Friday, August 6, 2021

Homemade Magic Shell + Video

Magic shell topping on ice cream and popsicles will take you right back to your childhood! Make it at home with just 2 simple ingredients. 

Remember that chocolate syrup that formed a crunchy layer over your favorite frozen treats? Now you can make a whole jar full of it and keep it on hand for whenever those cravings strike.

I love using this chocolate topping recipe for my banana split popsicles complete with a cherry in the middle.

Not a fan of the crunch? There are also easy recipes for ice cream toppings like chocolate syrup, gooey caramel sauce, or sweet strawberry topping that you’re sure to love!

Homemade Magic Shell Recipe in a chocolate bowl

Homemade Magic Shell - Tips and Tricks

  • Choose the right oil. Refined coconut oil has a fairly neutral flavor, while unrefined or virgin varieties will add a slight coconut flavor and aroma. You can also substitute sunflower oil if needed.
  • Switch up the flavors. Grab whichever morsels you have handy - dark, milk, semi sweet, and white chocolate will all work with this recipe! Even butterscotch or peanut butter chips should turn out just fine.
  • Dairy free tip: Just swap the regular chocolate chips for an allergy friendly brand! 
  • Need a larger batch? Simply double or triple the ingredients and divide into multiple jars as needed. If your bowl isn’t large enough, you can prepare multiple individual batches and store them together instead.

magic shell recipe ingredients

Different Ways To Use It

Homemade magic shell is obviously delicious with ice cream and other frozen treats, but you can drizzle it on something as simple as frozen fruit as well! Bananas, pineapple chunks, and berries would all be delicious.

It can also be used as a dip for fresh fruit, cookies, and bar desserts. Keep in mind that sudden cold temperatures are what cause the topping to harden, so you’ll need to chill these or let them sit a bit longer on the counter.

Kitchen Tools You Will Need

  • Microwave-Safe Bowl - I like my 8 cup Pyrex measuring cup for tasks like this since it’s large and easy to pour from.
  • A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too! 
  • Mason Jar - I absolutely love these and use them for storing, prepping, drinking glasses, and especially canning.

homemade magic shell chocolate and coconut oil in a glass bowl

FAQ - Common Recipe Questions

What makes magic shell get hard?
The secret ingredient is coconut oil! Because it naturally becomes solid in cooler temperatures, it allows the chocolate to harden when it comes in contact with cold foods like ice cream and popsicles.

Can I use a candy bar instead?
If you’re out of chocolate chips, feel free to substitute a chunk of high quality or baking chocolate instead. Just chop it up into small pieces so it melts faster and more evenly.

Magic Shell Recipe in a glass jar

Should I keep homemade magic shell in the refrigerator?

No - doing so will cause it to become rock hard. It will firm up as it cools, but it can be stored at room temperature for up to a month.

Then, place the jar in a hot water bath or pop it in the microwave in 15-second intervals whenever you want to use it.

Enjoy!

With love from our simple kitchen to yours. 

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Homemade Magic Shell Recipe on a plate



Video: Watch us Make this Recipe

To see us make this from start to finish, watch the video at the top of this post.


Yield: 2 cups
Author: Donna Elick
Homemade Magic Shell Recipe + Video

Homemade Magic Shell Recipe + Video

Magic shell topping on ice cream and popsicles will take you right back to your childhood! Make it at home with just 2 simple ingredients.
Prep time: 5 MinTotal time: 5 Min

Ingredients

  • 2 cups milk chocolate chips (or your favorite flavor)
  • 1/4 cup refined coconut oil

Instructions

  1. Combine ingredients in a wide microwave safe bowl, heat at 30 second intervals until chips are almost completely melted. Stir to combine and allow to cool.
  2. Transfer to a tall mason jar. Dip into jar or pour topping over frozen treats.
  3. Enjoy!

DONNA'S NOTES

  1. Using virtually flavorless refined coconut oil will let the chocolate flavor shine through, if you would like to have a coconut flavor be sure to use virgin coconut oil. It lends a spectacular flavor to the topping that tastes even better!  
  2. It can be stored at room temperature for up to a month.


Homemade Magic Shell Recipe closeup

Originally published July 2013, updated and republished August 2021

https://amzn.to/2npi3zd

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53 comments:

  1. You are so creative - such an easy and quick recipe...Healthy too.....

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  2. All of these sauces look amazing! I've just decided to start using coconut oil and I might just have to make this first!

