- 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.
Hot Fudge Ice Cream Sundaes
By Pragna Sanghavi
Feb, 19th
600
Servings
8 persons
Cook Time
50 minutes
Ingredients
24
- 26
Ingredients
- For vanilla ice cream
- 1½ cups raw cashews, soaked in warm water for 1 ho
- 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
- For 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
- For toppings (all optional)
- Vanilla Whipped Cream
- Chopped nuts (such as almonds, peanuts, pecans)
- Chopped fruit (such as strawberries, bananas, mang
- Vegan chocolate chips & sprinkles
- Vegan marshmallows (soy-free if necessary)
- Crumbled vegan cookies (gluten-free if necessary)
- Caramel Cashew Granola
- Maraschino cherries
