Two ingredients and less than 5 minutes to a delicious chocolate candy shell for ice cream. After trying recipe after recipe that turned out either rock hard or thick gummy hard shells - I thought to read the ingredient list on a bottle of the store stuff and came up with this! You can use any oil that has NO flavor or has a flavor compatible with chocolate and your ice cream - canola or soybean work ok here, but the coconut oil sends the flavor over the top and makes it a tad crunchier! Drizzle on top of your favorite ice cream!

Instant Chocolate Hard Shell

chocolate chips

coconut oil

Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. It takes about 1 minute of stirring until they fully mix together. Store at room temperature in an air-tight container.n


YUM, I tried a peanut butter version of this from Pinterest and misplaced the recipe. I had to try this one when I found it. I made 1/4 of the recipe or about 4 servings. So, the full recipe is about half the servings suggested. That amount was equivalent to 1/2 cup choc chips and 2 Tblsp + 1 1/2 tsp of coconut oil. I used Ghiradelli mini choc chips, from the freezer, and it took 1 minute to melt stirring half way through. I tried it on top of Edys 1/2 the fat vanilla bean ice cream. It set up very quickly. It doesnt crack, but it does solidify. I cant imagine why anyone would buy the stuff in a bottle with the ease and taste of this. Edit Note: I didn't store it at room temperature as suggested. I put it in the fridge. To re-melt it, I put it back in the microwave for 1 minute stirring half way through. As it wasn't as warm as when just made it did actually crack into a few pieces, after it set for a minute or so, if that is desired.

Worked awesome!!! I put it in an old ketchup/mustard bottle and it comes out perfectly every time!

You can make your own version by switching up the kind of  chips you use.

A dream come true! Thank you so much for submitting this amazing recipe. Magic Shell was a childhood favorite of mine. I had bought some a couple years ago and it was so difficult to get out of the bottle I gave up on ever thinking it could be a possibility again. I quartered the recipe which gave us just enough for 3 servings. 1/2 c.  Chocolate Chips, 1/2 of a 1/3 c coconut oil. (Specifically-filled a 1/3 measuring cup halfway). Took under 3 mins of my time and was a perfect shell!

I love this recipe!!! I was making a experiment with cookies and I wanted a chocolate coating. I tried melting chocolate and failed miserably. It tasted really burnt something. So I tried this recipe.  added a little sugar because my family has a sweet tooth and it tasted even better. I would DEFINITELY make this again! The only thing I hoped was a little different, is that it would harden on warm surfaces too.

really works! we melt the oil and chips over a double broiler.  add to ice cream and voila, instant hard choco shell.  so fun!

just made this to go over ice cream and it was great. I don't have a liquid measuring cup but I used 2.6 oz of the oil and it was perfect! ! put the rest in a mason jar for next time

The first time I did this it was to top cherry flavoured ocing so I added a some marachino cherry juice.  The next time I did it as directed.  It was wonderful both ways.

So much better than store bought. I'll use it all the time now. Add a splash of vanilla for a change.

I dont know if i didnt use the right type of chocolate I didnt have any chocolate chips, but it hardens way to fast an it taste like shortening any suggestions from anyone

We bought some magic shell and ran out so I made this recipe real fast... very easy.. very good... tastes like a dip come.. going to add ground up candies to it next time.. heath dip

This is FANTASTIC! I have now tried two variations. One where I spin 1/4 c of walnuts in the food processor until just more than fine and the same thing with hazelnuts. Stirring in these at the very end gave an AMAZING flavor. Simply put over vanilla (cheapo type from Costco) ice cream! 

P. S. I have learned that making a decision milkshake until fully blended and the adding this special sauce as the blender is on low creates a super special treat!

Absolutely delicious. I love using a darker chocolate so I used ghiredelli  60% cacao  perfect texture and flavor . Nice hard shell. Plan on using it on the top of a icecream cake !

Really tasty! I call it my chocolate crack - because you can crack it. And then because it’s kinda like crack in that you must have again🤣🤣🤣 (I’ve never actually had ‘crack’ but I think that’s what it must be like)

This did not work for me at all! I followed the instructions, but the resulting mix turned out grainy, no matter how much I mixed it. I wasted all my Nestle’s Chocolate Chips for something unusable except possibly hot chocolate. I used canola oil.

Made as stated, with coconut oil. Served over coconut ice cream and it was awesome!

Shell was not very hard, and solidifies too slowly. Still better than buying it from the grocery store though.

AMaazing!  I used oil grapeseed oil and it turned out better than the store bought.  My 8 year old granddaughter loved it!

Thanks! :-)

I had to heat it up every time I wanted to use it.

instant chocolate hard shell

Prep Time: 5 minutes

Cook Time: 1 minutes

Total: 6 minutes

Servings: 2

Cost: $6.54 /serving

Author : Fervent Frugal Foodie

Ingredients

Instructions

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