Orange Creamsicle Magic Shell
This orange creamsicle magic shell recipe is a step above traditional chocolate. With vibrant flavors of orange zest and vanilla bean, it’s perfect drizzled over vanilla ice cream.
Is magic shell a fad food? To me, it takes me back in time, walking to the ice cream shoppe on a hot Michigan summer day. I loved to order a vanilla soft serve cone (or better yet, swirl!), dipped in chocolate. Biting into that hardened chocolate to find melty, creamy ice cream underneath is perfection.
I could go for a treat like that right about now, or any time, who am I kidding?
I like to think of this homemade orange creamsicle magic shell as the classier big sis of the chocolate fudge version (although I have nothing against that version!).
Plus, I’m sort of infatuated with this flavor combination. I’ve done orange creamsicle buttercream frosting, orange creamsicle sugar cookie bars, orange creamsicle popsicles, and orange creamsicle popcorn so this ice cream topping is a natural next step.
Orange creamsicle magic shell would be a great addition to your 4th of July ice cream sundae bar. The citrusy orange is perfect contrasted against sweet, smooth vanilla bean. Try it on homemade vanilla bean ice cream. You’re going to love it.
Orange creamsicle magic shell is made with smooth white chocolate, orange zest, and those flecks of vanilla bean that I love so much. You can make it in the microwave in about 5 minutes. It’s pretty to look at and it even tastes pretty.
What flavor combination would you like to see? I have so many ideas in my head — it’s a little scary.
Want more ice cream topping ideas?
Here’s a few recipes I’ve collected:
- 1 cup white chocolate chips
- 2 tablespoons coconut oil
- zest of one orange
- seeds scraped from one vanilla bean
- Melt white chocolate and coconut oil in a small bowl for 30 seconds in the microwave. Stir well as chocolate will continue to melt as you stir. If needed, heat for 15 more seconds and stir well again. Do not overheat in the microwave.
- Add orange zest and vanilla beans and stir to combine. Let mixture come to room temperature before serving over ice cream. Store leftovers in an airtight container at room temperature.
Nutrition Information:Yield: 8 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 152Total Fat: 10gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 4mgSodium: 19mgCarbohydrates: 15gFiber: 0gSugar: 14gProtein: 1g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: A little weird for him — he’s pretty traditional and prefers chocolate. Unfortunately for him, he’s married to a food blogger.
Changes I would make: None are necessary but I can’t wait to play around with some new combinations. Mint? Peanut butter? Butterscotch? Berry? WHISKEY?
Difficulty: So easy!