Yeah, you read right, homemade Magic Shell baby! One of the best ways to save money on groceries is by making your own condiments. We make homemade salad dressing, barbecue sauce, pomegranate molasses, salsa, and more. But of all the condiments we’ve made from scratch, this one has to be the one that makes us the happiest. What’s more delightful than liquid chocolate that turns into a sweet shell, once drizzled on your favorite ice cream?
The best part is, it only takes two ingredients!
That’s right, two ingredients. Chocolate and butter or coconut oil. The Magic Shell you’d buy in a store has chocolate as its fifth ingredient, preceded by sugar, sunflower oil, coconut oil and cocoa. It also contains soy lecithin, milk, vanilla and salt. While none of these are necessarily bad ingredients, you really don’t need them all for making your own homemade Magic Shell.
Because the ingredients are so simple, the flavor of the chocolate really shines through. I like to use Scharffengberger bittersweet dark chocolate which is dairy free. While you can use regular old chocolate chips (and it will still taste better than the stuff in a bottle), using a chocolate you really love will make this even more impressive.
Now the money saving reward is, if you do use an affordable chocolate, you can make this chocolate treat for much cheaper than you can buy it. Scharffenberger is a more expensive option, but if you have a Trader Joe’s near you, they have high quality one pound chocolate bars for cheap prices.
Whatever chocolate you decide to use (if you have some chocolate chips in your cupboard right now, I say go for it!), I promise that no matter how I’ve made this, everyone loves it. My brother Jason (23 years old and autistic) LOVED this stuff. He couldn’t believe it’s possible to make at home.
I’ve put the recipe below, but to make this even easier, I’ll give you a ratio. It’s 4 parts chocolate (in oz) to 3 parts butter or coconut oil (in TBS). That means if you want a big batch, you’ll use 8 oz of chocolate and 6 TBS of butter. If you just need enough for one or two servings, use 2 oz of chocolate and 1.5 TBS butter. I don’t really even measure when I make this, I just eyeball the ratio.
Since you’re making this in a microwaveable bowl or jar, leftovers are no problem. Just leave them on the counter (covered, if you won’t be using up within 24 hours. When you’re ready for more homemade magic shell, simply microwave the container of chocolaty goodness in 20 second increments until just melted enough to start stirring. Stir until it’s liquid all the way through, then drizzle away.
Homemade Magic Shell is my absolute favorite ice cream topping. What’s yours?
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HOMEMADE MAGIC SHELL ICE CREAM TOPPING
- 4 oz chocolate
- 3 TBS salted butter OR 3 TBS coconut oil and a tiny pinch of salt
- Place chocolate in a microwaveable bowl and microwave for one minute on 75% power.
- Add butter or coconut oil and microwave another minute on 75% power.
- Stir and continue to microwave in 20 second intervals, stirring between until smooth.
- If it gets very hot, let sit on the counter for 3-5 minutes to cool slightly. Once it's liquid, but not hot, drizzle generously over ice cream.
Vegetarian/Gluten Free: Yes to both. Also vegan and dairy free if you use the coconut oil and a dairy free chocolate.
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