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The enchanting effect of old-fashioned “Magic Shell” topping turns a humble dish of ice cream into a Willy Wonka–inspired thrill. How does a melty, fudgey sauce drizzled on frosty desserts transform into a solid chocolate coating? Coconut oil! Liquid at warmish room temperature but solid when chilled, coconut oil is the key to this classic treat, which can also be enjoyed as a dip for frozen fruit. Dunk skewered frozen bananas before rolling them in chopped peanuts or crushed pretzels to rival anything from Bluth’s Original Frozen Banana stand. This frosty chocolate glaze can also make showstoppers of frozen berries, pineapple, spears of papaya, melon, peaches, and even clementine sections. Or dip frozen, bite-sized chunks of brownie, pound cake, marshmallows, or graham crackers sandwiched with peanut butter in this magical topping. Unlike the supermarket stuff, this homemade magic shell recipe contains top-notch ingredients—organic coconut oil and high-quality dark (dairy-free) chocolate chips. Try it and prepare to wow your friends with summer’s easiest treat. 

Magic Chocolate Shatter Shell
Makes 1¼ cups

  • 1 cup semi-sweet or dairy-free chocolate chips
  • 1/4 cup refined organic coconut oil
  • Dash of pure vanilla extract
  • A pinch of sea salt

Optional Flavorings (use only one):

  • 1 tsp. instant espresso powder
  • 1/4 tsp. peppermint extract 
  • 1/4 tsp. orange extract

In a small saucepan over low heat, melt the coconut oil. Add chocolate chips and stir until melted. Add vanilla extract, salt, and optional flavoring, and whisk until completely smooth. Remove from heat and cool for about 5 minutes before spooning over ice cream or using as a dip for frozen fruit or cake. Store in a tightly covered small glass or plastic container in a cool, dark place for up to 1 month. If stored in the fridge or freezer, it will harden completely; you can melt the chocolate again by placing the sealed container in a bowl of very hot water, gently shaking occasionally, until mixture is melted. 

By Terry Hope Romero
Photographed by Emily Hawkes
This article originally appeared in the July/August 2019 print edition of BUST Magazine. Subscribe today!

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