Remember Magic Shell, the chocolate syrup that hardens when you pour it over ice cream? This copycat magic shell recipe is deliciously rich and smooth. I love drizzling it over a scoop of coffee or vanilla ice cream, but it also makes a great chocolate shell dip for frozen bananas, strawberries and popsicles.
Making magic shell is super easy, too . . . just melt 2-3 ingredients together and you’re done!
So, what’s in homemade magic shell?
There are two ways to make it, and I’m going to share both so that you can hopefully use the ingredients you have on hand.
Semisweet chocolate chips + Coconut oil = Pure chocolate shell deliciousness
Cocoa powder + Maple Syrup + Coconut oil = Also pure chocolate shell deliciousness
Basically, the difference between these two is that in the first one you’re thinning chocolate with coconut oil, which is what helps it harden, and in the second one you’re making a slightly runny chocolate syrup that doesn’t need to be thinned.
I personally like the one made with chocolate chips a bit more, but I’ve had NO complaints about either version from my little taste testers.
Homemade Magic Shell Recipe
Equipment
- double boiler (or stainless steel bowl and a pot large enough to set it in)
- fork
- ice cream scoop
- airtight storage container
Ingredients
- ¾ cup semisweet chocolate chips
- 2 tbsp coconut oil
Instructions
- Create a double boiler by placing a stainless steel bowl or small pot inside a pan of simmering water. Put the chocolate chips and coconut oil in the bowl (or small pot) and stir with a fork until the coconut oil is mixed in.
- Continue stirring every 20-30 seconds until the chocolate and coconut oil are fully melted. Remove the pan from heat and lift the bowl/small pot out of the pan and set it aside to cool a little.
- Scoop ice cream into bowls. When the ice cream is ready, drizzle the magic shell over the ice cream. If you have any left over, you can store it in an airtight container at room temperature for up to one year.
Notes
Magic Shell Recipe (Version 2)
Ingredients- ½ cup coconut oil
- ⅓ cup cocoa powder
- 2 tbsp maple syrup
- Place the coconut oil in a pan and melt over low heat.
- Remove the oil from heat and add the cocoa powder and maple syrup.
- Stir until thoroughly mixed.
- Pour over ice cream and serve.
Nutrition
More Ice Cream Inspired Recipes
Caramel Sauce – This 4-ingredient recipe makes a yummy ice cream topping. If you’re dairy-free, I have another caramel recipe created just for you.
Cookie Dough Ice Cream Bars – Grabbing a spoonful of cookie dough before it gets popped into the oven is the BEST part of making cookies, right? In this egg-free, grain-free recipe, I’ve skipped the baking part and paired chocolate chip cookie dough with creamy vanilla ice cream because, YUM.
Brownie Ice Cream Cake – I haven’t tried it yet, but this recipe from Adriana of Living Healthy With Chocolate is on my list of must-make recipes. Looks delish!
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This is so fun! I can’t wait to try this with my kids!!
I am just wondering 1/3 or what? For the cacao??
Thanks for this post!!
Oops! That should have said 1/3 cup. Just updated the post – thanks for catching that 😀
Hi Heather, I love chocolate but since my double transplant I can no longer have caffeine. I’ve been told that cacao has no caffeine is this true?? Thanks for all your help love your post it’s been a lot of help. Now I’m going to start making my own products thanks to you…
Hi Sharon, unfortunately cacao does have caffeine. Carob doesn’t, but it doesn’t taste quite the same.
I tried one successfully yesterday that used just (my expensive dairy/soy/nut free) chocolate chips and coconut oil, but I do want to try one with cocoa next. Thanks for the recipe!
I want to try this with carob powder…think it will work?
It will work, but carob doesn’t taste much like chocolate to me. If you disagree and like carob you will probably like it.
You should try it and report back for those who are wondering.
Wow, looks so delish…can’t wait to make this.
