I’m heading way back into my childhood today… are you ready for it?
Nutella Magic Chocolate Shell – let’s take a step back for a minute. Have you ever had the magic shell you buy in the grocery store? It comes in the just-right squirt bottle, full of chocolate delight that solidifies once it touches cold ice cream, creating an epic ice cream – chocolate experience.
This is what childhood dreams were made of. I remember my brother and I would douse our ice cream with magic shell. When I say douse I mean, more than any normal human being would, and probably to the point of it not actually hardening because there wasn’t an ice cream reaction available.
Yes, we were obsessed. Obsessed with the crack once your spoon took the first bite, obsessed with the sweet chocolate flavor, but also the flavor that only was magic shell.
And then my obsession with Nutella came. In French class in high school. Life was forever changed when I had my first smear of chocolate-hazelnut love on a warm baguette. LIFE. CHANGED.
So naturally, as I’m striving to be more “homemade” and less “processed”, I had to figure out how to make my two loves come together. Especially the night that an intense chocolate magic shell + Nutella + ice cream craving hit.
Thus, I bring to you Nutella Magic Chocolate Shell. Totally homemade, childhood inspired, and inner-child approved.
Side note: since it is homemade and lacking preservatives and quick hardener whatever, it does take a little longer to harden once it hits the ice cream. And by a little, I’m only talking 20 – 30 seconds. I know that chocolate and ice cream cravings are real, and that might seem like an eternity, but I promise it’s worth the *little* wait.
Nutella Magic Chocolate Shell
- 1 cup Nutella
- 2 Tablespoons refined coconut oil
- Using a double-boiler or microwave safe boil, slowly melt Nutella and coconut oil together. Use medium heat with a double boiler; for the microwave, stir every 20 seconds until mixed.
- Pour into a resealable container. When ready to use, drizzle over ice cream. Let rest for 30 seconds until hard – the chocolate will change from glossy to matte. Store in an airtight container for up to 2 weeks.
Disclaimer: The nutritional information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.