Protein. 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 (although I 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), but instantly turn into a solid when it’s rapidly cooled.
So, I wanted to take this concept and create a shell with a bit of protein added! For reference, here’s the nutrition of a standard magic shell:
210 Calories, 15g Fat, 16g Carbs (all sugar), and 1g Protein.
Okay, no more talking- go make some magic.
Protein Magic Shell
Macros for one serving (enough to cover one cone). Roughly 14g.
- Put 2 tbsp coconut oil in a microwave-safe bowl and microwave for about 30 seconds, or until it completely liquifies.
- Measure out 1 scoop of 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.
- Once that is incorporated, add your cocoa powder and confectioners (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.
- 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!
The recipe makes 5 servings, which end up being about 14g each. When I made my cone, 14g completely covered it, and it was about 2 big spoonfuls worth for me!
- Your magic shell is going to be slightly gritty, but that is to be expected. The whey 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.
- You can use another type of protein powder, but just keep in mind that since it’s the main ingredient, the flavor is going to be prominent. Just be sure you actually like the taste of your protein (which is why I like to use Bowmar)
- On that note- feel free to switch this up and make other flavors. You can easily make a birthday cake shell, peanut butter, etc. The possibilities are endless!
- You may be tempted to add more protein powder to up the protein content, but don’t push it. 1 scoop is roughly the limit, and adding too much is going to mess with the freezing properties.