How to Make Magic Shell (2024)

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Magic shell is such a simple, genius concept. It’s essentially chocolate melted with coconut oil and when it’s drizzled over something cold – like ice cream and milkshakes – it firms up into a hard, shell-like consistency – hence the name “magic shell.”

I’ve been using it to top frozen desserts for a while now and wanted to share my favorite technique. Find it below, along with a few ideasfor how to use it!

How to Make Magic Shell

2-Ingredient Vegan Magic Shell! The perfect topper for ice cream, milkshakes, and more!

Author Minimalist Baker

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5 from 4 votes

Prep Time 2 minutes minutes

Cook Time 5 minutes minutes

Total Time 7 minutes minutes

Servings 12 (1-Tbsp servings)

Course Dessert

Cuisine Vegan

Freezer Friendly No

Does it keep? 3-4 Days (reheat after refrigerating)

Ingredients

US Customary – Metric

3/4 cup vegan dark chocolate (finely chopped // I love Trader Joe’s 72% cacao Pound Plus Dark Chocolate Bars)
1 Tbsp coconut oil

Instructions

Add chopped chocolate and coconut oil to a small mixing bowl and microwave in 30-second increments until fully melted and creamy, stirring occasionally to aid in the melting process. If you don’t have or don’t use a microwave, melt over a double boiler on the stove top.
Now you have magic shell! To use, spoon over cold desserts, such as ice cream, Peanut Butter Chocolate Banana Milkshakes, or frappuccinos!

Notes

*This recipe is not my original concept, but rather inspired by store-bought magic shell.
*Nutrition information is a rough estimate.

Nutrition (1 of 12 servings)

Serving: 1 one-Tbsp servings Calories: 50 Carbohydrates: 4.5 g Protein: 0.6 g Fat: 3.4 g Saturated Fat: 2.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 6 mg Fiber: 0 g Sugar: 3.9 g

Reader Interactions

Leave a Comment & Rating!

