Our family loves "Magic Shell" ice cream topping. This stuff is so amazing! It goes on liquid and then immediately hardens to make a hard yummy chocolate shell.

Making your own "Magic Shell" is unbelievably easy--- and it tastes pretty close to the real thing! My family even thought it tasted like the dipped cones at Dairy Queen.

How to make Magic Shell Ice Cream Topping

Magic Shell Ingredients:

1 1/4 Cups Chocolate Chips

1/2 Cup Coconut Oil (measured when solid)

Melt chocolate chips and coconut oil in the microwave about 1 minute (depending on your microwave). Allow to sit a few minutes to allow the heat of the oil to melt the chocolate chips and then stir until smooth. It will be runny.

Pour into a bottle. We used a recycled pickle relish bottle. A glass bottle works well too, especially since it will be heated in the microwave.

Store in the refrigerator. To serve, heat bottle in microwave (open cap) for 30 seconds until liquid. Slightly shake and continue heating at 15 second intervals if not liquid after the first 30 seconds. Pour over your favorite ice cream and in a few seconds you will see magic!

Notes:

• You can substitute butter for the coconut oil, however the coconut oil gives the more 'real' Magic Shell flavor.
• You can use milk chocolate chips, but everyone we served preferred the semi-sweet chocolate chips.
• This homemade magic shell is great to keep on hand for a last minute dessert for unexpected guests.
  

Do you love ice cream? Try making ice cream in a can or ice cream in a zip loc bag. You might also enjoy these yummy ice cream sandwiches!

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If you are looking for a light cake recipe to pair with  summer strawberries, give this angle food cake a try. It is really more simple than you would think!

Angel Food Cake Recipe

• 1 cup sifted cake flour (I did use cake flour)
• 1 1/4 cups sugar, divided
• 10 large egg whites
• 1  1/4 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1/2 teaspoon vanilla extract

How to make angel food cake

• Preheat oven to 350°
• To prepare cake, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/4 cup sugar; set aside.
• Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add remaining sugar, 2 tablespoons at a time, beating until stiff peaks form.
• Sift 1/4 cup flour mixture over egg white mixture; fold in. Repeat with remaining flour mixture, 1/4 cup at a time. Fold in vanilla.
• Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through the batter with a knife. Bake at 350° for 40 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert the cake onto a plate.