Chocolate Mint Magic Shell
Cool and refreshing Andes Mint Magic Shell is a fun twist on the original version. This chocolate mint magic shell recipe is made with just 2 ingredients in less than five minutes! The hard chocolate shell is amazing as a topping for vanilla or chocolate ice cream.
Prep Time5 minutes mins
Cook Time1 minute min
Total Time6 minutes mins
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 425kcal
- 1 cup Andes Mints, chopped (plus more for garnish, if desired)
- ¼ cup coconut oil
Place the chopped Andes Mints and coconut oil into a small microwave-safe bowl.
Heat in thirty-second intervals, mixing each time until all the chocolate is melted. This usually only takes 60-90 seconds total. Let cool to room temperature.
Pour over ice cream and allow the chocolate to set.
- Substitution: Andes Creme de Menthe pieces can be used in place of the Andes Mints.
- Storage: If you have leftover magic shell that doesn't get used up or you make a double or triple batch to have it on hand, it should be stored in an airtight container at room temperature for up to 1 month. Do not refrigerate.
- Reheating: Warm slightly in the microwave for 20-30 seconds and stir well to use if it has gotten too thick or solidified. Or run hot water over your jar for a couple of minutes until the chocolate is thin enough to shake or stir. Just be careful not to get any water in the magic shell, which could cause it to seize up.
Calories: 425kcal | Carbohydrates: 34g | Protein: 3g | Fat: 34g | Saturated Fat: 29g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 31mg | Fiber: 2g | Sugar: 31g | Calcium: 6mg | Iron: 3mg