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91 Comments
Evie K.
July 14, 2023
Hello frozen beautifully ripe strawberries meet chocolate magic shell. Yummy and refreshing on a warm night.
JoyceKooiman
July 12, 2023
…try adding some finely crushed instant coffee to the mix. Trust me on this.
doreen
November 2, 2015
I have a 4.25 oz bar (120 grams) chocolate bar.. How much coconut oil do I use??
Williams J.
May 28, 2014
Will it harden if
I store in my pantry, or does it only when it gets cold?
I store in my pantry, or does it only when it gets cold?
Marian B.
May 28, 2014
It will harden if you keep it in the fridge -- or a cold room -- but in a warm pantry, it will melt.
Steph
February 26, 2014
This is my first time trying to make this and I'm confused!? I've read a lot of the blogs but I'm getting different measurements. Some says 1 cup chocolate chip to 2 tablespoons of coconut oil. and some say 1 cup chocolate chip to 2 cups coconut oil?! There's a huge difference and I don't want to waste as the coconut oil is quite costly and good chocolate too!!!
Can somebody please help me verify this and also vegetable oil is also mentioned to work but which is better?!
Can somebody please help me verify this and also vegetable oil is also mentioned to work but which is better?!
dchu
January 30, 2014
I'm not fond of the chocolate/coconut combination, and my local co-op carries food grade cocoa butter (thanks Rainbow Grocery!) so I used that instead. Yummy! Disclaimer: I've never had brand name Magic Shell so I can't compare the two.
SaucyCuisine
August 3, 2013
I've been making this ever since I first saw the post to raving fans. I use 3 parts chocolate and 2 parts coconut oil. Make the amount you want.
lisas156
July 19, 2013
Recently my go-to dessert has been a frozen banana, almond milk and cocoa ice "cream" (made in my Vitamix). Seemed like the perfect base for this recipe. It worked perfectly and was delicious and fun. I agree with others that the hint of coconut is subtle but nice. With the bananas it was a real tropical tasting treat.
Jeanne A.
July 14, 2013
We actually ran Irvin's story in Taste of Home magazine. And, yes, we tested in the Test Kitchen first. His recipe worked. It's a fun one.
Caterina B.
July 14, 2013
Yum! I am going to try this tonight. I like to make as much as possible homemade. I don't usually buy already prepared anything.
I make a chocolate sauce with chocolate chips, a little honey and some cream or half and half. Very easy and almost instant gratification.
I make a chocolate sauce with chocolate chips, a little honey and some cream or half and half. Very easy and almost instant gratification.
Trudy
July 14, 2013
I used this for frozen bananas! #1, cut bananas in 1/2, insert stick and freeze on wax paper. Dip frozen banana in chocolate. Before it sets, rolled them in coconut. THEN, after it was set, I re-dipped them in chocolate and rolled in nuts! I placed them on wax paper and set them in the freezer.
ENJOY! ;)
ENJOY! ;)
KtMcB
July 14, 2013
This is taking the magic to another level with DOUBLE DIPPING!!!!
Now I just need to figure out how I am going to get some ice cream in there..........
Now I just need to figure out how I am going to get some ice cream in there..........
TishAnn
July 15, 2013
Hmmm. Cut the bananas into chunks and mix into semi-soft ice cream. Refreeze. Then, once frozen, cut into rectangles and dip into chocolate, etc. ???
Mama J.
July 14, 2013
Just like "Magic Shell" when we were kids! Except it's not made with Carnuba wax (aka. what car wax is made of)!!! Now, to just find a home sized soft serve machine.
Marian B.
July 15, 2013
You're right -- no creepy ingredients here! Good luck with that soft serve machine; if you find one I'd be more than happy to help you test it out.
KP I.
July 14, 2013
Just a note to be sure to use refined, rather than unrefined coconut oil. I didn't realize the difference when I bought my first jar of (unrefined) coconut oil (which was bought specifically to make this magic shell and then immediately devour it). My end result tasted distinctly coconutty - not bad if that's what you're after (certainly didn't stop me from eating it), but I don't think it pairs as well with all ice cream flavors, and it did get in the way of appreciating the chocolate flavor a bit.
Other than that, this stuff is beyond!
Other than that, this stuff is beyond!
Alex P.
July 14, 2013
Thank you! That was my question, does the coconut oil have to be refined? Thx, you just saved me a trip to the store :)
Delia S.
July 14, 2013
This was a special treat when I visited my grandparents when I was a child. Except it wasn't made by Smucker's and was called "Liquid" something. Fun!
cindy_perkins_marlow
July 14, 2013
I bet his is wonderful with dark chocolate and ancho/chipotle pepper and or cinnamon. How about Chinese five-spice? The combinations are endless.
honeybee55
July 14, 2013
I wish your measurements were also plain old American so I don't have to look everything up...:-)
paulacooks
July 14, 2013
can you convert the grams of coconut oil to standard measurements for us please?
thanks!! this sounds great...
thanks!! this sounds great...
Marian B.
July 14, 2013
You can just use two parts coconut oil to three parts chocolate! I used two, 2.8-ounce chocolate bars and roughly 1/2 cup oil. It's hard to mess up -- I promise!
OneDay/LJCM
July 12, 2013
I cannot WAIT to make this! I always ask for the chocolate 'dip' when I buy soft serve. To be able to do it on my own with the chocolate of my choice will be a treat! :) Thank you!
walkie74
July 11, 2013
Ok, so the butter version didn't turn out quite as well... but it was still delicious over my banana ice cream. Next grocery trip, I'm getting some more bananas, some chocolate, and coconut oil!