All commentsI made thisQuestions

Wanda says
October 31, 2021 at 3:40 pm
Will this harden on fried donuts when completely cool?
Reply
- Support @ Minimalist Baker says
  November 1, 2021 at 1:05 pm
  See Also
  Magic Shell Ice Cream Topping "Ice magic" — Thyme & Envy Is it Peanut Free? Smucker's Magic Shell Chocolate Fudge Flavored Topping The commonification of Magic Shell
  It might! It usually needs to be on something cold to fully harden, though!
  Reply
Nicola G says
December 5, 2020 at 2:20 pm
Wow, I came up with this exact “recipe” myself!
Only I just took 2-3 squares of the 72% #+ (Pound Plus) bar, part of a spoonful of coconut oil, and heat it. I used to use a microwave, but haven’t replaced it since the old one started sparking. I tried to make a double-boiler out of a Pyrex bowl and my smallest saucepan, but it still sometimes splashed into the chocolate, so now I put it in the toaster oven on the lightest toast setting–which I don’t recommend, since none of my potholders quite work to get the hot custard bowl out.
Reply
Jennie says
July 10, 2019 at 10:26 am
Anyway you could substitute the oil? I’m WFPBNO. Thanks!
Reply
- Dana @ Minimalist Baker says
  July 10, 2019 at 10:36 am
  I’d say the only way to sub the oil is to leave it out. The shell won’t harden as quickly, but it will get firm.
  Reply
Debra Sabah Press says
March 25, 2019 at 9:15 am
Do you have to keep it cold? I am making little cat shaped “cupcakes” for my children’s birthday party. I want to ice them (i.e., with chocolate shells) and let the kids decorate. Will the shell last for a couple of hours outside the fridge?
Reply
- Support @ Minimalist Baker says
  March 25, 2019 at 4:27 pm
  It depends on the temperature of the room. It will behave similarly to coconut oil. Hope that helps!
  Reply
Becky says
November 26, 2017 at 2:41 pm
Can you use chocolate chips or milk chocolate block, or does it need to be a dark chocolate block? I love store bought magic shell and would like to try this recipe – but I am not a fan of dark chocolate (much prefer milk chocolate or even semi sweet chocolate chips) Thanks !
Reply
- Support @ Minimalist Baker says
  November 27, 2017 at 6:32 pm
  Hi! That should work!
  Reply
Sabrina Valencia says
October 27, 2017 at 11:49 am
How much cocoa powder would you recommend to make this recipe?
Thank you!
Reply
- Support @ Minimalist Baker says
  October 27, 2017 at 8:37 pm
  Hi Sabrina! To replace 28g of unsweetened chocolate, use 3 tablespoons of cocoa powder plus 1 tablespoon of vegan butter, shortening or oil. Dissolve the cocoa in the coconut oil. Hope this helps!
  Reply
  - Vickie says
    January 18, 2018 at 10:17 pm
    See Also
    Buy Dairy day Cookie Magic Cone Ice Cream - Rich & Creamy Online at Best Price of Rs 60
    So, you can use 1 tbls of vegan butter, like Earth Balance, shortening or oil with 3 Tbls of cocoa powder as a substitute for the solid chocolate? Do you just mix that together, then add it to the coconut oil? Does the oil/ margarine need to be melted first? I just want to make sure I get it right. Thanks!
    Reply
  - Andy says
    March 6, 2018 at 7:56 am
    I tried this method of cocoa powder and coconut oil but it resulted in a bloom on the cooled chocolate… any idea why?
    Reply
Ginger says
September 24, 2017 at 4:55 pm
What’s the yummy looking drink in the picture?! Can you share the recipe?
Reply
- Support @ Minimalist Baker says
  September 25, 2017 at 7:30 pm
  Yes! Here it is.
  Reply
Kaitlyn says
June 4, 2017 at 5:12 pm
Genius! Just made these for dessert over banana nice cream! My son went bonkers of this!
Reply
Mickael says
June 4, 2017 at 10:52 am
Hello everyone,
Thanks for this recipe..
it’s really good! I was wondering: for commercial uses (big quantities, around 2 liters per day for each flavor), that’s a lot of coconut oil. Is there a way to add milk and reduce coconut oil in the recipe or will that change the whole texture? Will milk make it freeze/harden slowly?
Reply
- Heather says
  August 20, 2017 at 3:17 pm
  I don’t believe you can use milk at all.
  Reply
Ashley Ward says
April 4, 2017 at 3:59 pm
THIS IS AMAZING. Just made it and used it to top the tahini chocolate soft serve. I am in love….
Reply
- Natalie Yosipovitch says
  February 18, 2019 at 1:21 pm
  Same! So yummy
  Reply
Lisa says
March 19, 2017 at 12:05 pm
Hi Dana! How would you store this after you make it? Do you keep it in the fridge and reheat or can it stay room temp. for a few days?
Reply
- Support @ Minimalist Baker says
  March 19, 2017 at 7:18 pm
  Hi Lisa! You can reheat it after storing in the fridge and will keep for several days!
  Reply
Brandee says
February 22, 2017 at 9:24 pm
This was very easy to make and I liked the consistency a lot. The only problem was that it tasted like coconut. Like very, very strongly of coconut. It was so overwhelming that it kind of overpowered the other flavors of the ice cream cake I used it on. Is there another ingredient that can be used instead of the coconut oil?
Reply
- Cheryl Patterson says
  March 10, 2017 at 5:22 pm
  Brandee on Feb 22 2017 reply to You can use refine coconut oil does not taste like coconuts. The unrefined does taste like coconuts
  Reply
ann C says
December 14, 2016 at 10:19 am
Would this work on frozen bananas? It would be so much healthier to use this recipe than commercial bought type.
Reply
- Dana @ Minimalist Baker says
  December 14, 2016 at 2:24 pm
  Yes!
  Reply
  - JB says
    March 26, 2017 at 2:12 pm
    Dang Rick James control yourself, you do realize this is a cooking website
    Reply
Janet says
December 7, 2016 at 3:10 pm
Can white chocolate be used instead of regular?
Reply
- Dana @ Minimalist Baker says
  December 7, 2016 at 4:49 pm
  Yeah!
  Reply
- Lauralee says
  October 9, 2018 at 5:37 pm
  I’d like to know what brand of vegan white chocolate you’re using. I’ve never been able to find any. Thanks
  Reply
Zada says
September 29, 2016 at 9:49 am
Would this work with cacao butter instead of vegan dark chocolate?
Reply

FAQs

Why does Magic Shell get hard? ›

Both chocolate dip and Magic Shell get their magic instant-hardening ability from oils like coconut and sunflower that are high in saturated fat. As temperature drops, saturated fats harden, and coconut oil, in particular, turns firm, almost glassy, when cold.

