Chocolate Shell Ice-Cream Topping

Chocolate shell ice-cream topping.

For something so magical, Smucker’s Magic Shell ice-cream topping couldn’t be easier to recreate at home. Just like the kind you buy in a bottle, this melted chocolate and refined coconut oil topping recipe will still be liquid after cooling to room temperature, but when poured over ice cream, it will harden for a delicious crunchy coating.

Use this basic recipe to make your own take on Klondike or Dilly bars at home, or chocolate-dipped cones in whatever ice cream flavor your heart desires. My favorite application is in homemade stracciatella ice cream: Toward the end of spinning the ice cream in my ice-cream maker, I drizzle in the chocolate shell topping, which turns into tiny slivers of crunchy chocolate. I’ve experimented with this recipe using dark, milk and white chocolates, and they all turned out well. For something fun and different, try using butterscotch chips.

Chocolate Shell Ice-Cream Topping

Be sure to use refined coconut oil to avoid imparting the topping with coconut flavor – unless, of course, that’s what you're going for!

Yields | 1 cup |

  • 1½ cups chocolate chips
  • 3 Tbsp refined coconut oil
  • ice cream (to serve)

| Preparation | In a medium saucepan over medium heat or using a double boiler, bring 1 inch of water to a gentle simmer. Place a heat-safe bowl over top of pan if not using double boiler (bowl should not touch water). Add chocolate chips and coconut oil to melt; stir to combine. Once completely melted, remove from heat and allow to cool to room temperature. If chocolate seizes up after first use, it can be warmed in the microwave for 15 to 20 seconds. Pour topping over your favorite ice cream and serve.

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Christy is the owner of Pint Size Bakery in St. Louis and calls herself the baker of all things good and evil.

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