Homemade Magic Shell

We eat kind of a lot of ice cream up in here.  I like to jazz my ice cream up sometimes and I was sometimes tempted to buy Magic Shell (or the Reese’s version) at the grocery store, but it’s expensive and I feel like you don’t get much out of the bottle.  It always feels like there’s 1/4 of the bottle left, but it won’t come out.  Annoying.

I remembered reading somewhere that you can make homemade magic shell, so I googled some recipes and picked one at random.  They are all pretty much the same.  I’ve made it more than once and used different recipes.  The more coconut oil you use, the harder it will get on your ice cream (but it can give you a greasy mouth-feel).  Too much chocolate and it won’t harden up.  The recipe below are the quantities that I found best to harden up, but not take too long to do so.  I intend to make this with peanut butter soon, or add some mint extract to the chocolate version, but I haven’t yet because I’m trying to cut back on the ice cream a bit.  For awhile I was just buying it every time I saw a brand/flavor that we liked on sale and we pretty much always had some (because I’d buy more than one).  I’m going to try not to buy it so regularly now – and just get it when we really really are craving it again (or if Talenti Gelato is on sale – it’s just stupid to pass that up).  And when I do…I’ll be making more of this.

I prefer to store this is a glass container of some sort.  It should be stored at room temperature, but if your house is cool at all, it’ll harden slightly (or a lot).  You can just pop it in the microwave for 5-10 seconds to liquify it again.  I try to mostly use glass containers in the microwave, so it’s just easier to store it that way.

I used dark chocolate chips this time, and it was really really good.  I preferred this to semi-sweet or milk chocolate.  Use whatever you want though.