Chocolate Shell Ice Cream Toppings

You can spoon this sauce over scoops of ice cream or dip ice cream cones in the sauce, quickly rotating the cones to coat the ice cream. Coconut oil is what makes the sauce solidify on the ice cream; do not substitute another type of oil or fat. There is a small window after spooning the still-liquid shell mixture over ice cream when you can add toppings, such as sprinkles and nuts, that will stick to the shell as it sets.

Below are different versions of homemade "Magic Shell."

CLASSIC MAGIC SHELL

7 ounces chocolate (half dark/half milk, or whatever you prefer)
2 tablespoons virgin coconut oil

1. Chop chocolate.
2. Melt chocolate over a double boiler.
3. Off heat, stir in coconut oil until completely dissolved, about 1 minute.
4. Pour/drizzle over ice cream. Chocolate will harden within seconds.
5. Store any leftovers at room temperature and gently reheat for future use.

DARK CHOCOLATE MAGIC SHELL

Makes about 1 cup.

6 tablespoons refined coconut oil
1 cup (6 ounces) bittersweet or semisweet chocolate chips
Pinch table salt

Microwave coconut oil, chocolate chips, and salt in bowl at 50 percent power until melted, about 2 minutes, stirring once halfway through microwaving. Remove from microwave and stir until completely smooth. Let cool completely before using, 5 to 10 minutes. (Ice cream shell can be refrigerated for up to 1 week; heat in microwave at 50 percent power to remelt, about 3 minutes, stirring occasionally.)

WHITE 'CHOCOLATE' MAGIC SHELL

Makes about 1 cup.

6 tablespoons refined coconut oil
1 cup (6 ounces) white baking chips
Pinch table salt

Microwave coconut oil, white baking chips, and salt in bowl at 50 percent power until melted, about 2 minutes, stirring once halfway through microwaving. Remove from microwave and stir until completely smooth. Let cool completely before using, 5 to 10 minutes. (Ice cream shell can be refrigerated for up to 1 week; heat in microwave at 50 percent power to remelt, about 3 minutes, stirring occasionally.)

BUTTERSCOTCH MAGIC SHELL

Makes about 1 cup.

6 tablespoons refined coconut oil
1 cup (6 ounces) butterscotch chips
Pinch table salt

Microwave coconut oil, butterscotch chips, and salt in bowl at 50 percent power until melted, about 2 minutes, stirring once halfway through microwaving. Remove from microwave and stir until completely smooth. Let cool completely before using, 5 to 10 minutes. (Ice cream shell can be refrigerated for up to 1 week; heat in microwave at 50 percent power to remelt, about 3 minutes, stirring occasionally.)


PEANUT BUTTER MAGIC SHELL
Makes about 1 cup.

6 tablespoons refined coconut oil
1 cup (6 ounces) peanut butter chips
Pinch table salt

Microwave coconut oil, peanut butter chips, and salt in bowl at 50 percent power until melted, about 2 minutes, stirring once halfway through microwaving. Remove from microwave and stir until completely smooth. Let cool completely before using, 5 to 10 minutes. (Ice cream shell can be refrigerated for up to 1 week; heat in microwave at 50 percent power to remelt, about 3 minutes, stirring occasionally.)

MILK CHOCOLATE MAGIC SHELL

Makes about 1 cup.

6 tablespoons refined coconut oil
1 cup (6 ounces) milk chocolate chips
Pinch table salt

Microwave coconut oil, chocolate chips, and salt in bowl at 50 percent power until melted, about 2 minutes, stirring once halfway through microwaving. Remove from microwave and stir until completely smooth. Let cool completely before using, 5 to 10 minutes. (Ice cream shell can be refrigerated for up to 1 week; heat in microwave at 50 percent power to remelt, about 3 minutes, stirring occasionally.)