Nutella Magic Shell - House of Nash Eats (2024)

FAQs

Will Nutella harden on ice cream? ›

If you just drizzle regular Nutella over ice cream it gets a fudgy sort of texture, but melting it with a little coconut oil means it can be drizzled in a thin layer that hardens once it hits the cold ice cream.

After the Second World War, cocoa was extremely scarce. Founded as an Italian pastry shop in Piedmont, Italy, Ferrero turned this problem into a smart solution, creating a sweet paste made from hazelnuts, sugar, and just a little of the rare cocoa. The ancestor of Nutella^® was born.

After World War II, cocoa was extremely scarce. Ferrero, originally from Piedmont in Italy, turned this tricky problem into a smart solution by creating a sweet paste made from hazelnuts, sugar and just a little of the rare cocoa. The precursor to Nutella^® was born!

The 'Magic' in the Shell

Both chocolate dip and Magic Shell get their magic instant-hardening ability from oils like coconut and sunflower that are high in saturated fat. As temperature drops, saturated fats harden, and coconut oil, in particular, turns firm, almost glassy, when cold.

Step 1: Freezing the Nutella

Pop into the freezer to freeze completely for approx 30-40 minutes. (Overnight is fine if you prefer to plan ahead.)

Besides the methodology, it's also important to note that Nutella contains palm oil as opposed to the usual cocoa butter found in normal chocolate and chocolate chips. As a result, it tends to take longer than melted chocolate to firm up and solidify, even in the freezer.

Limited Competition: Nutella has few direct competitors that match its specific taste, texture, and brand image. This lack of competition allows the brand to set its prices without significant downward pressure.

Unfortunately, Nutella is not vegan. While cocoa and hazelnuts are two of the spread's key ingredients, alongside sugar and palm oil, the addition of skimmed milk renders the product not suitable for vegans.

Originally sold as a solid block, Ferrero started to sell a creamy version in 1951 as Supercrema gianduja. In 1963, Ferrero's son Michele Ferrero revamped Supercrema gianduja with the intention of marketing it throughout Europe. Its composition was modified, and it was renamed "Nutella".

The Ferrero Group is now one of the world's largest sweet-packaged food companies with over 35 much-loved brands, such as Kinder^®, Nutella^®, Ferrero Rocher^® and Tic Tac^®, sold in more than 170 countries.

Is Nutella healthy? ›

They provide little nutrition and can easily lead to being overweight or obese. Nutella is also heavy in unhealthy fats. One of its main ingredients, palm oil, is loaded with saturated fats. These can contribute to cardiovascular disease.

More specifically, our Magic Shell Caramel Topping would have a 24 month shelf life, unopened, from the date in which it was manufactured, which would be reflected by the Best When Used By date printed on the bottle. We hope this helps!

Magic Shell is a dessert product produced by Smucker's in the US, originally created as Ice Magic by Cottees in Australia, and sold in the UK as Bird's Ice Magic. It is a syrup that quickly hardens into a crispy shell when poured onto a cold surface, which is the origin of the product's name.

Can Magic Shell® topping unfreeze? If Magic Shell® topping is not in contact with something cold, it will typically unharden. Why is Magic Shell® topping chunky? Sometimes if the bottle is stored in a cold place prior to reaching store shelves, it can cause the topping to become thick and separated.

Keep the container tightly closed and store in a cool, dry place to maintain maximum flavor. Do not refrigerate Nutella^®, otherwise it will harden and become difficult to spread. Excessive heat will accelerate the loss of flavor and may cause the oils found in Nutella^® to separate.

I love Nutella on my ice cream, on my pancakes, on my toast, even baked into my Nutella Cake with Nutella frosting. If you're also a fan this creamy chocolate hazelnut spread, you will absolutely love this homemade Nutella ice cream. Super simple to make.

Room temperature allows the product to have a smooth and spreadable consistency, because the monounsaturated oils from the hazelnut are liquid in this state.