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Place the coconut oil into a small saucepan on a stovetop over very low heat.

Add the chocolate chips and peanut butter to the saucepan with the coconut oil.

Heat the mixture on very low heat, stirring continuously with a spatula. Be careful not to burn the chocolate, as it can happen very quickly. Continue stirring until the mixture is completely smooth, with no clumps or unmelted chocolate chips remaining.

Once the mixture is smooth, remove the pan from the heat and allow the magic shell mixture to sit for 3 to 5 minutes to slightly set and cool down a bit.

Scoop your favorite ice cream into a bowl. Drizzle the warm magic shell mixture generously over the ice cream. The chocolate will harden immediately upon contact with the cold ice cream. Drizzle until your heart is happy!

Any leftover magic shell can be stored in an airtight container at room temperature for one to two weeks. If it solidifies, gently reheat it over low heat or in a microwave in short bursts until pourable again.


Place the coconut oil into a small saucepan on a stovetop over very low heat.

Add the chocolate chips and peanut butter to the saucepan with the coconut oil.

Heat the mixture on very low heat, stirring continuously with a spatula. Be careful not to burn the chocolate, as it can happen very quickly. Continue stirring until the mixture is completely smooth, with no clumps or unmelted chocolate chips remaining.

Once the mixture is smooth, remove the pan from the heat and allow the magic shell mixture to sit for 3 to 5 minutes to slightly set and cool down a bit.

Scoop your favorite ice cream into a bowl. Drizzle the warm magic shell mixture generously over the ice cream. The chocolate will harden immediately upon contact with the cold ice cream. Drizzle until your heart is happy!

Any leftover magic shell can be stored in an airtight container at room temperature for one to two weeks. If it solidifies, gently reheat it over low heat or in a microwave in short bursts until pourable again.