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  3. I wonder if peanut butter, butterscotch, or white chips would work?

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  4. Do you know if peanut butter, butterscotch, white, or dark chocolate chips would work? I LOVE Magic Shell!

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    Replies
    1. Yes, yes, yes! I have not tried butterscotch yet, but the premise it exactly the same. Let me know how they come out.

      Donna XOXO

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  5. Will it work with any other type of oil? Not a coconut fun. Thanks!

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    Replies
    1. This will work with coconut oil or sunflower oils. Hope that helps!

      Donna XOXO

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    2. coconut oil doesn't taste at all like coconut :)

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    3. True refined coconut oil does not smell or taste like coconut. You can find it really cheap at Wal-mart.

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    4. does the sunflower oil impart any flavor?

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    5. I have not worked with it in this capacity, so I can not be certain. But, it is said to be a flavorless oil. I hope that helps!

      Donna

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    6. True Coconut oil should have the taste of Coconuts. Costco coconut oil taste just like coconut and I love it.

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    7. Coconut oil has a low melting point at 76 degrees, that is why it works the best for cooling quickly and making a shell. It should not influence the taste too much. The flavored chips will over power it.

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    8. I did this with butter,high quality coco powder and sugar and it comes out well. I use a double boiler as there is no microwave in my house, thank you. coconut oil sounds like a good option though

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  6. I love that I can make this dairy-free! You have no idea how exciting that is :) Thanks so much!!!

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    Replies
    1. I am dairy allergic also and I miss milk chocolate. However, when I add a little maple syrup to sweeten the dark chocolate, I find it even better than milk chocolate.

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  7. Does the coconut oil need to be virgin pressed or in liquid form?

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    Replies
    1. I think coconut oil is always the same (for the purpose of how it works in recipes, anyway). It's always solid or liquid depending on the temperature. For example, here in Florida, when the indoor temperature is fairly warm, the oil is liquid, but in the winter when it's a bit cooler, it turns solid. This is why it makes a "shell" when you pour it onto ice cream.

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  8. It is Divine with cinnamon chips also!

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  9. Tried the Homemade Magic Shell and had a problem. Used dark chocolate and the solid coconut oil. Made it according to recipe and it turn solid when cooled. Is there a liquid coconut oil? All I found was the solid. Help!

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    Replies
    1. Once the chocolate cools completely it does become firm. You can either put it in a hot water bath to liquify or put it in the microwave for about 15 seconds at a time (stirring in between). Let me know if that helps. Enjoy!

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    2. Of course it turns solid! That's why it's called magic shell, is has to harden at some point. Just reheat to soften again.

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    3. I think what the person was pointing out was that UNLIKE magic shell which does NOT harden, this recipe does. I believe they made a quantity - not just one serving and it hardened when stored. Magic Shell stays liquid in the bottle until cooled by the ice cream.

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    4. Maybe you need a higher oil to chocolate ratio for dark chocolate? As far as I know all coconut oil is liquid when warmer and solid when cooler. Mine turns to liquid in the pantry during summer and then solidifies when the weather cools.

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  10. Can I use thjis magic shell to dip strawberries and pretzels?

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    Replies
    1. You can dip anything, but keep it mind it is the cool temperature that encourages the quick hardening. If you leave them at room temperature it will take much longer. Enjoy.

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  11. I have a cookie I want to dip in chocolate, any advice?

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    Replies
    1. It really depend on the end result you are looking for.

      Magic Shell - You can dip anything, but keep it mind it is the cool temperature that encourages the quick hardening. If you leave them at room temperature it will take much longer.

      Plain melted chocolate can be used to dip, but it will harden and crack if you try to cut it or eat it.

      I would recommend 1 tablespoon coconut oil to 2 cups chocolate chips melted together, it will help keep the chocolate from drying rock hard.

      Hope that helps!

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    2. I dip cookies in melted dark chocolate Candy Melts. Wilton makes them and you can find them at WalMart Michael's. or JoAnn Fabrics. They are specifically made for working with candy, like dipped chocolates or truffles. They are very easy to work with.
      They have white chocolate, milk chocolate, peanut butter, dark chocolate, etc.

