Hot Fudge Ice Cream Sundaes

Hot Fudge Ice Cream Sundaes Recipe

By Veegs

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 30 minutes

Ingredients

Vanilla Ice Cream

1½ cups raw cashews, soaked in warm water for 1 hour and drained, water discarded

One 13.5-ounce can coconut milk

½ cup maple syrup

1 tablespoon arrowroot powder

2 tablespoons grapeseed oil (or sunflower oil)

1½ teaspoons vanilla powder

1 teaspoon vanilla extract

¼ teaspoon salt

Hot Fudge

½ cup vegan chocolate chips (or chunks)

1 cup lite coconut milk

¼ cup cocoa powder

¼ cup brown sugar (or coconut sugar)

2 tablespoons coconut oil, melted

1 tablespoon arrowroot powder

¼ teaspoon salt

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)

Caramel Cashew Granola (or store-bought vegan granola)

Maraschino cherries

Instructions

1To 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.

2Refrigerate until completely chilled, about 2 hours.

3Process in your ice cream maker, according to the manufacturer’s instructions.

4When the ice cream reaches the consistency of a thick soft-serve, transfer to a glass or metal bowl.

5Place 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.

6Freeze the ice cream for at least 3 or 4 hours before serving.

7You may need to let the ice cream soften for about 5 minutes before serving.

8To 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.

9While the chocolate is melting, whisk together the coconut milk, cocoa powder, sugar, coconut oil, arrow-root, and salt in a medium bowl.

10Slowly whisk the milk mixture into the melted chocolate and stir until heated through, 1 to 2 minutes.

11Remove from the heat.

12If 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.

13Prepare 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.

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Earth of Maria

Earth of Maria

I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.