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Homemade Ice Magic

In 2 simple ingredients you'll be enjoying that famous crackle as you dig into a bowl of chocolate laden ice cream!
Prep Time2 mins
Course: Dessert
Cuisine: Australian
Keyword: Magic Shell
Servings: 1 bowl


  • 50 grams Dark Chocolate of choice
  • 1 1/2 tsp Coconut Oil
  • Your choice of flavoured extract or essence
  • Your choice of gluten and/or dairy free ice cream


  • In a microwave safe bowl place your chocolate and coconut oil. Place into a microwave for 30 seconds on high to melt together.
  • Remove from microwave and give a good stir, ensuring your get all the chocolate from the bottom and corners. Pop back into the microwave for another 30 seconds.
  • Repeat steps until you have a silky, chocolate mixture. If you want to add any essence or extracts do so now. Be sure to only add a drop or two, you won't need much in terms of flavour. But if you add too much you'll seize your chocolate.
  • If chocolate thickens a little too much and it no longer runs smoothly after you add your essence you can add another 1/2 tsp of coconut oil and stir together until it melts (do not place in the microwave again).
  • Use immediately! Pour over a big bowl of your choice of gluten and/or dairy free ice cream and within seconds it will harden to that famous chocolate shell! Finish with sprinkles, 100s and 1000s, chopped nuts or any other type of topping you like!


  • So many of the large ice cream brands have got on board the gluten free train, so you now have a huge selection. Bulla is still my favourite however. 
  • The same goes for Dairy Free ice creams! My favourite has to be the Pana Organic range of ice creams. The Peanut Butter & Raspberry is a firm favourite in my household.