Angela @.
July 10, 2013
Reminds me of my favorite childhood sundae at Ghirardelli Square ice cream shop. It was called "The Rock" after Alcatraz and you were to "break out" your ice cream. Silly but fun.
Love the idea of adding things like toffee and cocoa nibs.
Love the idea of adding things like toffee and cocoa nibs.
Marian B.
July 10, 2013
Love that story. Less classy: we would sometimes go to Dairy Queen ("DQ") on our way home from school for chocolate-dipped soft serve. That first bite was always so satisfying, but then things got really, really messy.
beejay45
July 14, 2013
OMG! I remember the Rock. I loved that! And this is just perfect because I have a coconut oil overrun (or should I say overbuy) to work my way through. This is one of my favorite things. Thanks, Marian!
sara D.
July 10, 2013
Olive Oil works well too, and its YUMMY over vanilla, with a tiny sprinkle of kosher salt flakes on the very top to finish it all off.
novayazemblya
July 10, 2013
Is there anyway to make this without a microwave? (my micro apartment kitchen doesn't have room for one)
Hilarybee
July 10, 2013
That's what I do. Start with solid chocolate and solid coconut oil and melt on a double boiler or in a bowl over a saucepan. I've never tried it in the microwave.
Marian B.
July 10, 2013
Yep! A double boiler -- or a hacked double boiler -- is perfectly suitable here.
Hilarybee
July 10, 2013
Melissa Clark wrote about this a few years ago in the NY Times. I've since started to add toffee bits, and I especially like the addition of cocoa nibs to the warm sauce before pouring on top of ice cream.
Hilarybee
July 10, 2013
cocoa nibs is great for vegans over Trader Joe's coconut based icecream. Really good!
Marian B.
July 10, 2013
Oh, nibs make everything better. Thanks for the tip! I love that TJ's coconut ice cream. Also, vegans: make sure your chocolate doesn't contain "milk solids". (But of course you already knew that.)
SaucyCuisine
July 10, 2013
I've got Hot Fudge, Chocolate Sauce and now I can add Chocolate Shell to my arsenal. Yum! the kids are gonna love this!
Jeanne A.
July 9, 2013
First saw this a couple of years ago in a wordless recipe by Irvin Lin. Kinda cool. And indeed magical!
http://www.eatthelove.com/2011/03/wordless-recipe-how-to-make-own-ice-cream-magic-chocolate-hard-shell/
http://www.eatthelove.com/2011/03/wordless-recipe-how-to-make-own-ice-cream-magic-chocolate-hard-shell/
fosterOR
July 14, 2013
Really looking forward to trying this but have a question I guess best answered by Jeanne; though thoughts from MarianBull and others or course welcome too!
That wordless recipe has two big differences from Marian's posted here. It used unrefined oil. And the ratio looks to be maybe 6 or 7 to one versus the 3 to 2 advised here. Another poster above cautioned against using unrefined oil for fear of affecting the ice cream flavor. Maybe with the wordless recipe ratio, that doesn't happen? Did you try that, Jeanne? Thank you!!
That wordless recipe has two big differences from Marian's posted here. It used unrefined oil. And the ratio looks to be maybe 6 or 7 to one versus the 3 to 2 advised here. Another poster above cautioned against using unrefined oil for fear of affecting the ice cream flavor. Maybe with the wordless recipe ratio, that doesn't happen? Did you try that, Jeanne? Thank you!!
Slimfender
July 9, 2013
Magic shell, yes! And those adorable ramekins? Where did those come from? Do you just keep them in the freezer for ice cream treats?
Marian B.
July 11, 2013
Amanda found them here: http://www.divertimenti.co.uk/
Freezing the cups makes the ice cream melt more slowly -- just like you'd freeze a pint glass for a frosty beer!
Freezing the cups makes the ice cream melt more slowly -- just like you'd freeze a pint glass for a frosty beer!
savorthis
July 9, 2013
My dad had a handful of "magic" recipes he'd make and he would have loved this (we always had a squeeze bottle of the store version in the pantry)! Right along side the cheese spread that puffed up golden brown and the freezy, frothy drink he claimed was made with "detso powder." I can't wait to make it for my daughter and keep the magic and mystery of secret recipes alive.
savorthis
July 11, 2013
I wish I knew! I will have to experiment and figure it out but it was a secret he didn't share. I am pretty sure it involved spreadable cheese (extra sharp!), Worcestershire, Dijon....maybe an egg or mayo? It was spread in toast and put under the broiler. I could look through his old cookbooks and see if there is something similar.
blehmann
July 9, 2013
If you don't have coconut oil, butter works fine for this too. It also tastes really fine
walkie74
July 9, 2013
Hmm...butter, eh? Now where are those chocolate bars I stashed in the freezer....
Nomnomnom
July 9, 2013
I discovered the same trick years ago quite by accident using butter and cocoa powder. Magic.
Kelli
July 9, 2013
Even if I hadn't wanted to try this, I would have had to comment to tell you how much I laughed at your link to Oregon Trail. Ahh, good times! And I also use coconut oil as lotion sometimes, so there you go... Great tip--I'm trying this when I get home.
_lotus
July 9, 2013
I don't even like magic shell, but I just want to do this to feel like a mad ice cream scientist. *cackles*
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