Magic Shell, Homemade Chocolate Ice Cream Topping

Homemade Magic Shell Topping
Sundae topped with Magic Shell and sprinkles!

I think in every grocery store you will find near the ice cream freezer section a little corner of ready made toppings; caramel and fudge, maraschino cherries, and sugar cones. They’re all ready for you to grab and go while picking up your favorite ice cream. Also, tucked in the same corner is Smucker’s Magic Shell! Do you know which topping that is?

It’s only the coolest topping ever!

Magically watch the topping harden

Make swirls, a thick blanket or a what ever design you want, and seconds after the Magic Shell syrup touches the cold ice cream, it “magically” hardens forming a candy-like crispy crust of chocolate.

I see a liquid and solid science lesson in this magic, don’t you?

What’s even cooler is you can make your own chocolate magic at home with just two ingredients, chocolate and coconut oil. That’s it!

Two ingredients – easy and fun to eat

But hold onto that little secret for a moment and let your your magical powers take on a life of it’s own. A little abra-cadabra wand swirling are definitely in order! Keep it under sixty seconds for the full effect though 😉


Homemade Magic Shell, Chocolate Ice Cream Topping

5 from 2 votes
Print Pin Rate
Course: Dessert
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 -6
Author: Sandra @ The Foodie Affair


  • 8 ounce of chocolate I used Ghirardelli chopped
  • 2 Tablespoons coconut oil


  • Chop chocolate and put it in a heat microwavable bowl with 2 tablespoons of coconut oil. On medium, melt chocolate stirring every 40 seconds for a smooth consistency. Once melted, put in a microwaveable dish. Drizzle or spoon over ice cream and in about 60 seconds, the chocolate will form a magic shell.


If your microwave has a soften/melt option, use that. Comes out perfect. Once the chocolate mixture cools, the syrup may harden. To reuse, warm back up in the microwave. Get creative by adding peppermint for mint-chocolate flavor. Use either dark or milk chocolate. I tried both and they are equally delicious!


Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

There you go, you are equipped to be the coolest mom, dad, auntie, uncle or teacher ever!

Go wow someone with a little magic 🙂

Get creative!  Add flavoring like peppermint!
Ice cream topping with a crisp layer of chocolate
Hugs Sandra Signature

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  1. I found your site when looking for a keto stuffed pepper recipe (your unstuffed casserole). It’s in the oven now so no comment on that yet lol. However, magic shell was a non keto guilty pleasure. So my question is, do you think this could be made with Lily’s chocolate? I’m seriously excited thinking it could be ?

  2. I love making my own homemade chocolate covered butter creams. I always freeze them before dipping them in my melted chocolate covering. Of course, “they bloom because of using sugar”……SO, using your recipe using corn syrup instead of sugar, can I use the corn syrup/coconut oil recipe for dipping my frozen buttercream centers to get the shell, with no bloom? Thank you.

    1. I haven’t tried coating candy, but I bet if you double coat the butter creams they’ll be perfect! Coat them right out of the freezer then coat again when the temperature if room temp so that it’s not so shocking the the bloom is less likely to form.