake it landed in the refrigerator. Hard as a rock. Will try this over the weekend.
I can’t wait to try this! My kids are going to be hooked…Okay, so will I!
Wow that is a small town! This topping looks perfect for the ice cream bar I’m putting together this weekend, and it’s easy too.
Do you think this could be made with milk chocolate? I would love to make my own gold brick- milk chocolate magic shell with nuts in it.
Thank you!
Hi Lorri, I think milk chocolate would work. It’s softer than semisweet or dark chocolate, so if anything, it just may not set quite as rock hard, but it should still freeze on contact.
Hi, Michelle! Can’t wait to try this. So do you think peanut butter and/or butterscotch would work, too? I was thinking of the baking chips, but given your advice on milk chocolate, I’m wondering if these would work given they have a softer consistency.
I have seen this type of recipe before and always wondered if it tasted like coconut (yuk!) so thanks for the clarification. My favorite ice cream topping is Dark Chocolate Hard Cap at the ice cream parlor at Sarris Candy. Like magic shell but super thick (I have cracked a plastic spoon trying to break it). Also comes in Milk Choclate or Peanut Butter – so good.
I still have not made it to the Sarris ice cream parlor… I need to make the trek down, especially after hearing about hard cap!