Magic Shell Ice Cream Sundaes

Hi Friends! Today, is my 23rd trip around the sun and I'm throwing my self a virtual birthday party. Will you join me!? I'm serving magic shell ice cream sundae with coconut-based ice cream, cherries + blueberries, a hard crunchy chocolate shell and sea salt to garnish. Totally divine. Wow! I can't believe I am 23 years old. 22 was an intense year—I graduated college, was diagnosed with Hashimoto's, moved to a new city, released the love of my life after a six-year relationship and started working full-time for myself. To be honest, it was a really challenging year. From trouble shooting my health issues to figuring out what it means to be done with school all the way to saying goodbye to the love of my life, 22 sure packed a punch. I'm ready to leave a lot of the events of my 22nd year and welcome 23 into my life with wide arms and eyes for the beauty that I know this year in my life will be filled with. I have a fun little request for my birthday: if you are reading this will you share what you would have wished you had known at 23 or advice for your 23-year-old self!? I have absolutely no idea what to expect for 23. My wishes are for my blog to continue to blossom, to work on really amazing creative projects with inspiring people and to travel. Today will no doubt be a difficult birthday for me as it is my first birthday on my own, as a single lady, in a very long time. I've made plans to keep myself busy, to have fun and to show up for myself. I am taking a tennis lesson in the morning! Then lunch at Mission Heirloom in Berkley with my dad while wearing this fab jumpsuit with this belt. Fun fact: I always buy myself a new birthday outfit! After lunch, I'll do a little fun shopping on Filmore Street in San Francisco before cocktails with friends, a sushi dinner with family and dessert with friends. Sounds like a fun day, right!? I can't wait! You can follow along with my adventures on Instagram!

Magic Shell Ice Cream Sundaes



  • Coconut-based Ice Cream
  • Dark chocolate (+85%)
  • 3 tablespoons coconut oil 
  • Assorted berries 
  • Flake salt 
  • Edible flowers for garnish


  1. Make magic shell sauce by gently heating 1 3oz chocolate bar with 3 tablespoons coconut oil. Let cool slightly so it is not too hot.
  2. Meanwhile, scoop ice cream into pretty bowls. Once chocolate sauce is cool, spoon over ice cream and let harden (may take a minute or two.) Sprinkle flake sea salt over magic shell. Garnish dessert with berries/stone fruit and edible flowers.