Magic Shell is a chocolate ice cream topping that “magically” hardens when added to cold treats. This easy homemade version is made with no refined sugar and tastes amazing!
How does magic shell work? The secret is coconut oil. This type of oil becomes hard at temperatures below 76ºF, so it hardens in seconds when it touches cold ice cream.
Like peanut butter magic shell, this recipe requires three ingredients you already have on hand. Whisk them together and drizzle this sauce over your favorite ice cream for an extra-special sundae. Both adults and kids will love it!
Ingredients You’ll Need
When shopping for coconut oil, look for refined or expeller-pressed coconut oil if you don’t want your magic shell to have a coconut taste. Refined coconut oil has a neutral flavor so that you won’t taste anything but chocolate.
This recipe calls for pure maple syrup, which isn’t to be confused with processed pancake syrup that might have more than one ingredient on the label. Pure maple syrup will complement the chocolate flavor without an overpowering taste.
Feel free to experiment with honey, but the taste will be more noticeable when you use that sweetener.
How to Make Magic Shell
Melt the coconut oil, then measure it when it’s liquid. Combine the cocoa powder, maple syrup, and melted coconut oil in a large bowl. Use a whisk to stir well until the mixture looks smooth and uniform.
Pro Tip: If your kitchen is cold, fill your mixing bowl with hot tap water and let it sit on the counter for a few minutes. This step will warm up the bowl, so the coconut oil won’t harden as you mix everything.
Taste the chocolate shell mixture, and adjust as you see fit. You can add a little extra cocoa powder for a dark chocolate flavor. (Start with just one teaspoon at a time.)
Or, for a sweeter taste, you can add more maple syrup.
Once the chocolate magic shell is ready, spoon it over your favorite ice cream. It should harden in just about 60 seconds. If you want to add sprinkles, add them quickly after adding the chocolate shell, as they won’t stick once it hardens.
Frequently Asked Questions
Magic shell will harden in the fridge or freezer, so it’s best kept in an airtight container or mason jar at room temperature. The ingredients don’t require refrigeration, so this should keep well for 1 to 2 weeks, as long as you don’t introduce moisture into the mix.
You can melt the magic shell again by placing it in a double boiler over the stove. Or, place it in a microwave-safe bowl and heat it for 30 seconds or until it’s runny in consistency again. When heating this chocolate sauce, let it cool slightly before adding it to the ice cream.
If you don’t have cocoa powder or maple syrup, you can use chocolate instead! You’ll need 1 cup of semi-sweet chocolate chips or a 6-ounce chocolate bar, and melt those with a 1/4 cup of coconut oil for similar results. You could also use peanut butter or butterscotch chips to create different flavors.
3-Ingredient Magic Shell
- ¼ cup cocoa powder (or cacao powder)
- ⅓ cup refined coconut oil , melted
- ⅓ cup maple syrup
- Be sure to start with warm or room-temperature ingredients for the best results. Combine the cocoa powder, melted coconut oil, and maple syrup in a large bowl and whisk to combine.
- When no clumps remain, the magic shell is ready to use immediately. 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 recipe, please leave a comment and star rating below, letting me know how you like it.