Hot Fudge Ice Cream Sundaes

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Hot Fudge Ice Cream Sundaes

Who doesn't love ice cream? Hot Fudge Ice Cream Sundaes –  a classic dessert for everyone. A perfect treat to enjoy any time, and it’s incredibly fantastic on a hot summer day. Easy to prepare, and my whole family loves this delicious dessert.
Course Vegan
Keyword vegan
Prep Time 15 minutes
Cook Time 30 minutes
Inactive time 6 hours
Total Time 6 hours 45 minutes
Servings 8

Ingredients

vanilla ice cream

  • 1½ cup (225g) raw cashews, soaked in warm water for 1 hour and drained, water discarded
  • One 13.5 oz (400ml) can coconut milk
  • ½ cup (120ml) maple syrup
  • 1 tbsp arrowroot powder
  • 2 tbsp grapeseed oil (or sunflower oil)
  • 1½ tsp vanilla powder
  • 1 tsp vanilla extract
  • ¼ tsp salt

hot fudge

  • ½ cup (90g) vegan chocolate chips (or chunks)
  • 1 cup (240ml) lite coconut milk
  • ¼ cup (25g) cocoa powder
  • ¼ cup (40g) brown sugar (or coconut sugar)
  • 2 tbsp coconut oil, melted
  • 1 tbsp arrowroot powder
  • ¼ tsp salt

toppings(all optional)

  • vanilla whipped cream
  • chopped nuts (such as almonds, peanuts, pecans)
  • chopped fruit (such as strawberries, bananas, mango)
  • vegan chocolate chips
  • vegan sprinkles
  • vegan marshmallows (soy-free if necessary)
  • crumbled vegan cookies (gluten-free if necessary)
  • caramel cashew granola (or store-bought vegan granola)
  • maraschino cherries

Instructions

To make the ice cream:

  • Combine the cashews, coconut milk, maple syrup, arrowroot, oil, vanilla powder, vanilla extract, and salt in a blender and blend until completely smooth. Refrigerate until completely chilled, about 2 hours.
  • Process in your ice cream maker, according to the manufacturer’s instructions. When the ice cream reaches the consistency of a thick soft-serve, transfer to a glass or metal bowl. Place a piece of parchment paper on top of the ice cream to prevent contact with air (thus reducing freezer burn), then cover the bowl with plastic wrap. Freeze the ice cream for at least 3 or 4 hours before serving. You may need to let the ice cream soften for about 5 minutes before serving.

To make the hot fudge:

  • Melt the chocolate in a double boiler or a heatproof bowl on top of a pan of boiling water, stirring frequently, until completely smooth. While the chocolate is melting, whisk together the coconut milk, cocoa powder, sugar, coconut oil, arrow-root, and salt in a medium bowl.
  • Slowly whisk the milk mixture into the melted chocolate and stir until heated through, 1 to 2 minutes. Remove from the heat. If you make this in advance, once it has cooled, you can refrigerate the sauce in an airtight container. It will get very thick, so you will have to reheat it before serving.
  • Prepare all of the toppings you plan on serving. To assemble, scoop as much ice cream as desired into a bowl, drizzle hot fudge all over it, and top with all the preferred toppings.

Notes

 
VARIATIONS
  • Chocolate Ice Cream: Replace the vanilla powder with ½ cup (50 g) unsweetened cocoa powder.
  • Peanut Butter Ice Cream: Replace the cashews with unsalted peanuts.
  • If you want to mix things into the ice cream (nuts, fruit, cookie dough, whatever), add them to the ice cream during the last few minutes of churning in the machine.
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