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Healthy Magic Shell

I used to LOVE adding Magic Shell to my ice cream.

As a kid, it was truly magical to pour chocolate syrup over your ice cream and watch it instantly turn into a chocolate shell.

I’m no longer a kid (I mean, technically not, but I still act like one) but I am still very much fascinated by this magic.

So, I took to the internet to find out how it actually works….

To my surprise, it is SO easy.

The “magic” comes from coconut oil, which will remain a liquid at room temperature (once heated), and instantly turn into a solid when it’s rapidly cooled.

It’s perfect for topping an ice cream cone with…

Or for creating your own ice cream bars with…

Protein Ice Cream Bars

It couldn’t be easier.

Knowing this, it’s really just a matter of flavoring the coconut oil with whatever you’d like! In our case, we want to get with the traditional chocolate Magic Shell, but make it a bit healthier.

For reference, here’s the nutrition of a standard magic shell:

210 Calories, 15g Fat, 16g Carbs (all sugar), and 1g Protein.

Blah! We can do much better.

Our Healthy Magic Shell has 60 Calories, 6g Fat, 1g Carbs, and 2.5g of Protein. Much better!

Here’s what you need…

  1. Coconut Oil
  2. Unsweetened Cocoa Powder
  3. Chocolate Protein Powder

The chocolate protein powder is optional, and you can certainly just go with just cocoa powder (along with some powdered sugar substitute if you want to sweeten it up), but I like having a little extra protein in this.

All you have to do is melt the coconut oil, then whisk in the ingredients! The mixture is a tad gritty because the protein powder isn’t going to 100% dissolve in the coconut oil, but I promise you’ll never be able to taste it once it hardens.

Ya just gotta trust the magic.


Protein Magic Shell

Healthier Magic Shell (Keto-Friendly)

Yield: 5 Servings
Prep Time: 5 minutes
Total Time: 5 minutes

A super simple high-protein recipe that will immediately elevate your ice cream cone (if that's even possible)



  1. Put 2 tbsp coconut oil in a microwave-safe bowl and microwave for about 30 seconds, or until it completely liquifies.
  2. Measure out your chocolate protein power, and add a little at a time to your coconut oil while you whisk. Don’t add all the powder at once as it will be harder to mix.
  3. Once that is incorporated, add your cocoa powder and powdered sugar slowly as you continue to whisk. These ingredients are optional, but I found that the chocolate flavor wasn’t rich enough without the extra cocoa powder added.
  4. Use right away, or transfer to a container that you can cover to preserve your chocolate sauce. You can leave this out at room temperature or in the fridge and be able to use it throughout the week! It will thicken up on ya, so just toss it in the microwave before your next use to thin it out a bit, just be careful not to microwave for too long. 10 seconds should be all you need to thin it out again- you don’t want to cook it!


  • Don't try to infuse more protein into this one. I started by trying a full 30g of protein in the chocolate coating, and it was way too much (it ended up turning into a paste).
  • The coconut oil is what is going to create that shell, so you can flavor it however you want! You can just use cocoa powder without sweetener if you prefer darker chocolate, or you could even go with vanilla.
  • Your magic shell is going to be slightly gritty, but that is to be expected. The protein and coconut oil will not completely mix, so you'll notice a tiny bit of grit if you taste it on its own. Don't worry- once the magic happens and it freezes, you won't notice!
  • If you're interested in measuring out a specific portion, use the "negatives" feature on a food scale. Put your entire container (minus the lid) on your scale and zero it out. Then scoop/pour out your sauce and put the container back on the scale. Once it reads -14g, that means you removed 14g from the container. A very useful trick!
  • You can leave out the powdered sugar if you don't have any, but mine needed that bit of extra sweetness. I wouldn't recommend granulated sugar, because it's not going to mix in as easily.
Nutrition Information
Yield 5 Serving Size 1/5 of Recipe (Enough to cover a cone)
Amount Per Serving Calories 60Total Fat 6gCarbohydrates 1gProtein 2.5g

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Tuesday 21st of February 2023

Can you use a coconut oil that is already liquid?


Friday 24th of February 2023

I don't think it will work the same, unfortunately. You need the coconut oil to be solid at room temperature in order for it to harden into the shell


Friday 16th of October 2020

I'll take a solid 10 star review!?

About Matt Rosenman

With over 15 years of experience in health and fitness, Matt Rosenman is the expert voice behind Matt’s philosophy is simple: no foods are off-limits, and a healthy lifestyle shouldn't be complicated or restrictive. As a former certified personal trainer with a bachelor’s degree in Health Behavioral Sciences, Matt brings well-rounded expertise to his blog. From revamping classic recipes with a nutritious twist to breaking down fast food menus, his goal is make healthy living less confusing for everyone. Featured in major publications and with a strong following on social media, Matt is committed to making “healthy” uncomplicated—no matter where you are in your health journey. Join Matt on his mission to simplify health without sacrificing flavor. Learn More

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