It’s summer!  Time for ice cream, and one of the easiest recipes ever posted on this site! Magic Shell! You know the stuff, right?  You squeeze the chocolate-y liquid onto ice cream and it hardens up almost immediately.  Then you can use your spoon and shatter the thin chocolate all over the ice cream. It’s lovely.  It’s chocolate-y. It’s fun 🙂 It’s magic. And it’s easy!

This recipe only calls for two ingredients.  And once you make it, you can keep it on the kitchen counter in a squeeze bottle for up to a month!

You need good chocolate—milk, semi-sweet or dark (I use Lindt bars)—and coconut oil.

Magic Shell Topping for Ice Cream

INGREDIENTS

• 5½ oz. good quality chocolate—milk or dark, whatever is your personal preference—but don’t use chocolate chips, use some good quality bar chocolate.
• ½ cup coconut oil
• Ice cream, for serving

DIRECTIONS

Makes 1 cup

1. Chop your chocolate and add it to a microwave-safe container along with the coconut oil.
2. Zap at 30-second intervals until chocolate melts into the coconut oil.  Stir well.
3. At this point I like to pour my Magic Shell into a squeeze bottle, but this is absolutely not necessary.
4. Pour mixture over ice cream, watch it harden, crack it open! Magic! Fun! Delicious!
5. Because of the melting point of the coconut oil, the magic shell will stay liquid in a hot kitchen and solidify after sitting in a cold kitchen or the fridge. If your leftover shell hardens, just re-melt in the microwave. 
6. Stored at room temperature—Magic Shell should keep for at least a month.

Keep some homemade ‘Magic Shell’ and a carton of your favorite ice cream on-hand for a quick, no cook, special dessert 🙂 Lots of kids like to pour some rainbow sprinkles onto the chocolate sauce just before it hardens, but others might like to sprinkle some crushed peanuts or Oreos on top. I like it plain. Straight out of the bottle on some good vanilla ice cream.

Thanks for stopping by my kitchen today.  See you again soon!