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Unread 07-08-2014, 04:21 PM
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Smoothie Make your own "Magic Shell" chocolate ice cream topping

Serious Eats has complete instructions on how to make your own "magic shell" chocolate ice cream topping:


  • 250 grams (1/2 pound) dark chocolate, 66% to 72%, finely chopped
  • 200 grams (about 1 cup) refined (not unrefined or virgin) coconut oil
  • 125 grams (about 6 tablespoons) light (clear) corn syrup


  1. Combine chocolate, oil, and corn syrup in a microwave-safe bowl. Microwave on half power in 15 second bursts, stirring with a spoon in between, 3 to 4 times, until chocolate is completely melted. If heated too much, the chocolate may break, forming harmless brown speckles in the sauce; blend in a blender on high speed for 30 seconds to re-emulsify the sauce.
  2. Transfer chocolate dip to a squeeze bottle or container and store at room temperature, stirring with a spoon if it separates. For best results, let dip harden on ice cream for 30 seconds before eating.

Notes: For best results, use refined coconut oil, not unrefined or virgin. Refined coconut oils have a more neutral flavor. Store your chocolate dip at room temperature. It keeps for several months but will separate over time, so stir or shake before each use, or briefly warm up in a hot water bath or microwave until all ingredients re-combine.

(A commenter suggests a 3:2 ratio of dark chocolate to coconut oil with a dash of sea salt, eliminating the corn syrup entirely.)
And once you make your own Magic Shell topping, you can use it to make homemade King Cones, Klondike bars, and the like.
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