Funfetti Magic Shell
This Funfetti Magic Shell hardens over cold ice cream into a crackly birthday cake shell both kids and adults will love. It brings back all the nostalgia of the bottled stuff with about five minutes of effort!
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Makes: 1 cup
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Ingredients
- 1 cup chopped white chocolate (you can also use high-quality white chocolate chips)
- 3 tablespoon refined coconut oil
- ½ teaspoon vanilla extract
- ⅛ teaspoon almond extract (optional, but recommended for cake flavor)
- Pinch salt
- 2 tablespoon rainbow sprinkles plus more for topping
Instructions
- Put the white chocolate and coconut oil in a microwave-safe bowl.
- Microwave in 20-second intervals, stirring after each, until the white chocolate is fully melted and the mixture is smooth.
- Stir in the vanilla extract, almond extract (if using), and salt.
- Let the mixture cool for about 5-10 minutes, until it's pourable but no longer hot.
- Stir the rainbow sprinkles in right before using.
- Pour the Funfetti Magic Shell over very cold ice cream and top with extra sprinkles immediately, before the shell sets.
- Let sit for about 30 seconds, or until the topping hardens.
Notes
- Store leftover magic shell in an airtight container at room temperature for up to a week. You will need to rewarm it briefly before using.
- I find that refined coconut oil is best because it has a more neutral flavor. Unrefined coconut oil will also work, but it will add a slight noticeable coconut flavor.
- The almond extract is optional, but just a small amount helps give the magic shell more of a classic birthday cake flavor. You can skip it if you don't have any.
- Make sure the melted white chocolate mixture is warm, not hot, before stirring in the sprinkles. If it’s too hot, the sprinkles may start to melt or bleed.
- If the magic shell gets too thick as it sits, microwave it for 10-15 seconds and stir until pourable again.
- My favorite rainbow sprinkles are from Sweetapolita.
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