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ByLisa LottsPosted onUpdated on
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If you loved magic shell as a kid, this holiday version of the original will be an instant favorite. Creamy and minty with crushed candy canes, this magic shell recipe hardens into a luscious candy shell within 30 seconds of being drizzled over your frozen dessert. Dress up plain ice cream with festive white chocolate peppermint magic shell recipe.
Table of Contents
- 1 The magic ingredient:
- 2 Magic Shell Ingredients:
- 3 White Chocolate Magic Shell
The magic ingredient:
Coconut oil is the “magic ingredient” in all magic shell recipes.
Why? One very simple reason… Coconut oil is solid below 76° F (25° C).
Therefore, when coconut oil is poured over freezing ice cream, it hardens up faster than super-glue, creating a melt-in-your-mouth candy shell that’ll make you feel like a kid again.
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Magic Shell Ingredients:
- Good White Chocolate (bars or chips)
- Coconut Oil
- Corn Syrup
- Peppermint Extract
- Crushed Peppermint Candies
- Red Food Coloring (optional)
This magic shell recipe needs just a handful of ingredients and a few minutes to come together. I suspect that if your pantry is “holiday-stocked” you’ve probably already got everything you’ll need lurking on the shelves.
White chocolate — you can use white chocolate chips or a few bars of white chocolate. The better quality white chocolate, the better, but I’m not going to get nit-picky here.
To melt the white chocolate, use a double boiler or my cheater’s method by microwaving it in 15-20 second bursts (stirring in between) until it’s smooth and creamy.
Some crushed peppermint candies, peppermint extract and a bit of corn syrup along with the white chocolate and coconut oil bring this ice cream topping together. Red food coloring to give it a festive blush, is optional. I’ve made this without the food coloring — it’s a lovely cream color that gives it a more sophisticated look (if you can use the term “sophisticated” to describe magic shell) that benefits from a sprinkle of crushed peppermint sprinkled on top.
Stir in the crushed peppermint candies and voilà! A holiday magic shell recipe that transforms plain-jane vanilla into a festive, seasonal treat. It goes well with a rich vanilla or deep chocolate ice cream. But if your a mint fiend like my daughter, stick around — because I’ll have a Triple Peppermint Ice Cream coming to the blog soon.
Make sure you have plenty of ice cream on hand…
Speaking of my daughter… I admit that I made this white chocolate magic shell before I actually had any ice cream in the house. You should have heard Emily when she found out I’d made magic shell, but there was NO ICE CREAM to put it on. You’d have thought I’d put her into a torture chamber.
The next day, with a carton of Breyer’s in hand, she finally got her white chocolate peppermint treat… with extra crushed peppermint sprinkled on top for good measure.
More ice cream toppings:
- Peanut Butter Magic Shell
- Espresso Fudge Sauce
- Homemade Bourbon Caramel Sauce with Pecans
- Balsamic Caramel Sauce
- Stout Caramel Sauce
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5 from 5 votes
White Chocolate Magic Shell
Creamy, minty with crushed candy canes, this ice cream topper hardens into a luscious candy shell within 30 seconds!
Author: Lisa Lotts
Course Dessert
Cuisine American
Keyword candy cane, dessert sauce, ice cream topping, peppermint, sauce
Dietary Restrictions Gluten-Free, Vegan
Prep Time 4 minutes minutes
Cook Time 1 minute minute
Total Time 5 minutes minutes
Servings 10
INGREDIENTS:
US Customary – Metric
- 8 ounces white chocolate (chips or bar)
- 5 ounces coconut oil
- 1 tablespoon corn syrup
- 1 teaspoon peppermint extract
- 1½ tablespoons crushed peppermint candies
- 2-3 drops red food coloring optional
DIRECTIONS:
Place the white chocolate in a microwavable glass bowl. Heat in the microwave in 15 second intervals, stirring between each until the white chocolate is melted and smooth. About 1 to 1 1/2 minutes total.
Stir in the coconut oil, corn syrup and peppermint extract. Microwave for an additional 10-20 seconds and stir until the coconut oil is completely melted.
Stir in the red food coloring until you achieve the desired color.
Stir in crushed peppermint. Transfer to a microwaveable glass storage jar with removable lid. Magic shell will harden up in the refrigerator. To serve, microwave in 15 second bursts, stirring after each, about 30 seconds and drizzle over ice cream. Magic shell will harden in about 30 seconds on the cold ice cream.
NUTRITION:
Calories: 260kcal | Carbohydrates: 17g | Protein: 1g | Fat: 21g | Saturated Fat: 16g | Cholesterol: 4mg | Sodium: 21mg | Potassium: 64mg | Sugar: 16g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 0.1mg
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