Chocolate Shell Ice-Cream Topping

Recipe from Thomas Keller

Adapted by Melissa Clark

Updated April 9, 2023

  • Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne.
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Total Time
5 minutes
Rating
5(780)
Comments
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Here is a chocolate ice cream topping that has a texture nearly identical to that of the commercial product Magic Shell (which also contains coconut oil), but with a far richer, more fudgy flavor. —Melissa Clark

Featured in: Once a Villain, Coconut Oil Charms the Health Food World

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Ingredients

Yield:¾ cup (good for 4 to 6 scoops)

  • 7 ounces bittersweet chocolate, chopped

  • 2 tablespoons virgin coconut oil

Ingredient Substitution Guide
Nutritional analysis per serving

21 grams carbs; 199 calories; 4 grams monosaturated fat; 10 grams saturated fat; 14 grams fat; 2 grams fiber; 4 milligrams sodium; 1 gram protein; 18 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Melt the chocolate in a small metal bowl set over a pan of simmering water. Stir in the coconut oil and heat until dissolved, about 1 minute. Keep the liquid lukewarm until ready to pour over the ice cream. Chocolate will harden into a shell within a few seconds when spooned over ice cream.

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Ratings

5 out of 5
780 user ratings
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Comments

Jane

IF you have leftovers.... mix rum or bourbon into it - and anytime you need a reward for being nice instead of snappy rude - eat a spoonful. :)

Miriam Hartman

No need to refrigerate leftovers, in fact you should *definitely* store at room temperature (it gets hard at colder temperatures). Neither of the ingredients, chocolate or coconut oil, require refrigeration.

I put it in a squeeze-top bottle and cover the top with plastic wrap. Zap in the microwave for a *few* seconds if it becomes too hard to pour. Shake before using.

Jessica Funaro

After melted and combined ADD FLAKY SEA SALT. You’re welcome.

jasx5

I’ve made this for years and put everything in a mason jar and microwave it for 30 second increments. Works great. Also add a dash of vanilla and a pinch of kosher salt. Perfect.

Lundiga

I think in the only person on earth who managed to somehow mess up a two ingredient recipe! I used exactly the correct measurements and virgin coconut oil. Plus the chocolate was Calrhona. I drizzled it in my lime gelato liberally. It never formed a “shell” more like a gooey mask!

Dakota

Dipped edges of homemade ice cream sandwiches with mini chips in vanilla ice cream. Refroze in individually wrapped portions. What a treat!

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Credits

Adapted from Thomas Keller

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