Try this homemade magic shell ice cream topping recipe, and be amazed at how simple and delicious (and customizable!) it is.

Using only two ingredients, you can make a marvelous crispy chocolate coating for your ice cream.   Stick with basic chocolate, or spice it up with any flavor combinations you can dream of.  It's so easy and addictive, you won't be able to resist making up several batches and sharing them with your friends.  In fact, the basic recipe I used is vegan!  (for all of your non-dairy frozen treats)

What makes this recipe a true winner in my book, is that it's almost fool-proof.  You don't have to hover over your stove, hoping your chocolate won't turn, or that it won't temper right, or anything.  Set it over low heat, and you can even walk away from it long enough to write up an Instructable!

Step 1: Ingredients

There are two basic ingredients for this recipe:
  • Coconut oil
  • Chocolate

Naomi from The Accidental Vegan recommends 1 cup of coconut oil to  1-2 cups of chocolate.  Jocelyn at Brownie Points Blog  recommends 100g coconut oil and 150g chocolate.

I discovered that for an 8oz jar (which makes a super cute gift, btw), the following ratio was perfect (but if you don't have a scale, the first set of measurements is fine!):
  • 90g coconut oil
  • 135g chocolate
  • dash sea salt

Once you try this recipe, you'll want to make it again, and you'll start to think about getting crazy with the flavors.  Do it!  Use tiny splashes of flavored extracts to get started, and build your flavor profiles from there.
Is there a specific type of chocolate one must use?
Yes, you absolutely must use your favorite chocolate.<br /> Otherwise it's just silly.<br />You can even use fancy chocolate bars with chili and bacon!
Bacon? Dude, never thought of that.... Better yet, dip cool or cold bacon into it for instant chocolate covered goodness.
<p>you are evil......gotta go make bacon now....awe shucks!!</p>
can i use cocoa or any other chocolate powder? or it's just chocolate bars?
You must use real chocolate, not malt powder or chocolate sauce
Are there other ways of making Magic Shell? I specifically mean without coconut oil (I happen to have a very allergic friend). I'm not allergic, so this looks delicious! Well done! (p.s. Seriously, no joke, every time I click a food 'ible it's by scooch o.o?)
No! There is no way but my way!<br /> <br /> Ok, now we&#39;ve got that settled, I&#39;ve been anticipating this very question.<br /> <br /> Though I think the flavor profile would be quite different, you could also use a non-hydrogenated vegetable shortening in place of coconut oil.&nbsp; Do not use Crisco, or your taste buds will hate you and never forgive you.&nbsp; But Spectrum makes a very respectable substitute that would serve well here.<br /> <br /> <br />
Ah, very interesting. Has the same hardening properties, I presume.
Butter is a fine substitute for coconut oil except it makes a slightly softer shell and must be refrigerated. The hair goes up on the back of my neck at the thought of using a microwave (radiation here folks!!) so soften in a pan of hot tap water instead or just make enough shell for you and guests and keep extra in the fridge. I make mine with a stick of butter and two heaping tablespoons of cocoa powder instead of chocolate + a teaspoon of vanilla. I thought it would be bitter the first time I made it but found there is sooooo much sugar in the ice cream, I can't tell the difference. My original recipe is half and half coconut oil and butter (total 1/2 cup) and a heaping tablespoons of cocoa powder placed in a double boiler over hot tap water.
web This sounds good.... Can you give me exact ingredients and amounts.. Not sure if you are using 1/2 and 1/2 liquid. ...Thanks
Ratio is 2parts Coconut oil to 3 parts chocolate. <br>and YES Coconut oil has a melting point of 74F and a solidifies at 70F. It's the only oil that will get crunchy over icecream or anything else.
Don't use 'Crisco'? Yikes!...as a kid I use to pull out my Mom's Crisco can, scoop out a cup or two in a bowl and pour in a lotta sugar. Mix it up and gobble it down like there was no tomorrow....a yummy snack. Taste good to meeee. :-)
Ok, 92033, you may use Crisco. Clearly your taste buds are already on board and will require no forgiveness.
While this is not the most disturbing thing I have ever read, it is close. Now peanut butter + sugar... That's good eatin'!
I sometimes add honey to my peanut butter &amp; a dash of maple syrup. Mmm
Hi Matt...I 'ALWAYS' add honey to my peanut butter. :-) Open a fresh jar, scoop an opening for honey and pour it in...mix 'er up and keep eatin' and pourin' 'till the entire jar is empty. Love the Crunchy style. 'A Meal Inna Jar'. Danggit...now I gotta get me a couple jars tomorrow. lol. ~ ED
My anthropology teacher mentioned that when he spent time with the Inuit in Alaska one of their common desserts was berries mixed with Crisco.