Get More Info Here ›

Why is my Magic Shell thick? ›

Why is Magic Shell® topping chunky? Sometimes if the bottle is stored in a cold place prior to reaching store shelves, it can cause the topping to become thick and separated. If the topping becomes thick and difficult to use, we suggest running the bottle under hot water, and shaking well to reincorporate the topping.

Discover More Details ›

How does Magic Shell stay liquid? ›

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.

Keep Reading ›

Will melted chocolate with coconut oil harden? ›

Coconut oil is the secret to achieving a super-shiny chocolate coating. It brings a little extra luster to melted chocolate, which, on its own, can become matte when dry. Not only does coconut oil make your chocolate coating shine, but it also helps the chocolate harden.

Will Magic Shell harden in fridge? ›

DO NOT REFRIGERATE. If refrigerated or stored in a cool place, Magic Shell topping will harden. Run under hot water until topping returns liquid. Store at room temperature.

Know More ›

What to add to chocolate to make it harden? ›

You don't add ingredients to chocolate to make it harden, you temper it by heating it to a specific temperature, cooling it to another temperature, then heating it again. This causes the chocolate to crystalize in a way that leaves it hard and shiny. The temperatures are different for different kinds of chocolate.

Read On ›

Does Magic Shell go bad? ›

More specifically, our Magic Shell Caramel Topping would have a 24 month shelf life, unopened, from the date in which it was manufactured, which would be reflected by the Best When Used By date printed on the bottle. We hope this helps!

Learn More ›

Is Cherry Magic Shell discontinued? ›

Cherry flavored magic shell has been discontinued.

Will chocolate syrup harden? ›

Chocolate Syrup will also harden a bit as you let it cool, so it could be used as a dairy-free ganache. It would be an excellent frosting, although I would not recommend making truffles with this recipe.

Show Me More ›

Who invented the Magic Shell? ›

Magic Shell is a dessert product produced by Smucker's in the US, originally created as Ice Magic by Cottees in Australia, and sold in the UK as Bird's Ice Magic. It is a syrup that quickly hardens into a crispy shell when poured onto a cold surface, which is the origin of the product's name.

Why add oil to melted chocolate? ›

Adding a tablespoon of coconut oil or vegetable oil while microwaving helps the chocolate melt more smoothly and makes it the perfect consistency for dipping! The caveat here is that once cool, the chocolate won't set up quite as hard as it did to begin with due to the added fat content.

Learn More Now ›

How to get a shiny finish on chocolate? ›

Tempering involves the process of slowly heating and then cooling chocolate so that the fat molecules crystallise evenly, resulting in a smooth, shiny finish when the chocolate sets. When tempered properly, it should produce a 'snap' when broken, while untempered chocolate will be dull and not break cleanly.

Can I add oil to melted chocolate to make it thinner? ›

Vegetable Oil or Canola Oil: A few drops of a neutral, flavourless oil can help to thin out your chocolate. Be cautious when using oil, as adding too much can make the chocolate oily. Shortening: A little shortening mixed in with your chocolate can also make it thinner.

See Details ›

What makes Ice Magic go hard? ›

It's made with coconut oil, which sets hard when cold. Ahhh! That's what it is! That's so odd since I've never experienced it tasting like coconut which I find with a lot of coconut oil stuff.

Why does chocolate sauce go hard on ice cream? ›

When the liquid syrup at room temperature hits the cold surface of the ice cream in your bowl, its temperature drops rapidly. Once it goes below its solidification temperature, the hard chocolate shell forms almost magically. All you need to do then is attack it with a spoon to savour the flavour and texture.

What is the science behind Magic Shell? ›

The "shell" effect in Magic Shell is due to the presence of coconut oil and sunflower oil, both of which contain high amounts of saturated fat, and sugar, which produces a chocolate mixture which is solid at higher temperatures than would otherwise be the case with normal ice cream topping.

Tell Me More ›