Can you still call it magic, if you know how the trick is done? I most definitely think so. I’m sure you all remember that chocolate sauce from childhood, the one that hardens into a shell when you pour it on something cold, like ice cream? Also known as the magic shell? It sure seemed like magic to me back then, and it seems like magic to me even now. But did you also know that it’s ridiculously easy to make it yourself at home, is very customizable and also quite fool-proof?
You can have great fun with a simple recipe like this. This Easy, Homemade Raspberry Chocolate Magic Shell comes together with just TWO ingredients. But here, I also want to share with you how you can make this recipe customizable by adding one extra ingredient, to give it even more depth of flavour and character. You will most likely never eat ice cream or anything cold the same way again!
The classic Chocolate Magic Shell is made with chocolate and coconut oil (refined or unrefined). The coconut oil is the “magic” ingredient in this magic shell. The saturated fat in coconut oil hardens when it becomes cold. When mixed with melted chocolate, it remains a pourable liquid at room temperature, but hardens into a firm, snappy, matte shell within a few seconds after coming into contact with something cold. It’s like magic! I used refined coconut oil because it doesn’t give you that strong coconut oil smell. But you can absolutely substitute it with unrefined/pure coconut oil if you wish, but it will then have that characteristic smell though.
So what’s my third “secret” ingredient? Freeze dried fruit! I have used freeze dried raspberry powder here, but I’ve used passionfruit powder before too. As long as it’s a freeze dried powder with a strong fruit flavour, it should work.
So why does this one ingredient make this classic sauce that much more awesome? It’s that delicious and unexpected fruit flavour that comes out of nowhere! While there are plenty of recipes for the magic shell that you can find online, I haven’t yet come across one that incorporates fruit flavours in it. And the best way to do that, is to use freeze dried powder. Fruit juice and syrup will not work because the liquid content in them will mess up the ratio between melted chocolate and coconut oil and will instead give you a runny, thin chocolate shell (or chocolate dip). Freeze dried fruit powder on the other hand doesn’t have any moisture (obviously) and also gives you an intense fruit flavour while still maintaining that perfect texture of the shell. Even plain ol’ vanilla ice cream (which happens to be my most favourite ice cream flavour by the way) will be completely transformed with a raspberry flavoured, thick, chocolate shell like this! I honestly cannot think of a better ice cream topping than this one!

Any Sri Lankans reading this… do you remember Icy Chocs? I don’t know if they are still around, but they were when I was little and it was a childhood favourite of mine. They were like the Sri Lankan version of Magnum ice cream. Delicious creamy vanilla (or chocolate or strawberry) ice cream popsicles completely covered in a chocolate shell. It was my number one movie snack when I was little (nope, it wasn’t popcorn).
And for my Kiwi and Aussie friends reading this… how could you go to the movies and not enjoy a choc top right?? They are ridiculously expensive at the movies but you still inevitably get one. Although I did get mine free for awhile! :p I used to work at a movie theater and would spend hours rolling and dipping ice cream in the chocolate shell sauce with my friend (shout out to Rachel!!), and every day at the end of my shift, I would take home an ice cream (double dipped in the chocolate sauce!), for my sister and myself. Which also meant, I ALWAYS got free choc tops when I wanted to watch a movie at the theater… (how awesome is that?).
But hey, now you can make your own chocolate shell covered ice cream! 🙂 And remember the sauce turns into a crisp, snappy shell when poured over anything cold. Think of the possibilities!! 😀
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Ingredients:
- 10.5 oz / 300 g semi sweet chocolate a dark chocolate with no dairy can be used for a dairy-free magic shell sauce
- 3.5 oz / 100 g refined coconut oil you can use unrefined if you prefer
- 4 - 5 tsp freeze-dried raspberry powder or passionfruit or strawberry - omit this for a regular chocolate magic shell
- a pinch of salt
Instructions:
- Combine the chocolate and coconut oil in a heat-proof glass bowl.
- Microwave in 20 second bursts, stirring in between.
- Stop microwaving when there are bits of chocolate still remaining unmelted.
- Add the freeze dried powder and stir to melt the powder and the unmelted chocolate bits from the residual heat.
- Use a whisk or a hand blender to blend thoroughly. This helps emulsify the sauce so that it can set smoothly.
- Store in an air-tight microwavable jar. Let it cool to room temperature, uncovered.
- Pour over ice cream, ice cream sundaes or anything cold you like.
- To dip something like a popsicle in the sauce, pour the sauce into a slim tall container.
- Make more, as needed.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
The magic shell sauce will be shiny at first when poured on something cold and then go matte as it hardens within a few seconds. The sauce may also thicken as the volume of it goes down or if the temperature drops when you repeatedly dunk cold popsicles and stuff in it. If this happens, just heat it for a few seconds in the microwave and you’re good to go again. Just make sure not to heat it too much, otherwise a sauce that’s too hot could melt your cold ice cream!

