Homemade Strawberry Magic Shell: 5-Minute Ice Cream Topping!


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.

Homemade Strawberry Magic Shell! The easy, 5-minute recipe is dairy-free, gluten-free, vegan and allergy-friendly

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.ย 

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.ย 

Homemade Strawberry Magic Shell! The easy, 5-minute recipe is dairy-free, gluten-free, vegan and allergy-friendly

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.

5.0 from 3 reviews
Homemade Strawberry Magic Shell
Prep time
Total time
This speedy ice cream topping sets up before your eyes for a magical shell of sweet strawberry goodness. The recipe also uses real strawberries. It's consequently free of dyes, hydrogenated oils, high fructose corn syrup, and artificial flavors.
Serves: about 1 cup
  • 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)
  1. Place the strawberries in a spice grinder or food processor and them process into a powder, about 30 seconds.
  2. 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.
  3. 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.
  4. 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.
Optional Adjustments: If you want a thicker drizzle, add more powdered sugar. Or you can increase the powdered strawberries for a tangier berry hit. For a thinner drizzle, add more melted coconut oil if you want it to set up firmer or more neutral oil if you want it to set a little softer.

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)

PB&J Ice Cream Sandwiches - perfectly peanut butter cookies, dairy-free strarwberry ice cream and magical peanut butter coating (naturally vegan, gluten-free, soy-free)

No Bake Chocolate Ice Cream Cupcakes (vegan, gluten-free & optionally allergy-friendly)

Dairy-Free Triple Chocolate Ice Cream Cupcakes - vegan, gluten-free, allergy-friendly recipe!

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. Thank you for the recipe! Made this yesterday using matcha powder. Very surprised it is so easy to make!!! Thanks again ๐Ÿ™‚

  2. 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!

  3. 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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    • 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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  6. 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? ๐Ÿ™‚ 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!

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