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This homemade magic shell ice cream topping recipe is so easy to make and uses coconut oil! My hubby loves Magic Shell, but it’s full of all sorts of nasty stuff, so when I first bought my ice cream maker last February, I thought I would try making my own.
This homemade magic shell ice cream topping recipe uses on a few simple ingredients, including nourishing coconut oil and is a great hit with kids (big and little!). Looking for something to put it on? Check out these recipes:
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Homemade Magic Shell Ice Cream Topping Recipe with Coconut Oil
This homemade magic shell ice cream topping recipe is so easy to make and uses coconut oil!
- 1 cup coconut oil
- 1/4 cup high-quality organic cocoa powder (you can also use carob powder)
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 1/8 – 1/4 cup honey or maple syrup (if you want to go sugar-free, you can eliminate this)
- 10 drops vanilla stevia (optional)
- In a double boiler (or saucepan over low heat), melt all of the ingredients together.
- Using an immersion blender, whiz everything together. If you don’t have an immersion blender, you can use a regular blender. This helps emulsify the ingredients so they don’t separate.
- Serve over your favorite non-dairy vanilla ice cream. Tastes great on vanilla kefir ice cream!
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SweetLeaf Sweet Drops Liquid Stevia Sweetener, Vanilla Creme
Coombs Family Farms Organic Maple Syrup
Nature Nate’s 100% Pure Raw & Unfiltered Organic Honey; Product of Brazil and Uruguay; Packaged in 16-oz. Squeeze Bottle
Certified Organic Pure Vanilla Extract
Redmond Real Sea Salt
Anthony's Organic Cocoa Powder, 2lbs, Batch Tested and Verified Gluten Free & Non GMO
Nutiva Organic, Cold-Pressed, Unrefined, Virgin Coconut Oil
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Okay, so I’m not a fan of vegetable oils…. but the ingredients of my bottle of Smuckers Magic Shell just don’t seem that bad… I mean, it seems downright innocent compared to the ingredients of other things (even organic!!) Here are the ingredients on my bottle: Sugar, Sunflower oil, Coconut oil, Chocolate (whole milk solids, cocoa processed with alkali, contains less than 2% or less of soy lecithin, salt, vanilla. Now this is hardly a health food, but I would rather my kids eat this occasionally than a store-bought cupcake. I’m not a fan of vegetable oils, or anything soy… but a tablespoon of this stuff is plenty (ice cream in our house is a 1/2 cup per serving. period) and I’m okay with it.
Hi Chelsie – While the ingredients may not be all that horrible in comparison with other things, I just prefer to make my own real food versions of junk food. I avoid sunflower oil and anything with soy in it. In my opinions, the fewer ingredients in something, the better. That’s why I like that I can make magic shell with only a few ingredients that I can control the quality of. Plus, it’s another great way to get more coconut oil in our diet, which is something that I am always trying to do. 🙂 The bottle that I found in the back of the cupboard from years ago had way more ingredients on it than you listed, so they must have changed their recipe. In any case, I still like making my own.
Also, this was supposed to be Chocolate-Orange?
Homemade Chocolate Magic Shell Recipe
1 cup coconut oil
1/4 cup high-quality organic cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla
1/8 – 1/4 cup honey (if you want to go sugar-free, you can eliminate this)
10 drops vanilla stevia
In a double boiler (or sauce pan over low heat), melt all of the
ingredients together and stir until combined. Serve over your favorite
Did I miss something? 🙂 Thanks in advance for clarifying 🙂
Ha! That’s so weird! It was actually supposed to be two different recipes – I have a recipe for orange magic shell, but it didn’t get published and now it’s gone! I’ll have to dig up the original recipe and add that. Hopefully I still have that scrap of paper! Thanks for pointing that out – I have no idea who I glanced over that!
@Chelsie, no doesn’t sound too bad, but of all the GMO’s, I think GMO sugar beets are probably one good reason to skip it entirely. That’s a simple and quick enough recipe most folks have on hand or can easily obtain. Using Pure Cane sugar or a minimally processed Cane sugar.
Good point on the GMOs Sue. That was something I didn’t mention. You could even eliminate the sugar completely since it would be going over ice cream that was already sweet.
