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This chocolate magic shell is the perfect topping for ice cream and other desserts and it’s so easy to make!
Made with just two simple ingredients in 5 minutes, it’s an effortless way to elevate all of your favorite sweet treats.
Two of my favorite indulgences are a Ted Drewes chocolate chip concrete and a Dairy Queen dip cone. What do they have in common? Magic shell! It’s so easy to make this treat at home so I can enjoy it whenever I get the urge!
It’s a great for topping ice cream and hardens beautifully, but it’s also an incredible pie topping! I used it instead of chocolate shavings on this French Silk Pie. I dare you to not use it on all of your favorite desserts!
The liquid chocolate that hardens when it is drizzled over something cold and it forms a shell that is such a delight to crack into!
It’s such a simple way to add your own touch to store bought desserts. So effortless yet fancy enough for company!
Why You’ll Love this Magic Shell
- Easy to Make
- Pantry Ingredients
- Elevates any Dessert
- Stores Well
- Great for Kids and Adults too!
Ingredients and Substitutions
- Chocolate Chips – You can use whatever your favorite chocolate is or whatever matches the dessert you are topping. Dark, semi-sweet, milk and white all work well. You can also use vegan chocolate.
- Coconut Oil – Coconut oil is the best oil to use for this chocolate shell. The fat solidifies as soon as it touches the cold ice cream. Substitute vegetable oil in a pinch.
Variations
- Add Orange Zest
- Add a teaspoon of Vanilla
- Strawberry Magic Shell – Process freeze dried strawberries into a powder and use white chocolate chips.
- Matcha Magic Shell – Go green by adding matcha powder into white chocolate.
- Salted Magic Shell – Add thick flakes of sea salt into a dark chocolate shell.
- Peanut Butter Magic Shell – Replace half the chocolate chips in this recipe with peanut butter.
How To Make Magic Shell
You can make the magic shell in the microwave or on the stovetop. 
Microwave
- Heat chocolate chips and coconut oil for 30 seconds in microwave and stir.
- Continue in 15 second increments until smooth.
Stovetop
- Heat chocolate and oil in a hot water bath.
- Stir until smooth.
Tips
- Chocolate magic shell is a great make ahead topping and it has a long shelf life.
- Make sure your mixing bowl is totally dry. Water can interact with chocolate by seizing up!
- Don’t use the magic shell mixture while it’s still warm, or it will melt your ice cream. You’ll want it to be room temperature.
- Store in a glass container at room temperature and enjoy for up to one month! Just give it a stir before using it, and if it’s hardened, microwave it in short bursts to warm it before serving.
Make More (or Less!)
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
How to Store
- Room Temperature – Magic shell is best kept at room temperature or it will harden. It can be stored in your pantry for up to one month in an airtight container.
- Refrigerator – If you do decide to keep it in your fridge, you can reheat it in the microwave before using it.
Dietary Considerations
- Gluten Free
- Nut Free
- Vegetarian (Make vegan with dairy free chocolate chips)
Serving Suggestions
Magic shell is amazing on ice cream, but I also love dipping homemade popsicles and fudgesicles in it! It’s also great to coat frozen fruit in it, bananas and strawberries work really well!
- Ice Cream – Peanut Butter or Marshmallow Ice Cream are the perfect pairing
- Popsicles and Fudgesicles
- Bananas
- Strawberries – Try it on drunken strawberries!
- Cheesecake
Magic Shell Recipe
It only takes 5 minutes and 2 ingredients to make this homemade magic shell recipe. The perfect topping for cold desserts!
Yield servings
Ingredients
- 1 cup chocolate chips milk, semi-sweet, white or dark
- 2 tablespoons coconut oil
Instructions
- Heat chocolate chips and coconut oil for 30 seconds in microwave and stir.
- Continue in 15 second increments until smooth.
Tips
Substitutions
- Chocolate Chips – Dark, semi-sweet, milk and white all work well, even vegan chocolate.
- Coconut Oil – Coconut oil is the best oil to use for this chocolate shell. The fat solidifies as soon as it touches the cold ice cream. Substitute vegetable oil in a pinch.
Optional Additions
- Orange Zest
- Vanilla
Variations
- Strawberry Magic Shell – Process freeze dried strawberries into a powder and use white chocolate chips.
- Matcha Magic Shell – Go green by adding matcha powder into white chocolate.
- Salted Magic Shell – Add thick flakes of sea salt into a dark chocolate shell.
Make Ahead
Chocolate magic shell is a great make ahead topping and it has a long shelf life. Store in a glass container at room temperature and enjoy for up to 1 month! Just give it a stir before using it.To Store
Room Temperature – Magic shell is best kept at room temperature or it will harden. If you do decide to keep it in your fridge, you can reheat it in the microwave before using it.Nutrition Information
Calories: 286kcal (14%), Carbohydrates: 31g (10%), Protein: 2g (4%), Fat: 18g (28%), Saturated Fat: 13g (65%), Cholesterol: 7mg (2%), Sodium: 31mg (1%), Fiber: 1g (4%), Sugar: 28g (31%), Vitamin A: 101IU (2%), Vitamin C: 1mg (1%), Calcium: 52mg (5%), Iron: 1mg (6%)
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Bellenza Bistro says
This is great! Had no idea it was so easy to make this!