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  12. Love your recipe for the Magic Shell, do you have a brand of chocolate that you prefer?

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    Replies
    1. That's a loaded questions Stephanie. :)

      I love Nestle, Hershey's, Lindt, Pernigotti, Ghirardelli so many chocolate brands. It really depends on the chocolate 'flavor'. White Chocolate: Lindt or Nestle. Milk Chocolate Hershey's or Nestle. Semi-sweet Ghirardelli or Nestle. Hope that helps... LOL.

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  13. Do you know what I could use to make a cherry dip like Dairy Queen has?

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    Replies
    1. You could get red Candy Melts and a Cherry Oil to flavor it. Candy Melts are made by Wilton, and are carried at WalMart, JoAnn Fabrics, and Michael's, in the cake decorating aisle. If none of these stores carry a Cherry Flavored Oil, you can find it online.

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    2. My grocery store (cub foods in MN) Carries cherry chips. Tastes exactly the same. :)

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  14. Definitely will be giving this a try!!! Perfect for whole strawberries. Thanks for sharing!

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  15. Do you store it in the refrigerator or at room temp?

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    Replies
    1. I store it on the counter, but you could leave it either place. You will just have to warm it a little before use. Enjoy and let us know how it goes.

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  16. The homemade chocolate shell was absolutely amazing! Had quite a bit left over after having company over so will probably half the amounts next time. This stuff could become habit forming very quickly. I may or may not have spooned some out of the jar today. #whistlesinnocently

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  17. Can I use the colored candy melts to make this

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    1. Theoretically it should work, but I have never tried it. It is the coconut oil that makes it hard when it gets cold. Enjoy and let us know how it goes.

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  18. How long can this be safely stored once its been made?

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  19. Can you mix chocolate syrup (e.g. Hershey's, etc) to coconut oil, or will that not work for any reason? All of the recipes I've seen mix melted chocolate to coconut oil, but I love the chocolate syrup, so if I could mix that with coconut oil to make it harden, that would be sweet (literally). Anyone know if this would work?

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  20. Has anyone tried using caramels instead of the chocolate?

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  21. Would this harden on donuts like you get at a bakery?

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  22. I am so happy to have found this recipe. My husband is gonna love it! Thank you for your creativity and for sharing!

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  23. If I mixed the ingredients in a 1 qt small crock pot and put it on low, would that keep it from getting hard while dipping ?

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  24. If you make this with an oil that is liquid at room temperature, it may not (I experimented with smaller amounts, not sure if ratio is the same as the above recipe) solidify at room temp, so you can put it on ice cream without warming it up. What makes it get hard is the cocoa butter in the chocolate chips, plus putting it on something frozen--the coconut oil is not necessary. I used 1 oz choc chips + 1.5 tsp oil (1tsp wasn't enough, 2tsp was too much) + 1tsp cocoa powder (optional--just wanted to give it more cocoa flavor & make it a little less sweet). After my 1oz batch came out okay, I made a larger batch with a total of: 6oz chocolate, 3 tbsp oil, 2 tbsp cocoa powder. The "syrup" was enough to refill the "Magic Shell" bottle that got emptied today. Thanks for the starting point! :) (PS: it hardened on ice cream and is still liquid after cooling for 3 hours. I used liquid coconut oil, but any other flavorless oil should work.)

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  25. If anyone wants a "Magic shell" that remains liquid at room temp, I tried using liquid oil instead of coconut oil, which is solid at room temperature. I don't have the exact proportions, because it kept solidifying, but I melted 2oz choc chips and kept adding oil 1 tsp at a time until I got something that froze on ice cream but remained liquid in the bottle/jar. The cocoa butter in the chocolate is enough to make the "shell" without adding coconut oil. This may be good news for anyone with nut allergies; you can use any neutral-tasting vegetable oil (I use rice bran oil).

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  26. Magic shell heaven!!!! Just tried your recipe and it is fantastic!! Thank you so much. Also made your chocolate syrup and it turned out great too. I love your wonderful ideas; getting the same great taste but without all the stuff we can't pronounce (which is probably all bad for us). Thank you for thinking of the health of our little ones....I have 7 gr grands to worry about.

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  27. Does this crackle when you eat it or is it just hardened syrup? Thanks!

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