3-Ingredient Strawberry Ice-Cream Shell
3-Ingredient Strawberry Ice-Cream Shell
Photo: Mark Weinberg/Styling: Erin McDowell

If you were born in the ’80s or ’90s, you probably remember eating vanilla ice cream drowned in Smuckers Magic Shell—you know, the chocolate sauce that becomes crackly and cold (like magic!) when it hits the frozen ice cream. Thanks to pastry chef Erin McDowell’s 10-minute, three-ingredient recipe for strawberry ice cream shell, we’re diving spoon-first into a big bowl of nostalgia.

“I don’t like a lot of chunks in my ice cream, but I love how the topping coats,” says the author of The Fearless Baker. “This recipe uses freeze-dried strawberries, which means you don’t need much for a big strawberry flavor and beautiful color. It’s easy to pull off and makes store-bought ice cream seem super impressive.”

One thing to keep in mind: It’s important to get the strawberries as finely ground as you can, so it’s worth the effort to pull the food processor or spice grinder out of the cupboard.

Oh, and about those rainbow sprinkles? They’re nonnegotiable.

RELATED: Mini Strawberry Ice-Cream Pies

1 cups (about 12 servings)

¼ cup (5g) freeze-dried strawberries

1¼ cup (213g) finely chopped white chocolate

3 tablespoons coconut oil

1. In a spice grinder, small food processor, or mortar and pestle, grind the freeze-dried strawberries into a very fine powder.

2. Melt the white chocolate (either in a medium heat-safe bowl over a medium saucepan of simmering water, or in 15-second bursts in the microwave). Stir the coconut oil and freeze-dried strawberries into the melted chocolate, and mix to combine. Let the mixture cool for a few minutes before serving.

Note: The topping can be stored at room temperature for up to two weeks. If the mixture hardens during storage, microwave in 15-second bursts until it becomes liquid again.

Per 2-tablespoon serving

125 calories

9g fat

11g carbs

1g protein

10g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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