If you’ve been reading here for awhile, you know that I like to make a lot of what we eat.  Sometimes, I just like to do it for the sake of trying and learning something new.  Other times, it’s because there is the added benefit of knowing what goes into our food, and therefore our bodies.  Taking on the task of homemade meals and goodies sometimes means that things don’t taste or look the same as the store bought version.  This was something my children had to learn.  After explaining to them that companies have big machines that process the food, it became a bit easier to sell them on my homemade versions.  What they’ve learned in helping and watching me work in the kitchen is that although what we make may not look like the grocery store version, often times it tastes far better.

homemade magic shell

Homemade Magic Shell is just one of those things.  Not wanting my own children to miss out on the fun of this magical ice cream treat I set about making a version of our own.  After reading the lengthy (and honestly a bit scary) list of ingredients on the store bought, bottled version it’s hard to believe how very easy this is to make.  Two ingredients. That’s all it takes, and your kids will think you are a rock star.

homemade magic shell

There are two versions, depending on what you have in your pantry.  One uses coconut oil, the other just old plain butter.

Homemade Magic Shell


  • Coconut Version
  • 1 cup semisweet chocolate chips
  • 2 tablespoons coconut oil
  • Butter version
  • 2/3 cup semisweet chocolate chips
  • 4 tablespoons butter


  1. Place coconut oil/butter in a small bowl along with chocolate chips. Place in microwave for 30 seconds, stir. Be careful as the bowl will get quite hot. Repeat until both are entirely melted, creating a semi-thick sauce. Allow to cool to room temperature. Do not place in the refrigerator...it will harden! Spoon over ice cream and watch as the sauce magically turns into a hardened shell. Store in an airtight container at room temperature.

from Deliciously Organic

homemade magic shell

Have a great weekend!


22 Responses to Homemade Magic Shell

  1. Perfect timing, because I was just craving shell chocolate, but didn’t want all of the yucky chemicals from the store-bought version. Thank you! 😀

  2. Allison says:

    SO glad you posted this! I thought you had made it before and was searching your site for it just the other day. I guess I was just foreseeing 😛

  3. Teri says:

    Permission to pin to my Pinterest board?

  4. crystal says:

    Could you use this to make chocolate-dipped strawberries?

    • Alison says:

      Crystal, I don’t think it would work for dipping strawberries. The cold of the ice cream causes the shell to form. I don’t think berries would be cold enough.

  5. I love this! Coconut oil is seriously one of my favorite ingredients. I had no idea you could use butter too, but I already know I love what coconut oil does to chocolate :)

    • Alison says:

      Heidi, honestly the coconut oil version is our favorite. The flavor is amazing!

  6. joyful.mara says:

    Hi Allison! Just wanted to say hello and that I love your blog. I recently added it to my bloglovin feed and was so excited to see this post! I love magic shell and felt pretty guilty when I bought some recently. I can’t wait to try this recipe. Thanks for creating it!

    • Alison says:

      Thank you! Magic Shell is a favorite for us too. It’s nice to have such a simple recipe you can make anytime you are craving it.

  7. Chantel says:

    This is amazing! I love magic shell. I am going to make this today!

  8. Miriam says:

    I made the coconut oil version (+ a little vanilla extract) and my co-workers loved it! Thanks for a great & easy recipe!

  9. Miriam says:

    Re: “bowl will get quite hot” it depends on the type of glass. Some glass is not microwave safe & can even shatter if used in the microwave, while some containers are only ok for re-heating and some are good for cooking.

    I have read that you can test it by microwaving the container for a minute while it is empty.
    If it is still cool to the touch, you can use it to cook in.

    Cool = good for cooking
    Warm = reheating only
    Hot = NOT microwave safe!

  10. Becca says:

    Hi, because I grew up in the margarine era, we hardly ever have butter around. In fact, my husband doesn’t even like the taste of butter, anyway, I was just wondering if margarine would work or if you really need butter?

    • Alison says:

      Becca, I’m not sure about margarine. It would definitely be worth a try.

  11. Leah Marie says:

    THANK YOU! I kept seeing this recipe with coconut oil and I loath the taste of coconut. I kept thinking, “Surely this will work with butter…?” I’m glad I’ve found someone to confirm that. Can’t wait to try this.

  12. eva says:

    You can use it on strawberries, dip em then freezer for 5 min. The trick is the cold so that’s all u need

Leave a Reply

Your email address will not be published. Required fields are marked *

This Homemade Life
Designed by Wooden Spoons Kitchen
© 2012 thishomemadelife