If you’ve never experienced the wonder of magic shell, you’re in for a treat. When poured over ice cream, the molten chocolate syrup immediately hardens, enrobing the cold scoops in a snappy chocolate coating that makes a satisfying “crack” when tapped with a spoon.
Although you can find a store-bought version at the grocery store amidst the sprinkles and jars of fudge, making it at home couldn’t be any easier. It takes just two ingredients, is made entirely in the microwave, and can be stashed in the pantry and reheated anytime you’re craving ice cream. Here’s how to make it.
How Does Magic Shell Work?
Magic shell is a combination of chocolate and fat (typically sunflower or coconut oil) that hardens into a firm, glossy shell when poured over ice cream. The fat lends the shell a soft, palatable texture so you can easily break through it with a spoon. If you were to pour just-melted chocolate over ice cream, it would be too hard and practically impossible to eat.
As for the science behind why it works? Coconut oil contains a high amount of saturated fat, meaning it’s solid at room temperature but liquid when heated. Once you melt the chocolate and coconut oil together, the mixture has the consistency of loose hot fudge — but the moment it hits cold ice cream it rapidly cools down, causing the coconut oil to firm back up.
This recipe calls for refined coconut oil as the source of saturated fat, which is made from dried coconuts and has a neutral flavor and aroma. However, if you want your magic shell to have a pronounced coconut flavor, you can use virgin coconut oil instead, which is made from fresh coconuts and has a strong coconut-y scent and flavor.
3 Tips for Making Magic Shell
Before you head into the kitchen to make this magic shell recipe, keep these tips in mind.
1. Make sure your bowl is completely dry before adding the chocolate and coconut oil. Water can make chocolate seize up, so make sure to dry your bowl before starting.
2. Melt the chocolate in 30-second bursts. This prevents the chocolate from burning and helps it melt evenly. After each 30-second burst, give it a good stir, making sure that the center is not burning.
3. Let it cool slightly before using it. The magic shell base will be very warm after it comes out of the microwave, so let it cool for at least 20 minutes before using it. If you put it straight onto ice cream while still warm, it might melt the ice cream.
How to Store Magic Shell
Any leftover magic shell base can be stored in the pantry and re-melted anytime you’re craving ice cream. It will harden into a firm mass, but all you have to do is melt it in the microwave in 30-second bursts. It’s delicious over ice cream, sorbet, and even pieces of frozen fruit. Try pouring it over frozen chunks of pineapple, grapes, or any other frozen fruit you have stashed in your freezer.
A quick, two-ingredient magic shell made with chocolate and coconut oil.
YieldMakes 1 2/3 cups
Prep time 5 minutes
Cook time 1 minute to 2 minutes
- 2 cups
semisweet chocolate chips (about 12 ounces)
- 1/4 cup
refined coconut oil
Measure the chocolate and coconut oil. Place 2 cups semisweet chocolate chips and 1/4 cup refined coconut oil in a medium microwave-safe bowl.
Melt the chocolate. Microwave on HIGH in 30-second bursts, stirring between each burst, until the chocolate is fully melted, 1 to 1 1/2 minutes total.
Let cool 20 minutes. Let the mixture cool uncovered, stirring every 5 minutes so it cools evenly, until the chocolate is barely warm, about 20 minutes.
Use immediately. Immediately pour over ice cream and sprinkle with chopped nuts, sprinkles, or other toppings. Let sit for 30 seconds to harden before serving.
Stovetop method: Combine the chocolate chips and coconut oil in a heatproof bowl set over a small saucepan of barely simmering water. (Do not let the bowl touch the water.) Heat, stirring often with a rubber spatula, until the chocolate is completely melted, 3 to 4 minutes. Remove from the heat and let cool 20 minutes before using.
Storage: Leftover magic shell can be stored in an airtight container at room temperature for several weeks. To use, transfer into a microwave-safe bowl and microwave on HIGH in 30-second bursts, stirring between each burst, until fully melted.