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By Alisa Fleming on Alisa's Favorite Dairy-Free Recipes, Dairy Free Desserts, Dairy-Free Recipes
I’ve always loved the way some ice cream toppings firm up on frozen desserts, turning into a crackly, chocolaty experience. Smucker’s Magic Shell and most other competitors contain milk, so I like to make my own copycat versions. This dairy-free peanut butter magic shell recipe is one of my old favorites. It quickly solidifies into a thin layer of rich, peanut buttery goodness.
Dairy-Free Peanut Butter Magic Shell with Options for All
This peanut butter ice cream sauce really does firm up just like Magic Shell! It’s from my flagship book, Go Dairy Free: The Guide and Cookbook), where you can also find my classic dairy-free chocolate Magic Shell copycat recipe. I originally posted this dairy-free peanut butter magic shell about a decade ago, but have updated it with new photos, more information, and answers to some FAQs.
Is it Just Like Magic Shell?
Technically, Smucker’s doesn’t make a peanut butter magic shell. And their magic shell products are full of processed ingredients. This recipe does make a peanut butter version, and is made with simple, everyday ingredients. So in those ways, it’s different. But it does drizzle on and firm up into a sweet crackly coating, just like Magic Shell!
Can I Use Almond Butter Instead of Peanut Butter?
Almost any peanut butter alternative will work great! I like cashew butter, but almond butter works well too. Keep in mind that different brands and grinds have different thicknesses, so you might need to adjust the oil to get a good pourable consistency.
Can I Use Peanut Butter Powder Instead of Peanut Butter?
This can work great, I just haven’t tested the ratios I’m guessing you could use about 3 1/2 tablespoons peanut butter powder and 1/2 tablespoon oil with good results. If you use coconut oil, it will set up very crackly. I prefer another type of oil that doesn’t freeze when it hits the dairy-free ice cream. This will make it just a little softer. Let us know if you try peanut butter powder in this recipe!
I Want Coconut-Free. Can I Just Use Another Oil?
There are only a few dairy-free and plant-based fats that set up the way coconut oil does. These include palm oil and cocoa butter. The latter sets up very firmly. With some tinkering, one of these might work well. If you use another cooking or baking oil from your cupboard, the sauce won’t set up, but it will still be tasty. It will be more of a rich peanut butter sauce.
What Flavors of Dairy-Free Ice Cream Does this Go With?
In the picture, this dairy-free peanut butter magic shell is being poured over my Dairy-Free Peanut Butter Ice Cream Recipe. Because you can never have too much peanut butter, right? It’s also fantastic with dairy-free strawberry ice cream, chocolate ice cream, and vanilla ice cream. I also love it over dairy-free chocolate chip ice cream and on other fruit flavors, like black raspberry ice cream. I also like to use it on dairy-free ice cream sandwiches.
Special Diet Notes: Peanut Butter Magic Shell
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, optionally peanut-free, soy-free, vegan, and vegetarian.
Dairy-Free Peanut Butter Magic Shell
Prep time
Cook time
Total time
This recipe is adapted from my book, Go Dairy Free: The Guide and Cookbook. As you drizzle it, it firms up into a delicious crackly topping on dairy-free ice cream! If you're worried about the taste of coconut, use a refined coconut oil.
Author: Alisa Fleming
Recipe type: Dessert
Cuisine: American
Serves: Generous ½ cup
Ingredients
- ¼ cup creamy peanut butter (can substitute sunflower seed butter for peanut free)
- ¼ cup coconut oil, plus additional as needed
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract or flavoring
Instructions
- Put the peanut butter and coconut oil in a small saucepan over low heat. Cook, while whisking, until melted and smooth, about 2 minutes.
- Remove the pan from the heat. Sift in the powdered sugar and add the vanilla. Whisk until smooth. If the mixture is too thick for drizzling, whisk in a little more coconut oil, 1 teaspoon at a time.
- Let cool to room temperature before using.
- Store in an airtight container at room temperature for up to 1 week, or in the refrigerator for up to 1 month. If it sets up, gently warm the sauce before using.
Nutrition Information
Serving size:about 1 tablespoon Calories:112 Fat:9.7g Saturated fat:6g Carbohydrates:5.9g Sugar:5.1g Sodium:33mg Fiber:.4g Protein:1.8g
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