Homemade Chocolate Shell Topping

Homemade Chocolate Shell is a yummy chocolate topping that chills into a thin, smooth, snappy, chocolatey shell when poured on anything cold or frozen. It’s made for ice cream, but is also great for so much more!

peanut butter ice cream bars

Makes the best ice cream bars. (Peanut Butter Ice Cream Bars – recipe coming soon)

This homemade chocolate shell makes the perfect topping for Éclair Cake and the perfect dip for Frozen Chocolate Covered Bananas, too.

For some helpful tips before you begin, click here.

Makes about 2 1/4 cups.


  • 128 g (3/4 cup) milk chocolate chips
  • 128 g (3/4 cup) bittersweet chocolate chips
  • 162 g (3/4 cup) refined coconut oil
  • 10 ml (2 teaspoons) vanilla extract


1. Melt the chocolate chips and coconut oil.

Microwave method:

– Place the milk chocolate chips, bittersweet chocolate chips and refined coconut oil in a microwave-safe bowl.
– Heat for 1 minute on 50% power.
– Stir until smooth. (The chips may not look completely melted at first but will continue to melt and become smooth while stirred into the refined coconut oil.)

Stove-top method:

– Place the milk chocolate chips, bittersweet chocolate chips and refined coconut oil in a heat-safe bowl.
– Place the bowl of chocolate over a saucepan of simmering water, making sure the bottom of the bowl is not touching the water.
– Stir until smooth.

2. Stir in the vanilla.

– Stir in the vanilla until combined.

3. Use immediately. Or store at room temperature.

– Use immediately or let cool a bit for a thicker shell.

– Store in a jar or squeeze bottle at room temperature.
– If the homemade chocolate shell has solidified, just warm the container under running hot water or microwave at 50% power in 10 second bursts, stirring in between bursts.

Eclair Cake


Coffee Chocolate Chip Ice Cream Bars


Bottles of store-bought chocolate shell topping are small. They get finished fast in our house. Learning to make homemade “Magic Shell” changed everything!

This homemade chocolate shell topping is perfectly pourable. It forms a nice, thin snappy shell on your ice cream and melts velvety smooth on your tongue.

Use on ice cream, of course. But this stuff is also great on chilled or frozen fruit like bananas and strawberries. It’s also great drizzled on chilled desserts like cheesecakes, whipped cream cakes and cream pies.

Frozen Chocolate Covered Bananas


Here are a couple of helpful tips:

1) Customize to your taste.

  • Use more milk chocolate or more bittersweet to cater to your taste. You can even use white chocolate!

2) Why use the refined coconut oil?

  • The coconut oil is what will give your chocolate coating a smooth pouring consistency and a nice crunchy snap. If you use straight chocolate, your chocolate shell will be thick and rock-hard.
  • Refined coconut oil will have less coconut undertones than unrefined coconut oil. The taste and aroma of refined coconut oil will be undetectable in your chocolate coating.
  • Fortunately, coconut oil is now commonly found in major grocery stores.
unrefined coconut oil plus other ingredients

peanut butter ice cream bars
Peanut Butter Ice Cream Bars (recipe coming soon)

Back to the top


Try your Homemade Chocolate Shell topping in these recipes!

Frozen Chocolate Covered Bananas

frozen bananas dipped in homemade magic shell
Frozen chocolate covered bananas are sweet, creamy, crunchy and cold. They are so simple to make and a great treat to keep in the freezer

Coffee Chocolate Chip Ice Cream Bars

ice cream bar bite
The coffee ice cream is extra creamy and the chocolate shell is thin and snappy. Make these dreamy Coffee Chocolate Chip Ice Cream Bars even if you don’t have molds. These thick, indulgent ice cream bars are easy and satisfying. Yum.

Éclair Cake

eclair cake topped with homemade magic shell
Eclair cake is a delicious, wonderfully simple dessert of soft, airy vanilla pudding and softened, cake-like graham crackers under a thin, snappy, shell of chocolate.

Click here for more DESSERT SAUCES recipes!

Learn about the original Magic Shell:


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