I’m not really sure which part of this magic shell is more magic. The fact that it’s a liquid first and then turns into a snappy shell in just a few seconds when poured on something cold? That first snap and crack when you bite into it? Or how that delicious raspberry flavoured chocolate shell melts in your mouth as soon as you bite it? 🙂

Every time I ate an icy choc or a magnum when I was young, I cracked and removed the chocolate shell so I could enjoy it on its own at the end. Why would this time be any different? Plus in the picture below, you can also see how this forms the perfect shell – staying hard and snappy and assuming the shape of the popsicle even after it’s cracked and separated!
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mila says
Dini! This is fabulous!!! I love this idea!!! And dude..its totally vegan! Holy crap! It’s awesome!!!! Where did you buy the freeze dried powder?
Jenny B @ Honey and Birch says
Dini, you are a genius. I knew about the coconut oil trick but adding freeze-dried fruit powder is such a fantastic idea!! You’ve got me craving magic shell popsicles now. 🙂 I featured your post this week at #FoodieFriDIY – thank you so much for participating!
Dini says
Thank you SO MUCH Jenny!! 😀 I’m sooo excited!!
Sushma says
Wow.. This looks so incredible.. I love anything that has chocolate in it..
Thanks for sharing this on FF so that I could drool over it.. 😉
Judi Graber says
I love this post Dini – I can taste the chocolate breaking off in my mouth. The pictures are great, the video is fabulous and the recipe – well I did print it out. Be sure to link up to Fiesta Friday if you want any post to be featured. I noticed you did not last week or this time either 🙂
Dini says
Thank you so much Judi! 🙂
I actually did link up with Fiesta Friday! I wouldn’t miss it for the world!! (I think maybe my links aren’t showing up?? 🙁 ) I am number 25 and 27 this week!
I loved this recipe too! 🙂 It was fun making it, but more fun to eat it 😉
Judi Graber says
Look at your post again Dini – some times you link and this time you did not! Check out the guidelines…
Dini says
Aaah! Got it Judi 🙂 Thank you!
Loretta says
Welcome to Fiesta Friday Dini and thank you for bringing such delectable treats to the Fiesta. These choco treats are just wonderful, especially at this time of year when we are all hankering for something cool. I’m sure they won’t last too long, everyone will want a taste of this wonderful cooling treat. Thanks for coming to the party, I hope you’ve had a chance to mingle and check out some of the other wonderful contributions. 🙂
Dini says
Hi Loretta!! 😀 It’s me Dini (Giramuk’s Kitchen!! :D) I will of course always be a part of Fiesta Friday!
And thank you so much for the lovely comment too! I made it 3 MORE times since I made it for this blog post… it’s really good!
Winnie says
What a fantastic treat for the summer!! It looks absolutely DELICIOUS !!
Julie is HostessAtHeart says
You are so darned creative Dini! This ice cream bar looks so delicious! I too wish that I could have reached out and taken one. Your photos make look like I could. Sadly like Shari, I couldn’t either. Now that would be magic!
skd says
I have always wanted to try making magic shell because the store bought sauce is very expensive. I didn’t know this was so simple. Is there a substitute for coconut oil.
Dini says
Thank you skd 🙂
I’m not sure if there would be a alternative to coconut oil unfortunately 🙁
Maybe Cocoa butter could work, but I have never tried it! I would assume because of the properties of vegetable oil, it wouldn’t have the same “snap”…
I know that Paramount crystals are used for cake pops, and maybe can work for this too, but it might set at room temperature as well… If I find out I will definitely let you know! 🙂
Thalia Ho says
Magic shells definitely take me back to my childhood! Though mine were never homemade and came straight from a bottle. Definitely need to give this recipe a go as I am reminded of how much I love them!
Dini says
Thank you Thalia!! It takes me back to my childhood too… I never used to make my own and the bottled kind was what we had at home too! I can’t believe I missed out on home made 🙂
Laura says
Oh yum! This looks so simple but so amazing, never knew it was possible to make your own. I really need to try this!
Angie says
This looks incredible, Dini! And I can’t get my eyes off the gif. All that melted chocolate drizzling down! Do you want me to open my mouth to catch the spill? 😀
Michelle @ A Dish of Daily Life says
Dini, I am always amazed at your creativity! You are truly amazing!! This is fantastic!
Dini says
Thank you so much Michelle! 😀
Hirra Pervaiz says
Reminded me of the chocolate shell ice-cream choc bar, loved it so much. You’ve done it beautifully here
RandiG at FrugElegance says
WOW! Looks fabulous!! YUM!
Kristen @ A Mind Full Mom says
I have made my own magic shell with chocolate and coconut oil but NEVER thought to add freeze dried raspberry powder. Genius!
Sridevi Ravi says
I have sweet memories of chocolate shells…we used to call those ice creams, Chocobars! This looks incredible. I was planning to make them. Now I have the perfect recipe! Thank you!
Shari Kelley says
This looks so good! I have made magic shell, but never thought about changing the flavor with freeze dried fruit. What a great idea! Your pictures are so amazing, too. I felt like I could just reach out and grab one. Sadly, I couldn’t! 😉
Jennifer A Stewart says
Love the addition of the freeze dried raspberries! I am inspired!
zita subasinghe says
Indeed I remember, Liberty Cinema and Icy chocs. That was much before your time. So it has been around a long time. And now you are recreating that nostalgia in a nice and simple recipe. And it looks so good!
Zita