When I was growing up in Australia during the ’90s, our version of Magic Shell was called Ice Magic, and it was all anyone under 12 wanted to eat. Name aside, the appeal was the same: When drizzled over ice cream, the chocolate sauce would instantly harden into a snappy shell you’d have to bust through with a spoon. Watching the velvety ripples solidify was thrilling.
Ingredients
Makes about ½ cup
½
2
½
Preparation
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Step 1
Microwave ½ cup semisweet chocolate chips, 2 Tbsp. refined coconut oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a microwave-safe bowl on high in 15-second bursts, stirring after each, until combined and glossy. Let cool until just warmer than room temperature before using.
Step 2
Drizzle over ice cream and let sit until a firm shell forms before enjoying.
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Variations:
Step 3
For tahini–white chocolate magic shell, use ¼ cup white chocolate chips, ¼ cup tahini, 2 Tbsp. refined coconut oil, ½ tsp. vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt.
Step 4
For chocolate–peanut butter magic shell, use ¼ cup semisweet chocolate chips, ¼ cup peanut butter (such as Jif or Skippy; not natural), 2 Tbsp. refined coconut oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt.
