Magic Shell Ice Cream Topping

Magic Shell Ice Cream Topping

from In Dianes Kitchen

Magic Shell Ice Cream Topping



  • 1/4 tsp vanilla extract
  • 1/8 tsp instant espresso powder
  • pinch of salt
  • 4 ounces semi-sweet chocolate chips
  • 1/3 cup coconut oil
  • 1 tsp unsweetened cocoa powder


  1. Stir together the vanilla, espresso powder and salt until the salt and espresso is dissolved.
  2. Place the chocolate chips and coconut oil into a small microwave safe bowl.
  3. Microwave the chocolate mixture in a microwave safe bowl at 50% power for 2-4 minutes, stirring frequently, until melted and no lumps remain.
  4. Whisk in the vanilla and cocoa until combined.
  5. Let cool at room temperature for 30 minutes.
  6. Cover tightly and store on the counter at room temperature for up to 2 months.
  7. To use, microwave the chocolate at 50% power for 1-2 minutes, stirring every 15 seconds, then pour it over your ice cream.

I have ALWAYS LOVED chocolate … specifically on this post hard shell chocolate, or chocolate “dipped” ice cream cones, (thinking Stray Dogs Grill in Tucson, Arizona); from childhood trips to Dairy Queen (Tastee Freeze), the ice cream carts going through the neighborhood to the current LOVE of Magnum bars and TUBS (guilty pleasure!)

So here’s a little trip down memory lane

Stray Dogs in Tucson Arizona