Add the chocolate chips and coconut oil to a microwave-safe bowl and stir to combine, then microwave on high in 20-second bursts, stirring between each burst, until fully melted and smooth. Stop when the mixture looks glossy with no visible chocolate bits.

Let the melted chocolate cool for 1-2 minutes so it’s warm but not hot, with a pourable consistency. Keep it at room temperature while you prep the ice cream.

Pour or spoon the warm magic shell generously over cold ice cream so it coats the surface. Work quickly so the topping can start setting right away.

Let it sit for 30-60 seconds until it hardens into a crackly shell before serving, then serve immediately. The shell should look slightly dull and set around the edges.