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Vanilla ice cream in a white scalloped bowl topped with glossy chocolate sauce and coarse salt, served with spoons on a pale blue table.

Chocolate Magic Shell

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This homemade chocolate magic shell hardens into a satisfying crackly coating over ice cream, using just chocolate chips and coconut oil.
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Prep Time:5 minutes
Cook Time:2 minutes
Cooling Time:15 minutes
Total Time:22 minutes
Course: Condiment, Dessert
Cuisine: American
Keyword: chocolate coconut oil topping, Chocolate Magic Shell, homemade chocolate shell, ice cream topping
Servings: 2 cups
Calories: 1269kcal
Author: Rosminah Brown

Ingredients

  • 2 cups semisweet chocolate chips, about 12 ounces
  • ¼ cup refined coconut oil

Instructions

  1. Place all the ingredients in a microwave-safe bowl.
  2. Microwave for 30-second bursts, stirring between each burst, until the chocolate is fully melted, about 60–90 seconds. Alternatively, use a bain-marie or double boiler to slowly melt the chocolate.
  3. Let the mixture cool uncovered, stirring every few minutes so it cools evenly, until the chocolate is warm, liquid and spoonable, about 15 minutes.
  4. Use immediately. Spoon over ice cream, adding a sprinkle of flaky finishing salt like Maldon. Let sit for 30 seconds to harden before serving.
  5. To store, transfer to a jar and refrigerate, covered. Reheat in 15- to 30-second bursts in the microwave, stirring occasionally to heat evenly, taking care not to scorch it.

Nutrition

Calories: 1269kcal | Carbohydrates: 95g | Protein: 11g | Fat: 96g | Saturated Fat: 62g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 18mg | Potassium: 1021mg | Fiber: 14g | Sugar: 66g | Vitamin A: 90IU | Calcium: 112mg | Iron: 11mg