Homemade Magic Shell Recipe
Intro: Homemade Magic Shell Recipe
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:
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!):
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.
- 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.
STEP 2: Magic It!
Melt the coconut oil over very low heat. Slowly stir in the chocolate until completely melted and blended. Add a dash of salt and any other flavors you desire.
STEP 3: Jar It
Store your topping in a jar or squeeze bottle. In warmer weather, the topping will remain liquid (but firm up when it coats your ice cream), and in cooler weather, it will solidify. You don't need to refrigerate it, but if it does solidify, just nuke it for a few secs to make it all melty again.
STEP 4: Marvel at It
Once it's completely cooled, it's time to try it out. I had my doubts, so I started with just a tiny dab on the top of my ice cream container. It hardened up immediately!
Now that you're a pro at making your own magic shell ice cream topping, it's time to experiment with other flavors. I got so carried away with this, I had bowls of measured ingredients lined up to make batch after batch. These are the combinations I tried:
Dark chocolate (vegan!)
Dark chocolate + orange extract
Semi sweet chocolate + mint extract
White chocolate + vanilla
White chocolate + vanilla + orange extract
Milk chocolate + vanilla + almond extract
What will you come up with?
161 Comments
Kaiven 13 years ago
scoochmaroo 13 years ago
Ok, now we've got that settled, I've been anticipating this very question.
Though I think the flavor profile would be quite different, you could also use a non-hydrogenated vegetable shortening in place of coconut oil. Do not use Crisco, or your taste buds will hate you and never forgive you. But Spectrum makes a very respectable substitute that would serve well here.
92033 13 years ago
DawnO8 7 years ago
Which is exactly the recipe for the stuffing in Oreos...
scoochmaroo 13 years ago
Spokehedz 13 years ago
matt_sawyers 13 years ago
92033 13 years ago
matt_sawyers 13 years ago
jugglebird 13 years ago
92033 13 years ago
yanksguy 13 years ago
milominderbinder 13 years ago
Kaiven 13 years ago
Websprinter 13 years ago
BrianM172 8 years ago
Haha... the radiation rumor again... Microwaves are fine to use for cooking, and the food does NOT soak up radiation as most people think, but instead, the radiation CAN affect you if you are in front of the microwave. I avoid going right in front of the microwave, but assuring you... IT IS SAFE FOR COOKING! Think... if you use your phone near a meal, (or someone else... just any phone used at a meal. It HAD to have happened...) then the radiation from the phone gets soaked up in your food, making your food unhealthy now? It is NONSENSE.
BrianM172 8 years ago
Microwave radiation will not kill you, but being IN the radiation for hours and hours CAN hurt you, but won't kill you unless you sit in front of a microwave for 30 days straight, when by then, you would be already dead from dehydration, and if you magically survive not drinking water for 3 days straight, then starvation will kick in, and if you survive THAT, then lack of sleep will kill you.
mabapeg 13 years ago
ReadyNerd 10 years ago
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.
GilM4 8 years ago
I'd go with grass fed organic unsalted butter.
I'm curious about this now.
I think I'll try it out for myself.
Just for the sake of science ;-)