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!
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.
Note: Refined coconut oil is recommended, as it has a neutral flavor. You can use unrefined coconut oil if you wish, but it will impart some coconut flavor.Nutritional values are based on the whole recipe