Can I omit the vanilla stevia? What purpose does it have? I don’t want to run to the store just for this 🙂
You can certainly leave it out. It just adds some extra sweetness without adding more sugar. But, it won’t hurt a bit to leave it out. No need for special trip. 🙂
I just came across this blog last night and had the idea of my own ingredients for Magic shell ice cream topping. I love the stuff BTW but getting it at the store is not as reasonable or healthy. I’m so glad I found this option. I almost posted last night but wanted to try it out first. I love cocunut oil and have had an unused bucket in my pantry for too long. I’m glad I finally found more ways to use it besides a butter substitute. I also love love love Nutela chocolate and when I came across this recipe I immediately thought of that as an ingredient. As I read through the comments I realized the least ingredients the best right? Well here are only two and it turns out to be great! Just put them both in a small saucepan on low for about a half hour stirring occasionally. It’s so yummy that I’m tempted to have it over and over again. Now I just need to think of other more healthy cold foods to put this miracle food on, he he he!
Yum! Nothing like ice cream and magic shell! So glad you enjoyed. There are all sorts of ways to sneak CO into different foods. The sky’s the limit! Thanks for stopping by and commenting!! 🙂
In what proportions of Nutella:coconut oil did you use?
Hi Dollise! I don’t use Nutella, so I’m not sure what the ratios would be! Sorry I can’t be of any help! 🙂
i love magic shell, more than i should!! how do you store this? in the pantry as well?
Yeah. That’s usually where I keep it. It doesn’t last long enough to go bad! 😉
Does this harden on top of the ice cream like magic shell?
Yep, it sure does! 🙂
Are there any suggested replacements for the vanilla stevia?
Hi there – Sorry for the slow response 🙁 You can leave the vanilla stevia out if you’d like. It won’t be quite as sweet, which is OK. Or, you could add in a little honey if you wanted to make it a little sweeter. Hope that helps! 🙂
How long does it keep for? and where – cupboard or fridge?
Natalie – It should keep for quite awhile, especially if you keep it in the fridge. It never lasts more than a week or two in our house whenever I make it. If you keep it in the fridge, you’ll just need to warm it in some warm water so the CO will melt! 🙂
Have you ever used karob powder in place of the cocoa powder
I have not, but I think it would be just as tasty!! 🙂
I love this idea!! I hope it’s okay I included it in a round up about 60 ways to use coconut oil. If you’d like me to take it down, just let me know (but we’ve gotten a lot of traffic on it so far, so hopefully you’ll get some of that, too 🙂
Great post Katie! Thank you for including mine! 🙂
I have always been a foodie…love to eat, love to cook, I have now become a real foodie…just cause I don’t want to eat all those chemicals…I discovered making banana “ice cream” Love it! Fantastic! Then I found a chia Banana ice cream…even more Fantastic! I made this magic shell and put it on my Chia banana ice cream….I can’t think of any dessert that tastes better….then I got to thinking, strawberries…hmm ice tray, magic shell….looking forward to some frozen chocolate covered strawberries…this is my new go to for when I need sweet… Thanks so much!!
Wow! You made me hungry! All that ice cream sounds delicious! So glad you stopped by! 🙂
Yeah I spelled that wrong should be Chai
I just made this for the first time tonight and it tastes great, but the ingredients did not incorporate together? It seems like the honey did not blend with the coconut oil for some reason, even when I tried to wisk it together. Any ideas? The honey was partly crystalized, but I shouldn’t have thought that would make a difference?
Hi Kathy – Thanks for stopping by! You know, I’ve had a few people mention that they have had a hard time getting the honey to incorporate. I whisk vigorous and it does combine, so I am wondering if it’s just the difference in ingredients, or maybe I am heating it up more. I am in the process of re-working the recipe, but in the interim, I have found that throwing it all in the blender, or using an immersion blender, works really well too. I will have my updated version of this recipe live soon! 🙂
Does it taste like coconut? Thanks in advance 🙂
Hi April – Not really. The cocoa is strong enough to cover any coconut taste from the virgin coconut oil. You could always use refined coconut oil if you prefer and there would be absolutely no coconut taste or scent. Cheers!