Admittedly, I have a sweet tooth, so I always have to end my day with dessert. In the summer months, it’s typically with a little bowl of ice cream because it’s easy to reach for and refreshing. While I love a plain scoop of strawberry or vanilla, there’s one trick I have up my sleeve that always makes this simple summer dessert just that much better: homemade magic shell.
Before it was coined as a viral topping for yogurt cups, magic shell was the fun, shelf-stable alternative to hot fudge. The “magic” part of this ice cream topping is that it turns from glossy to matte, liquid to solid right in front of your eyes the moment it hits the cold ice cream.
While you can buy magic shell topping at the store, it’s very easy to make at home with just two ingredients and less than 10 minutes—plus you can keep it in your pantry for up to a month.
How To Make 2-Ingredient Magic Shell at Home
Here’s how I make about 1/3 cup (usually enough for about six scoops of ice cream) of my favorite homemade magic shell:
- 3 1/2 ounces bittersweet chocolate (you can use chocolate chips or chopped chocolate)
- 1 1/2 tablespoons coconut oil
Set a heatproof bowl over a saucepan filled with about an inch of water. The bowl should sit nicely on the top of the saucepan without touching the water. Set the saucepan over medium-high heat, then add your chocolate and coconut oil to the bowl.
Stir occasionally until completely melted together into a smooth, emulsified mixture. Remove from the heat and, if using the topping right away, let cool for 5 to 10 minutes before drizzling over ice cream.
How To Store Homemade Magic Shell
To store, transfer the magic shell into an airtight container and let it cool before covering and keeping it at room temperature for up to one month. Before using, gently reheat it in a bowl of hot water or microwave until smooth and warm enough to drizzle.