Homemade Magic Shell Recipe | Quick and Easy Ice Cream Topping

Melt 1 cup of chocolate chips and 1/4 cup of refined coconut oil in a microwave-safe bowl.

Microwave the mixture in 15-second intervals, stirring in between, until smooth (about 60 to 75 seconds).

Ensure the chocolate does not exceed 120 degrees Fahrenheit to avoid burning; target just below 100 degrees.

Let the melted chocolate cool for about 20 minutes until it reaches between 73 to 80 degrees.

Optionally, add sea salt or extracts (peppermint, vanilla, banana) for flavor variations.

Store the sauce at room temperature for up to a month in a glass jar; reheat in 10-second intervals as needed.

Scoop your favorite ice cream into a bowl and drizzle the cooled chocolate sauce on top.

Observe as the sauce hardens upon contact with the cold ice cream (around 5 to 10 degrees).

For homemade drumsticks, drizzle some Magic Shell into the cones to create a barrier against melting ice cream.

Optionally, add caramel sauce inside the cone before freezing for about 5 minutes to harden the chocolate.

Fill the cones with ice cream, pressing down to secure it, and add a rounded scoop on top.

For multiple cones, line a cupcake pan with liners and place the cones upside down to freeze for 30 minutes before adding chocolate.

Dip the solidified ice cream cones into the chocolate sauce and immediately into toppings if desired.

For chocolate-covered bananas, peel and cut medium-sized bananas in half, inserting a popsicle stick into each half.

Transfer the bananas to a parchment-lined sheet pan and freeze for about 2 hours.

Prepare the chocolate coating by melting 1 cup of chocolate chips and 1/4 cup of refined coconut oil in the same manner as before.

Transfer the melted sauce to a tall glass for easier dipping.

Chop about 1 cup of peanuts for topping.

Dip the frozen bananas into the chocolate sauce, twirling to remove excess chocolate.

Sprinkle chopped nuts on the chocolate coating immediately before it hardens.

Equipment Needed

Spice Level:

Dietary

Allergens