When it comes to ice cream, it doesn’t get much more fun than adding a “magic shell” topping and watching it harden before your eyes!
Not surprisingly, one of the main ingredients in Smucker’s Magic Shell topping is coconut oil! Because of its high saturated fat content*, coconut oil solidifies almost instantly when chilled, making for an incredibly fun, crispy ice cream topping.
What is surprising, are the rest of the ingredients listed on the Magic Shell bottle, which include high fructose corn syrup and partially hydrogenated soybean oil, just to name a few. Why complicate things, when just a few all-natural ingredients will do the trick?
Luckily, making our own peanut butter magic shell isn’t complicated at all.
With just two ingredients, you can enjoy a healthier sundae in no time!
*Note: Remember, not all saturated fats are created equal. The saturated fat in coconut oil is made up of medium-chain fatty acids, or MCTs, which are easily digested and immediately burned by your liver for energy — like carbohydrates, but without theinsulin spike. MCTs actually boost your metabolism and help your body use fat for energy, as opposed to storing it, so it can actually help you become leaner. [source]
Peanut Butter Magic Shell
2 tablespoons natural creamy peanut butter (preferably organic)
1 tablespoon coconut oil, softened
Whisk together the coconut oil and peanut butter until thoroughly combined.
If the coconut oil is softened, rather than melted, it will emulsify better into the peanut butter… but either way, it will work.
Drizzle over a dish of chocolate banana soft serve, or other ice cream of choice, and watch it harden before your eyes!
If you prefer, you could also swirl the peanut butter shell into a double-batch of banana soft serve–> which creates peanut butter “ribbons” throughout, reminiscent of Moose Tracks ice cream! (A big favorite in our house.)
Other Magic Shell variations:
- For a peanut-free shell: Use almond butter instead of peanut butter + 1/4 teaspoon vanilla + pinch of sea salt
- For a chocolate-flavored shell: Add a Tablespoon of cocoa powder + 1/4 teaspoon honey
- For a nut-free shell: Mix 1 Tablespoon coconut oil + 1 Tablespoon cocoa powder + 1/4 teaspoon honey
*If you don’t care for the taste of coconut, I’ve heard that expeller-pressed coconut oil has less of a “coconutty” taste than the less refined versions. You can also use grass-fed butter, instead of coconut oil, if you prefer!
- 2 tablespoons natural creamy peanut butter (preferably organic)
- 1 tablespoon coconut oil, softened
- Whisk together the coconut oil and peanut butter until thoroughly combined. If the coconut oil is softened, rather than melted, it will emulsify better into the peanut butter, but either way, it will work.
- Drizzle over a dish of chocolate banana soft serve, or other ice cream of choice, and watch it harden before your eyes!
Reader Feedback: Are you a fan of magic shell, or chocolate “dipped” ice cream cones? What’s your favorite ice cream topping?