Why settle for naked ice cream when magic shell ice cream topping is so quick, easy, and inexpensive to DIY at home. And the variations are endless!
Start with the basic 2-ingredient recipe, then swap out the chips to get another 8 different varieties.
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Stop wasting money buying this stuff when it’s a breeze to make at home!
If your kids are old enough, get them in on it. They love to watch it go from liquid to hard shell.
And, fyi, this yummy sauce isn’t just for topping ice cream. You can use it to dip ice cream cones and homemade fudge pops, too. Just remember, it needs something frozen to make it harden into that crispy shell we all love.
I used to buy magic shell all the time, but no more! Now that I know how easy it is to make at home, I’ll never buy it again. And I can make flavors they don’t even have.
Quick tip about the coconut oil, use “expellar pressed” coconut oil. It doesn’t taste at all like coconut. In fact, I use it to cook eggs.
Start by putting your chips and coconut oil in a saucepan with a heavy(ish) bottom.
Melt them together over low heat. I like to use a whisk and gently stir it around.
You may be able to microwave this, but I like the control I have doing it in a pan. Plus I like to play with my food so…
Let it cool slightly and spoon it over your ice cream.
If you’re topping it with something like chopped nuts or sprinkles, add them right away before the magic shell has a chance to harden or they’ll just fall off.
Check out the recipe notes below to see 8 more kinds that you can make.
I had some butterscotch (top) and peanut butter (bottom) chips, so I made a batch of those, too.
This recipe makes 4-6 servings. It’s super easy to double or triple it if you think you’ll be eating this all the time. Which I have a feeling you will!
BTW, for another delicious ice cream topping, try my Bourbon Pecan Caramel Sauce. Make it with or without the bourbon.
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