Magic Shell is so named because when it comes into contact with cold ice cream, it magically hardens into a delicious chocolaty shell. If you pour it over ice cream in a dish, you can tap the hardened shell with a spoon to crack it. If you dip an ice cream cone in it, your first bite is pure heaven as the shell cracks to expose the luscious ice cream beneath it.
Listen as I tap on the magic coating this ice cream!
Estimated reading time: 5 minutes
Table of Contents
The Secret Behind Magic Shell
Magic shell only contains two ingredients – chocolate chips and coconut oil.
It’s the coconut oil that produces the magic. The reason is that coconut oil has a relatively high melting point. In fact, coconut oil is solid when you purchase it. In addition, coconut oil contains a high amount of saturated fat, meaning it’s solid at room temperature but liquid when heated.
Once the chocolate and coconut oil are melted together together, the mixture has a liquidy the consistency. However, as soon as it hits cold ice cream the coconut oil quickly cools down, causing the coconut oil to firm back up.
Therefore, as long as the environment is relatively warm, like your kitchen, the coconut oil will remain a liquid. However, when it comes into contact with the cold ice cream, it magically hardens.
Making the Magic Shell
The simplicity of the ingredients in this recipe is matched with the simplicity of actually making the magic shell.
I started by adding the coconut oil to the chocolate chips in a microwave safe bowl. I actually use a 2-cup measuring cup for this because of its size.
Then, I microwaved the chocolate chips and coconut oil on 50% power in increments of 30 seconds, stirring after each increment.
With my microwave, it took around 2 minutes for everything to be melted with a smooth, liquidy consistency.
Using the Magic Shell
I generally use the this magic mixture in one of two ways. The first is pouring it over ice cream in a dish.
The second way is dipping an ice cream cone into it.
This second way is my preferred way of using it.
I first made this recipe when I made the Copycat recipe for Hold the Cone. For years, I had seen recipes to do with magic shell, but couldn’t believe that it was that easy. Well, it is!
The Master Taste Tester was so impressed with the Hold the Cone treat that I continued experimenting and eventually developed Chocolate Dipped No-Churn Ice Cream Cones. I’ve developed a lot of recipes through the years, but the Chocolate Dipped Cones is one of my all-time favorites in terms of both ease and preparation!
Regardless of how you use the Magic Shell recipe, it should be a permanent fixture in your recipe repertoire. You won’t regret it. Yum!
Frequently Asked Questions
I would definitely recommend using refined coconut oil in this recipe. Unrefined coconut oil has a strong coconut taste whereas refined coconut oil has a neutral taste. I discovered this the hard way!
Unused magic shell can be stored in an airtight container at room temperature for future use. You might need to warm it a bit in the microwave. I generally will warm mine for 15 seconds at 50% power.
You could definitely bypass the making of magic shell and just purchase it. However, you would be missing out on the decadent chocolate flavor from the homemade variety.
It takes about 30 seconds to harden after it comes in contact with ice cream. As it hardens, the glossy sheen turns matte.
It’s best not to refrigerate magic shell because it will harden. Rather it should be stored at room temperature in an airtight container.
- 1 cup (6-ounces) semisweet chocolate chips
- ¼ cup (2-ounces) refined coconut oil (See Tip 1)
- Add chocolate chips and coconut oil to a microwave safe container. (See Tip 2)
- Microwave on 50% power in 30 second increments, stirring after each 30 second increment until chocolate chips are totally melted. (See Tip 3)
- Yield: 1 ¼ cups (See Tip 3)
Chula’s Expert Tips
- Coconut oil can be purchased as unrefined or refined. Unrefined coconut oil has a strong coconut flavor whereas refined coconut oil has a neutral taste. You can definitely use unrefined coconut oil. However, the coconut taste will dominate the flavor.
- I like to use a 2-cup measuring cup when making magic shell. The measuring cup is not only microwave safe but also has good dimensions for dipping ice cream cones.
- Go the extra step of slowly melting the chocolate chips and coconut oil. This is key to ensuring the the chocolate doesn’t burn and arriving at the proper consistency.
- Leftover magic shell can be stored at room temperature in an airtight container. I like to use a mason jar for this.