Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in the microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. It takes about 1 minute of stirring until they fully mix together. Store at room temperature in an airtight container. Show
 TipsYou can use any oil that has no flavor or has a flavor compatible with chocolate and your ice cream — canola or soybean work ok here, but the coconut oil sends the flavor over the top and makes it a tad crunchier. Add more oil for a thinner, crispier shell; add less for a thicker shell. I Made It Print Nutrition Facts (per serving)89Calories8gFat7gCarbs0gProteinShow Full Nutrition Label Hide Full Nutrition Label Nutrition FactsServings Per Recipe 32Calories 89% Daily Value *Total Fat 8g10%Saturated Fat 6g29%Sodium 1mg0%Total Carbohydrate 7g2%Dietary Fiber 1g2%Total Sugars 6gProtein 0gCalcium 3mg0%Iron 0mg2%Potassium 38mg1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Enjoy this homemade magic shell on all your ice cream sundaes – it’s made with simple pantry ingredients! There’s nothing like the crunch of a chocolate shell on your ice cream – such a nostalgic treat. Who remembers Magic Shell? Was it something you ate when you were growing up? I loved pouring it on my ice cream and then using a spoon to crunch through that chocolatey shell. One day I realized that my boys have never had magic shell. I decided to make a quick and easy homemade version for them to try. I made them each a bowl of ice cream, poured the chocolate on top, and said, “Who wants to try magic shell?” You should have seen their blank faces. “What’s magic shell?” “I know, it’s like a snail shell!” Yikes. I clearly had missed the mark as far as their ice cream topping education goes. :) After they tried, it they loved it, of course! And hopefully your family will, too. It’s a fun addition to any occasion that calls for an ice cream sundae. You could even make homemade ice cream bars and dip them into this topping. The amazing thing is, this recipe couldn’t be any easier to make. It’s just three ingredients and a little mixing. That’s it! What ingredients do you meed to make homemade magic shell?Just three ingredients!
Can you use a different oil other than coconut oil?I don’t think so. Coconut oil is solid when cold and liquid when warm, so that’s what makes this solidify when it hits the cold ice cream. I don’t know of another oil that will work that way. How do you store this chocolate topping?I store leftovers in the refrigerator. It should stay good for up to two weeks. You will need to warm it in the microwave before you can pour it on ice cream again. This did not work for me. It did not get hard. It was very thick. Thicker than a hot fudge. I tried a different and healthier recipe using coconut oil and it worked wonderfully and tasted awesome! icons / ellipsis / ellipsis-horizontal allmyharts Reply 2 See 1 Reply I won't rate this recipe b/c I didn't try it as described, but I *did* try it with the butterscotch chips...I thought I'd give it a whirl as my DH doesn't like chocolate (yes - gasp!) It wasn't successful - it got grainy & lumpy as soon as it started to cool. I think the problem is that the butterscotch chips don't have the same cream-based ingredients. *sigh* It was still tasty, but not like Magic Shell! I thought I'd post in case anyone else was considering trying this with butterscotch chips. icons / ellipsis / ellipsis-horizontal rockinred Reply 2
Okay so I used to work at a Chili's where they would actually have us put this pre-made topping on the ice-cream. So a tip is that the consistency should be a bit thinner than you might expect. It should be about a liquid consistency. Then the next very important thing to know is that the mixture has to be HOT when put on the ice-cream. The temperature change is what makes it harden. This absolutely worked for me. I didn't have 4 oz of chocolate chips only 2 so I decreased the recipe by half. I only used 1.5 tbsps of butter and microwaved the chocolate at the same time as the butter. i microwave in 15 second intervals to keep the chocolate from burning, and then use a fork and whip, whip, whip. These are my detailed tips because the recipe is SO easy. But I like to know EVERYTHING. lol. icons / ellipsis / ellipsis-horizontal audball415 Reply 1
My family loves Magic Shell but I don't get it often, but as easy as this is I will from now on. I used a combo of milk chocolate and semi sweet, and it turned out perfect. Served over homemade french vanilla ice cream. Tastes even better than the real thing, I also made it in the microwave for ease. icons / ellipsis / ellipsis-horizontal Bonnie G #2 Reply 1
I made this for my husband on the fly b/c he is a magic shell-lover and we didn't have any on hand for his ice cream. He likes it even better than the original! Thanks for sharing--it's so easy and very tasty. To make it, I put semi-sweet chocolate chips in a bowl with the chopped butter and zapped it in the microwave on full power for 40 seconds, stirred, and zapped for another 20 seconds and stirred again. That was enough to get it completely melted and smooth. icons / ellipsis / ellipsis-horizontal Vraklis Reply 1 Used 2 oz of semisweet chocolate Used 1.5 tbsps of butter Microwaved in 15 sec intervals and whipped it till it was a thin liquid. Pour over ice-cream while it is hot so that it will harden correctly. :) What can you use instead of coconut oil for melting chocolate?From allergies to simply not having coconut oil on hand, sometimes you just need a substitute that'll get the job done. There are three main substitutes for coconut oil when making chocolate. These include butter, olive oil and neutral oil. A fourth, less common option is cocoa butter.
Do you need coconut oil to melt chocolate?We like to combine coconut oil and melted chocolate so that the chocolate hardens faster and a little thicker. The coconut oil makes the chocolate act like a chocolate magic shell. It's not essential—and doesn't add much flavor at all—but we recommend it because it makes the chocolate much smoother to work with.
What makes Magic Shell Harden?Both chocolate dip and Magic Shell get their magic instant-hardening ability from oils like coconut and sunflower that are high in saturated fat. As temperature drops, saturated fats harden, and coconut oil, in particular, turns firm, almost glassy, when cold.
Can you add olive oil to melting chocolate?Melt chocolate over a double boiler over low heat, stirring constantly to avoid burning the chocolate, until completely melted. Take chocolate off the heat and whisk in olive oil until completely incorporated.
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How to make chocolate hard shell without coconut oil
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