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Ice Magic

Ice Magic! And it were, weren't it?This begrudgingly sickly yet alluring pudding feature enjoyed a window of mid-1980s ubiquity when any mum with a modicum of sense made sure a substantially-filled bottle was always ready in the cupboard. Ice Magic lived in a crappy plastic squirty pyramid at room temperature, but when applied over ice-cream turned from runny liquid to a rock-hard solid, forming – depending on the application – a wafer-thin veneer (for wimps) or a massive crust (for die-hard dessert denizens). The only problem was you had to wait fifteen minutes for the thing to harden, by which time you’d invariably excavated all the ice-cream and were left with a lump of chocolate you may as well have got from out the biscuit tin.

4 Comments

4 Comments

  1. Richard Davies

    August 9, 2010 at 9:01 pm

    My family were just a bit miffed when this vanished in the early 1990s.

    Recently my girlfriend had some sauce that set in a similar way but was a different brand.

  2. Matt Petty

    December 1, 2010 at 1:05 am

    Still going strong here in the US, under the name Magic Shell.
    The trick is not to have your ice cream in a single lump, but rather have lots of crevices for the stuff to fill and harden in. More chocolate* that way!

    * not actually chocolate, and avoid the other flavours.

  3. Silson Steve

    July 24, 2012 at 12:06 am

    I remember Blue Peter did one of their making things specials and they stuck googley eyes to the lids, to make ghosts.

  4. Joanne Gray

    May 7, 2017 at 7:00 pm

    Sometimes it didn’t set, which was rather disappointing because we used it to disguise the fact we were eating that non-dairy fat cheapo ice cream that came in massive Tupperware tubs at the time.

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