Magic Shell

Magic Shell

The Spruce / Kristina Vanni

Prep: 10 mins
Cook: 2 mins
Total: 12 mins
Servings: 4 to 6 servings
Yield: 1 cup
Nutrition Facts (per serving)
453 Calories
28g Fat
50g Carbs
6g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 453
% Daily Value*
Total Fat 28g 36%
Saturated Fat 18g 89%
Cholesterol 58mg 19%
Sodium 109mg 5%
Total Carbohydrate 50g 18%
Dietary Fiber 3g 9%
Total Sugars 44g
Protein 6g
Vitamin C 1mg 4%
Calcium 178mg 14%
Iron 1mg 6%
Potassium 369mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Who would ever guess something so fun to eat only has two ingredients? This recipe is an easy homemade version of the iconic Magic Shell ice cream topping. The syrupy chocolate sauce— which is simply semisweet chocolate chips or a finely chopped chocolate bar melted with coconut oil—is poured over ice cream and hardens within seconds into a delicious, crackly shell that can be broken with a spoon. Like magic!

The recipe is practically foolproof. There is no need to temper the chocolate or stand over the stove stirring constantly. Once you make the sauce and find out how easy it is, you'll be making it every time you have ice cream. It’s an easy dessert for parties, both for kids and adults, and everyone loves it. It is guaranteed to be a hit any time of the year.

Besides pouring warm magic shell over scooped ice cream, it can also be used to dunk any cone or bar to create a crisp coating. This recipe also makes an excellent coating for cold fruit or bonbons as well.


  • 1 cup semisweet chocolate chips

  • 2 tablespoons coconut oil

  • Ice cream, for serving

Steps to Make It

  1. Gather the ingredients.

    Magic Shell ingredients
    The Spruce / Kristina Vanni
  2. In a microwave-safe bowl, combine the chocolate and the coconut oil.

    Coconut oil and chocolate in a bowl
    The Spruce / Kristina Vanni
  3. Microwave, in 30-second intervals, stirring each time, until completely melted. Alternately, the ingredients can be set over a double-boiler and gently heated while stirring regularly until smooth. 

    Chocolate and oil melted together
    The Spruce / Kristina Vanni
  4. Cool to room temperature and transfer to a pourable container before drizzling over ice cream.

    Cooled Magic Shell
    The Spruce / Kristina Vanni
  5. Scoop ice cream into a serving bowl and pour magic shell on top. Allow to set before cracking. (This will take about 30 seconds. It is ready when the shell turns from glossy to matte.)

    Magic Shell
    The Spruce / Kristina Vanni
  6. Store any leftovers in an airtight container at room temperature for up to one year. If it solidifies, reheat briefly until liquid.

    Leftover Magic Shell
    The Spruce / Kristina Vanni
  7. Enjoy.

Recipe Variations

  • Mint Chocolate Magic Shell: Stir in 1/4 teaspoon of mint extract to the chocolate and coconut oil after they have melted together. Pour over a bowl of mint chip ice cream and serve with a sprig of fresh mint.
  • White Chocolate Magic Shell: This ratio also works with white chocolate chips. Follow the same directions and stir in 1 teaspoon of vanilla extract after melting the white chocolate chips and coconut oil. This takes great over a bowl of strawberry ice cream.
  • Peanut Butter Magic Shell: To make peanut butter magic shell, simply melt 1/2 cup smooth peanut butter with 1/4 cup of coconut oil. It tastes great poured over a bowl of chocolate ice cream.
  • Butterscotch Magic Shell: Follow the basic instructions but use butterscotch chips instead. This tastes great poured over a bowl of butter pecan ice cream