Homemade Unicorn Magic Shell

Make your ice cream even more fun with a drizzle of this 3 ingredient unicorn magic shell. It adds a pop of color and nice crunch to your sundae. The best part is, it is super simple to make.

The second your spoon cracks through this colorful homemade unicorn magic shell and sinks into your ice cream, you will know you are in for a treat. Use whatever color sprinkles you want to bring some funfetti party flare to your sundae.

When warm weather arrives, ice cream becomes a go to dessert option around here. There is no better way to cool down than a nice bowl of frozen creamy goodness.

And one of the best ways to dress up a bowl of ice cream is to add fun toppings. If the topping happens to include sprinkles, all the better!

We have been on a bit of a kick making homemade magic shell recipes. Peanut butter magic shell has been a favorite for a quite a while, and of course homemade chocolate magic shell is a classic.

This fun recipe could be called funfetti magic shell or even birthday cake magic shell, but we decided to go with unicorn because that name brings its own bit of magic. You can use whatever color sprinkles match the occasion to make this extra festive treat.

Carlee’s Tip and Tricks

We like to make the magic shell in a glass container that has a lid. That way you can store the extra in the same container you made it in.

It reduces dirty dishes and makes life easy! Just pop the lid on and store the magic shell at room temperature for up to a couple of weeks.

When you are ready for more, just warm it up for a few seconds in the microwave. As soon as it is a pourable consistency, you can use it.

You will want to use sprinkles where the color is inside the sprinkle, not applied to the outside. That will keep the color on the jimmies and not mixed into the white chocolate.

You can use a white chocolate bar like we did. You can also use white baking chips or candy melts, but that will give you more of a vanilla flavor.

How Does Magic Shell Work?

Coconut oil has a relatively high freezing point, meaning it becomes a solid at a warmer temperature than most cooking oils.

That is why a jar of coconut oil may be a solid sometimes and liquid others, just depending on the temperature of your kitchen.

So when you mix melted coconut oil with the white chocolate, it will likely remain soft at room temperature. (That is unless your room is chilly!)

But when you drizzle the magic shell over cold ice cream, the coconut oil quickly freezes and becomes a solid.

That is what gives you that satisfying crack when you break through it. Plus it keeps it all from running down the sides of your ice cream!