Get ready for a summer of #frozenfridays with my natural strawberry magic shell recipe. It’s a sweet, fruity, chocolate-free, and seriously tasty way to top dairy-free ice cream.
This post is sponsored by So Delicious Dairy Free in honor of their #frozenfridays campaign launching on social media this summer. The cool and creamy event will run from June 16th to August 18th, so stay tuned! The strawberry magic shell recipe, photos, and product opinions shared here are honest and my own.
I do love chocolate, but sometimes I like to celebrate other flavors. And this strawberry magic shell is amazing atop my current favorite dairy-free ice cream, So Delicious Very Vanilla Cashewmilk Frozen Dessert. Together they have a comforting strawberry shortcake vibe.
Those luxurious pints of So Delicious do come in various indulgent flavors, but I’m a pure vanilla girl at heart. And the Very Vanilla does deliver with warm vanilla notes and alluring caramel-like undertones.
Special Diet Notes: Strawberry Magic Shell
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, and vegetarian.
I usually enjoy this strawberry magic shell atop Cashewmilk Dairy-Free Frozen Dessert. But if you need nut-free and top food allergy-friendly, serve it over Coconutmilk Dairy-Free Frozen Dessert.
- ½ to ⅔ cup freeze-dried strawberries
- ½ cup coconut oil, melted
- 1 tablespoon neutral oil
- 1 cup powdered confectioners' sugar
- ¼ teaspoon vanilla extract
- Pinch salt
- Dairy-free ice cream, to serve (I like this with So Delicious Very Vanilla Cashewmilk Frozen Dessert)
- Place the strawberries in a spice grinder or food processor and them process into a powder, about 30 seconds.
- In a blender or food processor: Add the oils to your blender or food processor, followed by the sugar, powdered strawberries, vanilla, and salt. Blend until smooth, about 1 minute.
- In a bowl: Add the oils to a mixing bowl. Sift in the powdered sugar, and whisk to combine. Add the powdered strawberries, vanilla, and salt, and whisk vigorously until smooth. The results won't be quite as smooth as using a machine.
- Scoop the dairy-free ice cream into bowls, and drizzle the strawberry sauce over top. It will start to set immediately, but give it 1 minute to fully solidify.
How to Store Leftovers: In theory, if no moisture gets into the strawberry magic shell, this should keep at room temperature. But I prefer to store it in the refrigerator and reheat as needed. I pour single servings into silicone molds and chill for a few hours. I store them in an airtight container, and when needed, melt one in the microwave for 1 minute and give it a quick whisk. Or you can chop it up and use the strawberry chunks on ice cream!
More #frozenfridays Recipe Inspiration
The Best Dairy-Free Pina Colada (vegan, gluten-free & allergy-friendly)
PB & J Ice Cream Sandwiches (vegan, gluten-free & optionally allergy-friendly)
No Bake Chocolate Ice Cream Cupcakes (vegan, gluten-free & optionally allergy-friendly)
30 Comments
Thank you for the recipe! Made this yesterday using matcha powder. Very surprised it is so easy to make!!! Thanks again 🙂
Yum! Delicious flavor idea, and glad it worked out well for you Agnes!
Hi there! This looks like a great recipe. Just curious: would it still set like hard shell on a cake? I want to use for my child’s birthday cake, which will not be made of ice cream. Thanks!
Hi Sara, the melting point of coconut oil is 76 degrees Fahrenheit. So if you pour it over a warm cake it won’t set up. If you refrigerate the cake before pouring it on (and I suggest after to keep it set) then it will set. Another option is to use food-grade cocoa butter in place of the coconut oil. It has a higher melting point. So if you melted it, whisked it up, and applied it over a cooled (still preferably refrigerated) cake, it would stay set once hardened at room temperature. I don’t want to make any guarantees though since I haven’t tried this!
I’m really bummed. This is just frosting, not magic shell. I like the idea of powdered strawberries for future recipes, but I don’t want just frosting on my ice cream.
Hi Kristi, that’s odd. It sounds like the oil set up on you. Simply reheat and whisk. It should be thin, and pourable. Then it sets up as it hits the ice cream. I’m honestly not sure how it resulted in a frosting consistency for you.
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do u think would olive oil work? i don’t have/use anything except olive or coconut oil.
Hi Brooks, do you mean in place of the neutral oil? Yes, it would work, as long as you don’t mind the flavor it provides with the strawberry and as long as you use the coconut oil as your main oil. You can also use coconut oil for all of the oil, it will just set up more firmly.
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My daughter loves strawberry! This recipe will be perfect for her to try on her soy ice cream. Do you think this shell recipe might work if I change the strawberry to matcha powder – to make matcha magic shell? 🙂 Thanks Alisa!
Yes, I think matcha would work Jennifer! It will of course be more green tea, but I’m thinking the sweetness should be good. And what a pretty green it would be!
This sounds awesome! What a fun idea for a fruity sundae
It is so tasty Kortney!
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Strawberry shell ice cream bars used to be one of my favorite treats when I was a kid. I can’t wait to try this!
Oh yes, this works great on ice cream bars!
Oooo… I miss magic shell! I used to love it when I was young. Thank you for veganizing it!
It’s a treat everyone should be able to enjoy!
I got such a smile on my face when I saw this recipe. Sorely needed!
Indeed. Thank you Ginny!
Strawberry magic shell!! I love it! This looks great!
Thank you Kristina!
You are a genius! And, we love So Delicious! This sounds amazing! I need to try!!!
Thanks Lindsey, I like to think so 🙂 You should try it, fun for kids too!
OMG- LOVE!!
I’ve never seen strawberry magic shell! This is genius.
Thank you! I’d say that Smucker’s should make it, but it would never be as good as homemade 🙂
You’re so right on that one! I’m sure this homemade version would be better no matter what.
Thanks Nicole!