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By now, you probably know you can make homemade magic shell with just 3 ingredients and no refined sugar. But did you know that you can make a peanut butter version just as easily?
You might even like this one better.
It’s perfect for a “peanut butter cup” flavor over chocolate ice cream, or a peanut butter & jelly flavor over strawberry ice cream. And like the original, you only need 3 simple ingredients. You can stir it together in minutes!
⭐⭐⭐⭐⭐ Featured Review
“So quick and super easy!! 🤩 The kiddos and husband loved it!“
-Morgan
Table of Contents
Ingredients for Peanut Butter Magic Shell
- Peanut Butter. I use the all-natural kind that needs stirring when you first open it. At room temperature, it should be runny and drippy. For the best flavor, I recommend starting with salted peanut butter.
- Coconut Oil. This is the “magic” ingredient for Magic Shell because it’s solid when colder than 76ºF. Hence why it hardens when it touches ice cream! But it will also harden when it touches anything cold, so make sure you don’t use cold ingredients when mixing.
- Maple Syrup. This is the easiest way to add sweetness since it’s already liquid, but it’s also runnier than honey. You can taste and adjust the flavor as you go, so feel free to use more or less to your liking.
Note: If you don’t want your magic shell to taste like coconut, use refined or expeller-pressed coconut oil. Unlike virgin coconut oil, it adds no coconut flavor.
How to Make Peanut Butter Magic Shell
Step 1:
Start with ingredients at room temperature; otherwise, they will be hard to mix. In a small bowl, combine 2 tablespoons peanut butter, 2 tablespoons maple syrup, and 1 tablespoon melted coconut oil.
Whisk until smooth, then taste and adjust as needed. If the consistency isn’t runny enough, you can add another tablespoon of melted coconut oil. If you prefer a less-sweet topping, start with less maple syrup.
Step 2:
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Spoon the peanut butter magic shell over your favorite ice cream and wait about 60 seconds. It should start to harden from the cold ice cream!
It’s ready to enjoy right away.
Storage Tips
Store this mixture in an airtight container at room temperature for up to 5 days, or up to 1 month in the fridge.
If your kitchen is cold like mine, this magic shell topping may solidify, even when stored outside of your fridge. To use it again, place the jar of magic shell in a bowl of hot tap water for 10 to 15 minutes, or melt it in a double boiler before serving again.
Peanut Butter Magic Shell (No Refined Sugar!)
Ingredients
- 2 tablespoons all-natural peanut butter (38 grams)
- 1 tablespoon melted coconut oil (12 grams; use refined/expeller pressed for best flavor)
- 2 tablespoons maple syrup (36 grams; at room temperature)
- pinch of salt
Instructions
- Make sure all of your ingredients are at room temperature; they will be difficult to mix if anything is cold. In a small mixing bowl, combine the peanut butter, coconut oil, maple syrup, and salt. Use a whisk to mix well.
- Adjust any flavoring to taste, adding more peanut butter if desired. For a runnier consistency, you can add more coconut oil, too. It won't affect the flavor as long as you're using refined coconut oil. Once it's well mixed, pour it over your favorite ice cream and watch it harden in about 30 to 60 seconds.
- Store any leftover magic shell in an airtight container at room temperature for up to 5 days, or in the fridge for up to 1 month. If it solidifies, you'll simply have to melt it again before serving. Place the jar in a bowl of very hot tap water and let it rest for 15 minutes to help it become pour-able again.
Video
Notes
Nutrition
More Recipes to Try
If you try this Peanut Butter Magic Shell recipe, please leave a comment and star rating below, letting me know how you like it!
This was so easy and delicious! I added it to some Chick-fil-A ice cream. Thank you!
Wow. Best ice cream ever. I only used 2 tablespoons of coconut sugar and 1 tablespoon maple, a little salt and cinnamon. My lame machine doesn’t seem to make milk ice cream well so this is great. My coconut milk was already cool in fridge fyi. I had zero hopes this would work; so I am delighted! Thanks!
If you don’t have coconut oil will butter work since it is hard when cold?
I haven’t tried that, but my guess is that butter would work, too!
Wow, this looks tasty! I’m already obsessed with the combo of frozen banana slices and peanut butter, so I imagine it would be delicious with a layer of peanut butter shell. I find bananas have a very similar texture to ice cream once frozen, so this would be great to make little “ice cream” bites. Excited to give this recipe a try!
Do you think your Magic Shell recipe would work if you drizzled it in like a Stracciatella version? If you are taking requests (lol, you are the BEST), have you tried a vanilla base with a healthy nut brittle mixed in or a Rocky Road flavor?
Made this today…so good on homemade chocolate ice cream! Easy and delicious!
Thank you, Megan.
So quick and super easy!! 🤩 the kiddos and husband loved it!
This is GENIUS! I can’t wait to try this…