I have never heard of magic shell…maybe they didn’t have if in Canada. But my mom used to make something similar called “chocolate spiders.” We served it over ice cream when we had money, or over ice cubes when we didn’t. Your recipe is intriguing, since it doesn’t seem possible to me that those ingredients would harden. I will have to give it a try!
Jo, Coconut oil hardens at about 75 (?)degrees.
Oh my gosh. This was so good! Perfect texture. I grew up in Oklahoma and Texas where Dairy Queen had soft serve covered in magic shell and I crave it sometimes ,but now I live in Germany. ..sadly lacking in Dairy Queens. It was so fun serving my kids a little piece of my childhood 😀 my Okie husband was impressed too. (We are also Heather and Daniel, btw) thanks for sharing.
Haha, that’s awesome Heather! I’ve known my Daniel since I was ten – can you guess where I remember eating with him when we were little? Yep, Dairy Queen. There was one across the street from the church we attended together. Glad you liked the recipe!
Tasted too bitter – was the cocoa powder supposed to be sweet – you didn’t mention this in the ingredients.
Hi Thomas, it should be unsweetened cacao. Bitterness varies and you may have gotten a particularly strong tasting batch, or it could just be an issue of preference. Either way, the solution is simple. Just add more sweetener to taste. 🙂
Heather, It is perfectly fine to leave maple syrup at room temperature. I store my syrup in the pantry even after it has been opened. I take my cue from restaurants like IHOP that leave their syrups on the tables 24/7. I used to keep it in the fridge and heat it before putting it on my pancakes or using it in recipes. I have had no problems with the syrup going rancid even after a year of being open.
I don’t think IHOP uses real maple syrup. Real maple syrup should live in the fridge, where it’ll last for a very long time. It can also live out of the fridge, but it won’t last as long. These recipes definitely call for real maple syrup, as the other stuff is just sugar with no good stuff in them.
IHOP’S syrups aren’t 100% real maple syrup (are they even 10%?) and they likely contain preservatives. Additionally, they have a huge turnover and get used quickly. We used to leave our pure maple syrup in the cupboard, until mold poured out with the syrup one day. Ewww! Now we keep it in the fridge, right where the label states it should be stored.
Pure maple syrup WILL mold if not left in the refrigerator after opening. I lost a 1/2 gallon jug of it that way! Lesson Learned!
I just used this to dip frozen banana slices in (like trader joes chocolate banana bites).. They did not suck! Thanks for the recipe!
I would really like to try this but my daughter really dislikes the taste of coconut oil. Which other oil could I use, if any at all? Thanks
You can use refined coconut oil, which has the flavour and aroma removed.
I make this in the microwave. Much easier than a double boiler. 20 seconds at a time and stir in between, until everything is melted. I must have seen it in someone else’s recipe. I always have to look up the proportions, since I don’t make it very often. I don’t make it very often, because I end up sneaking spoonfuls of the semi hardened yum when it’s not dessert time! 🙄
I don’t think it’s the Dutch process in her comment it’s the fair trade part that is better.
Thank you so much for these 2 recipes. Also made me realize – Just Why Didn’t I think of This Myself – I use Coconut Oil all the time & I know how & why it remains solid & when it is liquid – DUH!!!!! (me -DUH, not you)
I can tell by the ingredients that this will be really good – I just have to make some more vanilla ice cream.
Again, thank you.
Yay!! Thank you for sharing!!! 😀
Hi Healther, I have followed you since the kids were babies. Love you and all of your recipes. Do you have a cookbook out?
Blessings,
Mary
I always wondered how that Magic Shell worked, (I have a friend who’s addicted to it) but just figured it was another “bad” food I needed need to embrace. I like how simple this is and made with ingredients I have. I’ll try it. I am curious if the second recipe has a similar shelf life. Thanks!
It’s harder to say with that one because although it has a relatively long shelf life maple syrup is more vulnerable to spoilage than the other ingredients in both recipes. I would use within a few weeks to be safe.