An ice cream sundae is only minutes away with this easy, two-minute, Homemade Chocolate Magic Shell Recipe you make yourself. It’s perfectly chocolatey for a simple, delicious dessert.
Are you a dessert person? Have you been conditioned since infancy to have a little dessert after dinner and sometimes after lunch as well?
(These courses are differentiated from one another, of course, by the technical terms of dessert and lunch dessert.)
If so, then you are not alone. Ahem.
Despite contrary belief, you don’t need to give in to the commercially made frozen treats that line the frozen food aisle. In fact, there’s no end to the homemade ice cream or ice cream toppings that you can make yourself — better and for less!
No pressure to make everything “from scratch” all the time, but making homemade is a great way to save money and control ingredients.
Even if it is dessert. A few times a day.
Homemade Chocolate Magic Shell Recipe
What is magic shell?
I well remember when they invented Magic Shell. It was such a big deal back in my avocado-hued 1980’s childhood. (Technically, it was invented in Australia and called Ice Magic, in case you were wondering.)
Unlike a typical chocolate or fudge sauce, “magic shell” hardens on contact with something cold, much like the crunchy chocolate coating on a Sidewalk Sundae.
Which begs the question if it was really invented in the 80s or simply bottled and sold to consumers then.
How do you make magic shell?
My friend Lynn walked me through making magic shell over the phone the first time. It’s super simple!
- Place chocolate and coconut oil in a microwave-safe dish.
- Microwave for 30 second. Stir.
- Repeat in 15 second intervals until smooth.
- Pour over ice cream or frozen fruit.
- Store leftovers at room temperature and use within a day or two.
What kind of chocolate do you use for magic shell?
You can use whatever kind of chocolate you want: dark, milk, semisweet. I’ve made a variety of combinations, sometimes using chocolate chips, sometimes using chocolate squares typically for baking.
Your mileage may vary in using cinnamon or butterscotch chips. Make a small amount to see if that works well for you.
Do you have to use coconut oil?
I’ve heard that you can use margarine or even the paraffin wax that some folks use for canning, but I prefer using coconut oil since that’s what I usually have on hand.
Our family is always fascinated to watch the chocolate liquid harden and lose its sheen when it firms up against the cold ice cream.
Can you flavor chocolate magic shell?
Feel free to add flavorings in the form of extract to this Homemade Chocolate Magic Shell Recipe. Just a few drops of mint extract or even coffee extract will give it a nice twist. Don’t add too much. A little bit goes a long way.
Is it cheaper to make my own magic shell?
Often homemade is cheaper than storebought. When I first bought an ice cream maker, I discovered that I could make nearly-organic ice cream cheaper than I could buy conventional at the store. That’s what I call winning, my friends.
And homemade whipped cream? So much better for you that “whipped topping” whatever that is, and so much tastier. Homemade whipped cream that’s lightly sweetened makes things fun, especially when it comes out looking all fancy.
The same can be said for homemade ice cream toppings, such as Homemade Chocolate Magic Shell. Here’s how the prices breakdown:
- chocolate chips $0.87 ($3.50/12 oz bag)
- coconut oil $0.09 ($9.98/56 oz)
A batch of homemade magic shell costs about $0.96/6 oz, while a bottle is $1.68/7.25 oz. Homemade costs a little more than half the commercial brand and it’s got a shorter ingredient list!
How do you use magic shell?
Magic shell is perfect for topping a scoop of ice cream or drizzling into ice cream while you’re churning it, as I’ve done in this Strawberry Chocolate Chip Ice Cream.
I also use this Homemade Chocolate Magic Shell Recipe on Frozen Chocolate Bananas. So good, so easy! You can use it on other frozen or chilled fruit as well. It’s the cold that makes it solidify.
Homemade Chocolate Magic Shell Recipe
- 4 oz chocolate chips
- 1 tbsp coconut oil
- In a small glass jar or dish, heat the chocolate in the microwave for 30 to 60 seconds, until melted.
- Stir in the coconut oil until well blended.
- Use as an ice cream topping. Store leftover sauce at room temperature. Use within a couple days.
This post was originally published on May 8, 2014. It has been updated for content and clarity.