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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Homemade Strawberry Magic Shell: 5-Minute Ice Cream Topping!

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

    30
    By Alisa Fleming on May 19, 2017 Alisa's Favorite Dairy-Free Recipes, Condiments and Salad Dressings, Dairy Free Desserts, Dairy-Free Recipes

    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. 

    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. 

    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
     
    Print
    Prep time
    5 mins
    Total time
    5 mins
     
    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.
    Author: Alisa Fleming
    Serves: about 1 cup
    Ingredients
    • 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)
    Instructions
    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.
    Notes
    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!
    3.5.3229

    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!

    Alisa Fleming
    • Website

    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.

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    30 Comments

    1. Agnes on June 22, 2021 4:56 am

      Thank you for the recipe! Made this yesterday using matcha powder. Very surprised it is so easy to make!!! Thanks again 🙂

      Reply
      • Alisa Fleming on June 22, 2021 11:22 am

        Yum! Delicious flavor idea, and glad it worked out well for you Agnes!

        Reply
    2. Sara on May 26, 2020 2:55 pm

      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!

      Reply
      • Alisa Fleming on May 26, 2020 3:37 pm

        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!

        Reply
    3. Kristi on May 8, 2020 9:47 am

      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.

      Reply
      • Alisa Fleming on May 8, 2020 10:08 am

        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.

        Reply
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    5. Brooks on June 12, 2017 6:07 pm

      do u think would olive oil work? i don’t have/use anything except olive or coconut oil.

      Reply
      • Alisa Fleming on June 12, 2017 6:25 pm

        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.

        Reply
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    7. Jennifer Chung on May 31, 2017 10:58 pm

      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!

      Reply
      • Alisa Fleming on June 2, 2017 9:27 am

        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!

        Reply
    8. Kortney on May 31, 2017 1:25 am

      This sounds awesome! What a fun idea for a fruity sundae

      Reply
      • Alisa Fleming on June 2, 2017 9:28 am

        It is so tasty Kortney!

        Reply
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    10. Linda from Veganosity on May 26, 2017 9:13 am

      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!

      Reply
      • Alisa Fleming on June 2, 2017 9:32 am

        Oh yes, this works great on ice cream bars!

        Reply
    11. Dianne on May 23, 2017 10:33 am

      Oooo… I miss magic shell! I used to love it when I was young. Thank you for veganizing it!

      Reply
      • Alisa Fleming on May 24, 2017 1:07 pm

        It’s a treat everyone should be able to enjoy!

        Reply
    12. Ginny McMeans on May 23, 2017 8:47 am

      I got such a smile on my face when I saw this recipe. Sorely needed!

      Reply
      • Alisa Fleming on May 24, 2017 1:08 pm

        Indeed. Thank you Ginny!

        Reply
    13. Kristina @ Love & Zest on May 21, 2017 8:41 am

      Strawberry magic shell!! I love it! This looks great!

      Reply
      • Alisa Fleming on May 21, 2017 9:10 am

        Thank you Kristina!

        Reply
    14. Lindsey on May 20, 2017 6:35 am

      You are a genius! And, we love So Delicious! This sounds amazing! I need to try!!!

      Reply
      • Alisa Fleming on May 20, 2017 7:34 am

        Thanks Lindsey, I like to think so 🙂 You should try it, fun for kids too!

        Reply
    15. Jenn on May 19, 2017 6:11 pm

      OMG- LOVE!!

      Reply
    16. Chrystal @ Gluten-Free Palate on May 19, 2017 12:38 pm

      I’ve never seen strawberry magic shell! This is genius.

      Reply
      • Alisa Fleming on May 19, 2017 2:31 pm

        Thank you! I’d say that Smucker’s should make it, but it would never be as good as homemade 🙂

        Reply
        • Nicole Dawson on May 30, 2017 9:30 am

          You’re so right on that one! I’m sure this homemade version would be better no matter what.

          Reply
          • Alisa Fleming on June 2, 2017 9:28 am

            Thanks Nicole!

            Reply

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