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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.
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