Yummy-yummy-yummy...tastes good in yer tummy. Yep...Crisco was one of my all time favorite treats as a kid. My Mom used it a lot in baking cookies, pie crusts, frostings, etc. When I 'thought' she wasn't looking I'd grab a fast fingerfull and gulp it down. Of course, she always 'knew' and would gently slap my hand with the mixing spoon. lol. I see there are several Crisco lover followers on here today. Good minds think alike. :-)
Hey! I used to do something similar. I'd use a cup of lard, a quarter teaspoon of vanilla, and a quarter cup of sugar all mixed together to make frosting. Yum!
hehe, Crisco and sugar? Aound here, we call that frosting ;)
This came out fantastic on strawberries! Hulled them, put in toothpicks, and froze the 'berries. Used Ghirardelli semi-sweet chocolate chips, a pinch of salt, and two drops of vanilla. For one 16 oz./454 gram package of strawberries, a little more than 1/2 of the recipe was used. The first layer solidified pretty quickly, but the third layer took about a minute to solidify. Also, I spun them slowly to make an even coat. Thanks for another great 'ible, Miss Scoochmaroo!
Yay! Next time be sure to share pictures!!
I made this tonight, and it is EXACTLY like the store bought stuff, only better, because it is homemade and customizable. Great instructable!
I know, right? It may be the best thing I've ever made.
<p>Hi, I am hoping you can help me. I am making cheesecake lollipops and I want a hardening strawberry dip for them. I would love a cherry and caramel one as well if you have ideas for those as well. Thank you. </p>
<p>How long will it keep? </p>
<p>will this solidify on un-chilled items such as cupcakes?</p>
How much mint extract should I put in
<p>what can you use instead of coconut oil.. highly allergic to anything with coconut</p>
can i add water for more servings of chocolate magic shell? will the magic shell hardens enough?
Heard this recipe on America's Test Kitchen DIY cookbook on NPR. <br>Works perfectly. I used sugar free cocoa, Stevia extract and put a little organic vanilla (madagascar) and a teaspoon of instant coffee. BLISS and over sugarfree ice cream won't make my sugar spike.......YUM
Can't you use palm kernel oil or palm oil instead of coconut? They have similar melting points I was just wondering for those who are allergic to coconuts
one way to find out is to try it
http://allrecipes.com/howto/cup-to-gram-conversions/ <br>I found a conversion chart at All Recipes
Can anyone change these from grams to ounces or cups? Thanks!
Bought some coconut oil today and am going to try this. I wondered about using copha, but it is made from hydrogenated coconut oil and you said to use a non-hydrogenated vegetable shortening, so not sure what difference there will be. Thought I would try with the oil first (to have something to compare it to) then will try with the copha. If the copha works, it would pobbably work out cheaper than the oil. <br>mmm, if it turns out, I can see the kids deciding to have ice cream more often, even if it is the middle of winter at the moment lol
Copha is made in Australia, and not known or readily available in the states..which is unfortunate..cos Copha ROCKS!<br>When Scoochmaroo says not to use non-hydrogenated vegetable shortening, she means Crisco, which is a COMPLETELY different animal than Copha! (and that is a euphemism..cos we know its not ACTUALLY animal products!) <br>If you are an Australian..you can liken Crisco to 'Superfry'..not something you would never want to put in a Chocolate Crackle! (Hmm..not about to mix sugar with Supafry and go nuts either!!!)<br>So in answer to the 'will it works part'...yes, Copha is absolutely going to work.<br>If you buy the 'Ice Magic' stuff in Australia..its ingredients include the EXACT same chemical breakdown as Copha..although there is not actually anything in it that qualifies as Chocolate!
Try it with peanut butter chips.
Some brands of peanut butter chips have ingredients which are unhealthy -- either for you (trans fatty acids), or the environment (palm oil).<br><br>Also, some peanut butter chips contain dried whey or powdered milk -- this isn't unhealthy, but it certainly isn't vegan.
For peanut butter lovers:<br><br>White chocolate + partially defatted peanut flour (medium or dark roast) + pinch of salt<br><br>Defatted peanut flour can be gotten either online, or in many health food stores.<br><br>
my magic shell has a kind of coconut smell, is there a way to get rid of the smell?
if you get a really good quality coconut oil - extra virgin, cold pressed - it will usually have a pleasant coconut smell. if you get oil of a lesser quality it doesn't smell as coconutty.
I could be the coconut oil you're using. I would recommend either upping the amount of chocolate, or cutting some of the coconut oil with another oil that sets when it's cold, like a non-hydrogenated vegetable oil.
You can get some nice organic deperfumed/unsented coconut oil now!! Check that out if you want a less coconut smelly version. :)
my coconut is really like oil, how do i melt it? or just put it into the pan, heat it?

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Bio: Former Living & Food editor here at Instructables, now running Sousvidely.com! Follow me @sousvidely
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