Homemade Magic Shell + Video
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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 – 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.
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.
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.
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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ICE CREAM RECIPES THAT ARE GREAT WITH THIS TOPPING
Chocolate Peanut Butter Ice Cream
Video: Watch us Make this Recipe
To see us make this from start to finish, watch the video at the top of this post.
Homemade Magic Shell Recipe + Video
Ingredients
- 2 cups milk chocolate chips, or your favorite flavor
- 1/4 cup coconut oil
Instructions
- 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.
- Transfer to a tall mason jar. Dip into jar or pour topping over frozen treats.
- Enjoy!
Video
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published July 2013, updated and republished August 2021
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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.)
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).
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.
Does this crackle when you eat it or is it just hardened syrup? Thanks!