Name: Matcha Magic Shell
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup white chocolate (chopped or baking chips); 2 tbsp coconut oil; ½ tsp vanilla extract or vanilla bean paste; 3 tsp matcha powder (sifted)

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If you’ve been here a while, you already know, I love everything matcha. Lattes, cookies, overnight oats… if there’s a way to sneak matcha in, I’m doing it. So it was only a matter of time before I took my obsession and poured it over ice cream in the form of a glossy, snappy Matcha Magic Shell.

This recipe is simple, quick, and honestly feels like a dessert party trick. Pour it over your ice cream and in seconds it hardens into that crackly coating you just can’t resist breaking into with your spoon. And with the earthy sweetness of matcha balanced against creamy white chocolate and a sprinkle of flaky sea salt, it’s a next-level treat.

Choose Your Own Adventure

Choose your base – Pour it over vanilla for a classic, dreamy combo, strawberry for a playful twist, or go all-in with matcha ice cream for a double matcha moment.
Matcha = magic – It’s not just gorgeous, it’s packed with antioxidants and gives you that gentle energy boost.
Snap factor – That satisfying crack when your spoon hits the shell, 10/10. *Just don’t layer it too thick or it will be impossible to crack.
Endless add-ons – Sprinkle on freeze-dried strawberries or keep it simple with flaky sea salt.

My Favorite Tools & Matcha

Tulip ice cream glass – Perfect for serving your single-serve magic shell creations.
My favorite matcha – Naoki Matcha for bright color and rich flavor.
Whisk – Essential for mixing matcha and chocolate into a silky, smooth shell.

For me, this Matcha Magic Shell is the perfect mix of nostalgic fun and grown-up flavor. It’s ridiculously easy, looks beautiful, and tastes like the kind of dessert you’d find at a fancy café (except you made it at home in 5 minutes).

If you make it, tag me on Instagram!

Gina

Ingredients

1 cup white chocolate chopped or baking chips
2 tbsp coconut oil
½ tsp vanilla extract or vanilla bean paste
3 tsp matcha powder sifted

Instructions

In a heatproof bowl, melt the white chocolate and coconut oil together in short bursts in the microwave (or over a double boiler).
Stir in the vanilla and sifted matcha until smooth and glossy.
Let cool for 1–2 minutes (so it’s not piping hot).
Pour over your favorite ice cream (my vote: vanilla, strawberry, or more matcha), then finish with flaky sea salt.
Crack and enjoy!