white chocolate and pumpkin seed oil magic shell
the only thing i'll be drizzling on my ice cream this summer
before it was a viral topping for cups of yogurt, magic shell was an easy, dare i say “magical” upgrade to a bowl of ice cream. watching the thick, glossy liquid solidify over scoops of your favorite ice cream is nothing like watching paint dry, even if it’s also kind of similar, technically. the stuff came on the market in the 1980’s (apparently it’s “crackling’ good!”), but now are there tons of homemade magic shell recipes out there. what they lack, in my opinion, is variety.
most are 2-ingredient recipes calling for coconut oil and dark chocolate, but for this recipe i took inspiration from one of my favorite ice cream combinations: a scoop of vanilla and a hearty drizzle of luscious, deep green pumpkin seed oil. this flavor combo was introduced to me by an ex-colleague and friend (hi hanna!) a few years ago and i’ve been hooked ever since. the rich, nutty pumpkin seed oil highlights the fragrance of the vanilla and i find the white chocolate a nice complement here; not overpowering in flavor, just adding an extra creaminess.
the texture of this magic shell is different than magic shell you might have had before, as it hardens it doesn’t really turn super crackly and crisp, but more chewy. it’s lovely and tasty, but it won’t crack when hit with the back of a spoon.
i like to serve this simply over vanilla ice cream but you could also use it for that “viral” magic shell yogurt hack: remove the lid from an individual portion of vanilla yogurt, stir it up and top with a layer of the magic shell (you can also add other mix-ins or toppings like toasted pumpkin seeds, fruit or a swirl of miso caramel), then freeze for at least 15 minutes (or up to an hour) before enjoying.
this magic shell is shelf stable and keeps for up to a month, but it will thicken up and separate as it sits at room temperature so you definitely need to reheat it gently (either in the microwave if you have one, or with a warm water bath) before using it again after you’ve made and stored it. the amount in this recipe should be enough for about 6 bowls of ice cream but can be doubled if you want to keep more on hand.
white chocolate and pumpkin seed oil magic shell
makes about 120 grams (about 1/3 cup)
100 grams white chocolate
20 grams pumpkin seed oil
vanilla ice cream for serving
set up a double boiler by setting a heatproof bowl over a small pot. the pot should have about 2 inches of water in it, but the water should not be touching the bottom of the bowl. set the double boiler over medium-high heat.
chop or break up the white chocolate into small pieces and add to the bowl with the pumpkin seed oil. let heat and stir occasionally with a spatula until the chocolate is completely melted and emulsified with the oil; if the water boils at any point, turn the heat down.
once the mixture is combined and smooth, turn off the heat and use a kitchen towel to carefully (the steam and the bowl will be hot!) remove the bowl and transfer the mixture to an airtight container.
let cool for about 10 minutes, then drizzle generously over scoops of vanilla ice cream. store at room temperature for up to 1 month. gently reheat in the microwave or a warm water bath, stirring until silky and smooth before using again after storing.
This sounds wonderful Devan!