Homemade Magic Shell Ice Cream Topping Recipe with Coconut Oil (2024)

FAQs

What does coconut oil do to ice cream? ›

We found using more coconut oil means ice cream takes a longer time to melt, has a better texture and tastes more incredible.

The 'Magic' in the Shell

Both chocolate dip and Magic Shell get their magic instant-hardening ability from oils like coconut and sunflower that are high in saturated fat. As temperature drops, saturated fats harden, and coconut oil, in particular, turns firm, almost glassy, when cold.

Coconut oil is the secret to achieving a super-shiny chocolate coating. It brings a little extra luster to melted chocolate, which, on its own, can become matte when dry. Not only does coconut oil make your chocolate coating shine, but it also helps the chocolate harden.

Homemade magic shell is obviously delicious with ice cream and other frozen treats, but you can drizzle it on something as simple as frozen fruit as well! Bananas, pineapple chunks, and berries would all be delicious. It can also be used as a dip for fresh fruit, cookies, and bar desserts!

The richness of the olive oil adds a buttery texture to the ice cream, while its grassy flavor introduces a sophisticated twist. The sprinkle of sea salt enhances the overall taste profile, creating a delightful contrast between creamy and crunchy, sweet and savory.

"Coconut oil is fairly comedogenic, meaning it can clog pores and contribute to acne," says King. "If you have oily skin and are acne-prone, coconut oil shouldn't be applied to acne-prone areas."

Why is Magic Shell® topping chunky? Sometimes if the bottle is stored in a cold place prior to reaching store shelves, it can cause the topping to become thick and separated. If the topping becomes thick and difficult to use, we suggest running the bottle under hot water, and shaking well to reincorporate the topping.

DO NOT REFRIGERATE. If refrigerated or stored in a cool place, Magic Shell topping will harden. Run under hot water until topping returns liquid. Store at room temperature.

More specifically, our Magic Shell Caramel Topping would have a 24 month shelf life, unopened, from the date in which it was manufactured, which would be reflected by the Best When Used By date printed on the bottle. We hope this helps!

In the refrigerator: It isn't necessary to keep coconut oil in the fridge, but refrigeration can slow down the processes that encourage spoilage, meaning it will keep for longer. Refrigerated coconut oil will turn hard, making it difficult to use for skincare or salad dressings.

How do you make coconut oil stay solid? ›

Coconut oil is solid at room temperature. In the summer, even in England, my coconut oil becomes liquid and stays liquid unless the temperature drops. If I want it solid I put it in the fridge. Or, if your coconut oil was liquid when you bought it and doesn't solidify in the fridge, it likely isn't regular coconut oil.

How does magic shell work? The secret is coconut oil. This type of oil becomes hard at temperatures below 76ºF, so it hardens in seconds when it touches cold ice cream. Like peanut butter magic shell, this recipe requires three ingredients you already have on hand.

The "shell" effect in Magic Shell is due to the presence of coconut oil and sunflower oil, both of which contain high amounts of saturated fat, and sugar, which produces a chocolate mixture which is solid at higher temperatures than would otherwise be the case with normal ice cream topping.

Krispy Treat. Mixed with vanilla ice cream, marshmallows and Rice Krispies cereal, this wizard offers a decent amount of sweetness, which is complimented by the crunch of the Rice Krispies. The taste of the marshmallows is stronger than the taste of vanilla, which really makes the wizard taste like a Rice Krispy Treat.

Rich in monounsaturated fats, antioxidants, and anti-inflammatory properties, extra virgin olive oil is a smarter topping choice than virtually anything else you'll find at an ice cream parlor, and then there's the spectrum of fruitiness, grassiness, and spiciness, which complement a wide array of base flavors ( ...

Because unrefined coconut oil has a strong coconut taste and scent, refined coconut oil may be a better choice for baking. If you use refined coconut oil, the resulting baked good will be free of a coconut taste and smell that could otherwise clash with its flavors.

When coconut oil is stored at room temperature, it tends to be in a semi-solid state. This can make it difficult to measure and use in recipes. By freezing it, you can turn the oil into a solid block, making it easier to measure and incorporate into your cooking and baking.

Blends of vegetable oils (60% to 80% coconut oil or palm kernel oil with 20% to 40% of a liquid oil such as sunflower oil, soybean oil, peanut oil, or olive oil) are often used in vegan ice cream production to obtain the optimum amount of solid fat.