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Microwave ½ cup semisweet chocolate chips, 2 Tbsp. refined coconut oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a microwave-safe bowl on high in 15-second bursts, stirring after each, until combined and glossy. Let cool until just warmer than room temperature before using.
Drizzle over ice cream and let sit until a firm shell forms before enjoying.
For tahini–white chocolate magic shell, use ¼ cup white chocolate chips, ¼ cup tahini, 2 Tbsp. refined coconut oil, ½ tsp. vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt.
For chocolate–peanut butter magic shell, use ¼ cup semisweet chocolate chips, ¼ cup peanut butter (such as Jif or Skippy; not natural), 2 Tbsp. refined coconut oil, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt.