If you’ve ever drizzled store-bought Magic Shell over ice cream, you know it is truly magical! But did you know it only takes a couple of ingredients to make it at home? This Homemade Magic Shell is rich and smooth and sets up perfectly over your favorite ice cream for that satisfying snap. Once you try it you’ll never go back to the bottle!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
- Chocolate – You can use chocolate chips or a nice bar chocolate. I prefer Semi-sweet or dark chocolate but this will work with milk chocolate as well.
- Coconut oil – This is what makes the magic, since coconut oil is solid at room temperature, and when frozen, it makes the chocolate quickly melt in your mouth. You can use refined or unrefined coconut oil. Refined coconut oil does not have any coconut flavor. If you use cold-pressed, unrefined coconut oil, expect to be able to taste mild coconut flavor. It’s not overpowering though-I actually love the mild coconut taste with the chocolate.
How to Make Homemade Magic Shell
- Combine the chocolate and coconut oil in a microwave-safe bowl.
- Heat in the microwave in 20-30 second increments, stirring between each heating, until melted and smooth. Enjoy!
Storing and Other Tips
- Store finished Magic Shell Topping in an airtight container at room temperature and enjoy within 30 days for best results.
- If your house is on the warmer side it will remain pourable. If it solidifies, just pop it in the microwave for 10-20 seconds and stir before use.
Bonus Recipe: Ice Cream Cookie Crunchies
These crunchy cookie pieces, coated in a chocolatey shell, make a great ice cream topping, mix in for homemade ice cream, or addition to an ice cream cake. You can also press them into muffin tins to make little dessert cups.
Ingredients
- 2/3 standard package of Oreo cookies (2 1/2 cups Oreo cookie crumbs)
- about 1 cup of homemade Magic Shell Topping (or one 7.25-ounce bottle store-bought)
Instructions
- Crush Oreos. You’ll need 2 1/2 cups cookie crumbs.
- Add Magic Shell Topping just a little at a time and mix well. You may not need to use a full cup.
- Use as desired. If you’re using as a layer in an ice cream cake, Don’t make a full thick layer of these crunchies or it might be hard to cut! Instead sprinkle them so there’s some give to cut nice slices.
Frequently Asked Questions
Yes! This will work with white chocolate, peanut butter chips, butterscotch chips, etc. If you can find cherry chips, you’ll have a cherry dipped cone like your favorite nostalgic DQ treat. However, you may need to add extra coconut oil to achieve the desired consistency with some of these other chips. Start with what’s written in the recipe here and add more little by little until it’s smooth and drizzles nicely. It’s also helpful to smear a thin layer on a piece of parchment paper and place in the fridge for a few minutes for it to solidify. Taste it and adjust as needed!
You can certainly try! Your topping may just take a longer to set up and have a softer texture once solidified, not the snap Magic Shell is known for. While coconut oil is 100% fat, butter includes water, so it changes the consistency just a bit, but tastes super delicious.
Yes, any neutral oil will work. Vegetable oil or avocado oil. You’ll want to just add a little at a time until you get the consistency you like since it’s a bit different than coconut oil.
Yep! Add a bit of peppermint, orange, or almond extract after melting. Be careful to add just a little at a time or the mixture may seize. You could also try flavoring oils, which are less likely to affect the texture negatively.
Dipped Cones
You can also use this recipe to make dipped ice cream cones. Try making the magic shell with a variety of chips for fun flavors! TIPS:
- Make sure your ice cream is packed solid down the cone so it doesn’t fall out.
- Use very cold ice cream fresh out of the freezer.
- It’s also fun to pour down the bottom of a waffle cone for a fun surprise!
Homemade Magic Shell Ice Cream Topping
Instructions
- Combine chocolate and 2 tablespoons coconut oil in a microwave-safe bowl.
- Heat in the microwave in 20-30 second increments, stirring each time until smooth. 2 tablespoons is the minimal amount of coconut oil you'll need, but depending on your preference, you can stir in more at this point. The more coconut oil you add, the thinner the consistency and shell. My personal preference is a total of 4 tablespoons coconut oil to 1 cup chocolate chips.
- Drizzle over ice cream, dip frozen/cold treats in the chocolate, or use in the Homemade Ice Cream Cake Crunchy recipe (see Notes below).
Notes
- Store finished Magic Shell Topping in an airtight container at room temperature and enjoy within 30 days for best results.
- If your house is on the warmer side it may remain pourable. If it solidifies, just pop it in the microwave for 10-20 seconds and stir before use.
Homemade Ice Cream Cookie Crunchies
Ingredients
- 2/3 standard package of Oreo cookies (or 2 1/2 cups Oreo cookie crumbs)
- 1 7.25-ounce bottle Magic Shell ice cream topping (or almost 1 cup of homemade Magic Shell Topping)
Instructions
- Crush the Oreos so you get 2 1/2 cups Oreo crumbs.
- Pour the Magic Shell topping over the cookie crumbs a little at a time (you may not use all of it) and mix well to combine. Use as an ice cream topping or the filling for ice cream cakes or pies.
Questions & Reviews
You are funny!
So going to try this.
So perfect for Labor Day.
Thanks
Suzie BEE****
I work for Dairy Queen. We put a layer of Fudge and crunch in between the ice cream. It’s Hot Fudge that we use. Not sure what the crunch is made of, but it’s not Oreos, when I take a bite of the plain crunch it taste do different than an Oreo.
Good thinking on the DQ crunch. I own a DQ and we do make it with chocolate crunchies and chocolate cone coating. Yours is moister than what we make ours. Ours is still moveable and drier. Then there is also fudge layer in the cakes too. Spread the fudge on 1st then sprinkle the crunch coat on top.
Do you think it could be used for the crust of a cheesecake it would the oven ruin it and it wouldn’t be able to freeze up?
I used to work at DQ in high school and you are almost spot on with the crunchies, but the Oreos aren’t quite the right cookie. The cookie crunch (dry) they use does not have the cream in it. Can you still get the oreo crumbs in the baking aisle? They would probably be just the thing. I for one am not a fan of the ice cream cakes but that is from making them over and over and over again lol, but my hubby and kid demand one every birthday. lol.
Can’t you substitute equal amount of Crisco shortening for the coconut oil?
My hubby is a big ice cream lover and can’t eat it without magic shell. He dished up a bowl the other night only to discover we were out of magic shell. I had the stuff to make some following your recipe, so I did. I felt pretty pleased with myself until a few bites in and the homemade version starting tasting more and more like wax. It was HORRIBLE!!! We ended up picking it off the ice cream and throwing away what was left. It was horrible. My ingredients were fresh and I followed your directions exactly. What the heck? Hubby was not so impressed after all… 🙁
Weird, maybe it was the brand of coconut oil??
I can not express what a lifesaver this recipe is!! Our family loves ice cream cakes, but my youngest has a sensitivity to chocolate (I know… so sad…). She is always looking at the cakes in the freezer case and wishing there was a way for her to enjoy them. This recipe will be perfect for making our own version using golden Oreos and white chips! Can’t wait to try this and surprise her! BTW-absolutely love your blog and lost count of how many recipes I have used and saved!! Keep up the wonderful work!!
So cool. I would have never known guessed that is how the crunchies were made!!
known or guessed