Vegan Hot Fudge Ice Cream Sundaes

Vegan Hot Fudge Ice Cream Sundaes

Recipe Info

  • Recipe Cuisine: Vegan
  • Recipe Category: Desserts
  • Tagged: Gluten Free Option, Kid Friendly
  • Prep Time: 5 Minutes
  • Cook Time: 1 Hour
  • Recipe Yield: 8 Servings



  • 1 1/2 cups raw cashews, soaked in warm water for 1 hour and drained, water discarded
  • One 13.5oz can coconut milk
  • 1/2 cup maple syrup
  • 1 tbsp. arrowroot powder
  • 2 tbsp. grapeseed oil (or sunflower oil)
  • 1 1/2 tsp. vanilla powder
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt


  • 1/2 cup vegan chocolate chips (or chunks, we love these chocolate chips)
  • 1 cup lite coconut milk
  • 1/4 cup cocoa powder
  • 1/4 cup brown sugar (or coconut sugar)
  • 2 tbsp. coconut oil, melted
  • 1 tbsp. arrowroot powder
  • 1/4 tsp. salt


  • Vegan 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


To make the ice cream:

  1. In a blender, combine the cashews, coconut milk, maple syrup, arrowroot, oil, vanilla powder, vanilla extract, and salt. Blend until completely smooth. Refrigerate for 2 hours, or until completely chilled.
  2. Follow the manufacturer’s instructions for processing in your ice cream maker. Transfer the ice cream to a glass or metal bowl once it has reached the consistency of thick, soft-serve. Cover the bowl with plastic wrap after placing a piece of parchment paper on top of the ice cream to prevent contact with air (and thus reducing freezer burn). Before serving, place the ice cream in the freezer for at least 3 or 4 hours. Allow the ice cream to soften for about 5 minutes before serving.

To make the hot fudge:

  1. Melt the chocolate in a double boiler or a heatproof bowl set over a pan of boiling water until completely smooth, stirring frequently. In a medium mixing bowl, combine the coconut milk, cocoa powder, sugar, coconut oil, arrowroot, and salt while the chocolate melts.
  2. Slowly whisk the milk mixture into the melted chocolate and stir for 1 to 2 minutes, or until heated through. Take the pan off the heat. If you make this ahead of time, once it has cooled, store it in an airtight container in the refrigerator. It will become very thick and must be reheated before serving.
  3. Prepare all the toppings you intend to serve. To assemble, scoop as much ice cream as desired into a bowl, drizzle with hot fudge, and top with desired toppings.

Recipe Nutrition Info

  • Calories: 430
  • Fat: 33g
  • Carbs: 34g
  • Protein: 6.2g
  • Sugar: 21.4g