Homemade Magic Shell Ice Cream Topping {Recipe}

My love affair with ice cream goes back a long, long, very long time. You will rarely find me passing up a bowl of ice cream, and it never usually lasts long in our house, since I’m not the only ice cream lover here. In all of my ice cream eating years though, I had never heard of magic shell until I met Ray. If you’re unfamiliar with this particular ice cream topper, it’s a sauce that you pour over your ice cream. What makes it different from normal chocolate sauce though is that it gets hard within seconds of touching the ice cream… thus the shell part… and it’s soooo tasty.

While we’re no longer following the whole foods, plant based diet mentality, we do still feel it’s important to cut out the fillers and additives wherever possible. So it was no surprise when I received an email with a link to a magic shell recipe from Ray, while I was in Pennsylvania a few months ago. I naturally looked at it right away and couldn’t believe how easy it was to make… and I did make it… 3 times so far, and I plan on making more again tomorrow. =)

Homemade Magic Shell Ice Cream topping recipe

Since it’s so easy, I thought that I would share the recipe with you.


Homemade Magic Shell




*   2 cups (1 12 oz bag) of chocolate morsels {or any of your favorite flavors}

*   1 cup coconut oil


Magic Shell ingredients

as you can see, I like dark chocolate… unfortunately so do my kids. 😉


1) Pour chocolate morsels into a microwaveable bowl and microwave for 30 seconds

Magic Shell Melt

2) Stir and repeat 2 or 3 more times until all morsels are melted

Magic Shell Stir

3) Add 1 cup coconut oil to melted chocolate and mix well

Magic Shell Add Oil

Magic Shell Mix

4) Bottle it up and you’re good to go!! Just make sure to stir well before using.

Magic Shell Bottle

Pour it onto your favorite ice cream and watch as it does its magic right before your eyes.

Magic Shell Eat

The great thing about this is that you can also use it on cold fruit! I made chocolate covered strawberries for our anniversary using milk chocolate “Magic Shell”. You just want to make sure that you keep the fruit cold {I actually put the strawberries into the freezer for a few minutes prior to dipping} and eat them quickly, because the chocolate will melt once you touch it. Coconut oil is solid in temperatures up to 76 degrees, which is why the mixture hardens within seconds of touching cold surfaces.

This has become a staple in our house, and if you try it, I’m sure it will be a staple in yours too!!


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