Hot Fudge Ice Cream Sundaes
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…
- Cook6 h 45 min
- Total6 h 45 min
- Serves8
- LevelEasy
Ingredients
- 11⁄2 cups Vanilla ice cream:
- one 13.5-ounce raw cashews, soaked in warm water for 1 hour and drained, water discarded
- 1⁄2 cup can coconut milk
- 1 tbsp. Maple syrup
- 2 tbsp. arrowroot powder
- 11⁄2 tsp. grapeseed oil (or sunflower oil)
- 1 tsp. vanilla powder
- 1⁄4 tsp. vanilla extract
- 1⁄2 cup salt
- 1 cup Hot fudge:
- 1⁄4 cup vegan chocolate chips (or chunks)
- 1⁄4 cup lite coconut milk
- 2 tbsp. cocoa powder
- 1 tbsp. brown sugar (or coconut sugar)
- 1⁄4 tsp. coconut oil, melted
- Toppings (all optional):
- Vanilla Whipped Cream
- Chopped nuts (such as almonds, peanuts, pecans)
- Chopped fruit (such as strawberries, bananas, mango)
- Vegan chocolate chips & sprinkles
- Vegan marshmallows (soy-free if necessary)
- Crumbled vegan cookies (gluten-free if necessary)
Preparation
- 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.
