Chocolate Magic Shell for Ice Cream

While you probably remember chocolate shells from when you were a kid—it’s the chocolate coating they dipped your soft serve in at Dairy Queen, you’ve probably forgotten them since and certainly never knew how incredibly simple they were to make.

A while ago, my mother started buying Smucker’s Magic Shell and serving it over ice cream. It quickly became a guilty pleasure! The biggest problem with the store-bought variety is the amount of junk that it has in it. Little did I know, you can make it with 2 ingredients and in less than 5 minutes. Makes about 1 ½ cups (or enough to cover the ice cream that’s in your freezer).

Chocolate Magic Shell for Ice Cream

• 2 cups chocolate chips, or bittersweet chocolate, cut into small pieces
• ¼ cup refined coconut oil

Combine the chocolate and coconut in a microwave-safe container (I used a 2-cup glass measuring cup) and microwave on high for 30 seconds. Stir and microwave in 30-second intervals until the chocolate is melted — it will be pretty quick. Stir until well combined. Let it cool for a few minutes. Pour over your favorite ice cream, wait 1 minute for it to harden. Serve and enjoy!

My verdict:

Came across this recipe the other night and knew there were chocolate chips in the freezer. 15 minutes later I was on the couch binge eating SoCo mint chocolate chip with chocolate magic shell—bliss!

Use the best chocolate you’ve got, and you can experiment with different types of chocolate—milk, semi-sweet, etc. depending on what you like. I’ve never done it, but nuts or sprinkles could be tossed on top before it hardens.

The “magic” comes from the coconut oil, which hardens when it comes in contact with the cold ice cream. Don’t worry, there is almost no flavor from the coconut oil (but you could sprinkle coconut on top if you want more coconut).

Store it in an airtight container at room temperature and if it hardens up, just give it a quick 30 seconds or so in the microwave to melt it.