Magic Shell is a chocolate ice cream topping that “magically” hardens when you add it to cold treats. All you need is 3 simple ingredients to make it, and this version is naturally sweetened!
Similar to my peanut butter magic shell, this recipe requires ingredients that you probably already have on hand. Just whisk them together and add them to your favorite ice cream, for an extra-special sundae.
And in case you’re wondering, a vanilla ice cream recipe is on the way! I’ve got you covered with coffee ice cream, chocolate ice cream, strawberry ice cream, pistachio ice cream, and mint chip ice cream in the meantime.
Ingredients You’ll Need
To make homemade magic shell, you’ll need:
- Cacao powder
- Maple syrup
- Coconut oil
How does magic shell work? The secret is the coconut oil. It becomes hard at temperatures below 76ºF, so when it touches very cold ice cream, it hardens in seconds!
Pro Tip: Use refined coconut oil, or expeller-pressed coconut oil, if you don’t want your magic shell to have a coconut flavor. Refined coconut oil is very neutral!
How to Make Magic Shell
- Combine. Add the cacao powder, maple syrup, and coconut oil to a bowl.
- Mix. Use a small whisk to mix the chocolate sauce together, until no clumps remain.
- Enjoy! Pour it over your favorite ice cream, and watch it harden in seconds.
You can store magic shell in a sealed container at room temperature for up to 1 week, or you can store it in the fridge for up to one month. It will harden in the fridge (because it’s cold, obviously) but you can simply warm it again before you serve it over ice cream.
- Start with room temperature ingredients. If you store your maple syrup in the fridge, make sure it’s not cold before mixing, or the coconut oil may thicken up as you stir.
- Use a double boiler, if needed. You can mix this magic shell together in a double-boiler over the stove, to help keep everything warm, if that’s helpful. To make a double boiler, add an inch of water to small saucepan, then place a heat-safe bowl over the top of the pot. Bring the water to a boil, and let the steam rise up and gently warm the bowl as you stir the ingredients together.
- How to warm it up. Sometimes my kitchen is even cold enough that the magic shell will harden while stored on the counter. To warm it up again, place the jar of magic shell in a bowl of very hot tap water, and let it rest for 10 to 15 minutes. That should help it liquefy again!
- How to change the flavor. This recipe can be easily modified since you can taste-as-you-go. If you want a darker chocolate flavor, simply add more cacao powder, starting just a teaspoon at a time. You can also add a tablespoon or two of peanut butter, for a chocolate peanut butter flavor. Add extra melted coconut oil, as needed, to make the mixture pour-able.
- Make your own ice cream bars. Magic shell can also be used on your favorite popsicle recipe. Try it on my Vegan Ice Cream Bars, or Peanut Butter Banana Ice Pops! You can also coat frozen bananas on a stick for a simple, naturally-sweet treat.
- Be sure to start with warm or room temperature ingredients for the best results. In a bowl, combine the cacao powder, coconut oil, and maple syrup. Whisk well to combine.
- When no clumps remain, the magic shell is ready to use right away. Serve it over your favorite ice cream, and store any leftovers in an airtight container at room temperature for up to 1 week. You can also store it in the fridge for up to 1 month, but you'll need to warm it up to make it pour-able again.
If you try this homemade Magic Shell, please leave a comment below letting me know how you like it.
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